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This favorite Fish Taco Recipe is made with white fish, fresh toppings and drizzled with a zesty cream sauce. Quick and easy fish tacos are ready in less than 30 minutes for a delicious meal anytime!

Fish tacos are simple to make, yet so full of amazing flavor. Plump white fish like mahi-mahi, halibut, and grouper are my favorites, but any white fish will work. Top with salad greens or crisp shredded cabbage, pico de gallo and an out of this world sriracha cream sauce for tacos that are absolutely scrumptious!

Fish taco topped with pico de gallo, salad greens and sriracha cream sauce, served on blue plate - addapinch.com

Fish tacos are a favorite taco recipe in my house. Not only are these delicious, they are on the table in less than 30 minutes. That makes them a quick and easy supper option and perfect for weekend entertaining too!

Fresh toppings make this such a satisfying favorite. Make sure to try a drizzle of the sriracha cream sauce for a flavor combination that is sure to be a favorite in your house as well!

Fish Taco Recipe

Fish tacos served with a lime wedge - addapinch.com

Flaky, white fish make the best tacos in my opinion. 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

This recipe is quick, simple and versatile for a delicious fish taco you can have ready for weeknight dinner or weekend entertaining in less than 30 minutes.

Ingredients

  • white fish – flaky, fresh, wild-caught if possible. Mahi-mahi, halibut, grouper, tilapia and cod are all delicious in these tacos
  • olive oil – a drizzle of your favorite olive oil cooks the fish beautifully for these tacos
  • sour cream or Greek yogurt – choose your favorite of these two to blend with sriracha for the cream sauce
  • Sriracha – adds a kick of spiciness in the cream sauce that pairs perfectly with the mild fish
  • Salad Greens or Shredded Cabbage – pick your preference of the two options. My family prefers salad greens but crunchy cabbage is delicious as well
  • Pico de Gallo – prefer to make ahead and chill in fridge -adds another fresh flavor layer to the taco
  • Tortillas – I use flour tortillas as I prefer them for these tacos
  • Lime – a wedge of lime served with each taco makes an attractive presentation and brings out the flavors when squeezed on top of the tacos before eating

Step by Step Instructions

  • Heat the skillet. Start by heating a skillet or griddle over medium heat.
  • Prep. Drizzle skillet or griddle with a bit of olive oil and place fish onto griddle or skillet.
  • Cook. Place fish onto oiled skillet and cook on one side for a few minutes before turning. Fish should be golden and turn loose from pan easily before turning. After turning fish, continue to cook until fish reaches an internal temperature of 145 degrees Fahrenheit. Fish that is fully cooked will also look opaque and will be flaky. Remove the cooked fish and allow to rest for a few minutes before breaking or cutting into large pieces.
  • Prepare other ingredients. While the fish is cooking, gather the tortillas, salad greens or cabbage, limes and pico de gallo.
  • Mix the Cream Sauce. To mix the Sriracha Cream Sauce, take ¼ 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 small children or people that don’t like much spiciness, you can serve with my Avocado Crema. Both are delicious with these tacos!

Fish Tacos  on blue plate with bowl of pico de gallo in background - addapinch.com
  • Assemble and Serve. 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 to squeeze over the taco before eating. Delicious!

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!

More Favorite Taco Recipes

Shrimp Tacos

Taco Soup

Taco Cups

Homemade Taco Seasoning

Beef Tacos

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

5 from 4 votes

Fish Tacos Recipe

Dinner 25 mins

Prep Time 5 mins
Cook Time 20 mins
Servings 4 -6
Course Main Course
Cuisine American, Seafood
Author Robyn Stone | Add a Pinch
This favorite Fish Taco Recipe is made with white fish, fresh toppings and drizzled with a zesty cream sauce. Quick and easy fish tacos are ready in less than 30 minutes for a delicious meal anytime!

Ingredients  

  • 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

Instructions 

  • 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.

Nutritional 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! // addapinch.com

Fish and Seafood Recipes

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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Recipe Review




Comments

  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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