Easy Fish Tacos
In our house, we really have to be in. the. mood. for fish tacos. Otherwise it’s a no-go. But when the mood strikes, it is ON for these Easy Fish Tacos!
The first time I ever made fish tacos years ago, Luke convinced me that beer-battered was the only way to go. And while I’m rarely one to turn down anything beer-battered, these lighter pan-fried fish tacos are actually so much better. The texture is so luscious and we toss them heavily in spicy seasonings before frying to almost coat them. They’re like 1 tiny baby step away from a blackened fish taco.
And I’m here for it.
I love making these Easy Fish Tacos with cajun seasoning, but if you’re in the mood for a different seasoning blend, go for it! Taco seasoning, chili powder, cumin, za’atar or curry powder would all be amazing in their own unique way!
The best way to serve these Easy Fish Tacos, in my humble opinion, is with this 15-Minute Spicy Mango Slaw. If you haven’t checked out this recipe, it’s time. It comes together in 15 minutes, which is basically all the time you need to make these tacos, so perfect! It’s incredible on its own, but even better piled high on top of these fish tacos. Add a dollop of plain greek yogurt or crema, a sprinkle of cilantro and a squirt of fresh lime juice and you’re all. set.
- 1 lb white fish (cod, haddock, tilapia)
- 1 tablespoon olive oil
- 2 tablespoons cajun seasoning
- 6 tortillas
- 1 tablespoon plain greek yogurt (for serving)
- cilantro (for serving)
- lime wedges (for serving)
Cut fish into 1-inch strips. Season with the cajun seasoning and toss to coat.
Heat a skillet over medium heat with the olive oil. Once hot, place the seasoned fish into the pan and cook for 5 minutes per side until cooked through!
Toast the tortillas over a flame or warm in the microwave. Plate the fish in the tortillas and pair with the Spicy Mango Slaw, a dollop of greek yogurt, a sprinkle of cilantro and a squirt of fresh lime juice.