Fish Tacos (Easy) Homemade

by | Jun 4, 2026 | 0 comments

4.6 (35 reviews)
Prep time : 15 minutes
Cooking Time : 10 minutes
Total Time : 25 minutes
Nutrition : 350 Calories
Difficulty : Easy
Cuisine :

Mexican

Category : Dinner

Ingredients :

  • 1.5 pounds firm white fish fillets (like cod, tilapia, or snapper)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small corn or flour tortillas
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice (from about 1 lime)
  • 1 tablespoon mayonnaise
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Lime wedges, for serving

Method :

  1. Preheat oven to 400°F (200°C) or heat a large skillet over medium-high heat.
  2. Pat the fish fillets dry with paper towels. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper.
  3. Drizzle the fish fillets with 1 tablespoon of olive oil and rub the spice mixture evenly over both sides.
  4. If baking, place the seasoned fish on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
  5. If pan-searing, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side, until opaque and cooked through.
  6. While the fish is cooking, prepare the cabbage slaw. In a medium bowl, combine the shredded green and red cabbage, chopped cilantro, lime juice, mayonnaise, honey, and Dijon mustard.
  7. Stir the slaw ingredients together until well combined. Season with salt and pepper to taste.
  8. Warm the tortillas according to package directions (you can wrap them in a damp paper towel and microwave for 30 seconds, or warm them in a dry skillet).
  9. Flake the cooked fish into large pieces.
  10. Assemble the tacos by filling each warm tortilla with flaked fish and topping generously with the cabbage slaw.
  11. Serve immediately with lime wedges on the side.

Recipe Notes :

  • Chef’s Tip: For extra flavor, add a pinch of smoked paprika to the fish seasoning.
  • Variation: Try adding some finely diced red onion or jalapeño to the cabbage slaw for an extra kick.
  • Storage: Store leftover slaw and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently before assembling tacos.

Frequently Asked Questions

What kind of fish is best for fish tacos?

Firm white fish like cod, tilapia, snapper, or mahi-mahi are excellent choices because they hold their shape and have a mild flavor that complements the slaw.

Can I make the cabbage slaw ahead of time?

Yes, you can prepare the slaw a few hours in advance and store it in the refrigerator. It might soften slightly but will still be delicious.

How do I keep the tortillas warm?

You can keep warm tortillas fresh by wrapping them in a clean kitchen towel or a foil-lined basket while you prepare the fish and slaw.

Why We Love This Recipe ?

Enjoy these delicious fish tacos, featuring perfectly seasoned, flaky white fish nestled in warm tortillas and topped with a crisp, tangy cabbage slaw. This easy recipe is ideal for a satisfying weeknight meal that everyone will love. The combination of savory fish and refreshing slaw makes these tacos a standout.

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