These quick and easy fish tacos are packed with bold spices, fresh toppings, and a creamy, tangy sauce, all coming together in just over 20 minutes. Made on a single sheet pan, they deliver restaurant-quality flavor with simple, wholesome ingredients and minimal cleanup, making them perfect for busy weeknights or relaxed family dinners.
Why You’ll Love This Recipe
These fish tacos are incredibly flavorful without being complicated. The fish is tender and flaky with a warm, smoky spice blend, balanced by crisp cabbage, creamy avocado, and a bright yogurt-based sauce. They are protein-packed, easy to customize with whatever white fish you have on hand, and fun to assemble at the table. Everything cooks quickly, and the result is fresh, satisfying, and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the spiced fish
2 lbs white fish fillets such as halibut, cod, haddock, or pollock
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander seed
1 teaspoon chili powder
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 tablespoon avocado oil or olive oil
1 tablespoon grass-fed butter or ghee, melted
For serving
8 to 12 tortillas of choice, warmed
Toppings
1/2 small purple cabbage, finely shredded
2 medium avocados, diced
4 green onions, thinly sliced
1 cup cherry tomatoes, quartered
1/4 cup fresh cilantro leaves
4 oz Cotija or other crumbly cheese
2 fresh limes, cut into wedges
Creamy taco sauce
1 cup plain Greek yogurt
1/2 cup homemade mayonnaise
2 fresh limes, juice and zest
1 shallot, finely grated
2 tablespoons hot sauce of choice
Directions
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Arrange the fish fillets on the prepared baking sheet and gently pat them dry with a paper towel.
In a small bowl, combine the ground cumin, smoked paprika, ground coriander, chili powder, salt, and pepper. Stir in the avocado oil and melted butter until well mixed.
Drizzle the seasoning mixture evenly over the fish and rub it gently on all sides to coat.
Roast the fish in the preheated oven for 18 to 20 minutes, or until it is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
While the fish cooks, prepare the toppings by shredding the cabbage, dicing the avocados, slicing the green onions, quartering the cherry tomatoes, and picking the cilantro leaves.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, grated shallot, and hot sauce until smooth and creamy.
During the last minute of cooking, place the tortillas on top of the fish or directly on the oven rack to warm them slightly. Alternatively, warm them in a dry skillet on the stovetop.
To assemble, place a piece of fish onto each warm tortilla, add desired toppings, drizzle with creamy taco sauce, and finish with a squeeze of fresh lime. Serve immediately.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 18 to 20 minutes
Total time: approximately 30 minutes
Variations
Swap the white fish for shrimp using the same seasoning and roasting method, reducing cook time to about 10 to 12 minutes. For extra heat, add a pinch of cayenne pepper to the spice blend or sliced jalapeños to the toppings. You can also use lettuce leaves instead of tortillas for a lighter, low-carb option, or add a mango or pineapple salsa for a sweet contrast.
Storage/Reheating
Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Keep toppings and sauce stored separately for best freshness. Reheat the fish gently in a skillet over medium heat or in the oven at 350°F until warmed through. Assemble tacos fresh after reheating. The sauce is best enjoyed cold and does not require reheating.
FAQs
What type of fish works best for fish tacos?
Mild white fish such as halibut, cod, haddock, or pollock works best because it is flaky and not overly fishy.
Can I make this recipe ahead of time?
You can prepare the toppings and sauce ahead of time, but the fish is best cooked fresh for optimal texture.
Can I pan-cook the fish instead of baking it?
Yes, the fish can be cooked in a lightly oiled skillet over medium heat for about 3 to 4 minutes per side, depending on thickness.
Are these tacos spicy?
They have mild heat. You can adjust the spice level by adding more or less chili powder or hot sauce.
Can I use frozen fish?
Yes, just be sure to fully thaw and pat the fish dry before seasoning and cooking.
What tortillas work best?
Both corn and flour tortillas work well. Choose sturdy tortillas that hold up to the fillings.
Can I make this recipe dairy-free?
Yes, use dairy-free yogurt and mayonnaise alternatives and omit the cheese or use a dairy-free substitute.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork and is opaque throughout.
Can I use store-bought sauce?
You can, but the homemade creamy taco sauce adds fresher flavor and better balance.
What sides go well with fish tacos?
Simple sides like rice, roasted vegetables, or a fresh green salad pair well with these tacos.
Conclusion
These quick and easy fish tacos are a fresh, flavorful meal that proves simple ingredients can deliver big results. With perfectly spiced fish, vibrant toppings, and a creamy homemade sauce, they are sure to become a go-to recipe for easy weeknight dinners or casual gatherings.
Quick N’ Easy Fish Tacos are a flavorful, one-pan meal featuring tender, spiced white fish, fresh toppings, and a zesty creamy taco sauce. Ready in just 30 minutes, they’re perfect for weeknights or entertaining.
Ingredients
2 lbs white fish fillets (halibut, cod, haddock, or pollock)
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander seed
1 teaspoon chili powder
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 tablespoon avocado oil or olive oil
1 tablespoon grass-fed butter or ghee, melted
8 to 12 tortillas of choice, warmed
1/2 small purple cabbage, finely shredded
2 medium avocados, diced
4 green onions, thinly sliced
1 cup cherry tomatoes, quartered
1/4 cup fresh cilantro leaves
4 oz Cotija or other crumbly cheese
2 fresh limes, cut into wedges
1 cup plain Greek yogurt
1/2 cup homemade mayonnaise
Juice and zest of 2 fresh limes
1 shallot, finely grated
2 tablespoons hot sauce of choice
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange fish fillets on the sheet and pat dry.
In a small bowl, mix cumin, paprika, coriander, chili powder, salt, and pepper. Stir in oil and melted butter to form a paste.
Rub spice mixture evenly over fish.
Roast fish for 18–20 minutes, or until it flakes easily with a fork.
Meanwhile, prep toppings: shred cabbage, dice avocados, slice green onions, quarter tomatoes, and prep cilantro and lime wedges.
In a bowl, whisk together yogurt, mayonnaise, lime juice and zest, grated shallot, and hot sauce to make creamy sauce.
Warm tortillas on the oven rack or in a skillet just before serving.
Assemble tacos with fish, toppings, and creamy sauce. Serve with fresh lime wedges.
Notes
Use shrimp instead of fish for a variation—reduce cooking time to 10–12 minutes.
Add jalapeños or cayenne for more heat.
Swap tortillas with lettuce cups for a low-carb option.
Make toppings and sauce ahead to save time.
Use dairy-free yogurt and mayo for a dairy-free version.
