Fish Tacos Recipe
Updated Jul 07, 2025
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These are the best fish tacos! My recipe combines crispy baked white fish, fresh slaw, and creamy homemade fish taco sauce for a taco night dinner you’ll want to make again and again.
The Best Fish Tacos Ever
Between today’s fish tacos recipe, my mahi mahi fish tacos, and salmon tacos, I honestly can’t decide which taco dinner I crave more. These easy fish tacos combine tender baked white fish tucked into soft tortillas, with crisp red cabbage slaw and a creamy Dijon mustard sauce with lime. They’re simple to make, but so full of flavor I could lick my plate afterward. In fact, I did!
Ingredients in Fish Tacos
These are the simple ingredients you’ll need to make these restaurant-worthy fish tacos with cabbage slaw and sauce. Scroll to the recipe card for the complete list with amounts.
- Fish – Just about any fish goes. Quick-cooking tilapia fillets, baked mahi-mahi, or even salmon are great choices. Other seafood, such as scallops or shrimp, also works nicely in tacos.
- Olive Oil – Or your preferred cooking oil.
- Tortillas – I’ve experimented with all tortillas for my fish tacos, and I always find myself drawn to charred flour tortillas. Corn tortillas are a good option, too, and they’re also gluten-free. For a low-carb version, try cauliflower tortillas or even cottage cheese flatbread.
- Slaw – Choose your favorite homemade or store-bought cabbage slaw with or without extras like carrots. I also love this zesty cilantro slaw, and you can easily make it with parsley if you aren’t a fan of cilantro.
For the Fish Taco Sauce
- Oil – Olive oil or avocado oil is best here.
- Onion – Finely minced. White onion or thinly sliced green onion also works.
- Garlic – Minced, or substitute each fresh clove with ¼ teaspoon powder.
- White Wine – To make this sauce without alcohol, a good substitute is chicken broth (since we’ll be cooking the sauce). You could also use 50% water mixed with 50% white wine vinegar or lemon juice.
- Dijon Mustard – If you don’t have Dijon, yellow mustard works in a pinch, but whole-grain mustard is better.
- Lime – You’ll need the zest and juice for the best flavor. Zest the lemon first, then juice it.
- Chili Powder – Add this to taste for a hit of smoky spice. Add cayenne, red pepper flakes, or a dash of hot sauce if you prefer your sauce with more kick.
- Heavy Cream – You could also use sour cream. For a lighter sauce, Greek yogurt is a good substitute. The flavor will be slightly more tangy in both cases.
What’s the Best Fish for Tacos?
Mild, lean, and flaky white fish fillets are my favorite for fish tacos. I use tilapia, but cod, halibut, or mahi-mahi are all good options, depending on what’s available in your supermarket. Some folks are opposed to white fish because they feel it lacks flavor, but I love how it takes on the flavors of the slaw and sauce in this recipe.
Optional Toppings
So many fresh toppings pair well with homemade fish tacos! While the fish is baking, I whip up my Dijon fish taco sauce and red cabbage slaw. These are more delicious topping ideas to try:
- Classics like salsa, sour cream, and shredded lettuce
- Mango guacamole (great with fish!)
- Fresh cilantro or zhoug sauce (spicy cilantro sauce)
- Shaved kernels from grilled corn on the cob
- Pico de gallo
- Crumbled Oaxaca cheese or feta
- Classic coleslaw or broccoli slaw
- A drizzle of enchilada sauce
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.
- Make it 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.
- Warm the tortillas. Don’t forget to heat your tortillas before serving. It makes them pliable and less likely to tear. You can warm the tortillas in a dry skillet over medium-low heat or in the microwave for a few seconds.
- The right sauce. Taste and adjust the sauce as needed. Add more lime juice for extra tang, or increase the chili powder for a spicier kick.
Variations
- Coat the fish: Instead of baked fish fillets, make crispy battered fish tacos.
- Swap the seafood: Or, make these tacos with baked battered shrimp or grilled scallops.
- 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.
Serving Suggestions
Citrusy flavors go especially well with these tilapia fish tacos, so I love serving them with coconut lime cauliflower rice or a ramen salad with mandarin oranges for something different.
- Appetizers like fresh shrimp ceviche and tortilla chips with Southwestern avocado dip or homemade salsa.
- A light and refreshing avocado crab salad or this quinoa black bean salad makes a great side.
- For something heartier, try Southwestern stuffed sweet potatoes.
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Fish Tacos Recipe
This fish tacos recipe is easy to make, packed with fresh flavors, and so tasty you’ll want it on repeat all week long.
Ingredients
For The Fish
- 1 pound white fish fillets, such as tilapia
- 2 tablespoons olive oil
- salt and freshly 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
Bake The Fish
- Prep. Preheat the oven to 400˚F.
- Bake. Place the fish fillets in a baking dish. Drizzle them with olive oil and season with salt and black pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
Make The Sauce
- Saute the aromatics. While the fish is cooking, heat 2 tablespoons of olive oil in a frying pan. Add the 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.
- Add the remaining ingredients. 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. Set a frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides.
- Assemble. 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 and 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
Calories: 318kcal | Carbohydrates: 18g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 282mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
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.
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How To Make Fish Tacos
- Bake the fish. Start by arranging the fish fillets in a baking dish. Drizzle them with olive oil and season with salt and pepper. Bake the fish for at 400ºF 12-15 minutes, or until the fish flakes easily with a fork. Alternatively, you can follow the cooking directions for my grilled tilapia or try baked cod or baked salmon to make this taco recipe with another type of fish.
- Make the fish taco sauce. Meanwhile, sauté the onions and garlic, stir in white wine, Dijon, lime, and chili powder. Add a splash of cream and let it thicken into a rich, tangy sauce.
- Prep the flour tortillas. Heat the tortillas on the stove using a clean, warm frying pan. Be sure to flip the tortilla to warm both sides.
- Assemble. Add the cooked fish to the warmed tortillas, top with the red cabbage slaw, and slather the sauce over the fish. Serve it up with a pineapple margarita on the side and dig in!
Storing Leftovers
- Refrigerate. Store any leftover fish tacos, tortillas, toppings, and sauce separately in airtight containers. The fish will last up to 3 days in the fridge.
- Store the leftover sauce. You can prepare the taco sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
- Reheat. Warm up the fish again in the oven or microwave.
Fish Tacos are the BEST! I can not wait to make your recipe!
Thank YOU!! 🙂 I hope you enjoy it!
Wanted to let you know we had these for dinner tonight. They were fantastic! The lime mustard sauce is outstanding.
YAY! Thank you for letting me know! I am SO glad you enjoyed it!
Love fish tacos, but your incredible sauce is what puts these over the top! These are wonderful, Kate!!!
Oh How I do love a good fish tacos! This one looks delicious and I love the lime mustard sauce!!!
I love fish tacos & these look amazing!!
Ha! You have me signing the Fresh Prince song now! I still know all the words by heart. 😉 These tacos look out of this world good. We love, love, love fish tacos in this house. I’m definitely going to be putting your version on our menu! 🙂
We are such ’90s kids!! 😛
Now you have me wondering what people think about my bags of groceries. I looooove fish but haven’t made fish tacos yet. Must try some!
Kate,
That sauce sounds fantastic, on anything (I’m picturing roasted asparagus or steamed spinach).
Thanks!
Mmmmm.. I love fish tacos!! Your sauce with the lime and mustard sounds great. 🙂
These look redonk! Delicious!