Easy fish tacos are quick to make and packed with flavor. Layer simply seasoned Mahi Mahi over a crunchy slaw and topped with the best fish taco sauce ever, these tacos promise to create a party in your mouth.
Who doesn’t love taco Tuesday? Whether we are making ground turkey tacos, shrimp tacos, or these easy fish tacos; tacos are a simple and healthy, week-night meal that the whole family loves.
This fish taco recipe is also great for a taco party. Whip up a few other fun taco sides like guacamole, pico de gallo, or black bean salsa and invite all of your friends over as well.
How Do You Easy Fish Tacos?
This fish taco recipe is SUPER easy! Just a few simple steps and you’re well on your way to a delicious, healthy dinner.
- Heat tortillas in a dry skillet until warm and starting to form small brown spots. Set aside.
- Blend garlic, cilantro, lime, jalapenos yogurt and salt to make the best taco sauce ever.
- Combine sliced cabbage, red onion, cilantro, lime juice, olive oil and salt for the crunchy slaw.
- Season the fish with salt, pepper and smoked paprika.
- Heat olive oil in a large skillet and cook fish for 2-3 minutes on both sides until cooked through.
- Assemble tacos with cabbage slaw, fish, and creamy cilantro tacos sauce. Enjoy!
More Taco Recipes To Try
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Easy Fish Tacos
Ingredients
Jalapeno Cilantro Taco Sauce
- 1 clove garlic
- 1/2 cup greek yogurt
- 1/2 cup cilantro
- 1/4 cup pickled jalapenos
- 2 teaspoons lime juice
- 1/4 teaspoon kosher salt
Slaw
- 3 cups shredded cabbage
- 1/2 cup red onion thinly sliced
- 1/3 cup cilantro chopped
- 1/2 lime juice
- 1 tablespoon extra virgin olive oil
- pinch kosher salt
MahiMahi
- 1 pound mahi mahi
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
Instructions
Jalapeno Cilantro Taco Sauce
- Combine garlic, pickled jalapenos, lime juice, yogurt and salt in a NutriBullet or food processor* and blend until you have a bright, creamy sauce.
Crunchy Slaw
- In a large bowl combine cabbage, onion, cilantro, lime juice, olive oil and salt. Gently toss everything together and set aside.
Fish
- Using a sharp knife, carefully remove the skin from the fish.
- Cut mahi mahi in half horizontally and then slice into 1/2 inch pieces.
- Season both side of the fish with salt, pepper and smoked paprika.
- Heat a large non-stick skillet and add olive oil to lightly coat the pan. Place fish in the pan and cook for 2-3 minutes on the first side or until the fish is beginning to turn opaque from the bottom up.
- Flip and cook for another 2-3 minutes or until cooked through. Give the fish a big squish of fresh lime and transfer to a plate.
Taco Assembly
- Heat tortillas, one at a time, over an open flame on your stove top to give them a charred flavor.
- Layer slaw on the bottom of the tortilla. Top with a few pieces of fish and a drizzle of taco sauce. Serve and enjoy!
Notes
- I prefer a NutriBullet for the sauce. You can use a food processor or blender but it may not pulverize all of the ingredients.
- You can prep the taco sauce and slaw ahead of time to make meal time even easier.
- Serve with sliced radishes and extra cilantro for even more flavor and texture.
John K says
This also works quite well on a flat top griddle! I used tilapia because it’s thinner and cooks faster and I was assembling tacos in minutes! As a Catholic, I’m always looking for more seafood for “Fish Fridays”! 🙂
Jennifer says
Had this last night with cod fish. Love the taco sauce (minus the cilantro)!
Dani says
So glad you enjoyed it! Thanks for the review.
Eva says
Delicious! I made this twice in the past week – once at home, and once as my contribution to a weekend trip – I prepped the slaw and the green sauce 2 days early, and both travelled well in my cooler (about 4 hours to my destination). The end result was a big hit with both groups! SO flavorful. I even dipped some chips in the remaining green sauce; it’s almost addictive 🙂
I used Tilapia, which was thin, easy to cut, already skinned, and cooked quickly on the stovetop. Thanks Dani!