Easy Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best crema sauce. I promise, this healthy fish taco recipe is better than any food truck!
Fish Taco Recipe
These are the best fish tacos! Yes, I’m that bold but just read reviews for yourself.
“I’ve been looking for a quick, easy, healthy, and delicious fish taco recipe forever and this one fits the bill. The whole family loves them.” – Laura
“Had these 2 days ago, kids are asking for them again!! Made with broccoli slaw!! So good!!” – Paulina
You know, I live on the West Coast?! On Vancouver island, to be exact. So you can imagine how many tacos I have tried.
I like my fish tacos crispy, battered and fried. Just like you get at any surf and turf joint. With white sauce and ton of fresh fixings. Fish has to be spicy and flavorful enough to help the plain veggies a bit. And of course, fish taco sauce fixes everything.
Ingredients You Will Need
As always, my fish taco recipe ingredients are super simple. And I even give you options for a flour to use.
- Fish: You can use any firm white fish like wild cod, halibut, bass, haddock, rockfish, mahi mahi or snapper.
- Flour: Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs. Anything that will make fish crispy.
- Simple spices:a co seasoning and garlic powder.
- Yogurt and mayo: I call my fish taco sauce healthy because I use 75% yogurt and 25% mayo unlike any restaurant’s 100% mayo white sauce.
- Cabbage, tomato, avocado and lime are the fixings but you can use what you have.
How to Make Fish Tacos
I doubled the recipe and all fish tacos were gone by the morning. So, if serving a crowd, definitely double the recipe. You will be glad you did.
- Prep fish and its dredging: Cut fish into 1 inch cubes and in a medium bowl whisk flour, taco seasoning, garlic powder, cornstarch, salt and pepper.
- Make sauce by whisking yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper in a medium bowl. I also like to transfer sauce to a drizzling bottle.
- Chop fixings
- To cook fish: Dip fish pieces into flour mixture and pan fry for 2 minutes per side in preheated large ceramic non-stick skillet on medium-high heat.
- To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce.
Tips for Best Fish Tacos
- You can use salmon or trout if that’s what you have.
- Do not use 0% yogurt for the crema because it will lack flavour.
- Fish cooks fast, so don’t over cook.
- Do not overcrowd the skillet – helps to keep fish crispy.
What to Serve with Fish Tacos?
Fish tacos are a complete meal. So easy – 25 minutes from fridge to table. I always double the recipe because we eat a lot. Let’s go over a bazillion of toppings possibilities:
- Shredded cabbage or lettuce, store bought slaw or broccoli slaw
- Make your own healthy coleslaw (with bagged slaw)
- Diced avocado or guacamole
- Salsa or make pico de gallo
- Mango salsa or pineapple salsa
- Cotija or feta cheese
These fish tacos are so easy to make, perfect healthy weeknight dinner! Enjoy and please let me know in comments below how you like the recipe.
More Yummy Taco Recipes
Easy and healthy Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 tacos 1x
- Category: Dinner
- Method: Stove
- Cuisine: Mexican
- 1 lb any firm white fish (I used cod), cut into 1″ cubes
- 1/2 cup any flour (I used almond flour)
- 2 tsp taco seasoning
- 1 tsp garlic powder
- 1 tsp cornstarch
- 1/4 tsp salt
- Ground black pepper, to taste
- 2 tbsp avocado or coconut oil, for frying (or whatever you use)
- 9 corn tortillas
Fish Taco Sauce:
- 1/2 cup plain yogurt, 2%+ fat
- 1/4 cup mayo (I use avocado oil)
- 1 lime, juice of
- 1/2 tsp taco seasoning
- 1/4 tsp salt
- Pinch of cayenne
- Ground black pepper, to taste
Fish Taco Toppings:
- Red onion
- Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
- Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- Toppings: Chop and prepare the toppings.
- To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don’t over cook. Do not overcrowd the skillet – helps to keep fish crispy. Remove onto a plate.
- To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately.
Store: Refrigerate leftover cooked fish, sauce and toppings covered or in a container for up to 24 hours. Fish is most crispy right after cooking.
Make Ahead: You can chop toppings and make sauce up to 2 days in advance. Refrigerate separately. You can also mix and store in a dry place flour with spices that you will use for dredging.
You can use any firm white fish or salmon. I do not use tilapia because it is farmed fish.
Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs.
Do not use 0% yogurt because sauce will lack flavour.
Did you make this recipe? Please give it a star rating in the comments.