Best Fish Tacos

It seems when I order fish tacos there is always something missing, something that would make them just a tad more interesting.

 

I finally started to put together my own recipe after ordering some very disappointing, extremely expensive poolside soft tacos from a very famous restaurant in Las Vegas.

These easy fish tacos are what I believe to be the best fish tacos. Fresh ingredients, tons of flavor and let’s face it- they are pretty to look at!

The two factors that set these apart from the rest are a vinegar based hot sauce and unique citrus fish marinade. Most fish tacos don’t use a marinade at all for the fish. I see that as just another way to add another layer of sophistication and flavor.

Citrus For Fish

In fact, in Mexico, seafood marinades are made using sour oranges instead of any vinegar. Both acidic, sour orange is hard to find in the states, so vinegar is a nice substitute.

Citrus can tenderize fish, but it can also make it tough if left too long, which is why this quick marinade is perfect!

Traditional fish tacos (any soft taco really) are made with corn tortillas, which can be chewy. Heating them in the oven or charring them on the grill will make them softer.

You can also opt for a flour tortilla and no one will judge, I promise. If you do use corn tortillas, use any leftovers to make homemade tortilla chips.

I’m also going to share a little tortilla secret. Mix spices with extra virgin olive oil or canola oil and baste directly onto the tortilla before assembling your soft taco.

Why You’ll Love These Fish Tacos

Flaky white fish on a tortilla with all of your favorite taco toppings- what’s not to love!

• Easy to make – Despite the long ingredient list, these tacos are surprisingly easy to make and are ready to enjoy in less than an hour.
• Fresh ingredients – With ingredients like pico de gallo, limes and red cabbage, the flavor of these tacos is out of this world.
• Easily customizable – You can easily switch up the toppings to suit your family’s taste buds. The options are endless!

Fish Tacos Ingredients

The list is long, but these are all actually simple ingredients. Easily found at your local grocery store, this is a great recipe for

Fish Taco Marinade

• Cod fillets – I prefer cod, but you can really use any white fish fillets that you prefer. Different types of fish include tilapia, bass, grouper mahi mahi or snapper. Some can be found at local grocery stores, others are more regional.
• Canola oil – A little oil is need to make the marinade. You can use any type of neutral oil here. Canola is my personal favorite, but you can also use vegetable oil or even avocado oil if you’d like to.
• Lime juice – To add some acidity to our marinade, I like to add lime juice. Fresh lime juice is always preferred over the bottled variety, as the flavor of more pungent.
• Ancho chili powder – No need for a fancy seasoning mix. We want the flavors of the fish to shine, so this and maybe a little garlic powder are all you really need.
• Honey – To add just a touch of sweetness to our baja fish tacos, I use a bit of honey. You can also you agave if that’s what you have on hand.

Toppings

• Pico de gallo – A blend of red onion, tomatoes and fresh cilantro, this is one of the most popular taco toppings. I recommend making your own because fresh pico de gallo just can’t be beat.
• Limes – A squeeze of fresh lime juice on flaky white fish is a great way to brighten up any kind of fish taco. The acidity helps balance out the flavor of the fish.
• Queso fresco – You can really use any type of cheese that you prefer, but I think queso fresco really sends these tacos over the top. Cotija cheese is another great option.
• Sour cream – In addition to the cream sauce to top your tacos, sour cream brings a nice tang and coolness to these baja-style fish tacos. You can also go more authentic with a crema Mexicana sauce.
• Red cabbage – Crunchy cabbage is a nice way to add some color, flavor and crunch to these homemade fish tacos. You can also use purple cabbage too.
• Avocados – pitted and thinly sliced.
• Creamy fish taco sauce – This creamy sauce is made with a blend of hot pepper sauce, white vinegar, cider vinegar, brown sugar, cayenne pepper, ancho chili powder, sea salt and black pepper.
• Avocado Crema- If you are still thinking cool and creamy, this avocado crema sauce is also delightful!

Spiced Tortillas

• Tortillas – You can use either fresh corn tortillas or flour tortillas for these tacos. Warm tortillas are key to bringing this whole taco recipe together.
• Extra virgin olive oil – We need these to get the seasoning to stick to our tortillas. Just enough to baste on the flavor.
• Cumin – To season these warm corn tortillas, we just need a little bit of cumin and a dash of salt. Simple and easy but definitely effective.

How to Make Fish Tacos

You’re going to love how easy it is to make these delicious tacos.

1. Prepare fish. Wash and pat dry fish.
2. Make marinade. Combine the canola oil, lime juice, ancho chili powder, water and honey in a shallow baking dish or pie plate. Add cod, place in refrigerator. Flip to other side and return to refrigerate again.
3. Make taco sauce. Make the signature fish taco sauce by combining the hot sauce, white vinegar, cider vinegar, brown sugar, cayenne peppers, ancho chili powder, salt and pepper. Whisk well. 
4. Warm tortillas. Wrap tortillas in aluminum foil and place in oven on low heat to warm.
5. Cook fish. In medium frying pan, spray cooking spray and heat over medium heat. Place cod fillets in the pan until they flake easily with a spoon. Remove from pan and slice into thin strips.
6. Add seasoning to tortillas. Combine extra virgin olive oil in a small bowl and whisk with cumin and fine sea salt. Baste onto corn or flour tortillas before assembling.
7. Serve. To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Enjoy!

What to Serve with Fish Tacos

Anything that you normally serve with tacos, you can serve with these. Try serving with some homemade guacamole, pico de gallo or queso dip.

As far as side dishes go, the options are really endless. I like to serve mine with Spanish rice, or even a side of vinegar coleslaw.

For dessert, why not try some air fyrer churros!

Variations

We love these fish tacos exactly the way the recipe is written, however there are plenty of ways you can make this recipe your own.

• Fish – I prefer cod, but you can really use any white fish fillets that you prefer. Different types of fish include tilapia, bass, grouper mahi mahi or snapper. Some can be found at local grocery stores, others are more regional.
• Toppings – Instead of queso fresco, you could use a Mexican cheese blend, shredded cheddar or any other cheese you’d like. Add any of your other favorite taco toppings.
• Tortillas – I used flour tortillas the last time I made these tacos, but I’ve used corn too and they’re both delicious!

Storage and Freezing

Storage: You can store leftover fish in an airtight container in the refrigerator for 3-4 days. The other elements of these tacos, besides the sauce, will not hold up well and are better served fresh.

Freezing: Cooked fish can be stored in the freezer for up to three months. However, I do no recommend freezing the other elements of these fish tacos.

Frequently Asked Questions

More Mexican Inspired Dishes

• Tropical Beef Tacos
• Chipotle Chicken Rice Bowls
• Mexican Street Corn Salad
• Green Chile Chicken Lasagna
• Mexican Pizza
• Loaded Chicken Nachos
• Shrimp Tostadas
• Chorizo Cheese Dip