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Fish Tacos

Simple fish taco recipe

I haven’t met a taco yet that I didn’t like. Crunchy or soft, corn or flour tortillas. I really love fish tacos, in particular, and these are the ones I like to whip up at home. They are simple enough for a weeknight dinner, and the creamy sauce that goes on top of the fish makes it extra delicious! My daughter, Brilee, absolutely covers her tacos with it. One thing about this sauce though — you must use mayonnaise with this, not Miracle Whip. Some of you may prefer Miracle Whip over mayonnaise (we can still be friends), but this sauce just isn’t the time to use it. Top with shredded cabbage, cilantro, salsa (like this recipe), and a squeeze of lime.

Gorgeous fish tacos sit on a plate: A tortilla filled with pan fried fish, salsa, sour cream, and cilantro.


Fish Tacos

Servings 12 tacos



  • 2 lbs meaty white fish, such as cod or mahi mahi
  • ¾ tsp cumin
  • ¾ tsp paprika
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp coconut oil

Creamy Taco Sauce

  • ¼ cup sour cream
  • 2 tbsp mayonaise
  • 10 shakes hot sauce more or less, to taste


  • 12 soft tortillas I prefer corn tortillas, but flour works too
  • cilantro
  • salsa
  • shredded cabbage
  • lime wedges optional


  1. Season one side of the fish with the spices and set aside.

  2. In a large non-stick skillet, melt coconut oil over medium heat.

  3. Add fish to the skillet and cook through, about 4 minutes on each side.

  4. Assemble the tacos on warmed tortillas. Add as many of the suggested toppings as you have on hand.

Creamy Taco Sauce

  1. Add all the ingredients to a bowl.

  2. Mix until thoroughly combined.

What’s your favorite kind of taco? Any toppings you just have to have with them? Tell me in the comments below!

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