Kitchen notes · a little help before you start
Fish Tacos
Fish tacos are especially inviting with crisp cabbage and a cool, herby sauce around the warm fish. Feta gives each bite a little saltiness, with lemon ready for squeezing at the table. Toast the tortillas lightly, fill them generously and enjoy the contrast of soft fish and crunchy toppings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 10
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Fish
- Cuisine
- American · Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Tacos
A few quick notes
1. Cook fish in batches
Season both sides and avoid crowding the skillet, removing cooked fillets to a plate as you go.
2. Keep sauce chilled
Mix the sauce ingredients together in a small bowl and refrigerate until ready to assemble tacos.
3. Toast tortillas before filling
Lightly toast tortillas in the skillet before adding the flaked fish and their other toppings.
Get to know the ingredients
Prepared haddock
Use haddock fillets, and let frozen fish thaw fully in the fridge before cooking.
Shredded cabbage
Keep cabbage shredded for the taco topping, adding it after fish and sauce during assembly.
Crumbled feta
Crumble feta for layering with cabbage, diagonally sliced green onion and cilantro over the warm fish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Fish Tacos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve with lemon wedges
Bring filled tacos to the table warm with lemon wedges alongside for squeezing over the fish and toppings.
A little more help as you go
Rest before flaking
Let the cooked fish rest a few minutes, then break it into bite-sized pieces with a fork.
Store parts separately
Keep leftover filling and toppings apart rather than storing assembled tacos, which can get soggy.
A few questions you might have
Can I bake the fish instead?
You can bake the fish on a parchment-lined baking sheet at 400 degrees Fahrenheit. Use the listed cooking range and check that it's cooked through.
How do I judge fish doneness in the skillet?
The directions look for the fish to lose its translucent, raw appearance after cooking both sides.
Does lime juice go onto the finished tacos?
Lime juice is in the mixed sauce; lemon wedges are the citrus served alongside the warm assembled tacos.
Can I grill the fillets?
You can also grill the fish over medium-high heat on oiled grates, until it's no longer translucent and flakes easily.
Is dill part of the topping?
Dried dill is mixed into the sauce; chopped cilantro is the herb used over the assembled tacos.
Any more cooking tips?
Thaw frozen fish fully in the refrigerator. After cooking, let it rest for a few minutes before flaking it. You can serve the tacos with Mexican street corn slaw. To bake the fish, season the fillets with salt and pepper, place them on a parchment-lined baking sheet and cook at 400°F for about 10 to 15 minutes, until cooked through. To grill, heat the grill to medium-high and oil the grates. Cook the seasoned fish for 3-4 minutes per side, until opaque and easy to flake with a fork. Wild-caught fish is a good choice for flavor. Store leftover ingredients separately so the tacos stay crisp. Fish can develop a stronger, fishy flavor as its oils oxidize, so keep it in an airtight container in the fridge for up to 3 days. Keep the sauce separately in an airtight container for 3 to 4 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
