Fish tacos made with pan-fried white fish, smoky spices, easy slaw, and chipotle mayo. You and your family will LOVE making these spicy fish tacos since they’re the perfect weeknight meal. Easy-to-make 15-minute weeknight meal!

fish tacos on a white round plate with chipotle mayo

Welcome to 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 spicy kick in their tacos?! You can totally adjust the heat levels in the recipe.

My favorite part of this recipe is just how quickly it comes together. It’s the perfect weeknight meal because it’s ready in just 15 minutes!

Ingredients You’ll Need

  • Mayo (or plain Greek yogurt) and chipotle peppers in adobo sauce. These are the ingredients for the chipotle mayo sauce.
  • Smoked paprika, garlic powder, chili powder, cumin powder, salt, and pepper. These are the spices you need for seasoning the fish.
  • White fish. Cod, mahi-mahi, halibut, any white fish will work!
  • Extra virgin olive oil. For cooking the fish.
  • Corn tortillas. 
  • Thinly sliced red cabbage and chopped cilantro for garnish.
  • Lime wedges.
white fish seasoned with smoky spices before cooking

How To Make Chipotle Mayo Sauce

In a food processor, add mayo, chipotle peppers, and adobo sauce. Pulse until well blended. It’s that easy! You can also buy storebought chipotle mayo.

How To Make Fish Tacos

  • Combine the spices. Mix the smoked paprika, garlic powder, chili powder, cumin, salt, and pepper in a small bowl.
  • Season the fish. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
  • Cook the fish. 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, for 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.
  • Assemble the tacos. 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.

What’s good to serve with fish tacos?

Here are a few recipes that would pair well with these spicy fish tacos!

fish tacos on a white table with chipotle mayo and slaw
4.59 from 53 reviews

Fish Tacos (15-Minute Recipe!)

Fish tacos made with pan-fried white fish, smoky spices, easy slaw, and chipotle mayo. You and your family will LOVE making these spicy fish tacos since they're the perfect weeknight meal. Easy-to-make 15-minute weeknight meal!

Ingredients
 

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!
Serving: 1serving (3 tacos), Calories: 315kcal, Carbohydrates: 33.3g, Protein: 20.4g, Fat: 12g, Saturated Fat: 1.7g, Cholesterol: 42mg, Sodium: 351mg, Potassium: 164mg, Fiber: 5g, Sugar: 0.9g, Calcium: 50mg, Iron: 1.4mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!

Originally posted in July 2017. Updated photos in February 2021.