Fresh and tender fish, cooked in a slightly spicy marinade, wrapped in soft, warm tortillas. These Easy Fish Tacos capture the essence of coastal Mexican cuisine, making them a beloved favourite that is quick and easy to make!
Easy Fish Tacos
This fish taco recipe is a remake from one of my favourite food bloggers, Nagi from Recipetin Eats. Initially, I made this recipe to be low FODMAP (no onion or garlic), and enjoyed this version so much that it became a regular in my dinner rotation. However, adding garlic only makes it even yummier! This recipe is now one of my go to meals when I feel like something light or just want an easy dinner. It can feed a small family but is also versatile enough to be done for a party!
Nutrition
Combined with my Mexican Pickled Cabbage Slaw and Avocado, Jalapeno & Lime Crema, this recipe is high fibre, at a whopping 8.4g per serve! The high fibre and use of fermented foods (from the crema) make this a great meal to support gut health! It is also high in protein, with almost 26g per serve! Whilst this recipe does not meet the criteria for low fat, is low in saturated fat, sodium, and cholesterol, making it heart friendly. It can be made gluten free (simply by using gluten free tortillas).
What you need for Easy Fish Tacos
KEY INGREDIENTS
- White fish – I use Basa for this recipe, as it is a nice, light fish that is quite affordable (it is also frequently on sale).
- Chilli/Sriracha hot sauce – Gives the fish a fiery kick and chilli flavour. I use the MasterFoods Hot Chilli Sauce as it has lower sodium than other varieties of hot sauce. The second highest ingredient is sugar, but since we’re only using 1 tablespoon, a little bit won’t hurt.
- Smoked paprika – Adds a smoky flavour. Paprika is naturally rich in beta-carotene, which our bodies use to break down into vitamin A, which is beneficial for eye health and vision.
- Garlic powder – Because everything is better with garlic. I used powder as it’s easier to mix into the marinade. If using fresh, 1-2 minced cloves should give enough flavour. Research suggests that regularly eating garlic may help to reduce blood pressure and improve LDL (bad) cholesterol levels.
- Extra virgin olive oil – The healthy fat component that helps the fish cook. Extra virgin olive oil is rich in monounsaturated fats, which has been shown to have benefits for heart health. It also has and vitamin E, which acts as an antioxidant to help reduce inflammation and cell damage. Research hints that extra virgin olive oil may help lower blood pressure and reduce overall risk of heart disease.
- Lime juice – Gives a zest and freshness that compliments the hot sauce and spices. Limes are a great source of vitamin C, which helps our bodies absorb iron better and is used to maintain our skin and tissue health.
OTHER INGREDIENTS
- Spices – Cumin and dried oregano.
- Tacos – Opt for wholemeal or corn tortillas/taco varieties if choosing soft tacos, as these will be higher in fibre.
How to make Easy Fish Tacos
- Preheat your oven to 180°C/350°F.
- Place the fish into a large snap lock bag with the chilli sauce, spices, extra virgin olive oil and lime juice. Squeeze all the air out of the bag and close the seal. We don’t want all those lovely flavours escaping!
- Using the snap lock bag, rub the marinade into the fish, making sure the fish is evenly coated. Put the fish to the side (not in the fridge!) to marinade for 20 minutes (any longer, and the lime juice will start cooking the fish).
- Lay the marinated fish in a large baking dish, making sure the pieces do not overlap. Put the tray into the oven for 15-18 minutes or until cooked through (once cooked, the fish will flake quite easily).
- Once cooked, remove the fish from the oven. Flake the fish into pieces and put them into a serving bowl.
- Serve family style (where all parts of the meal are put on the table and allow everyone to help themselves) with soft tortillas, salad and condiments of choice. Enjoy!
Serve with
Mexican-style coleslaw or a classic lettuce, tomato and onion salad pair nicely with this meal. If you choose one of these options, try adding some freshly made guacamole for an extra hit of vegetables and dietary fibre!
Soft tortillas work perfectly with this recipe and are great for mopping up any leftover sauce or guacamole. In theory, hard taco shells should also work, but I haven’t tried this as I prefer soft tacos.
This recipe pairs amazingly with my Mexican Pickled Cabbage Slaw and Avocado, Jalapeno and Lime Crema!
Storage
Once cooked, the fish should last in an airtight container in the fridge for up to 2-3 days.
Tips & Substitutes
If you’re unable to get Basa fillets from your local grocery store, other suitable white fish options include Ling, Dory and Cod. Or if you prefer a ‘meatier’ fish, I would recommend barramundi. However, barramundi is more expensive and may need to be cooked longer due to being more dense than other fish.
You can also use lemon juice as a substitute for lime juice. I have tried this combination and found the flavouring to be similar.
The Masterfoods Hot Sauce does have quite a bit of kick. If feeding young children or people who can’t handle spicy food, I would recommend removing it altogether or using no more than 1 teaspoon.
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Ingredients
- 500 g / 1.1 lbs basa fillets (Note 1)
- 1 tbsp chilli sauce (Note 2)
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1 tbsp extra virgin olive oil
- 1 tbsp lime juice (Note 3)
- 8 soft taco shells, wholemeal or corn
Instructions
- Preheat oven to 180°C/350°F.
- Place the fish, chilli sauce, extra virgin olive, lime juice and spices into a large snap lock bag. Squeeze the air out of the bag and close the seal. Using the bag, mix the spices and fish together, making sure the fish is evenly coated. Set aside for 20 minutes (not in the fridge).
- Lay the marinated fish flat in a large baking dish, making sure the pieces do not overlap. Put the tray into the oven for 15-18 minutes or until cooked through.
- Flake the fish into large pieces and put into a bowl.
- Serve family style with tacos, salad and condiments of choice. Enjoy!
Notes
- Fish - Can be substituted for Ling, Dory and Cod. If you want a meatier fish, try Barramundi, but you will need to adjust your cooking time as it is much denser.
- Chilli Sauce - I used Masterfoods Hot Chilli Sauce, which is quite mild at 1 teaspoon. Can be left out if serving to young children or people with poor heat tolerance.
- Lime Juice - Can be substituted for lemon juice without affecting the flavour of the dish too much.
- Storage - Cooked fish should keep in an airtight container in the fridge for up to 3 days.
- Nutrition – Calculated based on a serving of 2 tacos with Mexican pickled cabbage slaw and Avocado, jalapeno and lime crema on soft tortillas.