You’ll get hooked, line, and sinker on these fish taco recipes!
There are a lot of tasty fish in the sea and the best way to eat them is in a taco.
From classic Baja to grilled wahoo with a zesty slaw, there are so many options making it hard to choose.
Start by selecting your fish of choice, choosing your seasoning, gathering your toppings, and it’s taco time!
Oh, and don’t forget about the sauces.
From spicy chipotle mayo to garlic lime cilantro, the sauce can make or break a fish taco.
So get creative with it and try a new fish taco recipe!
Tilapia is great for tacos. The mild flavor makes it perfect for all sorts of topping combinations.
If you’re looking for something fresh and nothing too crazy, these are a great choice.
A zesty Greek yogurt sauce, radish slices, and cilantro accompany the three-spice filets.
Give everyone a wedge of lime so they can top off their tacos right before eating.
From the sauce to assembly, it takes 20 minutes.
Mango on fish tacos is a game changer!
It gives pico de gallo a juicy tropical twist that you’ll want to smother your tacos with.
It’s so much fresher than anything you’ll find at the store and it’s not complicated.
Just chop, combine, and mix.
For the fish, cod is nice and firm so it’s less likely to fall apart when grilling. Although, any white fish will do.
This taco sauce will knock your socks off. And so will the tacos!
The filling is super fresh and healthy.
It’s a colorful medley of crunchy cabbage, avocado, tomato, red onion, and cotija cheese.
That sauce though!
You meld sour cream and mayo with lime, garlic powder, and Sriracha. It’s easy, scrumptious, and quick.
I could seriously eat these every day and never get tired of them.
They’re packed to the brim with grilled salmon and avocado, what more could you need?
Okay, I do admit I like the addition of red cabbage and cotija cheese.
Not to mention, the avocado gets all doctored up as a lime salsa.
Too cold or windy to get the grill going? No problem, make these salmon tacos instead.
They’re bursting with as much color as flavor.
The sweet, lime, and garlic glaze coats salmon with a complementary flavor as it bakes.
Stuff it in a corn tortilla with avocado, cabbage, cilantro, and queso fresco.
It’s a very simple way to do salmon tacos, and it tastes great.
I used to always make mahi mahi tacos Baja-style until I came across this little gem in the sea.
It skips the batter and coats mahi mahi with a piquant marinade.
That gets grilled until flaky, then placed in a warm tortilla with a zippy avocado lime slaw and creamy chipotle aioli.
Double up on the corn tortilla, as you’ll need reinforcement for this beauty.
I don’t eat swordfish often. But when I do, I cover it in blackened seasoning and stuff it in a taco.
Swordfish is meaty like steak with a mildly sweet flavor.
While cooking it may sound daunting, it’s actually a lot less complicated than you may think.
Rub it in olive oil, coat it with seasoning, then bake. That’s it!
Now, here’s a unique way to rock that taco bar!
You take classic Greek ingredients, and white fish, and merge the two together in a tortilla.
For tacos like this, you want to swap out classic white fish sauce for tzatziki.
You can also use gluten-free tortillas to be super healthy.
Nothing says taco party like beer-battered fish tacos!
Beer is the secret ingredient for getting your battered tacos crispy.
And I can think of no better toppings than Baja-style.
When choosing beer, opt for a light lager like Modelo or Corona.
While you’re at it, crack a cold one for yourself and enjoy!
10. Baja Fish Tacos
Baja fish tacos are a classic that you simply can’t go wrong with.
Crispy and flaky white fish is the starring ingredient with a supporting role from crunchy green cabbage and white sauce.
This one takes it to another level by using chipotle crema and curtido.
Curtido is a Salvadorian-style slaw that’s wickedly good on tacos.
Forget Tuesday, every night can be taco night with this 20-minute recipe.
Baked cod is a healthier alternative to frying and it means less hovering over the stove.
While it’s busy turning all flaky and juicy, prepare the chipotle lime cream sauce, pico de gallo, and slaw.
Those three toppings have so much flavor going on, you won’t need anything else.
Have you ever tried breading your fish tacos with panko breadcrumbs? It gives the fish a marvelous texture.
For the toppings, keep things fresh with avocados, cabbage, tomatoes, and a limey sour cream sauce.
If you want yours spicy, add jalapenos slices in there, too.
Wahoo’s is a chain restaurant that began in California.
If you’ve ever been to one, you know they make some epic fish tacos.
But you don’t have to be in the Golden State to give them a try.
This copycat recipe shows you how to make them at home.
These tacos have a thick wahoo filet, crunchy slaw, cheese, pico de gallo, and a killer green sauce.
Easy 10-minute fish tacos? I’m in!
These lemon butter tacos are perfect for a busy weeknight, especially when you’re getting hangry.
Dredging the grouper in flour gives it a crisper texture and the toppings keep it simple.
Pile on the cheese, diced tomatoes, and chopped lettuce, or add your favorite toppings.
15. Cod Fish Tacos
Cod is more often than not battered and fried. If you haven’t tried it grilled, you’re truly missing out!
These cod tacos show you how to make it bangin’.
You season the filets with Tajun, cumin, and lime making them super scrumptious.
When it comes to assembly, top it with a zippy Greek yogurt sauce and crunchy slaw.
Is halibut on sale at the grocery store? Make tacos!
This is one of the best summer recipes if you ask me.
The halibut has a simple seasoning of cumin and cayenne, and the mango pico de gallo is a perfect match.
It’s fresh as a sea breeze and fills you up without making you overly full.
Blackened seasoning is a fish taco standard in my household.
It has a deep spicy and smoky flavor that does wonders for fish.
Cod, tilapia, salmon, it goes well with a bunch of different kinds.
If you haven’t made it from scratch before, this recipe has an excellent ratio of spices for the blend.
It doesn’t require any unusual ingredients, and you probably have them all on hand.
Oh sorry, did you want one? That’s me every time these spicy shrimp tacos are in sight.
They’re succulent, crunchy, zesty, fresh, and spicy. They also have the most sensational creamy garlic cilantro lime sauce.
Seriously, you’ll want this sauce on everything! Burritos, burgers, falafels, wraps, it’s a universal sauce.
You rub the fish with spices, stuff it with lime, then grill it on each side until you get those gorgeous char marks.
Set out options for toppings like cucumber pico de gallo, sour cream, avocado slices, and lime wedges.
Then, let everyone build their own.
You know it’s a special day in my household when ahi tacos are on the menu! Ahi is, dare I say, my favorite fish.
From the flavor to the texture, it’s melt-in-your-mouth good.
It’s great just about any way you prepare it.
But there’s something about the combo of wasabi cream and avocado salsa that has me hooked on these.
Feeling adventurous? Go wild and chargrill octopus.
Surf meets turf in this bold recipe.
It walks you through the process of preparing an octopus step by step, making it very easy for beginners.
Once it’s hot off the grill, pile it in a grilled tortilla with chorizo, cabbage, and mango salsa.
Feeling indecisive about dinner? I just decided for you!
These trout tacos rival the best of the best.
Steelhead trout gets coated in taco seasoning, smothered in mango salsa, and all bundled up in a tortilla.
How long will it take? Only 15 minutes. You can thank me later.
23. Fish Stick Tacos
Bust out those fish sticks and let’s make it a super easy taco night.
Each taco gets a crispy fish stick, tangy slaw, avocado, cotija cheese, and a lime Sriracha cream sauce.
While I’m all for the fresh catch of the day, these tacos will give you a whole new perspective on frozen seafood.
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