Fish Tacos Recipe – Mexican Special
The Fish Tacos recipe delivers a vibrant taste of coastal Mexico in every bite. Tender white fish fillets (like cod, tilapia, or mahi-mahi) are seasoned with chili powder, cumin, garlic, and fresh lime juice, then lightly pan-grilled until flaky. Wrapped in warm corn or flour tortillas and topped with crisp cabbage slaw, creamy slices of avocado, and optional pico de gallo or sour cream, these tacos balance heat, zest, and fresh texture. Perfect for weeknight dinners, casual gatherings, or a beach-style feast at home.
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
For the Fish:
- 1 lb (450 g) white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Slaw:
- 2 cups shredded cabbage (green, red, or a mix)
- 1/2 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- Corn or flour tortillas
- Avocado, sliced (optional)
- Fresh lime wedges
- Salsa or pico de gallo (optional)
- Sour cream or Greek yogurt (optional)
How to make Fish Tacos :
Prepare the Fish:In a bowl, mix olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Coat the fish fillets in the mixture.
Cook the Fish:Heat a skillet over medium-high heat. Add the fish and cook for about 3-4 minutes on each side, or until cooked through and flaky. Remove from heat and break into pieces.
Make the Slaw:In a separate bowl, combine shredded cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper. Toss to mix well.
Assemble the Tacos:Warm the tortillas in a skillet or microwave. Fill each tortilla with pieces of fish, top with slaw, and add avocado, salsa, or sour cream as desired.
Serve:Serve the tacos with lime wedges on the side for squeezing over the top.
Recipe Notes:
Use firm white fish for best texture—something that flakes easily but holds up to grilling.
Marinate fish with seasoning and lime juice briefly—don’t overdo it, to preserve fish’s natural flavor.
Grill or pan-sear fish on medium-high heat to get slight char without drying out.
Warm tortillas before assembling to improve flavor and prevent tearing.
Slaw should be crisp; shred cabbage thinly, remove excess moisture, toss with lime juice and oil just before serving.
Avocado adds creamy richness—slice just before serving to avoid browning.
Optional toppings like pico de gallo, salsa, or sour cream offer contrast and brightness.
Serve immediately to maintain the contrast of crispy, warm tortillas and fresh slaw.
Leftovers store best with fish and tortillas separate; reheat fish gently and assemble when ready.
