These are the Easiest Fish Tacos! This quick taco recipe is made with seasoned halibut topped with coleslaw and a simple chipotle crema sauce.
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.
- 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.
- 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.
- 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!
What to serve with fish tacos
I love serving this fish taco recipe with sliced avocado, coleslaw, chipotle crema and cilantro. Of course, you can add on any toppings that you're craving – homemade salsa, pico de gallo would be delicious on these tacos! If you're looking for side dish ideas, here are some of my favourites:
Frequently Asked Questions
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.
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.
I like using corn tortillas for tacos, but flour tortillas would work as well! You could even use lettuce wraps for a low-carb option.
These fish tacos are best made fresh, but you could make them ahead of time and store the fish in the fridge for up to 2 days and the slaw and crema for up to 5 days.
Storing and reheating
These fish tacos are best enjoyed right out of the pan or off the grill, but if you happen to have any leftovers, you can store the fish filets in the fridge for up to 2 days in an airtight glass container. The slaw and chipotle crema can be stored in their own separate containers for up to 5 days.
To reheat the fish, add them to a pan on the stovetop with a bit of water and reheat over medium-low heat to avoid overcooking. Assemble your tacos fresh and dig in!
Freezing this recipe
You can't freeze these fish tacos after they've been cooked, but you can freeze the marinated fish raw for up to 3 months. Rub the fish filets with the taco seasoning, then freeze it for up to 3 months in freezer-safe Ziploc bags. When you're ready to make your tacos, let the fish defrost in the fridge overnight then cook as normal.
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Easiest Fish Tacos
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp taco seasoning homemade or store bought
- 4 (6oz) halibut filets or cod, tilapia or haddock
- 2 cups red cabbage thinly sliced
- 1 tbsp vinegar
- 1 tbsp sugar
- 1 tsp canola oil
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 chipotle pepper in adobo sauce finely minced
- 1 tbsp water
- 12 corn tortillas
- 1 avocado sliced
- 1/3 cup cilantro chopped
- Make the slaw by combining cabbage, vinegar, sugar, salt & pepper in a large bowl. Toss well to coat then set aside.
- Mix the sour cream, minced chipotle pepper and water together to make the crema.
- Heat a large pan over med-high heat. Rub fish gently with olive oil, taco seasoning, lime juice and season with salt and pepper to taste. Add fillets to the heated pan and cook for 4 minutes, then flip and cook another 3-4 minutes. Remove from heat and set aside.
- Heat your corn tortillas in the microwave for 30 seconds until soft. Flake 1 fish fillet, dividing among 3 corn tortillas, repeating the process until all tortillas are filled.
- Top with sliced avocado, slaw, chipotle crema and cilantro. Enjoy!