Easy Fish Tacos

This is the easiest, most flavorful recipe for fish tacos! Tender white fish is baked to flaky perfection after being rubbed with a bright, spicy seasoning rub, and then finished with a fresh cabbage slaw and a creamy chipotle sauce for the perfect balance in flavors and textures.

Baked fish tacos are always a huge family hit, especially when served with Cilantro Lime Rice and a simple Corn Salad. While the slaw and chipotle sauce are delicious accompaniments to the tacos, try topping them with Pineapple Mango Salsa, for a delicious tropical spin on fish tacos.

The Best Fish Taco Recipe

There are good fish tacos and there are great fish tacos.

These are GREAT fish tacos--like the best fish tacos I have ever had!

Fish fillets are perfectly seasoned and then baked until just flaky, keeping the meat extremely moist. The fish is topped with a crunchy, bright slaw that adds texture and freshness to the tacos and the finishing touch is a slightly spicy, slightly tart chipotle sauce.

These fish tacos are EVERYTHING. Creamy, crunchy, spicy, acidic, bright, and flavorful. And they are so easy to make!

Key Ingredients

While it appears there are a lot of ingredients in these tacos, most are pantry staples. The dry spices, onions, mayonnaise, and limes you probably already have on hand. The fish, cabbage, and tortillas are the only ingredients you

• White Fish: Any white-flesh flaky fish works for the taco meat. Tilapia, Cod, or Haddock are all great options that are easy to find. Frozen fish is fine, just be sure to defrost fully and pat dry before adding the rub to the fillets.
• Dry Rub: The rub is key to the flavor in these tacos. It is made with dry seasonings you probably have in your pantry and the zest of a lime. The lime zest adds such a bright note to the fish--you do not want to overlook that ingredient.
• Slaw: Shredded cabbage, red onions, cilantro, and lime juice are the perfect mixture to creating a fresh touch to these tacos. You can use a bag of coleslaw mix to make the slaw or shred the cabbage yourself, which is a money saver!
• Chipotle Sauce: This creamy, spicy sauce is a delicious finishing touch to these tacos. Made with mayonnaise, lime juice, and the liquid from canned chipotles, it is a simple sauce that takes minutes to make and adds incredible flavor to the tacos. Money-Saving Tip: If you do not have canned chipotles, use Sriracha or your favorite hot sauce in their place. If you do have chipotles, be sure to freeze the leftover contents of the can to use for future recipes.
• Tortillas: Use your favorite tortilla to serve these fish tacos. Corn tortillas are traditional, but any variety works.

How To Make Fish Tacos

The process for making these tacos is simple and takes about 30 minutes. While the fish is baking, prepare the slaw and the chipotle sauce then assemble the tacos once the fish has been baked.

• Prepare the dry rub by mixing together the zest of lime, chili powder, cumin, garlic powder, paprika, salt, and pepper together. Be sure to wash and dry your lime BEFORE zesting and only use the bright green zest from the lime. 

• Prepare a baking sheet by lining it with parchment paper to keep the fish from sticking to the pan.
• Pat the fish fillets dry and then rub the spice rub evenly over both sides of the fillets.
• Place on sheet pan and drizzle with olive oil, which keeps the fish moist while baking. 

• Bake until the fish is flaky.
• While the fish is baking, combine the cabbage, onions, and cilantro with salt, lime juice, and olive oil. Cover and refrigerate while the fish is baking.

• Combine the mayo with chipotle sauce, lime juice, garlic powder, and salt.
• Toast the tortillas by placing the tortillas in a dry skillet over medium heat and cook for about 30 seconds per side.
• Remove the fish from the oven and let rest for 5 minutes.
• Cut the fillets into bite-size chunks.
• Assemble the tacos by placing the fish on top of the toasted tortillas. Top with slaw and a dollop of chipotle sauce.

Storage and Reheating Instructions

Fish tacos are best served immediately after preparation, as fish can dry out after it has been refrigerated and reheated. However, if you happen to have leftovers, you can refrigerate the slaw and fish in separate airtight containers for up to 48 hours.

Reheat by placing the fish in a dry skillet and heat over medium heat until warm. Squeeze fresh lime juice over the heated fish and serve with slaw.

More Favorite Taco Recipes

• Black Bean Tacos
• Classic Beef Tacos
• Shrimp Tacos
• Buffalo Chicken Tacos
• Cauliflower Tacos
• Instant Pot Chicken Tacos
• Lentil Tacos

These delicious fish tacos make an easy, light, and refreshing dinner! I hope you give them a try and be sure to leave a review below letting everyone know how you liked them!