These easy Fish Tacos are a perfectly balanced blend of crunchy, crispy and creamy goodness that will have you wanting tacos every day of the week, not just on Tuesday!
EASY FISH TACOS WITH SAUCE & HOMEMADE SLAW
Fish tacos are one of the easiest, most delicious meals that just about everyone loves. They are mild enough for even the most sensitive taste buds, but jam packed full of fresh flavor to please even the finest taco connoisseur. Add a fresh twist to your Taco Tuesday lineup with these easy fish tacos!
FISH TACOS SAUCE INGREDIENTS
A flavorful sauce can really take a simple taco and turn it into something out of this world. With this sauce, you get the citrusy flavors and creamy texture that fish tacos are known for. And the best part? You’ll only need a handful of everyday ingredients!
To make my creamy cilantro lime mustard fish sauce you will need:
- Olive oil
- Yellow onion
- Chicken broth or dry white wine
- Dijon mustard
- Zest of 1 lime
- Juice of 1 lime
- Heavy whipping cream
- Chili powder
You can make this sauce ahead of time and store it in the refrigerator in an airtight container for up to three days.
HOW TO MAKE FISH TACOS SAUCE
Heat the olive oil over medium high heat and sauté the onions until translucent. Add in the garlic and cook until fragrant, or about 30 seconds.
Next, stir in the broth or wine, followed by the mustard, lime zest and lime juice. Stir and let simmer until it is reduced by about half.
Stir in the chili powder and heavy whipping cream and cook for about 2 minutes. Once the sauce begins to thicken, remove the sauce from the heat and set aside.
FISH TACOS INGREDIENTS
White fish filets are usually used to make tacos because they have a mild flavor. For these tacos, white fish, cabbage slaw and a few other simple ingredients will give you the best tacos you’ve ever tasted.
Here is what you will need:
- White fish filets (such as Tilapia)
- Olive oil
- Soft taco tortillas
- Red Cabbage Slaw
HOW TO MAKE THE BEST FISH TACOS
- Place fish filets in a baking dish; drizzle with olive oil and sprinkle with salt and pepper.
- Bake the filets for about 12-15 minutes, or until the fish flakes easily with a fork.
- Heat the tortillas on the stove using a clean, warm frying pan. Be sure to flip the tortilla to warm both sides.
- Next, you’ll start to assemble your tacos by adding the cooked fish to the warmed tortillas, followed by the red cabbage slaw. Then, you’ll slather the sauce over your fish and dig in.
While the fish is baking, I like to get started prepping my toppings. So many fresh toppings go well with fish tacos! My favorites are bold flavors without too much spice, so it isn’t overwhelming when all the flavors come together. Here are a few I love:
- Avocado or guacamole
- Roasted corn
- Pico de gallo
- and, of course, cheese!
Fish tacos pair well with anything light, fresh and zesty. Citrusy flavors are especially delicious! Try some Coconut Lime Cauliflower Rice, chips with Homemade Salsa, Mango Spinach Salad with Honey Lime Dressing, or this Southwestern Avocado Dip to complete your fiesta!
P.S. Don’t forget that Cinco de Mayo is on Taco Tuesday this year!
TOOLS USED IN THIS RECIPE
Fish Tacos + Creamy Lime Mustard Sauce
- 1 pound white fish fillets, such as Tilapia
- 2 tablespoons Olive oil
- salt and pepper, to taste
- 6 to 8 soft taco (flour) tortillas (I use low carb flour tortillas)
- Red Cabbage Slaw, for garnish, or you can use salad greens
- 2 tablespoons olive oil
- 1 whole yellow onion, diced
- 2 cloves of garlic, minced
- 1/2 cup white wine
- 1 tablespoon dijon mustard
- zest of 1 lime
- juice of 1 lime
- 1/3 cup heavy whipping cream
- 1/4 teaspoon chili powder, or to taste
- Preheat oven to 400.
- Place fillets in a baking dish.
- Drizzle fillets with olive oil and season with salt and pepper.
- Bake fillets for 12-15 minutes, or until fish flakes easily with a fork.
- While the fish is cooking, prepare the Creamy Lime Mustard Sauce.
- Heat olive oil in a frying pan.
- Add diced onions and cook over medium-high heat until translucent, about 3 minutes.
- Mix in the garlic and continue to cook for 1 minute, or until fragrant.
- Whisk in the white wine, dijon mustard, lime zest, and lime juice; cook until reduced by half; about 1 to 2 minutes.
- Add chili powder.
- Whisk in the whipping cream and continue to cook and whisk until sauce thickens; about 1 to 2 minutes.
- Warm the tortillas by heating a medium frying pan over medium-high heat.
- Add 1 tortilla at a time, flipping to warm both sides.
- Break up the cooked fish with a fork and place it in a warm tortilla.
- Top it with cabbage slaw or salad greens.
- Add the creamy lime mustard sauce.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.