Easiest Fish Tacos

These are the Easiest Fish Tacos! This quick taco recipe is made with seasoned halibut topped with coleslaw and a simple chipotle crema sauce.

Tacos are basically my love language, and I’ve been trying to eat more fish lately so I had to make my own version. These fish tacos are quick, fresh, and honestly better than takeout.

Why you’ll love this recipe

• Quick & healthy weeknight dinner: Fresh ingredients, light but satisfying, and ready in about 10 minutes when you prep ahead.
• Better-than-takeout tacos: Flaky white fish, crunchy slaw and smoky chipotle crema make these taste like restaurant-style fish tacos at home.

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like canola or avocado oil.
• Lime juice – freshly squeezed lime juice is best. Lemon juice can be used in a pinch.
• Taco seasoning – use a store-bought version or make your own.
• Halibut filets – you could also make these tacos with cod, tilapia or haddock.

Slaw

• Red cabbage – you could also buy a pre-chopped coleslaw mix.
• Vinegar – use apple cider vinegar or white vinegar.
• Sugar – swap out for a sugar-free substitute of your choice.
• Canola oil – olive oil or avocado oil would also work.
• Salt – to taste.

Chipotle crema

• Sour cream – use light sour cream for a lower-calorie version.
• Chipotle pepper in adobo sauce – fresh chipotle peppers with a bit of smoked paprika would also work here.

To serve

• Corn tortillas – flour tortillas would also work, or you can serve these tacos in lettuce wraps.
• Avocado – add some homemade or store-bought guacamole instead.
• Cilantro – leave this off if you’re not a fan of cilantro or garnish with diced red onion instead.

How to make fish tacos

Step 1: Make the slaw.

Combine the cabbage, vinegar, sugar, oil and salt in a large bowl. Toss to coat then set aside.

Step 2: Make the chipotle crema.

Mix together the sour cream, minced chipotle pepper and water to make the crema.

Step 3: Marinate the fish.

Rub the fish with olive oil, taco seasoning, lime juice, salt and pepper.

Step 4: Cook the fish.

Cook the fish filets in a skillet on the stovetop until cooked through.

Step 5: Flake the fish.

Microwave the corn tortillas until soft, then flake the cooked fish filet.

Step 6: Assemble your tacos and serve!

Add the flaked fish, avocado, slaw, chipotle crema and cilantro to the warmed tortillas. Serve and enjoy!

Frequently asked questions

What kind of fish is best for tacos?

For this fish taco recipe, I’d recommend using a white fish like halibut, cold, tilapia or haddock. White fish is mild in flavour, so it soaks up the taco seasoning and tastes delicious in tacos without being overly fishy. You can also use frozen fish.

Can you grill the fish instead?

Yes, you can grill the fish instead of cooking it on the stovetop. Preheat the grill to medium-high heat, then cook the fish for 3-4 minutes per side.

Are these fish tacos gluten-free?

Yes! This recipe is naturally gluten-free since it uses corn tortillas and simple whole ingredients. Just double-check your taco seasoning if you’re not making it yourself and confirm your tortillas of choice are labeled gluten-free. You could even use lettuce wraps.

What to serve with fish tacos

I love serving these fish tacos with sliced avocado, coleslaw, chipotle crema and cilantro. If you’re looking for side dishes, here are a few ideas:

• Chips and guacamole or corn salsa
• Mexican street corn or pasta salad
• Cowboy caviar
• Dense bean salad
• Refried beans
• Mexican rice

Storing and reheating

Storing: The fish is best eaten fresh from cooking, but you can store leftover fish fillets in an airtight container in the fridge for up to 2 days. The slaw and chipotle crema can be stored separately in the fridge for up to 5 days.

Reheating: Reheat the fish in a pan on the stovetop over medium-low heat with a splash of water to keep it from drying out. Assemble the tacos fresh with the slaw, crema and toppings.

Freezing: Cooked fish tacos don’t freeze well, but you can freeze the seasoned raw fish. Rub the fillets with taco seasoning, then store in freezer-safe bags for up to 3 months.

Defrosting and reheating: Let the fish thaw in the fridge overnight, then cook as directed and assemble your tacos fresh.