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Published October 5, 2022. This post may contain affiliate links. Please read my disclosure policy.
This Fish Taco Recipe uses spice-rubbed halibut served with Mango Salsa and Queso Fresco in a fresh corn tortilla. From shredded cabbage to mango salsa, you will love the flavor combination in these.
Fish tacos, also known as tacos de Pescado, were created in the Baja of California, Mexico. They consist of grilled or fried fish in a corn tortilla shell with lettuce or cabbage, salsa, sour cream, or a sauce. There are some nuances when creating this recipe, as you will notice that it can change drastically depending on who is making and serving it, just like with my Baja fish tacos.
My take on the fish taco is slightly different as I do not use sauce or sour cream instead of crumbled queso fresco. This option gives the fish a healthier, fresher taste than the traditional version.
Ingredients and Substitutions
- Fish – I used fresh halibut, but other good fish to use would be cod, Mahi Mahi, snapper, grouper, or flounder.
- Spices – I use my Mexican spice blend, a combination of staple household spices.
- Salsa – My mango salsa is what you should use in this dish.
- Tortillas – Corn tortillas are the best tortilla to use.
- Cabbage – I like to use a combination of green and purple cabbage, but you can just use one or the other.
- Cheese – Crumbled queso fresco is great in this dish, and cotija will also work.
How to Make Fish Tacos
Combine the spice rub with oil in a large shallow bowl or plate.
Next, coat the fish on both sides heavily with the oil and spices.
Transfer the halibut to a griddle or large frying pan over medium-high heat and cook for 3 to 4 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 and the cabbage, salsa, and cheese.
Make-Ahead and Storage
Make-Ahead: You can keep the fish warm and covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is cooked.
How to Store: Cover and keep the fish separate from the tortillas and toppings in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of seared fish fillets in a pan or sheet tray lined with parchment paper and heat in the oven at 350° for 5-6 minutes or until hot.
Chef Notes + Tips
- You can use frozen halibut; just be sure it’s completely thawed before using.
- Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.
- This recipe is very versatile, so just about any fish will work to use in these tacos.
More Fish Recipes
Easy Fish Tacos Recipe
- 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.