Get all tips and tricks for making the best tacos of your life! Fish can be cooked on the grill, oven, air fryer or stovetop!
fish tacos, truly Good fish tacos, probably one of my favorite things to eat on a date ever. If you spy them on a menu in the wild, I’m 99.3% sure you’ll order them.
Making really amazing fish tacos at home turns out to be super easy, really fast, and an incredibly good idea. Also, it pretty much means that I have no reason to leave my house again.
What kind of fish to use in tacos
The best type of fish to use for tacos, in my opinion, is the lighter-flavored white fish. Such as cod, halibut, tilapia, or rockfish.
Recently, Brian and the four teenage boys went fishing in Alaska, and I had a “who am I and how did I get here” moment when I stared at the 200 pound fish pushed into the fridge when they got home.
At least half of what they brought back was halibut and cod. Which means I’m expecting a lot of fish tacos in my future. And I’m not angry about that. Although I A.m I’m still a bit rowdy over all the ice cream that I had to repack to make room for the fish.
But the good news is that you don’t have to go deep sea fishing to get really good fish for your tacos. Most of the types of fish I mentioned above are widely available in the freezer section of most grocery stores.
Quick but perfect seasoning
What makes these fish tacos surprisingly good is the simple, yet delightful, and delicious seasoning.
Since fish is more delicate than, say, pork, chicken or beef, the seasoning time is short. Only 30 minutes or so. But it’s the perfect time to infuse great flavor to the fish.
- olive oil
- Fresh lemon juice
- garlic
- chili powder
- cumin
- smoked red pepper
- Salt, pepper, and a little chili
Grill, air fryer, oven or stove
You read that right! Now that the flavor is in place, there are many different ways to cook fish for these tacos.
Which basically means: There’s no excuse not to make these fish tacos!
Since the fish will cook really fast, the biggest advice is to keep an eye on it so it doesn’t overcook and dry out. It only needs to cook until it flakes easily with a fork and the middle doesn’t look raw or translucent.
grill: Heat a grill over medium-high heat, oil the grate with a little oil (or use a grill basket), and cook the fish for 2-3 minutes per side.
Air Fryer: Heat the air fryer to 370 degrees for 2-3 minutes. Introduce light grease into the air fryer. Add fish in a single layer and cook for 6-7 minutes.
oven: Heat the oven to 375 degrees Fahrenheit. Line a baking tray with aluminum foil and lightly spray it with cooking spray. Add fish in a single layer and bake 3-5 minutes per side.
stove: Heat 1-2 tablespoons olive oil in a large non-stick skillet over medium heat. Add the fish in a single layer (don’t crowd the skillet; you may need to cook in batches), and cook for 3-4 minutes per side.
Toppings + sauce
What makes fish tacos really great? Well, first of all: really tasty fish.
But since we’ve already covered that, it’s all about the topping. And the sauce.
The creamy sauce for these fish tacos is unnatural. You might recognize him from his origins in these crazy goodies Korean beef tacos. Come find out, it’s lit up like a killer fish taco sauce and…wow. Just awesome.
The best fish tacos are loaded, in my opinion. stacked high. stuffed. So full that eating them is a study in pretty messy and messy fingers.
Fish taco toppings of your choice:
- pico de gallo (I literally chop tomatoes, onions, jalapenos and cilantro with a pinch of salt, pepper, and fresh lemon juice)
- Cotija or fresco cheese (those fine crumbs are everything)
- shredded cabbage
- cut avocado
- fresh coriander
- lemon wedges
Aside from a little chopping (and 30 minutes of seasoning time), These fish tacos come together quickly. Restaurant level home made food. Yes!
They really are the best tacos in history ever! I could eat them every day for the rest of my life and die a happy woman.
It’s your choice of the type of tortilla you serve it in. I personally like the corn tortillas – and I highly recommend heating the corn tortillas in a hot skillet for a few seconds.
Quite frankly, I don’t know what to do with myself now that I’ve posted the best fish taco recipe ever. Is there life after the best tacos? I’m not sure. I’m going to have to freshen up with this delicious dark chocolate fudge recipe. Then my blogging life will be basically complete.
1 year ago: Sheet pan chicken tzatziki wrap
two years ago: Chicken Avocado Salad
Three years ago: Monterey BBQ Chicken Pasta {One Pot Dinner!}
Four years ago: Super Smooth Peanut Butter Chocolate Chip Cookie {Egg Free!}
Five years ago: Brownie with peanut butter and chocolate in one bowl
Six years ago: Zucchini bread with orange
Seven years ago: Good Morning Power Muffins {full of whole grains and superfoods!}
Eight years ago: Salted Peanut Butter Cookie Cup
Nine years ago: Brownie Butter Sauce
Ten years ago: Quinoa, mango and black bean salad
Best fish taco
fish:
- 2 pounds or pounds for weight white fishAnd Such as tilapia, cod, rockfish or halibut
- ¼ Cup olive oil
- ¼ Cup Fresh lemon juice
- 2 small spoons chili powder
- 2 small spoons ground cumin
- 1 small spoon garlic powder
- 1 small spoon smoked red pepper
- 1 small spoon kosher coarse saltAnd Use less if you use table salt
- â…› small spoon Cayenne pepperAnd More or less to taste
sauce:
- ½ Cup sour cream
- ½ Cup mayonnaise
- 3 big spoons Fresh lemon juice
- 1 small spoons Sriracha sauce
- 1 small spoon garlic powder
Tortilla + toppings:
- 12 (6 inches) corn or flour tortillas
- finely shredded cabbage
- fresh coriander
- Avocado cubes
- pico de gallo (see note)
- Cotija cheese or fresco cheese
- lemon wedges
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Place the fish in a shallow dish or ziplock bag.
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Whisk together olive oil, lemon juice, chili powder, cumin, garlic powder, smoked paprika, salt, and cayenne pepper. Pour the marinade over the fish and toss to coat all sides of the fish. Cover and refrigerate to marinate for 30-45 minutes.
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For the sauce, whisk all the ingredients together until well combined. Put it in the fridge until it’s ready to use. The sauce can be prepared several days in advance.
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While the fish is marinating, prepare/cut the topping.
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Cook the fish using a grill, air fryer, oven, or stovetop. The timing will depend on the thickness of the fish and the exact temperature. Watch the fish closely and cook until it flakes easily with a fork and is no longer transparent/raw in the middle. An instant-read thermometer should register 140 degrees Fahrenheit in the thickest part.grill: Heat a grill over medium-high heat, oil the grate with a little oil (or use a grill basket), and cook the fish for 2-3 minutes per side.Air Fryer: Heat the air fryer to 370 degrees for 2-3 minutes. Introduce light grease into the air fryer. Add fish in a single layer and cook for 6-7 minutes. oven: Heat the oven to 375 degrees Fahrenheit. Line a baking tray with aluminum foil and lightly spray it with cooking spray. Add fish in a single layer and bake 3-5 minutes per side. stove: Heat 1-2 tablespoons olive oil in a large non-stick skillet over medium heat. Add fish in a single layer (don’t crowd the skillet; you may need to cook in batches), and cook for 3-4 minutes per side. After cooking, season to taste with additional salt and pepper!
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Serve the fish on warm corn or tortillas piled with toppings and topped with sauce.
Pico de Gallo: I usually just throw in chopped tomatoes, diced jalapeños, fresh cilantro, and finely chopped onions or shallots, and toss with fresh lime juice and salt.
service: 1 tacoAnd Calories: 211CaloriesAnd Carbohydrates: 15thgAnd protein: 17gAnd fat: 10gAnd Saturated fat: 2gAnd Cholesterol: 43mgAnd sodium: 337mgAnd the basic: 2gAnd sugar: 1g
Description source: From Mel’s Kitchen Cafe
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