White Fish Tacos (15-Minute Recipe!)
Some nights I want to cook. Other nights I want dinner on the table before I’ve even decided what I’m in the mood for. And that’s EXACTLY the kind of night these chipotle fish tacos were made for.
This recipe actually grew out of my tequila lime shrimp tacos. I wanted a version that leaned smoky instead of citrusy, and swapped shrimp for flaky white fish and a spice rub instead of a marinade. One pan, a few spices, and the fish is seared, shredded, and tucked into warm tortillas.
This is one of my go-to 15-minutes-or-less recipes. Let me show you how to make it!
5-star review
“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!”
—Karen
Recommended For This Recipe
Actually, wait, before you scroll down for the recipe, I gotta talk about the chipotle mayo. 😍
The chipotle mayo is really what makes these homemade fish tacos feel special. Think mayo (duh), chipotle peppers, and a little adobo sauce blended together. Uff, it’s smoky + creamy with a kick you control. SO GOOD.
If I’m feeling extra, I’ll spoon my homemade mango salsa right on top. Because why not!
The sweetness against the smoky chipotle is the kind of combo that makes people ask for the recipe before they’ve finished their first bite.
Pro tip! I always make extra slaw and chipotle mayo. Both keep well in the fridge for a few days, so leftover fish (if there even is any) turns into an easy lunch the next day.
Set everything out taco-bar style and let everyone build their own plate; it turns a 15-minute dinner into something that feels a little more like a party. 🎉
This recipe is proof that a weeknight dinner doesn’t have to be boring!
White Fish Tacos with Chipotle Mayo Sauce
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!
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!
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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 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! :)
It looks like I’m about 3 years late to this party! (Story of my life, lol)
I just made these AMAZING fish tacos for lunch and my girlfriend said “this recipe is a keeper!!”
I used fresh halibut and I did cheat a bit with a store bought Chipotle mayo and I added some cotija cheese too…
It took us right back to Mexico!!
Thank you for sharing/posting
Sincerely,
Phil Archer
Seattle WA.
Loved this! My fish of choice was halibut and salmon (yes, salmon works) because that is what we caught and had in the freezer. I went light on the rub because the fish was, well, wild caught. The sauce is awesome!! I didn’t do the slaw but I did use finely shredded cabbage for crunch.
These were amazing! My husband is normally picky when it comes to tacos, but he asked me when we could make these again! I was especially impressed with how quick it truly all came together and was perfect for a busy weeknight!
So happy to hear, Elizabeth!!
Super good! Easy, delicious and quick healthy weeknight dinner ♥️
Happy you loved it, Eve! :)
Make a coleslaw with red and green cabbage, cilantro, lime, feta or cotija and dressing and you’ll be a star.
That would be delicious with these tacos!