If you’re looking for the best fish taco recipes ever, you’ve come to the right place! With these variations and tips & tricks, you can enjoy a plate of bright, fresh, delicious tacos in no time!
The key to a good fish taco is, of course, the fish - and the cool margarita on the side :-)
I like to use salmon because I enjoy the natural taste and meaty texture. But if you grab any decent white fish and give it some time in a marinade, it will be just as yummy!
How To Make the Best Fish Taco Recipes Ever
Ok, let’s go over some of the key elements that make up the best fish tacos and talk about how you can modify them to your liking.
Here’s what you need to make the best fish taco recipes ever:
- Tortillas or taco shells
- Guacamole or avocado slices
- Salsa or pico de gallo
- Pickled red onions and/or jalapeños
- Lime juice
What’s the Best Fish To Use for Tacos?
The best fish to use for tacos includes mahi-mahi, flounder, tilapia, halibut, snapper, and cod. You want something light and mild in flavor, and white fish is best if you plan to add seasoning and a marinade, as it will soak up the flavor really well. However, salmon and catfish also work well.
Basically, you want fish that won’t fall apart easily. As nice as flaky fish can be, you want something to bite into in a taco!
As I already mentioned, I like to use salmon. I know it’s not super mild (not like cod, anyway), but I think it’s mild enough that it won’t distract from the other flavors. Plus, it looks amazing!
And if you want something extra special, you could try breading the fish, just like you do chicken tenders.
Tortillas and Taco Shells
This is totally a personal preference, but I like soft tortillas when my tacos. I find the crunch of the slaw to be more than enough added texture and the softer shell allows for less messy eating.
When it comes to flour vs. corn, again, you choose what you prefer. I know some people hate the texture of corn tortillas, so feel free to use flour.
As for the presentation, you have to get these adorable taco stands!
Guacamole and Avocado Slices
Guacamole is best in a taco, and it’s a terrific way to add extra flavor and moisture to your dish.
Plus, if the avocados aren’t exactly ripe, it’s better just to mash them up than have hard chunks in your taco.
Of course, if you want something simple and clean, you can’t beat a few slices of tender, ripe avocado.
Salsa and Pico de Gallo
Pico de gallo is essentially raw salsa that isn’t as thick or runny. Instead, it’s got chunks of diced tomatoes and onions, giving your tacos a lovely bit of crunch.
That said, I like my fish tacos with a simple, fresh mango salsa that’s halfway between the two!
Fresh Mango Salsa Recipe:
- 3 ripe Mangos (or one can of mango slices)
- 1 Red Bell Pepper
- 1/2 a Red Onion
- 2 Jalapeños
- 1 ripe Lime
- 1/4 teaspoon of Sea Salt
How To Make Fresh Mango Salsa:
- Peel and dice the mango and put it into a medium bowl.
- Dice the red pepper and red onion and add to the bowl.
- Slice the jalapeño in half, remove the seeds, then dice. Add to the bowl.
- Cut the lime in half and squeeze it into the bowl.
- Add the salt and stir to combine.
- Serve right away.
No taco is complete without slaw. It’s just a must-have that adds a wonderful crunch.
I like to slice regular and red cabbage relatively thin, then toss in Sriracha mayo. Another terrific option is to use a bag of coleslaw mix.
If you won’t like it too spicy, season some mayo with taco seasoning and toss the slaw mix in that instead.
Pickled Red Onions and Jalapeños
Pickled red onions are slightly sweet and sharp and add an excellent pop of color to your tacos. They’re also super fresh, playing nicely against the mild fish and creamy guacamole.
And for those who like a kick of heat, you can’t beat jalapeños. I always have a jar in the fridge, but if you can buy them fresh, I highly recommend it.
I like to stock up on chilies and store them in the freezer. They take minutes to thaw and stay fresh for months!
Cheese is a personal preference, and if you’re not a fan, go ahead and leave it out.
I love adding Monteray Jack or sharp cheddar to chicken tacos, but I don’t think it works as well in fish tacos.
Instead, I like the salty-smooth finish of feta.
Or, for an authentic flavor, use Cotija.
As mentioned, fish is pretty mild. And even with all these yummy toppings, you still want to have the best-tasting fish possible, right?
One super-easy way to flavor your fish is to sprinkle some taco seasoning over the top and let it marinate for around 15 minutes.
Using taco seasoning is quick and easy, and you can use any kind you like, from mild to spicy.
Another terrific option is to use Tajin, which adds an incredible zesty spice. I like to whisk it with a bit of oil and then coat the fish. Again, let it sit for around 15 minutes and then cook.
Fish tacos are begging for a fresh citrus kick, and all you need is about one wedge per taco. Serve them on the plate and let your family and friends add their own.
The final piece to the puzzle is the sauce.
Now, if you’ve added salsa, you might not need sauce. But when I talk about the sauce, I usually mean something creamy. It balances everything out and ensures each bite is bursting with incredible flavor.
I like to whisk some lime juice and adobo sauce into mayo. Or, if you want something more smooth, try blending an avocado with mayo, lime juice, and jalapeños!
Best Fish Taco Recipes Ever
This recipe is enough for 12 tacos.
- 12 small Tortillas
- 350 grams of Salmon or Tilapia (12 ounces of white fish)
- 1 tablespoon Taco Seasoning/Tajin
- 1/2 tablespoon of Oil
- 1/2 tablespoon of Butter
- 1 bag of Slaw Mix
- 80 grams of Mayo (1/3 cup)
- 1/2 pack of Taco Seasoning
- 2 Avocados
- 2 Roma Tomatoes
- 1/2 diced Red Onion
- 50 grams of Cotija/Feta (1/2-1 cup)
- 2 Limes
- 1 recipe of Mango Salsa
- 60 grams of Sour Cream (1/4 cup)
- 35 grams of Mayo (1/8 cup)
- Juice of 1 Lime
- Pinch of Sea Salt
- 10 grams of Jalapeños (to taste)
- Whisk the taco seasoning or Tajin with the oil and coat the fish.
- Cover and place in the fridge for at least 15 minutes (no longer than an hour)
- Preheat the oven to 190°C/375°F and line a baking tray with parchment paper.
- Place the marinated fish on the baking tray and top with a little bit of cold butter on each piece.
- Bake for 15 minutes, then check. It may need another 5-10 minutes depending on the size of the pieces.
- While the fish is cooking, whisk the taco seasoning with the mayo and toss the slaw mix. Set aside.
- Cut, peel, and mash the avocados.
- Dice the red onion and Roma tomatoes and gently mix them into the mashed avocados.
- Season with a squeeze of lime and a pinch of sea salt to taste. Set aside.
- Make the mango salsa (if using) per the instructions above. Set aside.
- Dice the jalapeños for the crema and whisk with the sour cream, mayo, lime juice, and sea salt until smooth. You can blend this if you want it lump-free.
- Microwave the tortillas (covered) for about 30 seconds to warm.
- Remove the fish from the oven and place it on a cutting board. Chop into chunks and squeeze half a lime over the top.
- Serve everything family style so people can make their own.
- Or, add a spoonful of guacamole to the tortilla, followed by the mango salsa, slaw, and fish. Finish with a drizzle of crema and a sprinkling of Cotija/Feta.
- Serve with a spicy margarita, and enjoy!
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