Fish Tacos Recipe with Best Fish Taco Sauce!

Why You’ll Love This Recipe

Fish Tacos are a fresh, flavorful, and easy-to-make dish that’s perfect for weeknight dinners or casual gatherings. The tender, seasoned fish pairs perfectly with crunchy slaw and a creamy, zesty sauce that elevates every bite. This recipe delivers restaurant-quality tacos that are light, satisfying, and endlessly customizable.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (like cod, tilapia, or mahi-mahi)olive oillime juicegarlic powderpaprikaonion powdersaltblack peppercorn tortillasshredded cabbage or coleslaw mixfresh cilantrodiced red onion

For the Fish Taco Sauce

mayogreek yogurtlime juicehot sauce (like sriracha or Cholula)garlic powdercuminpaprika

directions

In a small bowl, mix olive oil, lime juice, garlic powder, paprika, onion powder, salt, and pepper.

Rub the seasoning mixture all over the fish fillets and let them marinate for at least 15 minutes.

While the fish marinates, prepare the taco sauce: in a separate bowl, whisk together mayo, Greek yogurt, lime juice, hot sauce, garlic powder, cumin, and paprika until smooth. Set aside.

Heat a non-stick skillet or grill over medium-high heat. Cook the fish for 3–4 minutes per side, or until cooked through and flaky.

Warm the corn tortillas in a dry skillet or microwave.

Assemble the tacos by layering each tortilla with shredded cabbage, cooked fish, diced red onion, and a generous drizzle of the taco sauce.

Top with fresh cilantro and an extra squeeze of lime juice, if desired.

Servings and timing

This recipe yields approximately 8 tacos.
Preparation time: 15 minutes
Marinating time: 15 minutes
Cooking time: 8 minutes
Total time: 38 minutes

Variations

Swap corn tortillas for flour tortillas or lettuce wraps for a low-carb option.
Use shrimp or grilled chicken instead of fish for variety.
Add avocado slices or pickled jalapeños for an extra flavor boost.
Include mango salsa for a sweet and spicy contrast.

storage/reheating

Store leftover cooked fish and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the fish gently in a skillet or microwave before assembling tacos.
Tortillas can be stored at room temperature in their original packaging.
Assembled tacos are best enjoyed fresh and not recommended for storage.

FAQs

What kind of fish is best for fish tacos?
White, flaky fish like cod, tilapia, or mahi-mahi works best due to their mild flavor and quick cooking time.

Can I bake the fish instead of frying?
Yes, bake at 375°F (190°C) for 15–20 minutes or until cooked through.

Is the sauce spicy?
It’s mildly spicy, but you can adjust the hot sauce level to your preference.

Can I make this recipe dairy-free?
Yes, use a dairy-free yogurt or just replace it with additional mayo.

What toppings go well with fish tacos?
Cabbage slaw, avocado, red onion, cilantro, and lime are classic choices.

Can I make the taco sauce ahead of time?
Absolutely, it can be stored in the fridge for up to 5 days.

Should I use fresh or frozen fish?
Both work well—just make sure frozen fish is fully thawed and patted dry.

Can I grill the fish?
Yes, grilling adds a smoky flavor and works great with this recipe.

How do I keep tortillas warm?
Wrap them in foil and place in a low oven or use a tortilla warmer.

Are fish tacos healthy?
They’re relatively light and packed with protein—especially when baked or grilled and served with fresh toppings.

Conclusion

Fish Tacos with the best creamy taco sauce are an unbeatable combo of freshness, flavor, and fun. Whether you’re serving them at a party or enjoying a quick dinner, this recipe is sure to become a go-to favorite. With endless topping possibilities and easy prep, it’s a crowd-pleasing dish you’ll come back to again and again.

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