Easy fish tacos with flaky white fish and a crunchy cilantro radish slaw are fresh, flavorful, and perfect for an easy weeknight dinner. Made with cod, halibut, or tilapia, these tacos come together fast with bright, zesty flavor in every bite.
Fresh fish tacos are one of my favorite easy dinners, especially during the warmer months. These fish tacos are made with flaky white fish like cod and topped with a crunchy radish cilantro slaw for a bright, fresh bite packed with flavor. The crisp slaw adds the perfect zippy contrast to the tender fish, making these tacos feel light, fresh, and satisfying all at once.
This easy fish taco recipe is versatile, too. You can keep the fresh cilantro radish slaw or switch things up with a tropical papaya salsa or a creamy Baja-style slaw depending on the flavors you’re craving.
ingredients for fish tacos
the fish taco ingredients are pretty standard and flake easily in a skillet with your favorite seasonings and a little oil to sear. Then you can customize and top, however you like. For this fish taco recipe, I’m using my radish-cilantro slaw for a peppery bite that is packed with so much flavor.
Fish Tacos
- white fish:Â cod, halibut or tilapia. Mild, tender, and perfect for tacos
- spice blend:Â cumin, garlic powder, chili powder for a simple, smoky spice blend
- salt and pepper:Â to season the fish and brighten the flavors
- fresh lime juice: or finishing and a pop of acidity
- Tortillas:Â I like white corn, but yellow corn, flour or lettuce wraps also work here
Cilantro-Radish Slaw
- fresh cilantro: classic and bright
- radishes: sliced thin to mix in with the cilantro for a peppery bite
- green scallions: adds a fresh herby bite.
- garlic: for flavor and aromatics.
- jalapeno pepper: for just a small amount of heat.
- lime juice: to bring all of the flavors together
What kind of fish to use for these tacos
For flaky, pan-seared fish tacos, I love fresh cod or halibut. Any white fish like mahi or snapper will also work. You could also use tilapia or even shrimp using the same simple spices that we call for in the recipe card below.
topping ideas for fish tacos
The radish topping is plenty for these tacos, but I also like to add creamy avocado and crunchy red cabbage to my tortillas. Here are more topping ideas:
- Cotija cheese: salty, crumbly, and the perfect finishing touch
- Shredded cabbage : adds fresh crunch (green or purple both work)
- Smashed avocado or guacamole: creamy and balances the spice
- Mexican crema or sour cream: cool, tangy, and ties everything together
- Extra cilantro + lime wedges: for a bright, fresh finish
- Pickled red onions: adds a pop of color and acidity
- Hot sauce or chipotle mayo: for a little heat and smoky flavor
Flaky Fish Tacos made with a quick Cilantro-Radish slaw
Ingredients
Cilantro-Radish Slaw
- 1/3 cup fresh cilantro - chopped
- 1/4 cup radish,sliced thin/julienned
- 2 green scallions, thinly sliced -
- 2 cloves garlic, minced
- 1/2 jalapeno pepper, finely chopped - seeds removed if you don't want too hot
- juice of 1/2 lime
- salt and pepper, - to taste
Fish Tacos
- 1 1/2 pounds cod or other white flaky fish - halibut, tilapia, etc
- 1 tablespoon avocado oil or olive oil - can also use nonstick cooking spray
- 1 tablespoon cumin
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2-1/4 teaspoon chili powder - to taste
- 2 teaspoons fresh lime juice - to garnish
- Cilantro-Radish Salsa
- corn or grain-free tortillas, lettuce wraps, avocado, cotija cheese, shredded cabbage, etc to assemble.
Instructions
Cilantro-Radish Salsa
- To a medium bowl, add 1/3 cup fresh cilantro, sliced radish, scallions, minced garlic, and jalapeno. Gently mix to combine. Stir in the juice of 1/2 lime, and approx 1/2 teaspoon salt and pepper. Mix well. Taste and season with additional lime juice, salt and/or pepper if desired. Can be made 1-2 days in advance.
Fish Tacos
- To a small bowl or ramekin, combine cumin, garlic salt, salt, pepper and chili powder to make a spice blend. Sprinkle generously over cod and set aside (or season and then refrigerate until ready to prepare in skillet).
- Heat a medium skillet on medium-high heat. Once warm, add in 1 TBSP avocado oil. Once hot, add seasoned cod and sear 3-4 minutes. If you flip fish and it resists, allow more time to cook. Once opaque and slightly charred in color, flip and sear 3-4 more minutes. Remove from heat and garnish with fresh lime juice. Using a fork, break apart cod into large chunks.
- Assemble tortillas, lettuce cups or bowls with fresh cod, cilantro-radish salsa, cotija cheese, avocado and cabbage, if desired. Dig in.
Notes
nutrition info is for cilantro-radish salsa and seasoned cod only. Does not include nutrition for tortillas or optional garnishes such as avocado or cheese.
Nutrition
This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.
Leave a Reply