Fish Tacos are refreshing, filling, and so delicious! They’re a great, healthy choice for dinner and you’ll have even picky eaters asking for seconds!
*Scroll to the bottom for a printable recipe!
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Our whole family enjoys when we have fish tacos for dinner. Even our guinea pig, Georgie, likes fish taco night – because he gets the vegetable peels.
This is my husband’s recipe. He is a better cook than me, by far. He just understands how different spices and flavors go together and likes to experiment.
I ate nothing but peanut butter and jelly, crackers and cheese, and noodles for years. By choice. So it’s taken me quite a lot of time to figure out the realm of cooking savory food. And to be honest, it’s still a little bit of a mystery/miracle when things turn out really well.
I often have to call in Nathan to add the finishing spices to something because I just can’t make it taste right. And he does it perfectly.
He’s a wizard.
If I put a recipe for a savory dish on this blog, it’s highly likely that he had a hand in the development.
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Fish Tacos Ingredients:
-Tilapia filets – I just grab a big bag of frozen filets
-Corn tortillas – you can use flour tortillas but the corn flavor is amazing!
-vegetable oil – for frying
- lime juice
- banana brine – just grab a jar of mild banana peppers and use some of the juice
- dried cilantro – you can use fresh, just chop it finely
- sour cream
- minced garlic – fresh or in a jar
- light red kidney beans – from a can so you don’t have to soak them or cook them -easy
- shredded fiesta cheese or cheddar
Start with the Sauce
Combine 1 cup of sour cream with 2 tablespoons of lime juice and 2 teaspoons of minced garlic.
Grab a jar of mild pickled banana peppers – like the kind you put on sandwiches. Add 2 tablespoons of the juice (the brine) to the mix.
Throw in 2 teaspoons of dried cilantro. You can use fresh, we just had dried on hand – just chop it really fine.
Filling for Fish Tacos
You can play around with the filling and use the veggies you like or just use what you have on hand.
This is the mix we enjoy the most.
Peel and chop one cucumber and dice one medium tomato.
Throw those into a large bowl.
Mix in 1 can of light red kidney beans, 1 can of corn, and 1 cup of shredded cheese.
Cook the Fish
Start by preheating your oven to 425 degrees.
Line a cooking sheet with foil then spray it with cooking oil spray.
Take 9 frozen fish filets out of the package and place on the pan. You don’t need to thaw them first. They’re so thin, you can literally cook them straight out of the freezer.
Spray the filets with the cooking oil as well then sprinkle on your favorite seasoning. You can use just salt and pepper, taco seasoning packets or my taco spice blend (it’s got a little heat to it). Although, you will need to add a little salt if you use my spice blend.
I also added a little sprinkle of Hamburger Deluxe Seasoning for that little bit of salt.
Bake in the oven until the fish is white all the way through – about 15-17 minutes.
While the fish is in the oven, fry up the tortillas.
Fry Up the Tortillas for the Fish Tacos
Before I fry the tortillas, I like to set up a bowl upside down on a plate. This is so I can prop the tortillas up a little so any excess oil can drip down instead of sitting flat.
In a pan, heat about an inch of oil over medium heat. You don’t need a lot of oil.
Fry the corn tortillas one at a time for just a couple of seconds on each side. You want them to get a little firmer but not to get brown. They’re so thin that it doesn’t take long.
You don’t want them to be really stiff when you go to fill them, just cooked.
Build Your Fish Tacos
Place about 1/3 of a filet on the tortilla. Add about a tablespoon of filling and tablespoon of sauce.
You can add a squeeze of lime juice here too if you like.
Serve warm and enjoy!
Check out my other Taco Meat recipe for a quick beef taco on flour tortillas. A great dinner for a busy night!
Don’t forget to pin it!
Print the recipe for later!
- 1 cup sour cream
- 2 tablespoons lime juice
- 2 teaspoons minced garlic
- 2 tablespoons banana pepper brine
- 2 teaspoons dried cilantro
- 1 large cucumber
- 1 medium tomato
- 1 - 15.5 oz can of light red kidney beans
- 1 - 15.25 oz can of corn
- 1 cup shredded cheese
- 9 frozen tilapia filets
- taco seasoning to taste (probably about a tablespoon)
- salt to taste - if you need it
- cooking spray
- 12 corn tortillas
- 1/2 cup vegetable oil
- Preheat the oven to 425 degrees.
- Start with the sauce. Combine the sour cream, lime juice, minced garlic, banana pepper brine, and dried cilantro.
- Rough chop the cucumber and tomatoes.
- In a large bowl, add the cucumber, tomatoes, kidney beans, corn, and shredded cheese.
- Cover a sheet pan with foil and spray with cooking oil spray.
- Place frozen filets on the pan, trying to not let them overlap.
- Spray the filets with cooking oil.
- Sprinkle your seasoning and a little bit of salt over each filet.
- Bake in the oven until the fish is white all the way through - about 15 minutes.
- While the fish is baking, heat about an inch of vegetable oil in a pan over medium high heat.
- Set a bowl upside down on a plate. You can prop the tortillas against the bowl after they come out of the oil.
- Cook one tortilla at a time for a few second on each side - just until they have a little bit of firmness but not browned.
- Build a taco by placing a few chunks of fish on a tortilla.
- Add a tablespoon of sauce and a scoop of filling.
- Finish it off with a squeeze of lime juice.
- Serve warm and Enjoy!
-To check if you have the right level of seasoning, you can cook a little bit of the seasoned fish in the microwave and then taste it.
-You can serve the tacos with lime wedges or just have the juice available for everyone to use. It really kicks it up a notch!
Amount Per Serving: Calories: 418Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 234mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 39g