Celebrate National Fish Taco Day with These Delicious Recipes

National Fish Taco Day is a yearly celebration of one of the most beloved Mexican-inspired dishes – the fish taco. On this day, people come together to enjoy different variations of fish tacos, from traditional Baja-style to more creative fusion recipes.

If you’re looking to celebrate National Fish Taco Day, here are some of the best fish taco recipes you should try: Grilled Mahi Mahi Tacos with Chipotle Lime Crema, Crispy Beer Battered Fish Tacos with Cabbage Slaw, and Spicy Blackened Fish Tacos with Avocado Crema. These recipes are sure to please even the pickiest of eaters and make for a great way to celebrate the holiday.

1. Baja Fish Tacos

These Baja fish tacos are fantastic! The soft tortilla shells are stuffed with crispy cod and covered with pico de gallo and chipotle may. The cod is perfectly fried, and it helps make the taco burst with flavor.

Ingredients

• 1 pound white fish
• 1.5 cups flour
• 12oz beer
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• oil, for frying
• tortillas
• 1 avocado
• pico de gallo
• chipotle mayo

Instructions

1. Prepare pico de gallo and chipotle mayo.
2. Mix together flour, beer, chili powder, garlic powder, cumin, salt and pepper in a bowl.
3. Cut the fish into strips, about one inch by two inches. Dry the strips very well with a paper towel.
4. Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350 degrees.
5. Dredge the the fish in batter, then fry in preheated oil for about 2-3 minutes per side, till nicely golden brown, then remove to a paper towel lined plate. Work in batches, do not overcrowd pan.
6. Load up tortillas with fish, diced avocado, pico de gallo and a drizzle of chipotle mayo.

2. Fish Tacos Recipe

If you’ve never made fish tacos before, you’re definitely missing out! These fish tacos are sure to impress, and they’ll likely become a new household favorite. The post includes stovetop, grill and oven methods.

Fish Taco Ingredients:

• Vegetable oil or canola oil – this is used in the marinade to keep the exterior of the fish from drying out.
• Lime juice – this is the best flavor in these tacos it really brightens them up.
• Fresh garlic and garlic powder – I like raw garlic in the marinade but powder in the sauce so it’s not overwhelming. If perferred arlic powder can be used in this marinade as well, use 1/4 tsp.
• Chili powder, cumin, paprika, cayenne pepper, salt and pepper – these classic Mexican spices add a well seasoned layer of flavor to the fish.
• Talapia, cod or mahi mahi – the idea is to use neutral flavored white fish. If you use talapia look for thicker fillets that won’t fall apart easily.
• Corn tortillas – I like to warm them in a little vegetable oil or olive oil so they aren’t bland and dry until they get just a few golden spots then flip and cook on the opposite side.
• Shredded purple cabbage – this adds that classic crunch we crave in seafood tacos.
• Avocado – use a nice ripe avocado, it’s always a game changer.
• Cilantro – feel free to add more to taste.
• Cotija cheese – this optional ingredient adds a nice light tang, it’s one of my favorite Mexican cheeses.
• Sour cream and Mayonnaise – these are used to make a creamy fish taco sauce. I like to use full fat for a rich sauce but low fat will work great too.

How to Make Fish Tacos:

• Make marinade: in a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
• Briefly soak fish in marinade: Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).

Grill Method:

• Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill.
• Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).
• Oven Method:
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
• Place fish on prepared baking sheet. Bake until cooked through, about 10 – 15 minutes (fish should flake easily with a fork).
• Stovetop Method:
• Preheat a 12-inch non-stick skillet over medium-high heat, drizzle lightly with vegetable oil.
• Remove fish from marinade and cook about 3 – 4 minutes per side, until cooked through

3. Easy Chili Lime Fish Tacos

Even though tacos are considered a pretty easy recipe, they can sometimes be complex. Lucky for you, there’s these easy chili lime fish tacos. The light and flaky fish is baked in chili, lime, and butter, and the tortilla is made of charred corn.

For the Chili Lime Fish:

• 3 tablespoons butter, melted
• juice of one lime
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 12 ounces Australis Barramundi (can be purchased at Costco or find your store here)

For the Peach Salsa:

• 1 peach, chopped
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup red onion, minced
• half a jalapeño, seeded and minced
• lime juice and salt to taste

Other Taco Essentials:

• corn tortillas
• mayo for a quick sauce (see notes)
• avocado, lime, or other toppings

INSTRUCTIONS

1. CHILI LIME FISH: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.
2. PEACH SALSA: Toss all ingredients together.
3. TACOS: Assemble, layer, load it up, squeeze more lime over the top, and DEVOUR.

NOTES: For a nice quick little sauce, reserve 1-2 tablespoons of the chili lime sauce and mix with mayo or sour cream. Drizzle this sauce over the top of your tacos.

4. Mahi Mahi Fish Tacos

Mahi mahi, also known as dolphin fish, make a wonderful fish for a fish taco. These mahi mahi fish tacos are filled with flavors that are smokey, tangy, and spicy. The mahi mahi is pan seared and wrapped in a warm corn tortilla.

TACOS

• 1.5 pounds mahi mahi fillets skinless
• 6-8 6-inch corn tortillas warmed
• 1 Recipe Avocado Crema

15 MINUTE MARINADE

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon reduced sodium soy sauce
• 1 1/2 tsp EACH paprika, chipotle chile powder, brown sugar
• 1 tsp EACH ground cumin, garlic powder, onion powder, salt
• 1/2 teaspoon dried oregano

STRAWBERRY PINEAPPLE SLAW

• 2 cups thinly sliced green cabbage
• 1 pint strawberries hulled and chopped
• 1 cup diced pineapple
• 1 cup blueberries
• 1/2 cup diced red onion
• 1-2 jalapenos seeded, deveined, minced (1 for very mild)
• 1/2 cup loosely packed cilantro chopped
• 2 tablespoons lime juice
• 1/4 tsp EACH salt, pepper

INSTRUCTIONS

MARINADE:

• Whisk all of the marinade ingredients together in a small bowl. Add fish to shallow dish in a single layer. Pour marinade over fish and rub the marinade evenly over each side of the fish. Marinate at room temperature while you prep the slaw and crema – NO MORE THAN 30 MINUTES.

STRAWBERRY PINEAPPLE SLAW:

• Add all of the ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve. You may need to strain excess juice before serving depending on how juicy your strawberries are.

AVOCADO CREMA:

• Click on “avocado crema” in the recipe ingredients and follow instructions.

STOVETOP METHOD:

• Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat.
• Once hot, gently add fish and cook for about 3 – 4 minutes per side or until cooked to desired doneness (cook time will vary based on thickness of fish).

GRILL METHOD:

• Preheat grill to medium-high heat. Clean and grease grates.
• Once hot, gently add fish and cook for about 3 minutes per side (uncovered) or until cooked to desired doneness (cook time will vary based on thickness of fish).

OVEN METHOD:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil and spray with cooking spray.
• Transfer fish to prepared baking sheet without touching. Bake until cooked to desired doneness, about 10 – 14 minutes (fish is cooked when it flakes easily with a fork. Broil fish for an additional 1-2 minutes for an extra roasted finish.

ASSEMBLE:

• Remove fish from skillet and break into large pieces. Evenly divide fish between tortillas then top with slaw and crema. Garnish with additional lime and hot sauce if desired.

5. Grilled Fish Tacos

If you like your fish grilled, you definitely need to try out these grilled fish tacos. It can be made with a variety of fish, like cod, mahi mahi, halibut, and more. Best of all, the tacos are super easy to make, and can be made in less than thirty minutes.

Ingredients

For Fish Tacos:

• ▢3 lbs white firm fish cod, mahi mahi, halibut, haddock
• ▢2 tbsp oil
• ▢2 limes juice of
• ▢4 tsp low sodium taco seasoning I use homemade taco seasoning
• ▢2 tsp garlic powder
• ▢1 tsp salt
• ▢1/2 tsp ground black pepper
• ▢18 small corn tortillas

For Mango Salsa:

• ▢2 large mangoes peeled & diced
• ▢1/2 cup red onion finely chopped
• ▢1 small bunch cilantro finely chopped
• ▢1 lime or lemon juice of
• ▢1 jalapeño seeded & minced
• ▢1/2 tsp salt

Instructions 

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• In the meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill or grill pan on medium high heat and add a bit of oil to coat. Cook fish untouched until white and opaque on the bottom, about 4 minutes.
• Carefully flip on the other side and cook another 4 minutes. You might have to cover fish on a grill pan for a few mins to allow to cook through. Probably it will fall apart which is fine. Transfer to a platter.
• Warm up tortillas on the grill or microwave and keep under a towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store in an airtight container in the refrigerator for up to three days. The mango salsa can also be stored for up to 24hrs. Reheat in a skillet with a splash of water or oil and cover until heated through.

Optional white sauce (crema):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

6. Blackened Cod Fish Tacos with Cilantro Avocado Sauce

These blacked cod fish tacos with cilantro avocado sauce are absolutely amazing. They are definitely blackened, as the fish is basically charred on the top and bottom, but it really helps bring out flavor. Plus, it tastes great when paired with the spices.

INGREDIENTS

FOR THE SPICE MIX

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon thyme
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon ground oregano
• ¼ teaspoon cayenne pepper (optional – for heat)
• 1 teaspoon coarse salt

FOR THE CILANTRO AVOCADO SAUCE

• 1 cup fresh cilantro leaves and steams
• ¼ cup plain yogurt
• 1 ripe avocado
• 1 ½ tablespoons lime juice
• 1 teaspoon white wine vinegar
• 1 teaspoon garlic, minced (1 clove is fine)
• ¼ teaspoon salt (more as desired)
• Pinch of fresh ground black pepper
• ¼ cup water

FOR THE COLESLAW

• 3 cups shredded red cabbage
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar

FOR THE TACOS

• 4 cod filets (about 24 ounces)
• Corn tortillas
• Avocado slices
• Fresh cilantro, roughly chopped
• Queso fresco cheese, crumbled
• Jalapeño, sliced
• Fresh limes, halved
• 2 tablespoons extra virgin olive oil, for cooking Cod

INSTRUCTIONS

1. Mix together all spices for the spice mix in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set side to “marinate” for about 10 minutes.
2. Make coleslaw: In a medium bowl, combine all ingredients for the coleslaw. Stir the cabbage to coat and set aside to marinate.
3. Make the Cilantro Avocado Sauce: Combine all ingredients for the sauce in a food processor. Pulse until smooth. Chill until ready to use.
4. Heat the 2 tablespoons olive oil in a non-stick, large skillet over medium high heat. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
5. Heat the tortillas on a gas stove top or in the microwave wrapped in a damp paper towel for about 10 seconds .
6. Assemble the tacos: Spread some of the cilantro avocado sauce on each tortilla. Fill one tortilla side with the coleslaw and the other side with extra slices of avocado. Top with chunks of cod, queso fresco, fresh cilantro, jalapeño, another drizzle of cilantro avocado sauce, and  a squeeze of fresh lime juice. Serve immediately.

7. Baja Fish Tacos with Chipotle Mango Salsa

These Baja fish tacos with chipotle mango salsa recipe is sure to be a hit with fans of smoky flavors. It works great whether it’s used as a dish for a taco Tuesday or a weekend.

Ingredients

• ▢1 1/2 pounds white fish cut into 1 inch chunks (I used mahi mahi)
• ▢1 teaspoon chili powder
• ▢1 1/2 cups flour
• ▢1 teaspoon baking powder
• ▢1 cup light beer
• ▢vegetable oil or canola oil for frying
• ▢soft flour or corn tortillas warmed
• ▢shredded cheddar or cotija cheese crumbled
• ▢shredded lettuce fresh cilantro and yogurt, for serving

CHIPOTLE MANGO SALSA

• ▢1 ripe mango diced
• ▢1 ripe but firm avocado, diced
• ▢1 cup cherry tomatoes halved
• ▢1-2 chipotle peppers in adobo chopped
• ▢juice from 1 lime
• ▢1/4 cup fresh cilantro chopped
• ▢salt to taste

CREAMY TOMATILLO SAUCE

• ▢6 tomatillos skins removed
• ▢2 jalapenos halved + seeded if desired
• ▢1 cup fresh cilantro
• ▢1/4 cup plain greek yogurt
• ▢1/2 ripe avocado
• ▢juice from 1 lime
• ▢salt to taste

Instructions

• Heat 1-2 inches of oil in a medium pot over medium heat until a deep fry thermometer reaches 375 degrees F.
• Toss the fish with the chili powder. Add the flour, baking powder and beer to a bowl, stir until just combined. Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt and lime zest.
• Divide the fish among the warmed tacos shells and top with shredded lettuce, salsa (recipe below) and cheese. EAT!

CHIPOTLE MANGO SALSA

• In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed. Serve with the tacos

CREAMY TOMATILLO SAUCE

• Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and the remaining ingredients to a blender or food processor. Pure until smooth and adjust salt as needed. Sauce with will keep in the fridge for up to 1 week.

8. Grilled Salmon Tacos with Avocado Salsa

Grilled salmon is already very popular and loved by itself, but it’s even better when it’s made into a taco! These grilled salmon tacos with avocado salsa will be popular with fans of grilled salmon and people who are just looking for a yummy taco!

Ingredients

Salmon

• 1 1/2 lbs boneless salmon , skinned and sliced into 3 equal portions
• 1 Tbsp olive oil , plus more for grill
• 1 Tbsp fresh lime juice
• 1 tsp ancho chili powder
• 3/4 tsp ground cumin
• 3/4 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt , then more to taste
• 1/2 tsp freshly ground black pepper

Avocado Salsa

• 2 medium avocados (ripe but semi-firm), peeled, cored and diced
• 1/3 cup small diced red onion , run under cool water to remove harsh bite and drain
• 3 Tbsp chopped cilantro
• 1 jalapeno , seeded and minced
• 1 clove garlic , minced
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• Salt and freshly ground black pepper

For serving

• 8 6- inch corn tortillas , warmed
• 2 cups thinly sliced red or green cabbage
• 1/2 cup crumbled Cotija cheese

Instructions

• For the salmon:
• Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon (I placed the first one on the plate then began to stack the rest over it so the rub didn’t all just end up left behind on the plate). Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare avocado salsa.
• For the avocado salsa:
• In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
• To assemble tacos:
• Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.
• Recipe source: inspired by Laylita’s Salmon

9. Beer Battered Fish Tacos

If you like your fish crispy, you definitely need to make these beer battered fish tacos. They use an easy-to-make batter, which makes them have a crunchy coating around the fish. It’s all served in warm corn tortillas that you’ll love!

INGREDIENTS

The Chipotle Sauce

• ¼ cup EACH: mayo and plain yogurt
• 2 tablespoons minced chipotle peppers in adobo sauce, see note #1
• 1 tablespoon lime juice
• 1 clove garlic, finely minced
•  A pinch of salt and pepper

The Slaw

• 2 cups shredded cabbage
• ½ cup chopped cilantro
• ¼ cup thinly sliced red onion
• 2 tablespoons EACH: oil and lime juice
• ½ teaspoon EACH: salt and pepper

The Beer Battered Fish Tacos

•  Oil, for frying (see note #2)
• 1 ½ cups all-purpose flour, divided
• 2 teaspoons EACH: garlic powder and onion powder
• 1 teaspoon EACH: baking soda, salt, and pepper
• 1 ½ lb. white fish
• 1 ½ cups light beer, ice-cold (see note #3)
• 18 corn tortillas

INSTRUCTIONS 

• Mix the chipotle sauce ingredients together in a small bowl.¼ cup EACH: mayo and plain yogurt,2 tablespoons minced chipotle peppers in adobo sauce,1 tablespoon lime juice,1 clove garlic,A pinch of salt and pepper
• Mix the slaw ingredients together in a medium-sized bowl.2 cups shredded cabbage,½ cup chopped cilantro,¼ cup thinly sliced red onion,2 tablespoons EACH: oil and lime juice,½ teaspoon EACH: salt and pepper
• Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot. Oil
• Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.1 ½ cups all-purpose flour,2 teaspoons EACH: garlic powder and onion powder
• In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper. 1 teaspoon EACH: baking soda, salt, and pepper
• Cut the fish into small pieces no more than 1″ wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour. 1 ½ lb. white fish
• When the oil reaches 350 degrees Fahrenheit (see note #4) it’s time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through. 1 ½ cups light beer
• Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked. 
• Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish. 18 corn tortillas

10. Tzatziki Fish Tacos

Traditional fish tacos with a Greek twist! The crispy breaded fish fillets lay beautifully on tortillas that are covered in a tzatziki sauce that’s made with Greek yogurt, cucumbers, fresh herbs, and more. Make them today!

Ingredients

For the fish:

• ▢12 ounces boneless skinless white fish fillets such as cod, halibut, branzino
• ▢1 teaspoon salt divided
• ▢1 tablespoon all-purpose flour
• ▢1 large egg beaten
• ▢1/2 cup panko crumbs
• ▢1/4 teaspoon garlic powder
• ▢1/4 teaspoon oregano
• ▢olive oil spray

For the tacos:

• ▢1 tomato diced
• ▢1/4 cup diced red onion
• ▢3 cups chopped white cabbage
• ▢fresh dill for topping
• ▢8 small flour tortillas warmed (such as mission street taco flour tortillas)
• ▢8 lemon wedges for serving

Mint Tzatziki sauce:

• ▢3/4 cup Stonyfield Plain 0% Fat Greek Yogurt
• ▢1/3 cup grated cucumber seeds and skin removed (from 1 medium)
• ▢1 small clove garlic crushed
• ▢1 teaspoon fresh lemon juice
• ▢1/2 tablespoon fresh mint chopped
• ▢1/2 tablespoon fresh dill chopped
• ▢1/4 + 1/8 teaspoon kosher salt
• ▢fresh black pepper to taste

Instructions

• Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.
• Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
• Season fish with 1/2 teaspoon salt. Cut into 8 strips.
• Place flour on a plate and egg in a shallow bowl. On another plate, combine panko with remaining 1/2 teaspoon salt, garlic powder and oregano.

Air Fryer Method:

• Preheat the air fryer to 400F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to the basket and cook in a single layer 4 minutes, turn and cook 2 to 3 more minutes, until golden and crisp.

Oven Method:

• Preheat the oven to 425F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to a baking sheet and cook in a single layer 5 to 6 minutes, turn and cook 5 to 6 more minutes, until golden and crisp.
• To serve, place 1/4 cup cabbage over each tortilla, top with a piece of fish, tzatziki, tomatoes, red onion and squeeze fresh lemon juice over everything.

11. Cod Fish Tacos Recipe (Margarita Fish Tacos)

Another fish taco recipe that’s fresh and delicious is this cod fish taco recipe. They’re filled with margarita flavors, as well as citrus from the limes and oranges, and even a bit of tequila. It’s great for fans of margaritas and fish tacos alike!

Ingredients

• ▢¼ cup tequila
• ▢¼ cup freshly squeezed lime juice
• ▢¼ cup freshly squeezed orange juice
• ▢2 tablespoons caster sugar
• ▢¼-½ teaspoon crushed red pepper flakes
• ▢½ teaspoon kosher salt
• ▢4 white flesh fish fillets snapper, mahi mahi, cod, grouper, flounder or halibut work well
• ▢¼ cup canola or similar, oil, divided
• ▢4 8 inch flour tortillas warmed

For the Pickled Cabbage Slaw Salad

• ▢½ white or red onion thinly sliced
• ▢2 cups shredded cabbage
• ▢2-3 radishes thinly sliced

Optional Garnishes

• ▢Chopped cilantro leaves
• ▢1 avocado sliced or diced
• ▢1 lime cut into 4 wedges

Instructions

• In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.
• Add the fish to the marinade in the medium bowl, cover and allow to rest for 20 minutes.
• For the cabbage salad: place the onion, cabbage and radish slices in another medium bowl and add the reserved half of the marinade. Gently toss to combine, cover and refrigerate until ready to serve.
• After 20 minutes, transfer the fish to a paper towel-lined tray and pat dry. Brush both sides of the fish fillets lightly with oil.
• Heat a large skillet over medium-high heat. Once it is heated, add 2 tablespoons canola oil and turn heat to high. When the oil is hot, carefully add the fish fillets, (skin-side first if still intact) and cook 1-2 minutes each side. Transfer cooked fish to a plate.
• To serve, place a warm tortilla on a serving dish, top with fish, cabbage salad, avocado and cilantro. Add a wedge of lime for lime juice and…

12. Vietnamese Fish Tacos

If you love pan-fried fillets, you’ll love these Vietnamese fish tacos. They use fresh tomatoes and a healthy herb salsa. The recipe makes two tacos that add up to only three hundred and forty nine calories combined, so the meal is healthy and delicious.

Ingredients

Fish Marinade

• ▢1 teaspoon turmeric (*)
• ▢1 teaspoon fresh ginger (minced)
• ▢2 cloves garlic (minced)
• ▢1 teaspoon sugar
• ▢1 teaspoon fish sauce (**)
• ▢1 tablespoon lime juice (fresh)
• ▢1/4 teaspoon salt (or to taste)
• ▢1/4 teaspoon pepper (or to taste)
• ▢1 1/2 pound halibut fillets (cut into 2 inch pieces)

Salsa

• ▢6 green onions (chopped)
• ▢1/2 red onion (chopped)
• ▢2 cups cherry tomatoes (chopped)
• ▢1/4 cup fresh basil (chopped)
• ▢1/4 cup fresh mint (chopped)
• ▢1/4 cup fresh cilantro (chopped)
• ▢1 teaspoon fish sauce
• ▢2 tablespoon fresh lime juice
• ▢salt and pepper to taste

Other Taco Ingredients

• ▢2 tablespoon vegetable oil
• ▢12 medium tortillas
• ▢2 cups cabbage (shredded)
• ▢Sriracha sauce (optional)

Instructions 

• In a medium size bowl combine all the fish marinade ingredients together, excluding the fish. Add the halibut pieces to the bowl and toss making sure each pieces is coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
• Meanwhile, toss all the salsa ingredients together in a medium size bowl and refrigerate until ready to assemble tacos.
• In a non stick skillet, heat the 1 tbsp of the vegetable oil. Add about half of the fish fillets and fry for about 2 to 4 minutes per side, they should start to lightly brown. Add the other tbsp of vegetable oil and repeat with remaining fish.
• To assemble the tacos, fill each tortilla with some of the shredded cabbage, then with the halibut. Feel free to flake the fish a bit with a fork if necessary. Top with the tomato salsa generously then drizzle with some Sriracha sauce if preferred.

Notes

1. * Turmeric is a powerful yellow spice made from a plant of the ginger family. Turmeric has a lot list of health benefits, for nearly every system in the body. It’s known for its antioxidant content and ability to work as an anti-inflammatory.
2. ** Fish Sauce is a liquid that’s amber color and is extracted from the fermentation of fish with sea salt. This can be substituted with low-sodium soy sauce.
3. You can use any type of white fish that you prefer, or that is available to you.
4. Nutritional information is based on 2 tacos!
5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

13. Salmon Tacos

Salmon fans – this one’s for you! If you haven’t been convinced that tacos are the best way to eat fish, this will surely change your mind. The salmon is terrifically tender, and it’s filled with chipotle spices. It’s also topped with a cool and creamy avocado taco slaw.

Ingredients 

FOR THE SALMON:

• 1 pound center-cut salmon fillet
• 1 tablespoon extra virgin olive oil
• 1 ¼ teaspoons chipotle chile powder this has a kick. Use less according to your tastes.
• 1 teaspoon garlic powder
• 1 small lime zest and juice, divided (about 1 teaspoon zest and 1 1/2 tablespoons juice)
• 3/4 teaspoon kosher salt
• Corn or flour tortillas for serving
• Crumbled feta cheese or queso fresco for serving

FOR THE SLAW:

• 1 medium ripe Hass avocado
• 1/2 cup nonfat plain Greek yogurt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 2 small limes zest and juice, about 2 teaspoons zest and 3 tablespoons juice
• ½ teaspoon Sriracha or hot sauce of choice plus additional to taste
• 3 cups broccoli slaw mix or shredded cabbage
• 1/4 cup chopped fresh cilantro

Instructions 

• Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
• Stir in the salt, lime zest and juice, and hot sauce.
• Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
• Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
• In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
• With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
• Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
• Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

14. Crispy Baked Fish Tacos

This crispy baked fish tacos recipe is mind-blowingly delicious! The tacos are made with panko-crusted fish, zesty cilantro-lime slaw, an easy to make chipotle crema, and whatever other toppings you think would fit well.

INGREDIENTS

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To Make The Chipotle Crema:

• 1/2 cup plain Greek yogurt (or mayo)
• 1 chipotle chile in adobo sauce
• 1 tablespoon lime juice
• 1/4 teaspoon fine sea salt

To Make The Fish:

• 1 cup panko breadcrumbs
• 2 teaspoons chili powder*
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 1 egg, whisked
• 1 1/2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces

To Assemble The Tacos:

• 12 corn or flour tortillas, warmed
• 2 fresh avocados, peeled, pitted and sliced
• 1 batch Cilantro Lime Slaw*
• optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.

INSTRUCTIONS

1. To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth.  Set aside until ready to use.
2. To Make The Cilantro Lime Slaw: Follow the directions here.
3. To Make The Fish: Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet*.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.  (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
4. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.
5. Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet.  Using your right hand, dip a piece of fish in the egg so that it is coated on all sides.  Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.  Using your left hand, transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.
6. Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  (Internal temperature should be 145°F*.)  Transfer baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.
7. To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings.  Drizzle with the chipotle crema and serve immediately.

15. Blackened Fish Tacos with Mango Salsa & Sriracha Aioli

These blackened fish tacos with mango salsa and sriracha aioli are packed with flavor. The fish fillets are covered in a Cajun-inspired spice mix, served in wonderfully warm tortillas, and covered in a fresh and tasty mango salsa.

Ingredients

For the Blackened Seasoning:

• ▢1 tablespoons ground paprika regular or smoked
• ▢½ teaspoon ground cayenne pepper use less – 1/4-tea. or more 1 tea. according to your taste
• ▢1 teaspoon onion powder
• ▢1 teaspoon garlic powder
• ▢1 teaspoons sea or Kosher salt
• ▢1 teaspoon light brown sugar
• ▢¼ teaspoon ground black pepper
• ▢½ teaspoon dried thyme
• ▢½ teaspoon dried basil
• ▢½ teaspoon dried oregano

For the Fish Tacos:

• ▢2 pounds wild caught tilapia or about six (5-ounces) fillets. (see notes)
• ▢2 tablespoons extra virgin olive oil
• ▢8-10 (6-inches) Soft corn tortillas, warmed, grilled or pan fried
• ▢Lime wedges and chopped cilantro for serving (optional)
• ▢Lime crema (optional)

For the Mango Slaw:

• ▢1 cup thinly sliced or shredded cabbage (green, red or purple or a combination)
• ▢1 large ripe mango, peeled and diced
• ▢1 medium tomato, diced
• ▢1/4 cup red onion, diced
• ▢1 tablespoon fresh lime juice
• ▢1 teaspoon honey
• ▢1 teaspoon olive oil
• ▢1-2 tablespoons fresh cilantro, chopped
• ▢Salt to taste

Instructions

• Mix the Blackened Seasoning: In a small bowl, mix together the seasoning spices.
• Sprinkle the blackened seasoning evenly over both sides of the fish filets. Set aside. Meanwhile, make the mango slaw.
• In a medium bowl, combine the cabbage, mango, tomato and onions. In a small mixing bowl whisk together the lime juice, honey and olive oil. Pour this mixture over the slaw. Stir in the chopped cilantro and season with salt to taste. Toss to combine. Keep the slaw covered, in the refrigerator until ready to serve.
• In a large skillet (you can use cast-iron), heat 2 tablespoons of olive oil over medium-high heat. When heated, add the fish fillets (working in batches if needed). Cook for 2 – 3 minutes. Flip and cook the other side for about 2 – 3 minutes or until the fish flakes easily. The surface of the fish will likely blackened in color quickly so make sure to keep an eye on it.
• Remove fish from skillet and break into smaller pieces. Divide the fish evenly among the warm tortillas. Serve with mango slaw and lime crema.  Garnish with lime wedges and chopped cilantro if desired.

So there you go, thirty five amazing fish taco recipes. Which one will you cook first?

Also Read: The world’s 50 best foods

Source: https://bit.ly/3XZIa1v