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If you are a lover of seafood, you’re always on the hunt for new recipes that will bring out the delicious flavors of the fish. One of the most popular fish dishes these days is the fish taco. As delicious as it is versatile, there are a million flavors to bring to your fish taco. If you’re looking for the best fish taco recipes around, look no further.

What Is the History of Fish Tacos?

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Before looking at the history of fish tacos, you must, of course, first, look at the history of the taco. While the origins of the taco are unknown, there are theories about where this amazing food came from.

Birth of the Taco

One of the best theories about the origins of taco dates back to the 18th century in Mexico. The men that labored in the silver mines used the word “taco” to refer to the little charges they used to excavate the ore. To create these destructive “tacos,” the hard-working miners would wrap a piece of paper around gunpowder and insert it into the holes of the rock face.

The first mention of tacos, the edible kind, are in the 19th century, and one of the first types ever written about is called “tacos de minero” or “miner’s tacos.” It makes sense that miners took a bit of inspiration from their work and created what is now one of the most popular foods of all time.

Once tacos were popularized throughout Mexico, taquerias began to pop up in the working-class neighborhood. The Industrial Age brought people from all over Mexico to Mexico City, where they could work in the burgeoning light industry. It became a mecca of different Mexican cultures and cooking, creating tacos of different varieties.

The Fish Taco

While all of Mexico was enjoying tacos throughout the 19th century, not everyone had access to the sea, and therefore, fish. The fish taco originated in Baja California, Mexico. Traditionally, the fish taco consists of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or mayonnaise sauce. This is piled on top of a corn or flour tortilla.

In the United States, fish tacos first became popular when they were served by Rubio’s fast-food chain. Fish tacos tend to be most popular in coastal towns and can be found at street vendors in some parts of California.

What Are the Best Fish Taco Recipes?

While the traditional fish taco hasn’t changed, there are many recipes that veer from the traditional by integrating exciting flavors. Of course, finding the best fish taco recipes for you and your family will largely depend upon personal preference. We’ve found some of the most popular fish taco recipes around to help you find the perfect one.

Tacos with the Best Fish Taco Sauce

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These tacos are out of this world! This is one of the best fish taco recipes out there because the sauce is a garlic lime crema that will make your mouth water.

Ingredients

For the fish taco sauce:

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 Tbsp lime juice
• 1 tsp garlic powder
• 1 tsp sriracha, or to taste

For the taco:

• 24 small white corn tortillas
• 1 1/2 lb tilapia
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil
• 1 Tbsp butter

For the toppings:

• 1/2 small purple cabbage
• 2 medium avocado sliced
• 2 roma tomatoes diced
• 1/2 diced red onion
• 1/2 bunch cilantro with the longer stems removed
• 1 1/2 cup cotija cheese, grated
• 1 lime cut into 8 wedges to serve

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Line a large baking sheet with foil or parchment paper. In a small dish combine the seasonings together: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp of black pepper. Sprinkle this mix evenly over both sides of the tilapia.
3. Drizzle olive oil over the fish and dot each piece of tilapia with butter. Bake for 20 to 25 minutes. If you like the edges browned, broil the fish for 3 to 5 minutes.
4. Combine the taco sauce ingredients: 1/2 cup sour cream, 1/3 cup mayonnaise, 2 Tbsp lime juice, 1 tsp garlic powder, and 1 tsp sriracha. Whisk until the ingredients are well blended together.
5. Quickly toast the corn tortillas on a large dry skillet or a griddle over medium to high heat.
6. To assemble the tacos, start by placing the fish on the toasted corn tortillas. Add cabbage, avocado, tomatoes, onion, cilantro, and cotija cheese.
7. Pour a big serving of that taco sauce over the top, and squeeze lime juice to finish.

You can see the original recipe here.

The Ultimate Fish Tacos

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Tyler Florence’s fish taco recipes are promised to be one of the best you’ve ever tasted.

Ingredients

For the tacos:

• 2 pounds of mahi-mahi (skinned, boned, and cleaned) cut into strips
• 2 cups of all-purpose flour
• 3 eggs, lightly beaten
• 4 tablespoons of water
• 2 cups panko bread crumbs
• salt and freshly ground pepper
• vegetable oil
• 1/2 head savoy cabbage, finely shredded
• 1 bunch cilantro, leaves picked
• 1 bunch chives, chopped
• 3 limes, cut into wedges

For the Pink Cile Mayonnaise

• 1 cup sour cream
• 1 cup mayonnaise
• 3 chipotles in adobo
• 2 Tbsp adobo sauce
• 1/2 lemon, juiced
• salt and freshly ground black pepper

Mango-Radish Salsa

• 2 limes
• 2 mangoes, diced
• 4 to 5 red radishes, diced
• 1 red onion, diced
• 1 Tbsp chili powder
• 1/2 bunch fresh cilantro, chopped
• 1/4 cup extra virgin olive oil
• salt and freshly ground black pepper

Directions

1. Cut the pieces of mahi-mahi into 1-once strips. Set up a breading station for your fish with the flour, lightly beaten eggs, water, and seasoned panko bread crumbs. Season all of these with salt and pepper. Dredge the fish first in flour, then in egg, then in bread crumbs. Once every piece of fish is breaded, deep fry them in small batches in oil. Dry the fish with paper towels and season with salt. Keep the mahi-mahi warm until it’s ready to serve.
2. Prepare the pink chile mayonnaise. Start by putting the chipotles in a blender and puree them. Add sour cream, mayonnaise, adobo sauce, and lemon juice while continuing to process the mixture. Let it process until it is consistent and creamy. Season with salt and pepper.
3. Prepare the mango-radish salsa. Peel and remove the pith from the limes and cut between the membranes so you are able to cleanly remove the segments. Put these into a bowl and squeeze over the juice from the membranes. Add the rest of the ingredients and mix. Refrigerate until it is ready to use. If you want a smoother salsa, puree it in a food processor.
4. These tacos go best “family-style.” Pile the fish onto a plate, the pink chile mayonnaise in a bowl, and the mango-radish salsa in another bowl. Then set a pile of shredded savoy cabbage, cilantro leaves, chopped chives, and lime wedges. Toast the corn tortillas lightly and let everyone build their own tacos!

Find the original recipe here.

Fish Tacos with Lime-Cilantro Crema

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This healthy and tasty twist on fish tacos is one of the best fish taco recipes out there. It’s super easy to make and will have the whole family gearing up for seconds.

Ingredients

For the Crema:

• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons of fat-free mayonnaise
• 3 tablespoons of reduced-fat sour cream
• 1 teaspoon of grated lime rind
• 1 1/2 teaspoons of fresh lime juice
• 1/4 teaspoon of salt

For the tacos:

• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon of ground red pepper
• 1/8 teaspoon of salt
• 1/8 teaspoon of garlic powder
• 1 1/2 pounds of red snapper fillets
• cooking spray

Directions

1. Preheat the oven to 425 degrees Fahrenheit.
2. For the crema, mix together the 1/4 cup thinly sliced green onions, 1/4 cup chopped fresh cilantro, 3 tablespoons of fat-free mayonnaise, 3 tablespoons of reduced-fat sour cream, 1 teaspoon of grated lime rind, 1 1/2 teaspoons of fresh lime juice, and 1/4 teaspoon of salt. Set the bowl aside.
3. For the tacos, combine the 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of ground red pepper, 1/8 teaspoon of salt, and 1/8 teaspoon of garlic powder in a small bowl. Sprinkle the mixture evenly over both sides of the fish. Place the fish on a baking sheet coated with cooking spray.
4. Bake at 425 degrees Fahrenheit for 9 minutes, or until the fish flakes easily.
5. Place the fish in a bowl and break it into pieces with a fork. Heat the tortillas according to the package directions.
6. Divide the fish evenly among the tortillas and top each taco with 1/4 cup of cabbage and a serving of the crema.

Find the original recipe here.

Fish Tacos with Honey Lime Cilantro Slaw

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This tangy taco is one of the best fish taco recipes because of the honey lime cilantro slaw you can pile on top!

Ingredients

For the Cilantro Slaw:

• 2 cups shredded green cabbage or coleslaw mix
• 2 cups shredded purple cabbage
• 1/4 cup of cilantro
• 2 tablespoons of fresh lime juice
• 1/2 a tablespoon of honey
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper

For the Tomatillo Rance Sauce:

• 1 cup of mayonnaise
• 1/2 cup of cilantro
• 2 tomatillos, husked and diced
• 1/2 jalepeno, diced
• juice from 1 lime
• 1 teaspoon of dried dill
• 1/2 teaspoon of onion powder
• 1/2 a teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper

For the Fish Tacos:

• 1 1/2 lbs of cod
• 1 1/2 teaspoons of chili powder
• 1/2 a teaspoon of cumin
• 1/2 a teaspoon of garlic powder
• 1/2 a teaspoon of onion powder
• 1/2 a teaspoon of smoked paprika
• 1/2 a teaspoon of salt
• 1 1/2 tablespoons of avocado oil
• corn tortillas
• sliced avocado
• fresh cilantro

Directions

1. Place the ingredients for the tomatillo ranch sauce in a food processor and puree until it is smooth.
2. For the slaw, combine the green and white cabbage, cilantro, lime juice, honey, salt, and pepper. Add additional lime juice, honey, salt, and pepper to taste. Stir to combine well and set in a fridge until ready to serve. The salt and lime juice will work to soften and break down the cabbage.
3. In a smaller bowl, combine the chili powder, cumin, onion powder, garlic powder, smoked paprika, and salt. Place the fish in a shallow container and pat it dry with a paper towel. Rub all the seasoning blend into the fish, until all sides are evenly coated.
4. Heat the avocado oil in a skillet on medium heat and cook your fillets for 3 to 4 minutes per side. Or until the fish is cooked through. Repeat with the remaining fish. Try not to overload your skillet.
5. Warm up your corn tortillas and evenly disperse the fish among them. Spoon on some slaw, avocado slices, fresh cilantro, and tomatillo ranch sauce.

You can find the original recipe here.

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

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We saved one of our all-time favorite best fish taco recipes for last!

Ingredients

• 2 avocadoes, halved, pitted and peeled
• 1/4 cup low-fat sour cream
• 1 small jalapeno
• 2 tablespoons of minced red onion
• 2 tablespoons chopped cilantro
• 5 tablespoons fresh lime juice
• Kosher salt and freshly ground pepper
• 1 small head of napa cabbage
• 2 tablespoons of vegetable oil
• 2 pounds thick red snapper fillets
• 10 flour tortillas, warmed
• 2 medium tomatoes, thinly sliced
• hot sauce, for serving
• lime wedges, for serving

Directions

1. In a medium bowl, mash the avocadoes, sour cream, jalapeno, red onion, cilantro, and 3 tablespoons of lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole to keep it fresh.
2. Toss the cabbage in a large bowl with 2 tablespoons of vegetable oil and 2 tablespoons of lime juice, as well as salt and pepper.
3. Brush the fish with oil and season with salt and pepper. Grill the fish over moderately high heat until it is slightly charred and cooked through.
4. Warm your tortillas and spread a dollop of guacamole on each. Then add a piece of fish, a few tomato slices, and a big serving of cabbage slaw. Add on hot sauce and lime wedges.

For the original recipe, look here.

What Side Dishes Go with Fish Tacos?

Once you’ve figured out which of our best fish taco recipes to serve, you’ll want to have a side dish or two to serve alongside. Here are some of the best side dishes for fish tacos.

3 Bean Avocado Salad with Lime Dressing

This healthy and filling recipe is great alongside fish tacos or all on its own.

Ingredients

• 15 oz can of chickpeas
• 15 oz can of black beans
• 15 oz can of kidney beans
• 15 oz can corn
• 1 cup grape tomatoes, halved
• 1 red bell pepper, diced
• juice of 1 large lime
• 1/4 cup of extra virgin olive oil
• 2 large cloves of garlic, finely chopped
• 1 teaspoon of kosher salt
• 1/4 teaspoon of black pepper
• 1 cup chopped cilantro

Directions

1. Rins the chickpeas, black beans, kidney beans, and corn in a strainer and let dry. Add them to a large mixing bowl. Add in the diced pepper and grape tomatoes.
2. In a smaller bowl, coat the avocado slices in lime juice to prevent browning, then add the avocado to the mixture.
3. To the rest of the lime juice, add oil, garlic, salt, and pepper. Mix these well and pour it over the salad.
4. Stir in cilantro, cover, and refrigerate until you are ready to serve.

For the original recipe, look here.

Cilantro-Lime Coconut Rice

This delicious spin on rice pairs perfectly with fish tacos.

Ingredients

• 1 cup of jasmine rice
• 3/4 cup of coconut milk
• 1 cup water
• 1 lime, zested
• 1 teaspoon of fresh lime juice
• 4 teaspoons of minced fresh cilantro
• salt and pepper

Directions

1. Rinse the rice under cold water until the water runs clear.
2. Combine the rice, water, coconut milk, and salt in a small saucepan. Bring it to a simmer and cook partially covered on medium or low heat until the liquid is absorbed. This should take about 12 to 15 minutes
3. Remove the pan from the heat and fluff the rice. Stir in the lime zest, lime juice, and cilantro. Season with salt and pepper to taste.
4. Serve immediately.

Conclusion

Whether you’re looking for spicy or savory, there is a fish taco recipe ready to delight you and your guests. In no time at all, you’ll have whipped up the best fish tacos and sides your family and friends have ever seen. Nothing brings the family together like the dinner table, and these dishes will do the trick.

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