Fish tacos are a great way to bring a fresh, coastal vibe to your dinner table without much work.
This recipe focuses on flaky white fish with a thick, golden crust paired with a bright, crunchy cabbage slaw. It is a light, healthy meal that feels like a vacation on a plate and takes less than thirty minutes to prepare.
Ingredients
This recipe makes 4 servings, providing enough for a hearty family meal of two to three tacos per person.
- 1.5 pounds firm white fish (cod, tilapia, or mahi-mahi)
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 to 12 small corn or flour tortillas
- 2 cups shredded green or red cabbage
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 cup sour cream or Greek yogurt
The Catch
The secret to a top-notch fish taco is choosing the right kind of fish. You want a white fish that is firm enough to hold its shape when cooked but flaky enough to break apart easily with a fork. Cod is a classic choice because it is mild and affordable, but mahi-mahi offers a sturdier texture that works very well if you plan to grill the fish.
Avoid oily or very fishy-tasting species like salmon or mackerel for this specific dish, as they can overwhelm the delicate flavors of the lime and cabbage.
Using a blend of flour and cornstarch creates that signature “pebbled” and shatteringly crisp texture. The flour provides a sturdy, golden-brown crust, while the cornstarch adds an extra layer of crunch that stays crispy even after you add the lime juice and slaw. Because we are pan-searing the meat in a thin layer of oil, you get all the satisfaction of a fried taco with a much lighter feel.
The Dredge
Start by patting your fish fillets completely dry with paper towels. In a shallow bowl, whisk together the flour, cornstarch, chili powder, cumin, garlic powder, and salt. This seasoned mixture is your dredging station. Take each fillet and press it firmly into the powder, ensuring every side is coated.
Shake off the excess so the coating doesn’t get gummy in the pan, then set the fish on a plate for two minutes to let the coating “set.”
Slaw Prep
While the fish rests for a moment, make your cabbage slaw. In a medium bowl, toss the shredded cabbage with the lime juice, chopped cilantro, and a pinch of salt. You want to do this at least ten minutes before eating so the lime juice has time to soften the cabbage slightly.
This creates a “quick pickle” effect that makes the slaw tangy and vibrant. If you like a bit of heat, you can toss in some finely diced jalapeño as well.
Pan Sear
Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering and hot, place the coated fish fillets in the pan. Cook for about 3 to 4 minutes on each side. The cornstarch will create small, crispy ridges that turn a beautiful golden brown. You are looking for an internal temperature of 145°F, or simply check to see if the meat flakes easily. Once cooked, break the fish into large, chunky flakes.
Creamy Base
In a small ramekin, stir together the sour cream (or Greek yogurt) and a little bit of lime juice or hot sauce. This simple “crema” adds a cooling element that ties the spicy, crispy fish and the acidic slaw together.
If you want more flavor, you can add a little bit of lime zest or a tiny pinch of cumin to this sauce as well. Putting the sauce in a squeeze bottle makes it easier to apply neatly, but a spoon works just fine.
Tortilla Toast
Never serve cold tortillas. Place your tortillas directly over a low gas flame for ten seconds per side, or heat them in a dry skillet until they are warm and pliable.
This step prevents the tortillas from cracking and adds a subtle toasted flavor that improves the whole taco. Keep the warm tortillas wrapped in a clean kitchen towel until you are ready to assemble the meal.
Final Build
To assemble, place a generous scoop of the crispy flaked fish in the center of a warm tortilla. Top it with a handful of the cabbage slaw and a drizzle of the creamy sauce.
Garnish with an extra sprig of cilantro or a squeeze of fresh lime juice. Serving the tacos immediately ensures the fish is still hot and the coating is at its maximum crunch level.
Better Bite
If you want to take your tacos to the next level, try adding some pickled red onions on top. You can make these by soaking sliced red onions in vinegar and sugar for twenty minutes. The bright pink color looks beautiful against the green cabbage, and the extra hit of acid makes the flavors of the fish stand out even more.
It is a restaurant-style touch that requires very little extra effort.
Another tip for a better bite is to make sure your cabbage is sliced very thinly. If the cabbage pieces are too thick, they can be difficult to chew and will overpower the delicate fish. Using a mandoline or a very sharp knife to get thin, ribbon-like strands will give your slaw a much better mouthfeel.
The goal is for the slaw to provide a light crunch that doesn’t distract from the main protein.
Common Pitfalls
The most common mistake is overcooking the fish. White fish cooks very quickly and can go from perfect to dry in a matter of seconds. Keep a close eye on the pan and remove the fish as soon as it turns opaque and starts to flake.
It is better to pull it off the heat a few seconds early and let it finish cooking on the plate than to leave it in the hot pan for too long.
Another issue is overstuffing the tacos. It is tempting to pile on the toppings, but a taco that is too full will fall apart the moment you pick it up. Stick to a balanced ratio of fish, slaw, and sauce so that you can actually fold the tortilla and eat it with your hands.
If you have leftover ingredients, it is better to make an extra taco than to overfill the ones you have.
Which Tortillas Are Best For Fish Tacos?
While this is often a matter of personal preference, corn tortillas are the traditional choice for fish tacos. They have a sturdy texture and a nutty flavor that pairs perfectly with seafood. However, if you prefer a softer, chewier taco, flour tortillas work just as well.
If you are using corn tortillas, consider doubling them up (using two per taco) to prevent the moisture from the slaw and fish from breaking the shell. This is a common trick used at taco stands to make sure the meal stays together.
Can I Use Frozen Fish For This Recipe?
Yes, frozen fish is a great, budget-friendly option for tacos. In fact, many “fresh” fish options at the grocery store were previously frozen anyway.
The key is to thaw the fish completely in the refrigerator before you start. Once thawed, make sure to drain any excess water and pat the fillets extremely dry. If the fish is still partially frozen or wet, the flour and cornstarch coating won’t stick properly, and you won’t get that golden sear.
