Easy Fish Tacos You’ll Make on Repeat

Each batch of fish cooks in about 10 minutes on the stovetop, and the slaw adds crunch and brightness without needing a separate sauce. I like to keep my fish tacos pretty simple, but I’ve got some suggestions for extra toppings below if you want them! 😉

“Long-time follower of yours. Holy cod, you got my partner to eat fish!

This recipe was absolutely delicious. I had a few cod filets from Aldi in the freezer and followed everything to a T. Even my picky eater of a partner devoured his serving and even went back to finish the leftover slaw.

Will definitely be making this again!”

Easy Recipe for Fish Tacos with Slaw

For this fish tacos recipe, I seasoned some white fish filets with a simple mix of chili powder, cumin, garlic, and salt, then cooked them up quickly in a skillet. I topped them with tangy cumin lime coleslaw, a slice of creamy avocado, and a couple of super-thin slices of jalapeño.

These easy fish tacos are earthy, tangy, lightly spicy, and full of crunch, with the flaky fish tucked into warm tortillas and balanced by that bright, creamy slaw. Just don’t blink…I promise these will disappear fast!!

Recipe Success Tips!

• I use cod fillets for my fish tacos because they have a mild flavor that can be easily paired with any seasoning or toppings. You could also use something like tilapia, halibut, mahi-mahi, snapper, or grouper without changing the cook time, as long a the fillets are similar in thickness!
• I usually get the best prices on frozen fillets. They often come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later. Let them thaw in the fridge overnight, or follow the directions on the package for thawing the fish.
• Cut the fish into similar-sized pieces so they cook at the same rate. The fish is ready when it looks opaque, flakes easily with a fork, and reaches 145°F in the thickest part. Cutting the pieces evenly (or as evenly as you can!) helps the fish stay tender instead of turning dry or overcooked.
• Cook the fish in batches. Crowding the skillet can make the fish steam instead of sear. I’ve made this recipe MANY times now, and cooking it in batches gives the fish a better texture and makes it much easier to flip!
• Lighten up the slaw, if you’d like. A few readers have asked about swapping the mayo in the slaw for Greek yogurt, and you can definitely do that if you like a tangier slaw! Just keep in mind that Greek yogurt is more tart and less rich than mayo (and there’s already lime juice in the dressing), so you may need to adjust the salt or sugar to taste. My favorite middle-ground option is using 3 Tbsp Greek yogurt + 1 Tbsp mayo, so you still get a little creaminess.

How to Make Fish Tacos step-by-step photos

Toast the tortillas: If you’re using corn tortillas, you’ll want to toast them before making your tacos. This gives them more flavor and helps make them a bit more sturdy.

I do this in a dry skillet over fairly high heat, but if you have a gas range, you can do it right over an open flame (just a second or two on each side until lightly toasted). You can keep them warm on a plate covered with foil.

Prepare the cumin lime coleslaw: To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp salt, ⅛ tsp cayenne, and ½ tsp sugar. Place ½ of a bag of coleslaw mix (shredded cabbage and carrots) in a bowl with 2 sliced green onions.

Pour the dressing over top. You can also wait to pour the dressing over until just before serving to retain crispness, if preferred.

Stir to coat the vegetables in the dressing until creamy, then refrigerate until you’re ready to build your tacos. Season the fish: Next, make the seasoning mix for the fish.

Combine 2 tsp chili powder (this is a mild blend of chiles and other spices), ½ tsp ground cumin, ¼ tsp garlic powder, and ⅛ tsp salt. Cut 1 lb. fish into taco-sized pieces (in this case I had four fillets, so I cut each in half for one piece per taco). Season the fish on both sides with the prepared spice mix.

Cook the fish: Heat ½ Tbsp cooking oil in a skillet over medium heat until the oil looks glossy and shimmery. Once hot, add half of the fish in a single layer, making sure not to crowd the pan so the pieces can sear instead of steam. Cook for a few minutes on each side, or until the outside is lightly browned and the fish is opaque, tender, and flakes easily with a fork.

Transfer the cooked fish to a clean plate, then add a little more oil to the skillet and repeat with the remaining fish. Serve: To build the fish tacos, place one piece of fish in each tortilla, add one slice of avocado, a small scoop of cumin lime coleslaw, and a couple slices of jalapeño.

If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos. Enjoy that summery goodness!