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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!
Taco Tuesdays just got better! Discover the perfect marriage of textures and flavors with these incredible Fish Tacos. Their combination of tender white fish, crisp slaw, and the creamiest of sauces makes these tacos hard to resist. This taco recipe is a meal that’s light enough for those seeking a delicate flavor but robust enough to satisfy any taco aficionado. Trust us; this recipe and these mahi mahi fish tacos will make you crave tacos every single day of the week!
Ingredients For Easy Fish Tacos
Usually, white fish fillets are used to make tacos because they have a mild flavor. For these tacos, I used Tilapia, red cabbage and carrot slaw, and a few other simple ingredients that will give you the best tacos you’ve ever tasted. A flavorful sauce can really take a simple taco and turn it into something out of this world. Key ingredients for the sauce include broth, dijon mustard, lime juice and zest, heavy whipping cream, and chili powder. You can make it ahead of time and store it in the refrigerator in an airtight container for up to three days.
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.
- Meanwhile, make the fish sauce.
- Then, 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.
Frequently Asked Questions
While we love tilapia, any mild white fish fillets work perfectly in this recipe. Cod, halibut, or mahi-mahi are excellent alternatives.
I’ve experimented with all tortillas for my fish tacos, but ultimately, the choice is entirely up to you. I, for one, always find myself drawn to charred flour tortillas. For a gluten-free alternative, replace flour tortillas with corn tortillas. For a low-carb version, cauliflower tortillas are a suitable substitution.
While the fish is baking, I like to get started with preparing my toppings. So many fresh toppings go well with fish tacos! My favorites are bold flavors without too much spice, like guacamole, diced mango, chopped fresh cilantro, roasted corn, pico de gallo, and a sprinkle of cheese, please!
Recipe Tips
- Freshness Counts: The freshness of your ingredients matters significantly in a dish as simple as fish tacos. Use fresh fish, lime juice, and cilantro for the tastiest results.
- Spice it Up: Don’t be shy to experiment with spices. Chili powder, cumin, and even a dash of smoked paprika can add a depth of flavor to your fish.
- Getting Crunchy: The addition of slaw or fresh shredded cabbage can add a crunch and a refreshing contrast to the soft tortilla.
- Make Ahead: You can prepare the fish and the sauce ahead of time. This makes assembling the tacos quick and easy, especially for get-togethers or weekday dinners.
- Heat the Tortillas: Don’t forget to warm up your tortillas before serving. It makes them pliable and enhances their flavor. You can do this on the stove or even a few seconds in the microwave.
- The Right Sauce: The creamy, zesty sauce in this recipe brings all the elements together. Remember to taste and adjust your sauce to suit your preferences. Add more lime juice for extra tang, or increase the chili powder for a spicier kick.
Serving Suggestions
These 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!
More Tacos To Try
ENJOY!
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Fish Tacos + Creamy Lime Mustard Sauce
Ingredients
For The Fish
- 1 pound white fish fillets,, such as Tilapia
- 2 tablespoons olive oil
- salt and fresh ground black pepper,, to taste
- 6 to 8 corn or flour tortillas
- Red Cabbage Slaw,, for garnish, or you can use salad greens
For The Creamy Lime Mustard Sauce
- 2 tablespoons olive oil
- 1 small yellow onion,, diced
- 2 cloves garlic,, minced
- ½ cup white wine,, or chicken broth
- 1 tablespoon dijon mustard
- zest of 1 lime
- juice of 1 lime
- ¼ teaspoon chili powder,, or to taste
- ⅓ cup heavy whipping cream
Instructions
For The Fish
- Preheat oven to 400˚F.
- 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.
For The Sauce
- While the fish is cooking, prepare the Creamy Lime Mustard Sauce and heat 2 tablespoons 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 20 seconds 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 the sauce thickens, about 1 to 2 minutes.
Assemble The Tacos
- 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.
- Serve.
Notes
- Fish Selection: Choose mild white fish like tilapia, cod, or haddock.
- Fresh is Best: Use fresh lime juice and fresh cilantro.
- Experiment with Spices: Try chili powder, cumin, or smoked paprika for extra zing.
- Add Crunch: Include a slaw or shredded cabbage for a contrasting texture.
- Make Ahead: Prep the fish and sauce in advance for easy assembly.
- Warm Tortillas: Heat your tortillas before serving.
- Don’t Skip the Sauce: A good sauce ties all the flavors together. Our zesty, creamy recipe does the trick!
Nutrition
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.
I love fish, and this sauce has me drooling! Delicious! Super funny that you check out your neighbor’s bags. It’s all true! You can tell a lot by a person’s grocery bags. ๐
Oh, these fish tacos look so delish!! (I love my fish!) <– kinda rhymes. May I have two tacos now, please? ๐
P.S. I'm a grocery bag/cart peeper too!
I told you! You ARE my brotha from anotha motha!! Ok, sista… ๐
Looks delish – Nothing like some good fish tacos, and the mustard sauce is such a fantastic idea!! xoxo
Fish tacos are my fave but it’s that sauce I’m drooling over… yum!
I need to find out where you live if you’re not actually in the city. How far in the boonies are you?
The last time I had fish tacos was when I was in Baja California and they were awesome, but they didn’t look nearly as delicious as your do.
These sound totally killer!
G’day Kate…….I’m goin good ๐ Or should I say Howdy!
Feelin pretty excited about these fish taco’s you got here with this creamy mustard mayo. Gotta luv it! I betta make me some soon. This sure is a ripper!
OK…..enough of the Aussie talk! Love this dish Kate. As an ‘Aussie’ we love our fish in any kind of dish and this looks yummo. Bring it on!
By the way……..I love the American accent myself. As you know I have relatives in your neck of the woods and I love it when I here my aunt speak. Wish I was back in the USA. ๐
oops….meant to say “hear my aunt”
Oh so that’s the correct spelling – g’day! I better change it! ๐
If you are on your way out here, let me know!! We’ll get together for sure!
You are on girl! One of the first people I want to see. Then again, perhaps I may just smell the aroma of good cook’n and let my nose lead the way. ๐
I LOVE seeing what my neighbors are cooking/eating so you’re not alone! It’s somehow fascinating lol.
I’ve actually never had fish tacos but you make them look so good…I need to try them!
Not really into fish dishes either, Kate–that is, unless they’re spectacular like this dish! Yummy looking Fish Tacos…the Creamy Lime Mustard Sauce truly makes it! xo
Your fish tacos look spectacular! Thank you for the link love! ๐