Fish Tacos Recipe: Quick, Healthy & Delicious Homemade Seafood Tacos
These Fish Tacos Recipe come together in under 30 minutes for a festive, healthy, and unbelievably delicious weeknight meal. A light, colorful twist on classic Mexican street food, this Fish Tacos Recipe is perfect when you want something easy, fresh, and homemade.
Ingredients
- 1 lb firm white fish (cod, tilapia, or mahi-mahi), cut into 1″ strips
- 1 Tbsp olive oil (extra virgin for best flavor)
- 1 tsp chili powder (choose ancho or paprika for mild heat)
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ½ tsp kosher salt (adjust to taste)
- 8 small corn or flour tortillas (for gluten-free, use certified corn tortillas)
- 2 cups shredded cabbage (mix red and green for color)
- ¼ cup chopped cilantro (stems removed)
- 1 small jalapeño, thinly sliced (optional, for a spicy kick)
- 2 Limes, cut into wedges
- ½ cup plain whole milk Greek yogurt (for extra creaminess)
- 2 Tbsp fresh lime juice (about one lime)
- 1 tsp honey
- Pinch of salt
Instructions
- In a shallow bowl, toss fish strips with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
- Whisk together yogurt, lime juice, honey, and salt in a small bowl.
- Heat a dry skillet over medium heat. Warm tortillas one at a time, about 20 seconds each side, until pliable and slightly charred.
- Increase heat to medium-high, add a drizzle of oil, then lay fish strips in a single layer. Cook 2–3 minutes per side until opaque and flaky.
- Spread a spoonful of crema on each tortilla. Top with fish, shredded cabbage, cilantro, and jalapeño slices. Finish with a squeeze of lime juice.
- These tacos are best enjoyed fresh off the skillet—tortillas won’t get soggy, and the fish stays juicy.
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