Fish Taco Recipe—Easy, Delicious and Healthy Weeknight Dinner

I like to pair pan-fried tilapia with a cool and creamy slaw for a flavorful fish taco recipe—easy and delicious! The uncomplicated, nutritious ingredients and kid-friendly gustation make this Mexican-inspired dish a perfect weeknight dinner.

Similar me, y'all're probably on a abiding mission to find quick, family unit-friendly means to add more seafood to your nutrition. What better way to introduce your kids to mild, flaky whitefish than when it'south seasoned with familiar spices and wrapped in a warm corn tortilla?

Set out all of the toppings and let your family unit members build their own meals. You won't hear whatever complaints, and y'all just might feel similar you're on vacation in the sunny Baja peninsula (margaritas optional)!

Here's my fish taco recipe—easy to make, piece of cake to love!

How to Make an Easy Fish Taco Recipe

Y'all'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
• i/4 cup all-purpose flour
• one (1 ounce) packet taco seasoning (near ¼ loving cup)
• 1 teaspoon common salt
• i/4 teaspoon pepper
• 2 tablespoons canola oil
• Corn tortillas, for serving (or substitute with flour tortillas)

Ingredients for the Slaw

• eight ounces (about 3-3/4 cups) coleslaw mix or shredded cabbage
• 2 tablespoons light mayonnaise
• 2 tablespoons calorie-free sour cream
• Juice from ane/two a lime
• 1 tablespoon beloved
• i/ii teaspoon salt
• 1/4 teaspoon pepper

Instructions

Step 1: Fix the slaw

In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, common salt and pepper.

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Add coleslaw mix or shredded cabbage and gently toss to coat. Cover and refrigerate for at least thirty minutes, or upwards to 8 hours.

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Step 2: Prepare the fish

In a shallow dish, combine flour, taco seasoning, table 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.

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Step iii: Warm the tortillas

Toast the corn tortillas in a dry skillet over medium heat for almost thirty 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 iv: Gather the fish tacos

Fill each warm tortilla with flaked tilapia, slaw and other toppings of choice. Here are some toppings that become well with the fish tacos:

• Sliced avocado or guacamole
• Squeeze of fresh lime juice
• Sour cream
• Salsa or diced fresh tomatoes
• Fresh cilantro
• Crumbled cotija cheese or other shredded cheese of choice
• Thinly sliced radishes
• Sliced jalapeno peppers
• Sliced greenish onion, sliced reddish onion or pickled red onion

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What to Serve with Fish Tacos

This Mexican-inspired fish taco recipe pairs nicely with any of your favorite Tex-Mex sides, such as:

• Tortilla chips with salsa, guacamole or queso
• Mexican rice
• Black bean and corn salad
• Pico de gallo
• A simple greenish salad dressed in cool buttermilk dressing
• Refried beans

Diet Facts for Easy 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 eatery counterparts. Assuming you prepare about eight tacos full, 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 diet data will vary depending on the amount of fish in each tortilla, the full number of tacos prepared and the specific toppings added.

Melt'southward 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 adopt to make your ain taco seasoning blend at home, employ this recipe for taco seasoning mix. You lot'll demand about 1/4 cup of the seasoning for this dish.
• The fish is balmy, which makes it highly-seasoned to young children. If you adopt a spicier fish taco, add together a nuance or 2 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 bespeak and a neutral gustation (such as canola oil or vegetable oil) for pan-frying the fish. With the college heat, y'all become a dainty crispy chaff on the exterior of the fish, while keeping the inside of the fish buttery and moist.
• Be careful non to overcrowd your pan—you may need to cook the fish in batches.
• The fish is done when it flakes easily with a fork.

More Easy Taco Recipes

If your family loves taco dark as much as mine does, exist sure to effort our favorite 20-Minute Sheet Pan Shrimp Tacos, these Taco Pizza Squares or this 5-Ingredient Taco Casserole. And if you're hosting a gathering with friends, throw together this Doritos Taco Salad, these festive Taco Pinwheels or this Quick Taco Dip. In that location are so many fun and tasty means to savor the archetype dish!

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This succulent 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 shut to the same taste. —Ariella Winn, Mesquite, Texas

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Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family unit. 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 e'er counted on because it could be fabricated in the oven or a tedious cooker. —Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories

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Our fun, simple craven taco recipe is perfect for a relaxing dinner with friends. If we have whatsoever leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho

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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 unit. —Jennifer Palmer, Rancho Cucamonga, California

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We loved the pork and pineapple tacos from a nutrient truck in Hawaii. My husband, a high school football referee, gives my version a thumb's upward. —Lori McLain, Denton, Texas

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I used to make this dish with beef, just substituting with portobella mushrooms turned it into my family'due south vegetarian favorite. It'due south quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas

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When I have leftover steak, it's time to make cilantro tacos. Gear up out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That's a fiesta. —Patti Rose, Tinley Park, Illinois

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When my husband's cholesterol numbers rose, I apace lowered the fat in our family's diet. Finding dishes that were salubrious for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hitting with everyone. —Michelle Thomas, Bangor, Maine

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I wanted an easy culling to deep-fried chalupas, so I bake them with filling on tiptop. —Magdalena Flores, Abilene, Texas

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A unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It's a goodthing you become 2 per serving, because y'all won't want to finish at one! —Athena Russell, Florence, S Carolina

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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

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This recipe is my favorite repast to prepare. Adding my own personal impact to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, majestic cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California

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Pork light-green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is office of the fun. —Mary Shivers, Ada, Oklahoma

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These vegetarian tacos are blimp with a blend of sauteed cabbage, peppers and black beans so filling, yous won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Domicile Test Kitchen

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We've made these tacos with corn and flour tortillas, just naan flatbread is our favorite. Gear up out toppings and allow people brand their own. —Jessie Grearson-Sapat, Falmouth, Maine

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I telephone call this "dude food," equally my hubby and son would swallow this weekly. The tender pork is swell. —Johnna Johnson, Scottsdale, Arizona

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In the summer when fresh corn and only-picked tomatoes are in flavor, authentic Mexican dishes similar this exit y'all always wanting that next seize with teeth. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois

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These Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-dark supper. The ingredients become right into the flake numberless! —Beverly Matthews, Richland, Washington

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My husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but afterwards one bite, everyone's hooked!—Carrie Billups, Florence, Oregon

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My family loves these tacos. The chicken filling cooks in the slow-cooker, so it's user-friendly to throw it together before I leave for work. At the end of the day, I merely 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 corking topping for salad. —Cheryl Newendorp, Pella, Iowa

Blackness Edible bean and Corn Tacos

We swallow meatless meals a few times a week, then I replaced the beefiness with nutty brown rice to majority up these tacos. Sometimes I also similar to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington

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This wonderful taco filling as well tastes keen wrapped in Bibb lettuce leaves. I like to utilise any leftovers to make burritos the next 24-hour interval. —Kathleen Wolf, Naperville, Illinois

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Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Effort adding tomatoes, green onions and chopped jalapeno on elevation. —Deb Perry, Traverse Urban center, Michigan

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I love Mexican nutrient but was looking for a healthier selection to share. My family devours these tasty tacos whenever I brand them. —Amanda Petrucelli, Plymouth, Indiana

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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 dark-green salad and accept a repast we tin can all relish together. —Christine Schenher, Exeter, California

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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, dark-green onions or purple carrots. —Camille Parker, Chicago, Illinois

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I dreamed up this dish while lying in bed i night. I wasn't sure how the recipe would plow out, but when I tried information technology, I was so proud to call it mine. Can't find jicama? Swap in a tart apple. —Emily Rigsbee, Bloomington, Indiana

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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 and then dinner guests and kids tin make their ain tacos. —Laura Rodriguez, Willoughby, Ohio

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My son watches a show where the kids eat spaghetti tacos. As a joke, I made him his ain, and now these tacos are here to stay. —Mindie Hilton, Susanville, California

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I've made quite a few tacos in my day, simply you can't trounce the tender filling made in a slow cooker. These are past 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

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The kickoff fourth dimension I made these, my fiance and I were in sky! I don't think I've ever said "mmm" and so many times. —Meagan Jensen, Reno, Nevada

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I created this recipe by combining a agglomeration of taco ingredients that my kids similar. Once information technology's fix, I ofttimes keep the beef mixture warm in a slow cooker and then the kids can speedily make full taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio

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I love tacos, and came up with this version to make them with Mediterranean flavors equally opposed to Mexican. They went over big with my family!—Debbie Reid, Clearwater, Florida

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Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If y'all have a trivial extra time, allow the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington

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My family raves about this moist pork with smoked paprika and pineapple. I dish it upward next to brown rice and a salad of avocado and tomatoes. —Due east Gelesky, Bala Cynwyd, Pennsylvania

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Archetype fish tacos often feature deep-fried fish, a corn tortilla, cabbage and a thin mayo-based sauce. But we establish that fish + pita bread = total yumminess in this streamlined version using lemon-flavored fish with a Cajun twist. —Simple & Succulent Exam Kitchen

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We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super uncomplicated to brand. —Jenn Tidwell, Fair Oaks, California

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These bright tacos have 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

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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 nighttime. —Cheryl Plainte, Prudenville, Michigan

Baja Fish Tacos

Crisp mahi mahi pans out beautifully when dressed upwardly with fresh lime, cilantro and smoky adobo. I bite and you lot'll exist hooked on these baja fish tacos! —Brooke Keller, Lexington, Kentucky

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Source: https://www.tasteofhome.com/article/fish-taco-recipe-easy-version/

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