Crispy Fish Tacos

Name: Crispy Fish Tacos
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Mexican-Inspired
Ingredients: 1.5 lbs cod fillets; 3 tbsp olive oil; 1 tbsp lime juice; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; ½ tsp salt; 1 tbsp butter (for frying); ½ cup mayonnaise; ⅓ cup sour cream; 2 tbsp lime juice; 1 tbsp sriracha; 1 tsp garlic powder; 1 tsp smoked paprika; ¼ tsp salt; 12 corn tortillas; 2 cups finely shredded cabbage; ½ medium red onion, chopped; 1 handful fresh cilantro, chopped; Lime wedges; ½ cup grated Cotija cheese (optional); 1 jalapeño, finely chopped (optional)

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These Crispy Fish Tacos are basically sunshine wrapped in a tortilla—bright, fresh, and loaded with flavor in every bite. You’re pan-searing flaky white fish until golden, piling it high with crunchy cabbage, tangy sauce, and all the zippy toppings you want. This is the kind of meal that turns a plain old Tuesday into a fiesta at your kitchen table.

Collage pin featuring crispy fish tacos with crunchy slaw, jalapeños, creamy sauce, and fresh cilantro in toasted tortillas. Perfect for healthy taco night or Mexican-inspired weeknight meals.

Whether you’re serving picky eaters or adventurous taco lovers, these fish tacos are a guaranteed hit. They’re easy enough for a weeknight, fun enough for a party, and disappear before you can blink. (Trust me, you’ll want to double the batch).

Why You’ll Love These Crispy Fish Tacos

Seriously quick. Just marinate, pan-fry, and stack—dinner is done in about an hour.
Ultra-flavorful. The marinade packs a punch and the creamy sauce ties it all together.
Customizable toppings. Go classic or add your own twist—no taco two nights in a row has to be the same.
Family-approved. Even kids go back for seconds (and maybe thirds).

Ingredients You’ll Need

For the Fish

Cod fillets: Or swap for tilapia, halibut, mahi-mahi, bass, or snapper.
Olive oil & butter: Olive oil for the marinade, butter for a crispy sear.
Lime juice: Brightens the fish.
Chili powder, cumin, garlic powder, salt: The bold blend that makes this fish sing.

For the Sauce

Mayonnaise & sour cream: For that rich, creamy base.
Lime juice: More brightness.
Sriracha: Just a little for warmth.
Garlic powder, smoked paprika, salt: Smoky, savory, and perfectly balanced.

For Serving

Corn tortillas: Or flour tortillas if you prefer.
Finely shredded cabbage: Red or green, for crunch.
Red onion, cilantro, lime wedges: All the freshness.
Cotija cheese (optional): Salty and crumbly.
Jalapeño (optional): For a little heat.

Scroll to the recipe card for exact measurements and instructions.

Ingredient Swaps & Add-Ins

Fish alternatives: Use whatever white fish you have, or try shrimp for a twist.
No sriracha? Use hot sauce or a pinch of cayenne.
Add mango salsa or pico de gallo for a sweet-tart finish.
Make it dairy-free: Use vegan mayo and sour cream for the sauce.

How to Make Crispy Fish Tacos

These tacos come together quickly, so get your toppings ready first!

Step 1: Marinate the Fish

Whisk olive oil, lime juice, chili powder, cumin, garlic powder, and salt in a bowl. Add to a zip-top bag with the fish and chill for 20–40 minutes.

White fish fillets marinating in olive oil, chili powder, and spices inside a zip-top bag, step for juicy, flavorful crispy fish tacos.

Step 2: Make the Sauce

Mix mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. Taste and adjust seasoning. Stash in the fridge to let the flavors meld.

Metal mixing bowl with mayonnaise, spices, and sour cream about to be blended into a creamy, zesty sauce for crispy fish tacos.

Step 3: Prep Toppings & Tortillas

Slice cabbage, chop red onion and cilantro, cut lime wedges, and (if using) crumble cheese and slice jalapeños. Warm tortillas in a dry skillet, flipping once until soft and a little charred, then keep warm in a towel.

Overhead shot of ingredients for crispy fish tacos, including sliced avocado, lime, shredded red and green cabbage, red onion, cilantro, corn tortillas, and flaky breaded white fish.

Corn tortilla warming in a cast iron skillet, showing golden brown spots, perfect base for crispy fish tacos and homemade taco nights.

Step 4: Cook the Fish

Melt butter in a skillet over medium-high heat. Add the marinated fish, cooking 3–5 minutes per side until the fish flakes easily. Break it up into bite-sized pieces.

Crispy, golden-brown fish fillets searing in a cast iron skillet, ready to be flaked for the best homemade fish tacos.

Step 5: Assemble Your Tacos

Pile the warm fish into tortillas. Add cabbage, onions, cilantro, cheese, jalapeños—whatever you like. Drizzle generously with the creamy sauce and finish with a squeeze of lime.

Street taco shells filled with crispy fish, cabbage, cheese, red onion, jalapeño, and a generous drizzle of creamy sauce, served with lime for taco night.

Tips for the Best Fish Tacos

Marinate at least 20 minutes. More time means more flavor!
Don’t overcrowd the pan. Give each piece of fish room to get golden and crispy.
Serve immediately. Fish tacos are best fresh and hot.
Make the sauce ahead. The flavors get even better after a night in the fridge.

Overhead view of crispy fish tacos in tortillas, loaded with shredded red cabbage, avocado, cilantro, and creamy sauce, with limes and cilantro on the side.

Storage & Leftovers

Fish: Best eaten right away, but you can store leftovers in the fridge for up to 2 days. Reheat gently.
Sauce: Keeps up to 5 days in a covered container in the fridge.
Toppings: Most will keep for a day or two in a sealed container.

Serving Ideas

Pair with chips and guacamole for a full spread.
Serve with black bean corn avocado salad or simple Mexican rice.
Round out the meal with a fresh margarita or a glass of iced tea.

FAQs

Can I air-fry or grill the fish?

Absolutely! Air fry at 400°F for 8–10 minutes, or grill over medium-high heat for 3–4 minutes per side.

What’s the best fish for fish tacos?

Any mild, flaky white fish—cod, tilapia, halibut, mahi-mahi, snapper, or bass.

Can I use flour tortillas instead of corn?

Of course! Use whichever you like best (just warm them first).

How do I keep my tacos from getting soggy?

Serve fish and toppings in separate bowls and let everyone assemble right before eating.