Fish Tacos

A different version of the traditional taco recipe for those who are not huge fans of meat but still would like to have  a healthy protein intake.

  • Author: Beatriz Garcia
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 6-8 tacos 1x
  • Cuisine: Mexican


Units Scale

For Fish

  • 4 tilapia or cod filets
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt
  • Pepper
  • Olive oil

Fish Taco Sauce

  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt
  • Pepper


Taco Toppings

  • Shredded purple cabbage
  • Grated cotija cheese
  • Lime wedges
  • Avocado
  • Cilantro
  • Corn Tortillas


Season the Fish

Add a little drizzle of olive oil to a pan on medium heat and let it get warm.

While the pan is heating up, mix together your cumin, smoked paprika, chili powder, garlic powder, and cayenne pepper. Set aside.

Season the fish filets on both sides with salt and pepper. Sprinkle your cumin spice mixture over both sides and gently pat it into the fish with your fingers.

Cook the Fish

To your hot pan with oil, add each fish filet one at a time, being sure not to overlap too much or crowd your pan.

Let the filets cook on one side for 3 minutes. Flip the fish using a flexible spatula and cook on the other side for 3-4 minutes, depending on thickness.

Cook the Tortillas (Optional)

Heat a second, smaller frying pan over medium-high heat. Add just a drop or two of olive oil or vegetable oil in the pan and cook the tortilla for about 1 minute on each side.

Make the Sauce for Fish Tacos

In a small bowl or ramekin, add your mayonnaise, sour cream, lime juice, cumin, and garlic powder. Use a fork or small whisk to combine. 

Taste the sauce and season with salt and pepper to your liking. 

Assemble the Fish Tacos

 Take one of your cooked tortillas, add a small bed of purple cabbage and then top it with big chunks of cooked fish.

Sprinkle some toppings.