I realize my kids are weird but they are crazy about fish. We’ve fed it to them since they were babies so they really don’t know any different but they will usually choose fish over just about any other main course.
My kids love fast food fish tacos so much that a while back we decided to try and make them at home, minus all the extra junk. They were such a hit that they are now one of my family’s go-to meals.
The best part is, they are so quick to throw together that they make a perfect weeknight family dinner.
- Cabbage, shredded
- Tilapia or another white fish
- Olive oil
- Corn tortillas
- Apple cider vinegar
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2-3 limes
- Avocado (optional, but tasty)
- Cilantro (optional)
Fish Taco Sauce
The sauce in this fish taco recipe is so easy to make and it really makes this meal. I make this an hour or so before hand and store it in the fridge so the flavors can come together.
Combine 1/2 cup of sour cream and 1/2 cup of mayonnaise. You can use the low-fat variety here and you really won’t be able to tell the difference. Squeeze the juice of 1-2 limes into the mixture and stir well.
If you want this a bit spicier, you could add some of your favorite seasonings into the mix. Chopped onion and cilantro would be delicious in this, as would coriander, cumin, or chipolte chili powder.
Refrigerate for at least an hour so the flavor can develop. This will keep for several days in the fridge which is perfect if you want to throw together some leftovers the next day.
Fish Taco Preparation
These fish tacos can be prepared really quickly. By far the most time consuming task is cooking the fish. I like to use the frozen Tilapia from Costco. I’ve tried other brands but haven’t had great luck finding good quality fish other places. Sometimes they have tortilla crusted tilapia available and that makes a REALLY tasty fish taco, but plain tilapia will do just fine.
Start with fully thawed tilapia. Heat a few tablespoons of olive oil in a large frying pan and turn it up to med-high heat. You’ll want to watch the temperature because if the pan gets too hot the outside of your fish will be done before the inside is.
Cooking time will depend on how thick your fish is. You’ll know it is done when the outside is nice and toasted and the fish flakes easily with a fork. I break the fish into smaller pieces when it’s done because it makes it fit nicely into the tortillas.
Spread about 1/4 cup of flour onto a plate and coat each piece of fish in flour before adding it to the pan. If you are having trouble getting the flour stick, just rinse each piece of fish under running water before putting it into the flour.
While the fish is cooking, pour your shredded cabbage into a bowl. I just buy the bags of pre-shredded cabbage but you can certainly shred your own and use whatever variety that you like. Pour a drizzle of apple cider vinegar over the cabbage and stir. You can adjust the amount of vinegar used based on your taste preferences. I like my cabbage coated in the vinegar but not soggy.
Corn tortillas can be very dry. You can fry them in a bit of oil. I prefer to microwave them for about 20 seconds with a web paper towel and eating them right away to avoid adding extra fat.
To assemble the tacos, layer your fish, sauce, cabbage and any toppings you’d like on your tortilla. I love these tacos with a nice chunky salsa and sliced avocado. If your kids are hesitant to try anything, start by adding just a small amount into the tortilla. My non avocado eaters will even eat these if I mash up a small amount of avocado and spread it in the tortilla before adding the other toppings.