Want to know what makes these the BEST Fish Tacos? Boldly seasoned white fish is lightly dredged before being pan seared to flaky, crispy perfection. Then it’s served in a tortilla with homemade baja sauce!
Best Fish Tacos
To me, nothing says summertime like homemade fish tacos! These tacos come together in no time with simple ingredients that create the biggest flavor. The fish itself is coated in seasoned flour that’s got chili powder, garlic, paprika, and more. When you quickly sear the coated fish in your pan, the outside gets golden and crisp while the inside stays juicy and flaky. All that to say, my favorite part of this whole recipe is the homemade baja sauce! It’s creamy, tangy, and just a little spicy (depending on how much hot sauce you want in there). I think I could probably drink it with a straw… mostly joking.
Make taco Tuesday the best night of the week with recipes like beef tacos, mushroom tacos, and BLT tacos!
What fish is best for fish tacos?
The best fish for these tacos is cod, if you can find it. If not, you can always use tilapia which is easy to find, or any kind of white fish you like. If white fish isn’t your favorite, you can always make my blackened salmon tacos instead!
How to Make the Best Fish Tacos
- Cut and pat dry. Gently pat the fish dry with paper towels. Cut the fish into bite sized pieces (about 1-inch is ideal).
- Season the flour. Mix together the flour, chili powder, garlic, salt, cumin, paprika, and cayenne until combined.
- Prep the pan. Heat the butter and oil in a large skillet over medium-high heat.
- Cook the fish. Dredge the fish in the flour mixture and add HALF of the fish pieces to the hot skillet. Cook the fish for about 2 minutes on each side, until golden. Remove from the pan to a paper towel lined plate and sprinkle with salt as desired. Repeat with the remaining fish.
- Make the sauce. Whisk all of the ingredients together.
Ingredient Notes
For the fish:
- Fish – Cod is my favorite to use, but any white fish works. If you’re using frozen fish, let it first thaw to room temperature. Of course, don’t forget to pat the fish dry first, no matter what kind you use! Otherwise, the seasoned flour won’t stick to it.
- Flour – This is what helps give the fish that gorgeous golden crust.
- Seasonings – A blend of chili powder, garlic powder, salt, cumin, smoked paprika, and cayenne powder create the best flavor! Adjust all spices as needed. I like to sprinkle in a little extra cayenne for the heat!
- Butter and Oil – I like to use both when searing the fish. The butter adds flavor while the oil gives it the best sear. Unsalted and salted butter are both fine, so just use what you have.
For the sauce:
- Mayonnaise and Sour Cream – Regular or low-fat work for each of these ingredients.
- Salsa – Just use a jar of your favorite store-bought red salsa. I like to use a spicy salsa for even more flavor!
- Fresh Lime Juice – Bottled lime juice works in a pinch, but fresh really is best here.
- Seasonings – To best compliment the fish and get that signature baja sauce flavor, use chili powder, garlic powder, cumin, and salt. Flaky sea salt is best for enhancing flavor without making everything taste salty.
- Hot Sauce – Optional, but highly recommended. Even if you’re not into spicy food, just a few shakes of hot sauce in this sauce really does wonders. Use your favorite kind!
Enjoy!
~Nichole
Best Fish Tacos
Ingredients
FOR THE FISH:
- 2 Pounds Cod or Tilapia
- 1 Cup All Purpose Flour
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 2 Tablespoons Butter Divided
- 2 Tablespoons Olive Oil Divided
FOR THE SAUCE:
- 1/3 Cup Mayonnaise
- 1/3 Cup Sour Cream
- 1/4 Cup Salsa
- 2 Tablespoons Fresh Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Salt
- 2-4 Drops Hot Sauce, Optional
Instructions
FOR THE FISH:
- Lay the fish out on a cutting board and gently pat dry with paper towels. Then, cut the fish into bite sized pieces, about 1 inch.
- In a shallow bowl combine the flour, chili powder, garlic, salt, cumin, paprika, and cayenne using a fork until well combined.
- Heat one Tablespoon of the butter and oil in a large skillet over medium high heat.
- Dredge the fish in the flour mixture and add HALF of the fish pieces to the hot skillet Cook the fish for about 2 minutes on each side, until golden. Remove from the pan to a paper towel lined plate and sprinkle with salt as desired. Repeat with the remaining fish.
- Serve immediately in flour or corn tortillas with fish taco sauce and your favorite toppings.
FOR THE SAUCE:
- In a medium bowl, whisk all ingredients together until smooth. Chill for up to 2 weeks or until ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this dish and it was phenomenal! Thank you for introducing this dish to me!
I made your fish tacos, black bean salsa & baja sauce for supper this evening. My family loved it! There were comments such as “these are as good as any I’ve ever eaten in a restaurant”. Thanks for the great recipe, & tell your folks hello from me.
Thanks so much, Laura 🙂
Do you think you could make this in the air fryer