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Top Rated Fish Taco Recipes
I'm not one to toot my own horn, but when it comes to making fish tacos, I'm boss. The secret? Using Panko breadcrumbs for the crust. It gives the fish a super crunch — perfect against the creamy avocado spread and tangy pickled onions.Simply put: If you're in need of a celebrate-warm-weather dish, this is it.Click here to see 8 Quick & Easy Taco Recipes.
Host a fiesta and serve these grilled fish tacos alongside many margaritas.This recipe is courtesy of Cooking Classy.
These tacos, with crispy fried white fish and fresh avocado, are perfect for warm weather. It's the perfect weeknight meal after a busy day at work. Pop open a cerveza, pass around some chips and salsa, and kick back and relax.Check out Everything You Want to Know About Avocados.See all recipes for tilapia.
The Best Fish Tacos Recipe The best fish tacos recipe is low in calories, and comes with a delicious fish taco sauce recipe, plus a mango salsa recipe. All together, you can have two fish tacos for under 300 calories! This recipe for fish tacos is easy to make and quite the crowd pleaser. The best fish taco recipe comes with a shopping list, printable recipe card, fish taco toppings and more. Fish tacos recipes don’t have to be hard to make. By skipping the breading and frying you save time, effort, and best of all… 100’s of calories! In this easy fish tacos recipe you’ll learn how to make a delicious, low calorie fish tacos for 1/2 the calories. Two of these low calorie fish tacos are only 274 calories! And that’s with the sauce for fish tacos and the mango salsa… 10 Best, Must-Make Fish Tacos Recipes
1. Cod Fish Tacos
Citrus from limes, oranges, and tequila brighten the codfish flavors and when mixed with the acidic slaw, you’ll enjoy and unbeatable taste of fresh and delicious tacos!
2. Shrimp Tacos
Need a recipe for Taco Tuesday? Try these shrimp taco recipe that can easily be prepared in only 5 minutes and it’s packed with flavor.
3. Tilapia Fish Tacos with Avocado
Seasoned fish layered with cabbage, avocado, pico de gallo and a creamy sauce, all tucked inside warm corn tortillas guarantees you a meal that’s fast, fresh, healthy and ready in 20 minutes!
4. Marinated Fish Tacos
Enjoy this fantastic BBQ food that cooks up quickly on the stove. With a great marinade, you can serve up your white fish fillet in all the taco goodness!
5. Cod Fish Tacos
This recipe for codfish tacos is seasoned white fish layered with corn cabbage slaw, a creamy sauce, avocado slices and a squeeze of fresh lime all tucked inside warm corn tortillas. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!
6. Blackened Cod Fish Tacos with Cilantro Avocado Sauce
Put together seasoned cod, cilantro avocado sauce, shredded red cabbage, a little olive oil, and a dash of red wine vinegar and you’ve got some quick and delicious blackened cod fish tacos. Perfect seafood!
7. Fish Tacos Recipe with Best Fish Taco Sauce
These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best fish taco sauce – a garlic lime crema that you will want it on all your tacos!
8. Baja Fish Tacos
Loaded with citrus slaw, avocado, and spicy chipotle mayo, these tacos are packed with delicious flavor and perfect for the whole family.
9. Fish Tacos with Honey Lime Cilantro Slaw
Try this recipe to achieve a perfectly cooked fish with a yummy cabbage slaw & tomatillo ranch. These are gluten-free, easy, fresh, and delicious!
10. Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce
Spicy garlic roasted shrimp and sweet pineapple stuffed into warmed tortillas to make the best “Hawaiian” inspired shrimp tacos. Serve each taco with a creamy, roasted jalapeño special sauce, fresh corn, and plenty of herbs.
The Best Taco Fish Sauce
Need the best fish taco sauce for your fish tacos? Try this easy-to-whip-up-at-home recipe with your favorite herbs and spices for a yummy white sauce. Delish!
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Now it’s your turn: try any of these 10 fish tacos recipes and share with us your food experience!
Best Fish Taco Recipe
The claim was the original fish tacos were made at the bus stop counter (open air) in Todos Santos Mexico. I don’t care if they were first or not,t hey were the best. Give them a try!
- Author: Rick Helvey
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: Serves 4 1 x
- Cuisine: Mediterranean Diet
2 Tbsp vegetable oil
1 1/2 Tbsp fresh lime juice
1 garlic clove, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp cayenne pepper (optional, or more to taste)
Salt and freshly ground black pepper
1 lb cod or mahi mahi
8 corn tortillas, warmed
2 cups shredded purple cabbage
1 avocado, sliced
3 Tbsp chopped cilantro leaves
1/3 cup Cotija cheese
Pico de Gallo or this homeade
- 1/4 cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp fresh lime juice
- 1/4 tsp garlic powder
In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill.
Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).
- Calories: 487
- Fat: 28g
- Carbohydrates: 34g
- Protein: 30g
Keywords: Mediterranean Diet, Healthy Eating, Lose Weight, Weight Loss
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- 6 (2 ounce) frozen breaded fish fillets
- 8 leaves romaine lettuce
- 2 tomatoes, cut into small wedges
- 1 avocado, diced
- ½ cucumber, sliced
- 2 slices jicama, diced, or more to taste
- 1 tablespoon minced onion
- ¼ cup creamy cilantro salad dressing
- 2 tablespoons crumbled cotija cheese
- 6 sprigs cilantro, or to taste
Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.
Try Some of My Other Popular Recipes
Grab yourself a fish taco!
Got any questions? Ask away! I&rsquom happy to help. If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.
The Best Fish to Use for Tacos
Most types of fish can be thrown into a taco, but each kind works best with a different set of toppings.
Most types of fish can be thrown into a taco, but each kind works best with a different set of toppings.
1. White-fleshed, mild, saltwater fish. Whether snapper, mahi mahi, grouper, flounder, halibut or cod, wild, local fish are the tastiest choice for Baja-style tacos. Since these fillets tend to be expensive, keep the toppings simple (think raw shredded cabbage and guacamole) so the mild flavor of these fish can really shine through. Double check the Monterey Bay Aquarium’s site to make sure the fish you’re buying is sustainable in your area.
2. Salmon. Salmon isn’t necessarily traditional, but there’s no reason you can’t wrap it in tortillas. Because the fish’s flavor is stronger, it can stand up to spicy rubs as well as the charring heat of the grill.
3. Farmed freshwater fish. At US taco shops and trucks, you’ll often find fish tacos made with tilapia or maybe even catfish. These can be a sustainable choice, for sure, but the fillets can have a murky, muddy flavor that’s best covered up with lots of vibrant toppings. (For example, this is where you use that mango-tomato salsa).
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.
How To Make Fish Tacos:
This fish taco recipe may look a bit long and complicated in writing. But hakuna matata — they’re actually quite simple to make. And if you have your ingredients all ready to go, they can be ready in less than 45 minutes (or 30 minutes, if you’re moving quickly!). Here’s how to make fish tacos:
- Prep the cilantro lime slaw: Pulse all of the sauce ingredients in the blender, then toss the sauce with the slaw and pop it in the fridge to chill while you prepare the rest of the recipe.
- Prep the chipotle crema: Toss the chipotle crema ingredients in the same blender and pulse until smooth.
- Toast the panko. This is an optional step, but one that I highly recommend for maximum fish crispiness! Just spread the panko out on a baking sheet and pop it in the oven for 5-8 minutes until it’s toasted and golden. (Keep a close eye on it so that the breadcrumbs do not burn!) Then transfer the toasted panko to a bowl with the other seasonings and whisk to combine.
- Prep the fish. Make a little assembly line to coat your fish, in this order: (1) the raw fish, cut into 2-inch pieces (2) bowl with a whisked egg (3) bowl with panko mixture (4) baking sheet. Using your right hand, dip the fish in the egg and toss to coat. Then using your left hand (this will prevent the ingredients from getting mixed and clumpy), transfer the fish to the panko mixture and gently press it on so that the fish is evenly coated. Use your left hand to transfer the fish to the baking sheet. Then repeat with the remaining fish.
- Bake the fish. Pop the fish in the oven and bake until the cooked through. I highly recommend using a cooking thermometer to check the fish for doneness (it should reach an internal temperature of about 140°F, which will rise to 145°F as it continues to cook once it has been removed from the oven). But if you don’t have an oven thermometer, just check to be sure that the fish is opaque inside and flakes easily with a fork. Go ahead and roughly flake the fish into bite-sized pieces once it has been removed from the oven.
- Assemble the tacos. Then comes the fun part! Fill a tortilla with a few spoonfuls of slaw, followed by fish and your desired toppings, then drizzle with the chipotle crema, and serve warm!
Detailed cooking instructions included in the full recipe below.
The Best Fish Taco Recipe
This recipe will serve 4 people and you&rsquoll need about 30 minutes to make it! I love to have a fish recipe on my meal plan each week for the nutritional benefits but also because nothing else cooks as quickly or with as much ease as fish!
If you are looking for a way to get your family to eat more fish but aren&rsquot sure how&hellipaside from fish sticks&hellipthese fish tacos are an awesome option.
Here&rsquos what you&rsquoll need to make fish tacos at home:
Making these fish tacos at home could not be easier. There&rsquos a reason I consider these &ldquothe best&rdquo fish tacos&helliphere&rsquos a list of the simple ingredients that you&rsquoll need if you want to make these delicious tacos at home for dinner this week!
- 4 Tilapia fish fillets
- 1 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Paprika
- Salt and pepper to taste
- Shredded red cabbage
- Crumbled queso fresco cheese
- Chopped tomatoes
- Chopped avocado
- Sour cream
- Green leaf lettuce (large outer leaves)
All of these last ingredients are to taste. You can top your tacos with whatever you like and as much of them as you like (or need) depending on your diet plan and nutritional needs!
How to make the best fish taco recipe:
Let&rsquos dive in! This recipe is quick and easy. Here&rsquos the step by step instructions for making my awesome fish taco recipe:
- Preheat the oven to 375 degrees.
- Drizzle the olive oil over the tilapia fillets, and apply salt and pepper to taste.
- In a small bowl, combine the paprika, chili powder and cumin. Mix to combine.
- Sprinkle the herb mixture over the tilapia, and rub it in with your hands on both sides.
- Bake the tilapia fillets for 20 minutes.
- While the fish is baking, prepare the filling for your tacos. Shred the red cabbage, chop the tomatoes and avocado, and crumble the queso fresco cheese.
- To assemble your fish tacos, cut the fish fillets into bite sized pieces. Place a large leaf of lettuce down, and top it with some shredded cabbage, 1 tbsp of chopped tomato, some chopped avocado, some of the fish pieces, and a dab of sour cream.
What are some substitutions I can make to this taco recipe?
This is a keto fish taco recipe. It&rsquos specifically designed to have less carbs than a traditional taco recipe. That being said, you can substitute corn or flour tortillas for the green leaf lettuce if you are not watching calories or carbs. Corn tortillas are not too high in points for any of the Weight Watchers plans so they&rsquore a reasonable substitute if you don&rsquot like a taco in lettuce.
Another option is to put all of the ingredients over a bed of quinoa, or rice! My husband really likes rice bowls so I&rsquoll make up a batch of rice in the Instant Pot and then we use it as a base for our tacos! This is also a great choice if you are trying to meal prep. The rice holds up well with the fish right on top and then you add the veggies fresh before you eat them!
How many Weight Watchers points are in this recipe?
The points for this recipe are not calculated because it&rsquos going to depend on how much of the cheese, avocado, and sour cream you add to your tacos. If you leave them all out this is just about a free recipe on all of the plans. You should count the olive oil if eating multiple portions of this recipe and any cheese or sour cream you add as well as avocado.
The same will go for the keto counts for this recipe. If you are leaving out toppings or adding other ones you&rsquoll want to calculate the carbs based on what you actually eat and how much of it you eat!
Honestly no matter what you do with this recipe it&rsquos going to be a pretty good option for Weight Watchers, calorie watchers, and Keto plans!
Fish Taco Recipe
Favorite Restaurant Fish Recipe
Preparation time:ꀕ-20 minutes. Makes 12 tacos.
- Twelve 6 inch flour or corn tortillas (the restaurant guests seem to prefer flour tortillas)
- Canola oil, as needed to fry the fish
- Twenty-four 1 ounce pieces of fish (cod, halibut - your choice), lightly breaded (1 1/2 pounds total) (Leave fish in 3 ounce pieces if desired)
- 3 cups shredded cabbage, romaine, iceberg or baby wild greens
- 2 cups of flour
- 2 eggs, beaten
- 2 cups of Japanese bread crumbs (Panko)
- Baja sauce (recipe below)
- 12 ounces Roasted Salsa and / or Pico de Gallo (click for recipes)
- 12 ounces Guacamole (click for recipe)
- 12 ounces Baja Sauce (fish sauce - see below)
- 2 lemon wedges
- 12 lime wedges
- Wrap tortillas in foil and warm in low oven
- Cut fish into 1 ounce pieces
- Using 3 separate pie pans (foil pans are fine), place two cups of flour in one pan, 2 beaten eggs in another and 2 cups of Panko in the third
- Roll each piece of fish in the flour and place on a piece of wax paper
- Dip each piece of fish in the egg and place on a rack to allow excess egg to drip off
- Roll each piece of fish in the bread crumbs and place on a new piece of wax paper
- Heat oil to hot (350 degrees F) in a large skillet or wok and then fry fish in batches until golden brown (do not crowd fish in pan while frying)
- Place fried fish in a pan and hold in 200 degree F oven to keep warm as you finish frying all the fish
- Remove warm tortillas from oven
- Spread 1/2 ounce (or to taste) Baja sauce on one side of tortillas
- Place 2-3 pieces of fish (if cut into small pieces) in center of each tortilla and top with shredded cabbage or lettuce
- Plate the fish tortillas and allow those who you are serving to add the condiments they prefer
A bowl of warm black beans and / or spicy cole slaw should be on the table as well.
- 12 ounces mayonnaise
- 12 ounces sour cream
- 1 1/2 cups cilantro leaves
- 6 jalapenos, seeded and chopped (remember to wear disposable latex gloves)
- 3 avocados, pitted and pulp extracted
- 3 tablespoons fresh lime juice
- In a food processor, blend cilantro and jalapenos
- Add remaining ingredients and blend
- Keep refrigerated until serving
Enjoy your fish taco recipe and your Baja sauce and the company of those you share then with! - Donna
Did you know? The original sense of the word "taco" is of a "plug" or "wad" used to fill a hole (your stomach?).
Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce.
How to make it
I think I’ve pretty much talked through the making part, but here’s a visual anyway!
20 minute fish marinade – no longer, because otherwise the lime juice in the marinade will “cook” the fish
quick taco sauce – sour cream and sriracha. I call it my Pink Taco Sauce
pickle the cabbage – 20 minutes to become floppy (same as the fish marinating time, nice and convenient!)
I typically cook Fish Tacos on the stove for midweek meals. But this is fantastic food for a barbecue with friends! It cooks so quickly so it doesn’t take you away from your guests and you can throw the tortillas onto the BBQ to warm up.
It also scales up easily, and you can lay everything out on the table and let everyone help themselves. Definitely my preferred method of entertaining!! – Nagi x