These are the best ever fish tacos! Tender and flaky fish full of flavour from a quick 20 minute marinade, wrapped in corn tortillas and topped with a jalapeno and red cabbage slaw. YUM!
If you’re looking for a fresh delicious meal that’s easy to make, these Marinated Fish and Jalapeno Slaw Tacos are the perfect choice. These tacos feature tender, flaky fish marinated in a homemade marinade, then pan fried to perfection. Paired with fresh and creamy toppings, they offer a balance of textures and flavours.
BEST EVER FISH TACOS!
My kids love tacos, especially with fish! This recipe is perfect for Summer and great to make together as a family, because it’s super simple and everyone can be involved. I can have my daughter making the marinade while my son works on the red cabbage slaw. As a team, we can have an easy family dinner ready in no time.
Another favourite thing about this easy dinner recipe is that they aren’t just delicious, they’re also a fun and interactive dining experience. Setting up a DIY fish taco bar allows everyone to customise their tacos just the way they like and get creative. This always makes meal time more interactive whether is just the family or with friends.
INGREDIENTS
- WHITE FISH – any firm white fish you prefer will work.
- LIME – to add a zest.
- PAPRIKA + CUMIN – I used these two spices as they are warm spices that enhance the flavour of the fish.
- CORIANDER – I used fresh coriander which adds brightness and compliments the flavour of the fish.
- GARLIC – adds flavour.
- OLIVE OIL – helps the fish to crisp when frying.
- RED CABBAGE – red cabbage works best but you can use green cabbage if you prefer.
- YOGHURT – use natural or Greek yoghurt.
- APPLE CIDER VINEGAR – is used to soften the red cabbage.
- JALAPENOS – I used jalapenos from a jar, but if you prefer you can use a fresh jalapeno, sliced.
- MANGO – pairs well with the fish. If it’s not mango season you can always buy frozen mango and thaw in the fridge.
- AVOCADO – adds a creamy texture to the tacos.
- CORN TORTILLAS – I prefer corn tortillas but you can use wheat tortillas if you prefer. Also corn tortillas are gluten free.
Here are some of my favourite fish recipes:
HOW TO MAKE FISH TACOS
STEP 1
Place all fish marinade ingredients in a bowl and mix. Then add the fish and set aside.
STEP 2
Place shredded red cabbage in a bowl with apple cider vinegar and a pinch of salt. Massage through and let sit to soften the cabbage.
STEP 3
Cut up the mango and avocado to use as toppings.
STEP 4
After the fish has marinated for 20 minutes cook in a pan on high heat for about 2 minutes each side or until the fish is cooked through and golden.
STEP 7
Add the remaining ingredients to the red cabbage slaw and mix.
STEP 8
Once the fish is cooked remove from heat and use a fork to flake.
STEP 7
Plate up all ingredients on a serving tray.
STEP 8
Create your fish tacos.
FREQUENTLY ASKED QUESTIONS FOR FISH TACOS
What type of fish is best for tacos?
Any kind of flaky white fish is best for fish tacos. Some examples would be snapper, grouper, whiting, hapuka, dhufish and halibut.
What are some other toppings I can use?
There are many different toppings you can use for these tacos, other than what I used in this recipe, such as guacamole, salsas like pico de gallo or salsa verde, chopped lettuce, cheese, sriracha mayonnaise, black beans, sliced black olives and sour cream.
What is the best way to cook fish for tacos?
I pan fried the marinated fish in this recipe but other ways of cooking fish could be on the BBQ (which is very popular in Australia) or in the oven. You could also use an air fryer if you have one. All cooking times will vary slightly depending on how you’re cooking your fish.
What are the benefits of fish tacos?
Fish tacos are an excellent source of protein. Any fat that it contains is polyunsaturated and beneficial, including heart-healthy omega-3 fat. Most toppings for fish tacos are vegetables making this dish a healthy choice.
MARINATED FISH TACOS
- Total Time: 28 minutes
- Yield: 4 1x
Ingredients
FISH MARINADE
- 600g firm white fish
- 1 lime, zest + juice
- 1/2 tbsp paprika
- 1/2 tbsp cumin
- 1/4 cup coriander
- 2 cloves garlic
- 3 tbsp olive oil
- salt and pepper
RED CABBAGE SLAW
- 1/2 red cabbage, thinly sliced
- 1 tbsp apple cider vinegar
- pinch salt
- 150g natural or Greek yoghurt
- 1–2 tbsp jalapenos + liquid
- 2 tbsp coriander
TO SERVE
- 1 mango, diced
- 1 avocado, diced
- 1 packet corn tortillas
Instructions
Combine fish marinade ingredients in a ceramic or glass bowl, or ziplock bag. Place covered in fridge for 20 minutes.
Place cabbage, apple cider vinegar and a pinch of salt in a bowl, scrunch with your hands to combine, this will soften the cabbage after about 10 minutes. Once softened, add yoghurt, jalapenos and coriander.
Pan fry fish on high for 2 minutes each side or until cooked through and golden. You may not need to add much oil to the pan as there is oil in the marinade. Remove from heat and use a fork to flake.
Dice avocado and mango and put into separate bowls to serve.
Heat tortillas either wrapped in baking paper in a hot oven for 5-10 minutes, or you can pan fry each one in a dry frypan.
To assemble tacos add red cabbage slaw, fish and top with avocado, mango and any extra coriander.
Notes
Dont leave fish marinating any longer than 1 hour.
You can leave the jalapenos out of the slaw.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Dinner
- Cuisine: Mexican
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