This Fish Taco Recipe is made with flaky white fish and delicious toppings. Quick and easy fish tacos are ready in less than 30 minutes and are always a favorite! 

Fish Tacos Recipe | ©

Fish tacos are one of my husband’s favorite kinds of taco recipes in the whole world. He absolutely loves this recipe. I’m with him on that. Not only are these delicious, they are on the table in less than 30 minutes, which makes them a quick and easy supper or fun option for weekend entertaining too!

And seriously, this fish taco recipe is so full of flavor and easy to make!

Fish Tacos Recipe | ©

Fish Taco Recipe

Flaky, white fish make the best tacos I think. My family loves fish of all kinds, but some of our favorite kinds of white fish to use in these tacos are mahi mahi, halibut, or grouper. You can also use tilapia or cod. I prefer to choose a white fish that’s fresh and wild caught if possible.

How to Make Fish Tacos

To make them, you will need these ingredients.

  • Flaky white fish
  • Olive Oil
  • Sour Cream or Greek Yogurt
  • Sriracha
  • Salad Greens or Shredded Cabbage
  • Pico de Gallo
  • Tortillas
  • Lime

Start by heating a skillet or griddle over medium heat. Drizzle with a bit of olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145 degrees Fahrenheit. Remove the fish and allow to rest for a few minutes before breaking or cutting into large pieces.

While my fish is cooking, I mix up the sriracha cream sauce and gather the other ingredients for the tacos. My pico de gallo is made ahead in my fridge. Some recipes call for cabbage in fish tacos, but we really prefer lettuce. You can use whichever you prefer.

Fish Tacos Recipe | ©

To assemble the tacos, layer lettuce or cabbage greens inside the middle of a flour tortilla. Then add pieces of cooked white fish, spoon on the Sriracha cream, then top with some pico de gallo. Serve with a wedge of lime that you’ll squeeze over the taco before eating. Delicious!

How to Make Sriracha Cream Sauce

The sauce we love with this recipe is super simple to make and so scrumptious too!

I take 1/4 cup of sour cream or Greek yogurt and mix with 2 tablespoons of sriracha. You can alter the amount of sriracha according to taste. If you have little ones or people that don’t like much spiciness in their fish taco, you can serve with my Avocado Crema. Both are superb!

What to Serve with Fish Tacos 

In addition to the toppings in my recipe, many times I will add other condiments to go along with it. Sometimes I also serve with guacamole, my restaurant style salsa or mango blueberry salsa on the side, especially if I’m serving these for a weekend gathering and not just for supper.

More often than not, I serve Cilantro Lime Rice with these tacos for supper and for guests. It makes the perfect side dish!

Here’s my simple Fish Tacos recipe. I think you’ll love it!

Fish Tacos Recipe

These fish tacos are so quick and easy and perfect for serving for a family supper or when entertaining! Made of flaky white fish, these fish tacos are a definite favorite!
5 from 4 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 -6
Course Main Course
Calories: 281kcal
Cuisine American, Seafood
Author: Robyn Stone | Add a Pinch


  • 1 pound flaky white fish
  • olive oil
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons Sriracha sauce
  • 6 corn or flour tortillas
  • 2 cups salad greens or shredded cabbage
  • pico de gallo
  • 1 lime cut into wedges


  • Heat skillet or griddle over medium heat. Drizzle olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145º F. Remove and allow to rest for about 3 minutes before cutting into large pieces for tacos.
  • As fish is cooking, mix together sour cream or Greek yogurt with Sriracha sauce in a small bowl.
  • To assemble fish tacos, layer lettuce or cabbage greens inside the middle of a flour tortilla. Then add pieces of cooked white fish, spoon on Sriracha cream, then top with pico de gallo. Serve with a wedge of lime to be squeezed over fish taco before eating.

Nutrition Information

Calories: 281kcal | Carbohydrates: 26g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 556mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 14.4mg | Calcium: 83mg | Iron: 2.4mg
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Robyn xo

Fish Tacos Recipe - Made of flaky white fish, these fish tacos are ready in less than 30 minutes and always a favorite! //

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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36 Comments Leave a comment or review

  1. This recipe looks delicious,i can’t wait to make them.Robyn could you please tell me how to make the Sriracha cream sauce.I’ve never heard of it before.Also what is pico de gallo,and where can i get it.I am truly into your recipes Thank You soooo much.Hope to hear from u soon.

    1. Hi Terry,
      Welcome! The instructions for making the Sriracha cream sauce are included in step number 2 of the instructions. For the pico de gallo recipe, just click on the words in the ingredients listing and it will take you to my recipe for it. I hope that helps!!

  2. People around here always look at me like I’m crazy when I mention fish tacos. I always tell them that it’s not like I’m mixing fish with packaged taco seasoning! My adventurous eater husband even thought I was nuts till he tried them…but now they’re one of his favorites!

  3. When I click on pico de gallo, the page says error 404.
    Could you please double check.
    Thanks. By the way, they sound delicious.

    1. Thanks so much for letting me know, Nancy! I will get that fixed as soon as possible. But in the meantime, here is the Pico de Gallo recipe.
      I hope you enjoy the fish tacos and the pico!
      Thanks! xo

  4. Oh this will be PERFECT to make this weekend when we have friends over!!
    I KNOW they will turn out GREAT!

    1. It’s such an easy and delicious recipe to make! I hope you and your friends enjoy this, Cindy. Have a fun weekend! Take care. Thanks! xo

  5. This is going on my menu for the week! Is Sirascha sauce spicy? Not sure my kiddo will go for that! If so, do you have an alternate recommendation ?

  6. Do you warm the tortillas? Is that included in the time? I don’t think I could get the cream, pico, and tortillas ready in 5 minutes.

    1. If you want, you can warm them Deb if you enjoy them that way. I have my pico made ahead of time and in the fridge. The entire recipe takes around 25 minutes and I prep everything according to the steps of the recipe. I hope you enjoy them! Thanks!

  7. Sooooo delicious Robyn! We didn’t have any Sriracha at home so we used some hoisin (I think its a sweet Asian sauce). The kids can’t wait to have these tacos again!!

    Do you usually make or buy your pico de gallo?

    Britt 🙂

    1. Hi Britt!
      I’m so happy you and your family enjoyed these! I always make my Pico de Gallo. We love it so much – I almost always have some made in my fridge. 😉 Hope you like it as well! Thanks!

  8. Absolutely delicious! Made the exact recipe and it was superb! I will definitely be making this again.Thank you for another great recipe.

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