What Sets This Recipe Apart: Better than restaurant options, this homemade fish tacos recipe features rich, savory, spicy, perfectly flaky fish, a crisp, sweet, and refreshing mango slaw, and bright toppings. Ready to eat in about 30 minutes, it’s a family-favorite for Taco Tuesdays! 

Looking for more taco recipes? Try our easy shrimp tacos and grilled chicken tacos. 

fish tacos topped with mango slaw on a platter. this recipe

Why this is the BEST Recipe for Fish Tacos

  • Never Bland: Thanks to my homemade seasoning blend and coleslaw, every bite is warm, spicy, sweet, and tangy, satisfying all your tastebuds at once. 
  • Failproof: I’ve been making this recipe for years and have perfected the process, achieving flavorful, tender fish that’s never dry. 
  • Quick: The fish bakes in the oven, leaving you free to prepare the slaw so that everything is done at once, keeping the total time around 30 minutes. 

Homemade Fish Tacos Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for fish taco recipe.
  • Seasonings: Smoked paprika, garlic powder, chili powder, cumin, kosher salt, black pepper, and cayenne create a bold, savory flavor with a kick of heat. 
  • White Fish: You’ll need 1½ pounds of any kind of white fish, such as mahi-mahi, cod, or tilapia.  
  • Coleslaw Mix: To save time, I buy ready-to-eat bagged coleslaw mix at my local grocery store. 
  • Champagne Mango: This is smaller and sweeter than other types of mango. 

How to Make Fish Tacos

The recipe card at the bottom of the page has more detailed instructions.

spice mixture in a glass mixing bowl.

Step 1: Mix the seasonings in a small bowl. 

cod fillets on a baking sheet topped with oil.

Step 2: Pat the fish dry and place it on a parchment paper-lined baking sheet. Drizzle oil on top.

cod fillets topped with dry spice mixture on a baking sheet.

Step 3: Sprinkle the spice mixture evenly over the fish, rubbing it into the filets.

cod fillets topped with dots of butter.

Step 4: Next, cut the butter into small cubes and dot them evenly over the fish. Bake until fish is opaque.

dressing for mango slaw in a glass bowl.

Step 5: Whisk the dressing ingredients for slaw in a small bowl.

slaw mix with mango and cilantro in a mixing bowl.

Step 6: Combine the slaw mix, mango, onion, jalapeno, and cilantro in a large bowl, and pour dressing over the slaw mixture. Toss to combine, and set aside. 

How to Serve a Fish Taco

This recipe for fish tacos is filling enough to serve as a complete meal on its own. However, it’s also great with sides such as Mexican beans and rice, street corn salad, chips and fresh salsa recipe, or jalapeño rice.  

Fish Taco Toppings

I always serve these homemade fish tacos in small flour or corn tortillas with my homemade mango slaw, cilantro crema, extra cilantro, and lime wedges. You could also add options like avocado or Cotija cheese, if desired. 

How to Store Homemade Fish Tacos

Store leftover fish and mango slaw in separate air-tight containers in the refrigerator for up to 3-4 days. You can also freeze the cooked fish for up to 3-4 months. 

Thaw in the fridge overnight. Then, reheat the fish in the microwave or a skillet over medium heat, and assemble your tacos as normal when you’re ready to eat. 

close up of tacos with white fish and coleslaw mix.

More Side Dishes

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fish tacos topped with mango slaw on a platter.

Best Fish Taco Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Mexican
Print Recipe

Description

These are our go-to fish tacos; they are fresh, flavorful, and ready in no time! They’re topped with a quick homemade mango slaw and work beautifully with any mild white fish.

Ingredients

Scale

For the Fish:

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 1 ½ pounds white fish, such as mahi-mahi, cod, or tilapia
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Mango Slaw:

  • 3 cups classic coleslaw mix
  • 1 ripe champagne mango, peeled and julienned
  • ½ cup red onion, thinly sliced
  • 1 small jalapeño, finely diced
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lime juice, from about 1 lime
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt

For Serving:

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper. 
  2. In a small bowl, mix the smoked paprika, garlic powder, chili powder, cumin, salt, black pepper, and cayenne. 
  3. Pat the fish dry with paper towels and place it on the prepared baking sheet. Drizzle with olive oil, then evenly sprinkle the spice mixture over the fish, rubbing it in to coat the fillets well. Cut the butter into small pieces and dot them over the fish. 
  4. Bake for 15–20 minutes, or until the fish reaches an internal temperature of 145°F. Check doneness around 15 minutes. Fish should flake easily with a fork, and look opaque but not dry.
  5. While the fish bakes, prepare the mango slaw. In a large bowl, combine the coleslaw mix, mango, red onion, jalapeño, and cilantro. In a small bowl, whisk together the lime juice, honey, olive oil, and salt. Pour the dressing over the slaw and toss until evenly coated. Let it sit for a few minutes to allow the flavors to meld. Taste and adjust seasoning.
  6. Once the fish is done, let it rest for a couple of minutes before flaking it into large pieces. Serve the fish in warm tortillas, topped with the mango slaw, crema, and garnished with extra cilantro or a squeeze of lime if desired.

Notes

  • Fish: If using frozen fish, thaw completely and pat dry to prevent excess moisture and a soggy texture.
  • Mangoes: I like using champagne (Ataulfo) mangos as they are sweeter than regular mangos. If unavailable, use a ripe, small, regular mango.
  • Suggested Portion: This recipe easily serves 6 people with about 2 tacos per person. If you’re serving this with a side (like black beans, rice, or chips and salsa), it could stretch to 8 smaller servings.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 556
  • Sugar: 9.4 g
  • Sodium: 1249.8 mg
  • Fat: 19.7 g
  • Carbohydrates: 63.7 g
  • Protein: 31.9 g
  • Cholesterol: 73.1 mg