These easy fish tacos are made with grilled or seared white fish, seasoned with chili powder and lime, and served with a quick spicy yogurt sauce!
Guys, I love fish tacos.
Everytime we try a new Mexican restaurant, my eyes scan the menu looking for the seafood section.
Or the taco section.
I never know where the fish tacos will be hiding.
And happily, I also find fish tacos in my own kitchen. Because they’re just so easy to make at home.
Really, so incredibly easy.
These easy fish tacos are delicious for one or two people, but my favorite way to serve them is at a party.
(Fish) Taco Bar
These easy fish tacos are perfect for taco bars!
“Fish?” you ask, “For a crowd?”
In fact, this is one of my absolute favorite party meals.
I serve these easy fish tacos buffet-style with everything– fish, tacos shells, vegetables, and sauces– laid out on my kitchen island.
Everyone can assemble their own tacos.
What if some of My Guests don’t like fish?
That is the beauty of a fish taco bar.
Are some of your guests vegetarian? Add in fajita veggies and Instant Pot refried beans to make sure everyone gets enough to eat.
If you have a few friends who are meat-eaters only, feel free to add taco meat to your buffet.
What Kind of Fish Should I Use?
For super easy fish tacos, I used flounder, tilapia, or Pacific Dover sole.
If you’re buying tilapia, I recommend buying BAP Certified tilapia that is harvested within the United States.
If you want to use another type of fish, any white flat fish (like flounder) will work as an easy substitute.
Alternatively, a firmer, thicker white fish (like cod) will also be delicious, but increase the cook time for thicker fish.
What Should I Put on a Fish Taco?
As with most tacos, you can pretty much serve whatever toppings you want, but here are some of my favorite toppings.
- a flavorful sauce
- shredded cabbage or sauerkraut (I like homemade sauerkraut)
- sliced avocado
- hot sauce (I like Cholula or my homemade hot sauce)
- pickled jalapeños
- sliced cherry tomatoes
- diced green onions
I want to make Grilled Fish Tacos
Assemble all the uncooked ingredients while you preheat the grill.
I recommend putting your fish in a fish grilling basket.
Grill the fish about 4 minutes per side, and then grill your tortilla shells for about 30 seconds each.
Want more tips about how to grill seafood? Check out this post on How to Grill Fish!
I want to pan-sear the fish
You can do that too!
Actually, this is what I usually do. Season the fish, set it in a hot, oiled pan, and cook it about 2-3 minutes per side.
Easy Fish Tacos
- 1 cup plain Greek yogurt (whole milk prefered)
- 2 tsp favorite (mild) hot sauce I like Cholula
- 1 lime, zested + juiced
- 4 flounder fillets (4oz) or use any thin white fish (like tilapia)
- 2 tsp chili powder
- 1 tsp salt
- 2 TB olive oil
- 8 flour tortillas
- 1 cup shredded cabbage (or bagged dry cole slaw) or swap sauerkraut
- 1 avocados, sliced (or more if desired)
- 2 limes, quartered
More Optional Toppings:
- hot sauce, sour cream, red onion, green onion, cilantro, pickled jalapeño, cherry tomatoes
- Mix the yogurt, hot sauce, and lime juice. Stir to combine. Taste and add more hot sauce if desired. Refrigerate until ready to serve.
- Pat the fish dry. Sprinkle with chili powder, salt, and lime zest.
- To Pan-Sear the Fish:Preheat oven to 350°F. Wrap the tortillas in foil, and set in the oven to warm them up.Heat oil in a heavy pan (like cast iron) over medium heat. When the oil shimmers, add the fish, and cook 2-3 minutes without touching.Use a long, thin metal spatula to flip the fish, and cook 2 more minutes. Tip: If the fish sticks to the pan, leave it alone for about 30 seconds and try again.
- To Grill the Fish:Preheat charcoal grill.Add fish to a fish grilling basket (recommended), or brush the clean grill plate with oil. Grill about 4 minutes per side (or until fish flakes with a fork). Grill tortillas about 30 seconds per side.
- Cut fish into long strips. Serve with tortillas, sauce, and desired toppings.