These easy fish tacos come together with flaky, perfectly seasoned white fish, crunchy cabbage, creamy avocado, and a zesty homemade sauce—all tucked into warm corn tortillas. I love how fresh and satisfying they are, and they make a perfect dinner any night of the week.

Why You’ll Love This Recipe

I like this recipe because it’s fast, flavorful, and incredibly versatile. The fish cooks quickly and stays tender with a citrusy marinade, while the creamy sauce adds a punch of flavor that ties everything together. It’s also easy to customize with different toppings, and the final result always feels like something special—even though it’s simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the fish:

white fish fillets (like cod, halibut, mahi mahi, or tilapia)
lime juice and zest
fajita seasoning

for the fish taco sauce:

mayonnaise
sour cream
lime juice
garlic powder
sriracha
salt

for serving:

corn tortillas
shredded cabbage
sliced avocado
chopped cilantro
lime wedges

Directions

I start by marinating the fish in lime juice, lime zest, and fajita seasoning. Just a short time is enough to boost the flavor.
Then I cook the fish in a skillet or on a grill until it’s flaky and opaque—it usually takes just a few minutes per side.
While the fish cooks, I mix the sauce by whisking together mayonnaise, sour cream, lime juice, garlic powder, sriracha, and salt. I pop it in the fridge to chill while everything comes together.
To assemble, I warm the tortillas, then layer on the cooked fish, cabbage, avocado slices, and a drizzle of the sauce. I finish with cilantro and lime wedges.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

I like switching things up with different types of fish—whatever’s fresh or on hand works well. Flour tortillas are a great option if I’m out of corn. Sometimes I add toppings like mango salsa, pickled onions, or jalapeños for extra flair. And when I want a smoky twist, I grill the fish instead of pan-frying it.

Storage and reheating

I store leftover components separately in airtight containers in the fridge. The cooked fish keeps for up to 2 days. When it’s time to reheat, I warm the fish in a skillet over low heat to keep it tender. I always assemble the tacos just before serving so everything stays fresh and crisp.

FAQs

What kind of fish works best for fish tacos?

I usually go with mild white fish like cod, mahi mahi, halibut, or tilapia. They cook quickly and soak up the marinade nicely.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce a day in advance—it gives the flavors more time to develop and saves me time when I’m ready to cook.

Are these tacos spicy?

The sriracha gives the sauce a little kick, but it’s easy to adjust to taste. I add more if I want a spicier taco or leave it out for a milder version.

What are some good toppings for fish tacos?

Besides cabbage and avocado, I sometimes add pico de gallo, pickled onions, or even a dollop of guacamole. Fresh ingredients really make a difference.

Can I bake the fish instead of pan-frying it?

Absolutely. When I want to make cleanup easier, I bake the seasoned fish at 400°F for about 10–12 minutes or until it flakes easily.

Conclusion

These fish tacos are one of my favorite quick meals. They’re easy to make, packed with fresh flavors, and endlessly customizable. Whether it’s a weeknight dinner or a relaxed weekend meal, they always hit the spot.