This favorite Fish Taco Recipe is made with white fish, and 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 absolutely scrumptious tacos!
Fish tacos are a favorite taco recipe in my house. Not only are these delicious, but they are also 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 will be a favorite in your house as well!
Fish Taco Recipe
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.
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- 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 to 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 the fridge -adds another fresh flavor layer to the taco.
- Tortillas – I love to use flour tortillas for these tacos. You can use corn tortillas as well.
- 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.
- Heat the skillet. Start by heating a skillet or griddle over medium heat.
- Prep. Drizzle the skillet or griddle with a bit of olive oil and place the fish onto the griddle or skillet.
- Cook. Place fish onto the oiled skillet and cook on one side for a few minutes before turning. The fish should be golden and turn loose from the pan easily before turning. After turning the fish, continue to cook until the 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 it to rest for a few minutes before breaking or cutting it 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 1/4 cup of sour cream or Greek yogurt and mix it 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 spiciness, you can serve it with my Avocado Crema. Both are delicious with these tacos!
- 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
Here’s my simple Fish Tacos recipe. I think you’ll love it!
Fish Tacos Recipe
- 1 pound flaky white fish
- olive oil
- 1/4 cup sour cream, or Greek yogurt
- 2 tablespoons Sriracha sauce
- 6 (10-inch) tortillas, corn or flour
- 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 is automatically calculated, so should only be used as an approximation.