This healthy fish taco recipe is made with pan-fried white fish, smoky spices, easy slaw, and chipotle mayo. Ready in 15 minutes!
A few years ago, there was a Mexican restaurant in Miami that had the BEST estilo baja tacos! Beer-battered deep fried fish, Mexican slaw, and chipotle aioli. YUM! Literally was my favorite lunch spot. Until they closed. (hello darkness, my old friend) So bummed. But hey, that just means I had to learn how to make bomb ass fish tacos at home.
So I did.
This is my go-to fish taco recipe! The fish is tender, smoky, flavorful, and the creamy, spicy chipotle mayo just makes them extra DELISH! I mean, who doesn’t love a kick in their tacos?! You can totally adjust the spice levels in the recipe. If you want more chipotle mayo, by all means, help yourself!
How To Make Spicy Fish Tacos
Well, first, you need to make the chipotle mayo which I made with 3 simple ingredients. If you prefer a store-bought chipotle mayo, I highly recommend this one. I’ve also heard great things about this vegan chipotle mayo. Once you make the chipotle mayo, it’s time to make the fish taco recipe.
Combine the spices in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
In a non-stick skillet set over medium-high heat, heat olive oil and cook the fish fillets, 4 minutes on each side. Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into the 12 corn tortillas. I love to top my fish tacos with crunchy shredded red cabbage, cilantro, a squeeze of lime and a drizzle of chipotle mayo. SO GOOD!
I hope you make these tacos and LOVE them!
15-Minute Spicy Fish Taco Recipe
Print Recipe Pin RecipeIngredients
Easy Chipotle Mayo
- 1/3 cup mayo, (or plain Greek yogurt)
- 1-2 chipotle peppers in adobo sauce from the can
- 3 teaspoons adobo sauce from the can
Fish Tacos
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- Salt and pepper to taste
- 4 fish fillets, (any white fish like cod, mahi mahi, halibut)
- 2 tablespoons extra virgin olive oil
- 12 corn tortillas
- 2 cups thinly sliced red cabbage
- Lime wedges
- Chopped cilantro for garnish
Instructions
- If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
- Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
- In a non-stick skillet set over medium-high heat, heat 1 tablespoon of olive oil. Add 2 of the fish fillets and cook, undisturbed, about 4 minutes. Flip the fillets and cook for another 4 minutes. Transfer to a plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets.
- Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into the 12 corn tortillas. Add shredded red cabbage, cilantro and drizzle with chipotle mayo. Serve and enjoy!
You may also like:
- Mojo Chicken Tacos with Sweet Plantain Salsa
- Avocado Chimichurri Mushroom Tacos
- Quick + Easy Homemade Fire Roasted Salsa
- Black Bean Burgers with Mango Salsa
- Quick, Easy & Healthy Guacamole Recipe
SHOP THE RECIPE
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These look delicious!!
Thank you so much!
Love how quick and easy this dish is. It looks delicious!
Thanks Alyssa!
Super love that these come together in 15 minutes! Chipotle mayo is one of my favs, can’t wait to try out this recipe!
Thanks Erica!!!
Oh man, I have been looking for a good fish taco recipe! This one looks amazing, and I love how fast it comes together. Definitely pinning this one to try!
Hope you LOVE it, Riva! :)
It looks delicious! thank you!
Thank you!
It looks delicious!
I have made these twice now, and they are for dinner tonight. These tacos are SO SO good! We made the fish just as directed. I like that there is NO breaded coating. The chipotle mayo was actually chipotle yougurt here, with lots of the adobo sauce, we like things spicy! We skipped the veggies listed and topped it with cabbage and jicama slaw (from Epicurious.com). Delicious! A favorite for us, and it will be served often here! Thanks for sharing!
Hi Jamie! I love your recipes! Just wanted to drop you a line that I love this recipe so much that I linked to it (https://lunchwithleah.com/9-easy-quick-healthy-weeknight-meals/) in a recent recipe round-up post I wrote about healthy weeknight meals for busy families.
This recipe is in constant rotation at our home, sometimes with variations but always yummy. Thanks for creating delicious recipes!
Leah @ LunchwithLeah.com
Hi Leah! Thanks so much. Glad you liked it! :)
This was amazing! I can’t wait to make it again. I was surprised at how easy it was – it really was 15 minutes!
So happy you LOVED it! :)
Excellent recipe! So easy, healthy and flavourful
So happy you loved it, Sam!
So excited to try this! But is it really 93g of protein per serving? Obviously it depends on the type of fish! Thank you for the recipe!!
Hi Allie! Oops that’s not right. I went ahead and updated the nutritional info. Sorry! Hope you love this recipe as much as I do! :)