Fish Tacos Recipe
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These fish tacos use spice rubbed halibut seared on a griddle until golden brown, served in warm corn tortillas with fresh mango salsa, shredded cabbage, and crumbled queso fresco. I have them ready on the table in 30 minutes.
I could eat fish every single day of my life if I could. I simply love a perfectly seared piece of fish in a warm tortilla with fresh salsa, and once you make these at home you will stop ordering them at restaurants. If you love fish as much as I do, my blackened salmon is another favorite, and my fish fry is a classic I come back to all the time.
Fish Tacos
Fish tacos, known as tacos de Pescado, originated in the Baja California region of Mexico. Fishermen would batter and fry their daily catch, then serve it in a simple corn tortilla with shredded cabbage and a squeeze of lime. The dish remained regional for decades before spreading throughout the American West Coast in the 1960s and 1970s, eventually becoming a staple of coastal restaurants and taco shops across the country.
My version skips the batter and frying entirely. Instead, I coat the halibut in my Mexican spice blend mixed with olive oil and sear it until it is golden brown on the outside and cooked through so it flakes apart easily. The spice rub gives the fish a warm, savory crust, and the sear locks in the moisture. For the salsa, I make a quick mango salsa with finely diced mango, jalapeno, red onion, cilantro, and lime juice. So good!
I skip the sour cream and heavy sauces that a lot of fish taco recipes call for and instead finish with crumbled queso fresco, which gives each taco a fresh, lighter flavor. My Baja fish tacos take a different approach with a battered and fried method if you want to compare the two. These are the ones I reach for on a weeknight because they are quick to make and the flavors are bright from start to finish. I hope you give them a try.
Ingredients and Substitutions
My recipe keeps things simple. The fish gets a spice rub, the salsa is fresh and uncooked, and the toppings are minimal so nothing competes with the halibut.
- Fish – I use fresh halibut, but other good fish to use would be cod, Mahi Mahi, snapper, grouper, or flounder.
- Spices – I like making my Mexican spice blend, a combination of staple household spices.
- Salsa – I use my mango salsa recipe made with diced mango, jalapeño, red onion, cilantro, and lime juice. Papaya or pineapple can replace the mango if you prefer. The lime juice helps cut the heat from the jalapeno.
- Corn Tortillas – These are the traditional tortilla for fish tacos and my preference here.
- Cabbage – I use a mix of shredded green and purple cabbage. The crunch pairs well with the soft fish and the color looks great on the plate. You can use just one variety if that is what you have.
- Queso Fresco – I crumble this over the top instead of using sour cream or a heavy sauce. It is mild, salty, and fresh. Cotija cheese or even manchego work as substitutes.
How to Make Fish Tacos
Prep: I combine the Mexican spice blend with olive oil in a shallow bowl.
Coat the halibut: I press the spice mixture in firmly so it sticks and creates a crust when seared.
Sear: I heat a griddle or large frying pan over medium-high heat. I add the coated halibut and cook for 3 to 4 minutes per side until it is well browned on both sides and cooked through.
Warm the tortillas: I cook the corn tortillas on the griddle for 1 to 2 minutes per side until they are warm and slightly crisp.
Break up the fish: I remove the halibut from the heat and break it into large chunks using a fork. The fish should flake apart easily when it is done.
Assemble the tacos: I lay out the warm tortillas and divide the halibut between them. I top each one with shredded cabbage, a generous spoonful of mango salsa, and crumbled queso fresco. I serve with lime wedges on the side.
Chef Tip + Notes
The key to great fish tacos is not overcooking the fish and keeping the toppings fresh. The contrast between the warm seared halibut and the cold bright salsa is what makes this dish amazing.
- Pat the fish dry: This is the most important prep step. Moisture on the surface prevents the spice rub from adhering and stops the fish from browning properly. I press firmly with paper towels on both sides before seasoning.
- Do not rush the flip: I let the halibut cook undisturbed for the full 3 to 4 minutes per side. Moving it too early will tear the crust and cause it to stick to the pan.
- Use a griddle if you have one: A flat griddle gives the fish maximum surface contact for an even sear. A cast iron skillet works well too.
- Keep the salsa chunky: I dice the mango and vegetables by hand instead of using a food processor. The texture matters in a fish taco, and chunky salsa gives each bite more variety.
- Double the salsa: I always make extra because it is great on its own with chips, or spooned over grilled chicken later in the week.
Serving Suggestions
Fish taco night at our house is always casual. I prepare homemade corn tortillas, a platter of the seared halibut chunks, and bowls of all the toppings. A side of guacamole and some pico de gallo are highly recommended, and I always put out extra lime wedges because a fresh squeeze on top is key.
When I want to turn it into a bigger meal, I add a side of vinegar coleslaw and avocado crema drizzled over the top of each taco. My daughter goes straight for the mango salsa before anything else, and honestly I have caught her eating it with a spoon before the tacos are even assembled.
Make-Ahead and Storage
Make-Ahead: The fish is best eaten right after cooking. I keep it warm and covered in a pan for up to 15 minutes if needed, but the texture is best when served immediately. The mango salsa can be made up to a day ahead and stored in the refrigerator.
How to Store: I cover the cooked fish and keep it separate from the tortillas and toppings in the refrigerator for up to 3 days. The fish freezes well, covered, for up to 3 months. I thaw it in the refrigerator for 1 day before reheating.
How to Reheat: I place the seared fish on a sheet tray lined with parchment paper and warm it in the oven at 350 degrees for 5 to 6 minutes until heated through.
More Fish Recipes
Video
Fish Tacos Recipe
Ingredients
- 3 tablespoons Mexican Spice Rub Recipe
- 1 ½ pounds skinned fresh halibut
- 3 tablespoons olive oil
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 mango salsa recipe
- 8 corn tortillas
- ½ cup crumbled queso fresco cheese
Instructions
- Combine the spice rub with oil in a large shallow bowl or large plate.
- Next, coat the fish on both sides heavily in the oil and spices.
- Transfer the halibut to a griddle or large frying pan over medium-to-medium high heat and cook for4 to 5 minutes per side or until well browned on both sides and cooked throughout.
- Break up the fish into large chunks and evenly distribute them between the tortillas along with the cabbage, salsa, and cheese.
Do you use sustainably caught fish?
As much as I can!
These fish tacos were so tasty and easy too, Mango was perfect with the halibut. Yum!
So yummy and your instruction video makes it easy to make
Super simple & packed with flavor! The batter is light and crisps up the halibut to a beautiful golden brown. These are a family favorite!
My family Loves the recipe.
Great!
I used Cod Fish, it’s firmer and doesn’t break apart.
Fantastic flavors, this was very delicious! I didn’t make the salsa, but followed every other step exactly, and my entire family enjoyed it. This will be a new staple, it comes together quickly. Thanks for the recipe!
This is a definite must try… especially the Mango salsa.
As always… thank you