Craving vibrant, fresh tacos that transport your taste buds? You’re in the right place! This incredible fish tacos recipe delivers big on flavor without any deep-frying. Imagine perfectly seasoned, tender fish, bright quick-pickled cabbage, and a creamy, zesty “pink taco” sauce, all nestled in a warm tortilla. It’s a healthy, quick, and utterly delicious way to enjoy Mexican-inspired cuisine right in your own kitchen. Let’s make some magic!
Table of Contents
Why You’ll Love This Fish Tacos Recipe
You will adore this delightful fish tacos recipe for so many reasons. The fish turns out incredibly tender and juicy, bursting with a zesty chipotle-lime flavor from its quick marinade. By skipping the deep-frying, you get a healthier meal that still boasts amazing texture and taste. This recipe is incredibly speedy and simple, with minimal prep and quick cooking, making it ideal for busy weeknights. It’s also perfect for gatherings, as you can easily scale the ingredients for entertaining. Plus, the quick-pickled cabbage adds a refreshing tang and satisfying crunch that beautifully contrasts the rich fish.
Ingredients
Here’s what you’ll need to make this incredible fish tacos recipe come to life:
For the Fish Marinade
- 1.2 lb / 600g firm white fish fillets
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder
- 1 tbsp canned jalapeño, finely chopped
- 1/4 cup cilantro / coriander, finely chopped
- 2 garlic cloves, minced
- 3 tbsp olive oil
- Salt and pepper, to taste
For the Quick Pickled Cabbage
- 4 cups red cabbage, finely shredded
- 3 green onion stems, finely sliced on the diagonal
- 2 tbsp red wine vinegar
- 1/2 tsp salt
For the Pink Taco Sauce
- 3/4 cup sour cream (or plain yogurt)
- 2-3 tbsp sriracha
To Cook & Serve
- 1 tbsp olive oil (for cooking)
- 12 small tortillas (corn or flour)
- Lime wedges, for serving
- Coriander/cilantro leaves, for garnish
Notes & Substitutions
- Best Fish: Choose firm white fish fillets like snapper, barramundi, tilapia, cod, or basa. These hold up well to cooking and flaking.
- Avoid: Don’t use very lean fish such as swordfish or tuna, which can become dry. Also, avoid extremely delicate fish like sole or flounder, as they may fall apart.
- Chipotle Powder: This spice provides a smoky heat. If unavailable, combine smoked paprika with a pinch of cumin and a touch of cayenne pepper for a similar flavor profile.
- Sriracha: This gives the pink sauce its signature heat and a touch of sweetness. For a milder sauce, use less sriracha or substitute with ketchup.
- Vinegar: If you don’t have red wine vinegar, apple cider vinegar or white vinegar also work well for the quick pickle.
- Tortillas: Warming your tortillas before serving is key! It makes them more pliable and enhances their flavor.
Equipment
Gather these simple kitchen tools to prepare your delicious fish tacos:
- Large Ziplock bag or a medium bowl for marinating
- Two mixing bowls (one for cabbage, one for sauce)
- A large skillet or griddle pan
- Tongs or a spatula for cooking fish
- Sharp knife and a sturdy cutting board
Instructions
Let’s get cooking! Follow these easy steps to create your delicious fish tacos.
Step 1: Marinade the Fish
Combine the lime zest, lime juice, chipotle powder, chopped jalapeño, cilantro, minced garlic, olive oil, salt, and pepper in a large Ziplock bag or a bowl. Add the fish fillets to the mixture, ensuring each piece is fully coated with the marinade. Let the fish marinate at room temperature for 20 minutes, or refrigerate for no longer than one hour. Understanding the chemistry, the process of ‘cooking’ fish with acid is known as protein denaturation. Over-marinating with lime juice can begin to “cook” the fish.
Step 2: Prepare Pickled Cabbage
While the fish marinates, prepare your quick-pickled cabbage. In a medium bowl, combine the finely shredded red cabbage, sliced green onion stems, red wine vinegar, and salt. Toss everything together vigorously until the cabbage is well coated. Let this mixture sit for at least 30 minutes, allowing the flavors to meld and the cabbage to soften slightly. Before assembling, drain any excess liquid from the cabbage and scrunch it gently with your hands to further tenderize it.
Step 3: Make Pink Taco Sauce
In a small bowl, combine the sour cream and sriracha. Stir well until the sauce is smooth and evenly colored. Taste and adjust the amount of sriracha to suit your preferred spice level. Set aside until assembly. This creamy sauce is an essential component of our incredible fish tacos recipe.
Step 4: Cook the Fish
Heat one tablespoon of olive oil in a large skillet or griddle pan over high heat. Once the oil is shimmering, carefully add the marinated fish fillets to the hot pan. Avoid overcrowding the pan; cook in batches if necessary. Cook the fish for approximately 2 minutes per side, or until it’s beautifully golden brown and cooked through. The fish should flake easily with a fork. Remove the cooked fish to a plate and gently flake it into large, bite-sized pieces using a fork.
Step 5: Assemble and Serve
Warm your tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven. To assemble each taco, lay a warm tortilla flat. Add a generous spoonful of the quick-pickled cabbage. Next, top with several flakes of the cooked, seasoned fish. Drizzle a dollop of the creamy pink taco sauce over the fish and cabbage. Finish with a squeeze of fresh lime juice and a sprinkle of fresh cilantro leaves. Fold your delicious fish tacos and enjoy immediately!
Pro Tips & Troubleshooting
- Don’t Over-Marinate Fish: The lime juice in the marinade is acidic and can start to “cook” the fish if left too long. Stick to the 20-minute to 1-hour window for the best texture.
- High Heat Searing: Use high heat when cooking the fish. This creates a beautiful golden crust quickly, ensuring the fish remains moist and tender inside.
- Shredding Cabbage: Finely shredding the cabbage is important. Thinner shreds absorb the pickling liquid better and provide a more pleasant, less chewy texture in your tacos.
- Adjusting Spice: The pink taco sauce is easy to customize. Add sriracha gradually until you reach your desired level of heat. For a milder option, reduce the amount.
- Warming Tortillas: This step is crucial for enjoyable tacos. Warm tortillas are soft, flexible, and much less likely to crack when folded, enhancing the overall experience of this fish tacos recipe.
- Batch Cooking: If your skillet isn’t large enough to cook all the fish in a single layer, cook it in batches. Overcrowding the pan can lower the temperature and result in steamed, rather than seared, fish.
Serving, Storage & Variations
These versatile fish tacos are perfect for any occasion!
Serving Suggestions:
- Serve all the components separately, family-style, so everyone can build their own tacos. It makes mealtime interactive and fun.
- Always offer extra lime wedges and a bowl of fresh cilantro for garnish.
- Consider adding creamy avocado slices or a scoop of homemade guacamole for extra richness.
Storage Instructions:
For optimal safety and freshness, refer to USDA guidelines for storing cooked fish.
- Cooked Fish: Store any leftover cooked fish in an airtight container in the refrigerator for up to 3 days.
- Pickled Cabbage: The quick-pickled cabbage will keep well in an airtight container in the fridge for up to 5 days.
- Pink Sauce: Store the pink taco sauce in a sealed container in the refrigerator for up to 5 days.
- When reheating the fish, do so gently in a microwave or skillet to prevent it from drying out.
Flavor Variations:
- Different Spices: Experiment with other spice blends for the fish, such as cumin, smoked paprika, or a touch of cayenne for extra heat.
- Avocado: Add creamy avocado slices or a generous dollop of guacamole to your tacos.
- Sauce Alternatives: Try a creamy avocado sauce, a classic fresh salsa, or even a mango salsa for a fruity twist.
- Other Pickles: Experiment with quick-pickled thinly sliced radishes or red onions for another layer of tang and crunch.
Nutrition
Enjoying this delicious fish tacos recipe also means you’re getting a wholesome meal. Here’s a breakdown of the nutritional information per serving (based on 3 tacos, assuming 2 of 3 tbsp marinade oil discarded):
| Component | Amount | % Daily Value |
|---|---|---|
| Serving Size | 309 g | |
| Calories | 410 kcal | 21% |
| Carbohydrates | 38.8 g | 13% |
| Protein | 28.3 g | 57% |
| Fat | 17.3 g | 27% |
| Saturated Fat | 2.9 g | 18% |
| Cholesterol | 61 mg | 20% |
| Sodium | 378 mg | 16% |
| Potassium | 278 mg | 8% |
| Fiber | 6.1 g | 25% |
| Sugar | 3 g | 3% |
| Vitamin A | 100 IU | 2% |
| Vitamin C | 41.3 mg | 50% |
| Calcium | 110 mg | 11% |
| Iron | 2.5 mg | 14% |
FAQ
- What kind of fish is best for tacos? Firm white fish like cod, tilapia, snapper, or barramundi are excellent choices because they hold their shape well and flake beautifully after cooking.
- Can I bake or grill the fish instead of pan-frying? Yes! For baking, arrange fish on a baking sheet and bake at 400°F (200°C) for 10-12 minutes. For grilling, place fish directly on a medium-hot grill for 3-4 minutes per side.
- Can I make any components ahead of time? Absolutely! You can prepare the quick-pickled cabbage and the pink taco sauce up to 2-3 days in advance. This makes assembling your delicious fish tacos recipe much quicker on serving day.
- How do I make the tacos spicier/milder? Adjust the amount of sriracha in the pink taco sauce. For more heat, add extra chopped jalapeños or a pinch of cayenne to the fish marinade.
- What are some good side dishes for fish tacos? Mexican rice, black beans, corn on the cob, or a simple avocado salad complement these tacos perfectly.
- Are these fish tacos gluten-free? Yes, this fish tacos recipe can be made gluten-free by ensuring you use corn tortillas instead of flour tortillas. All other ingredients are naturally gluten-free.
Conclusion
This easy and delicious fish tacos recipe proves that healthy, flavorful meals don’t have to be complicated. With tender, chipotle-lime marinated fish, zesty pickled cabbage, and a creamy pink sauce, every bite is a burst of fresh flavor. Whether you need a quick weeknight dinner or a vibrant dish for your next gathering, these non-fried fish tacos are an absolute winner. Give them a try and discover just how joyful cooking can be! We can’t wait to hear how much you love them.
Easy & Delicious Fish Tacos Recipe (Not Fried!)
Equipment
- Ziplock bag
- bowl
- Skillet
- Plate
Ingredients
Main Ingredients
- 1.2 lb / 600g firm white fish fillets
- 1 lime zest from 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder
- 1 tbsp canned jalapeno, finely chopped
- 1/4 cup cilantro / coriander, finely chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil for marinade
- Salt and pepper
- 4 cups red cabbage, finely shredded
- 3 green onion stems, finely sliced on the diagonal
- 2 tbsp red wine vinegar
- 1/2 tsp salt for cabbage
- 3/4 cup sour cream
- 2 – 3 tbsp sriracha
- 1 tbsp olive oil for cooking fish
- 12 small tortillas
- lime wedges
- coriander/cilantro leaves
Instructions
Instructions
- Combine the fish marinade ingredients in a ziplock bag, then add the fish fillets and let them marinate for 20 minutes to 1 hour.
- Place all pickled cabbage ingredients in a bowl, toss to combine, and set aside for 30 minutes; afterwards, drain any excess liquid and scrunch the cabbage with your hands to soften it.
- For the pink sauce, simply mix the sour cream and sriracha together in a small bowl.
- Heat 1 tablespoon of olive oil in a skillet over high heat, then cook the marinated fish for 2 minutes on each side until it is golden and cooked through.
- Remove the cooked fish from the skillet and place it onto a plate, then use a fork to flake the fish into large, bite-sized pieces.
- Assemble your tacos by topping each tortilla with a layer of pickled cabbage, followed by the flaked fish, a dollop of pink sauce, and a squeeze of fresh lime juice, then fold and enjoy.