I like to pair pan-fried tilapia with a cool and creamy slaw for a flavorful fish taco recipe—easy and delicious! The simple, nutritious ingredients and kid-friendly taste make this Mexican-inspired dish a perfect weeknight dinner.
Like me, you’re probably on a constant mission to find quick, family-friendly ways to add more seafood to your diet. What better way to introduce your kids to mild, flaky whitefish than when it’s seasoned with familiar spices and wrapped in a warm corn tortilla?
Set out all of the toppings and let your family members build their own meals. You won’t hear any complaints, and you just might feel like you’re on vacation in the sunny Baja peninsula (margaritas optional)!
Here’s my fish taco recipe—easy to make, easy to love!
How to Make an Easy Fish Taco Recipe
You’ll love the combination of warm, spicy pan-fried fish topped with a light, creamy slaw. Best of all, the entire meal is ready in less than 45 minutes!
Ingredients for the Tacos
1-1/2 lbs. fresh tilapia fillets
1/4 cup all-purpose flour
1 (1 ounce) packet taco seasoning (about ¼ cup)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
Corn tortillas, for serving (or substitute with flour tortillas)
Ingredients for the Slaw
8 ounces (about 3-3/4 cups) coleslaw mix or shredded cabbage
2 tablespoons light mayonnaise
2 tablespoons light sour cream
Juice from 1/2 a lime
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Step 1: Prepare the slaw
In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt and pepper.
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Add coleslaw mix or shredded cabbage and gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Blair Lonergan for Taste of Home
Step 2: Prepare the fish
In a shallow dish, combine flour, taco seasoning, salt and pepper. Add the tilapia and lightly coat on both sides.
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Heat oil in a large skillet over medium-high heat. Shake excess flour off of the tilapia and place in the skillet. Brown fish on both sides (about 2-3 minutes per side). Flake into large chunks.
Blair Lonergan for Taste of Home
Step 3: Warm the tortillas
Toast the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Alternatively, you can wrap the tortillas in stacks of five in foil and warm in a 350°F oven for 10-15 minutes (or until heated through).
Step 4: Assemble the fish tacos
Fill each warm tortilla with flaked tilapia, slaw and other toppings of choice. Here are some toppings that go well with the fish tacos:
The tilapia is lightly pan-seared, rather than breaded and deep-fried, making these fish tacos a healthier alternative to many of their restaurant counterparts. Assuming you prepare about eight tacos total, each taco with slaw will have about 224 calories, 7 grams of fat, 22 grams of carbohydrates and a whopping 20 grams of protein! The nutrition information will vary depending on the amount of fish in each tortilla, the total number of tacos prepared and the specific toppings added.
Cook’s Tips and Recipe Variations
Allow enough time for the coleslaw to sit and marinate for at least 30 minutes. The slaw dressing will be thick initially, but as it sits the cabbage releases liquid, thins the sauce and brings all of the flavors together.
You can substitute another flaky white fish, such as cod, for the tilapia.
If you prefer to make your own taco seasoning blend at home, use this recipe for taco seasoning mix. You’ll need about 1/4 cup of the seasoning for this dish.
The fish is mild, which makes it appealing to young children. If you prefer a spicier fish taco, add a dash or two of cayenne to the flour mixture and serve the tacos with a side of hot sauce.
I recommend using an oil with a high smoke point and a neutral taste (such as canola oil or vegetable oil) for pan-frying the fish. With the higher heat, you get a nice crispy crust on the exterior of the fish, while keeping the inside of the fish buttery and moist.
Be careful not to overcrowd your pan—you may need to cook the fish in batches.
The fish is done when it flakes easily with a fork.
This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas
I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
When I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
A unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It’s a goodthing you get two per serving, because you won’t want to stop at one! —Athena Russell, Florence, South Carolina
A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina
Whenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Spicy butternut squash makes a terrific base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! —Elisabeth Larsen, Pleasant Grove, Utah
This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California
Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. —Mary Shivers, Ada, Oklahoma
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
We’ve made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. —Jessie Grearson-Sapat, Falmouth, Maine
In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. —Jennifer Krey, Clarence, New York
We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut
These Walking Tacos are great for an on-the-go dinner, campfire meal or easy game night supper. The ingredients transform a bag of chips into a taco in a bag! —Beverly Matthews, Pasco, Washington
My husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but after one bite, everyone’s hooked!—Carrie Billups, Florence, Oregon
My family loves these tacos. The chicken filling cooks in the slow-cooker, so it’s convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad. —Cheryl Newendorp, Pella, Iowa
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington
This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. —Kathleen Wolf, Naperville, Illinois
Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. —Deb Perry, Traverse City, Michigan
I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
I dreamed up this dish while lying in bed one night. I wasn't sure how the recipe would turn out, but when I tried it, I was so proud to call it mine. Can’t find jicama? Swap in a tart apple. —Emily Rigsbee, Bloomington, Indiana
My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
My son watches a show where the kids eat spaghetti tacos. As a joke, I made him his own, and now these tacos are here to stay. —Mindie Hilton, Susanville, California
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
I love tacos, and came up with this version to make them with Mediterranean flavors as opposed to Mexican. They went over big with my family!—Debbie Reid, Clearwater, Florida
When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. —Brenda Washnocok, Negaunee, Michigan
Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. —E Gelesky, Bala Cynwyd, Pennsylvania
Classic fish tacos often feature deep-fried fish, a corn tortilla, cabbage and a thin mayo-based sauce. But we found that fish + pita bread = total yumminess in this streamlined version using lemon-flavored fish with a Cajun twist. —Simple & Delicious Test Kitchen
We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
These bright tacos take me on an instant trip to sunny Southern California. The recipe has been on my family's most requested list for years. —Joan Hallford, North Richland Hills, Texas
I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. —Cheryl Plainte, Prudenville, Michigan
Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you’ll be hooked on these baja fish tacos! —Brooke Keller, Lexington, Kentucky
Blair Lonergan lives with her husband and three young boys in a 100-year-old farmhouse at the base of Central Virginia's Blue Ridge Mountains. A freelance writer and food photographer, Blair shares easy, quick-prep recipes for busy families on her blog, The Seasoned Mom. Her work has been featured in magazines and online at Today, SELF magazine, Buzzfeed, Parade, and Redbook magazine.