Fish Tacos

Fish Tacos

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 pound (de-boned, skin-on) Red Snapper Fish Fillet
2 Tablespoons Olive Oil
0.5 teaspoon Salt
0.25 teaspoon Ground Black Pepper
6 Corn or Flour Tortillas
Tomato Salsa
2 Heirloom Tomatoes
2 Tablespoons Red Onion
1 Lime
0.25 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
1 cup, thinly sliced Green Cabbage
2 Tablespoons Fresh Cilantro
1 Lime
Avocado Crema
2 ripe Avocados
2 Tablespoons Mayonnaise
1 Lime
2 Tablespoons Filtered Water
1 teaspoon Honey
1 teaspoon Sea Salt

Fish Tacos

  • 40 minutes
  • Serves 3
  • Medium


  • Tomato Salsa

  • Slaw

  • Avocado Crema



Soft fish tacos filled with fresh and flakey white fish, salsa, slaw and creamy avocado crema!

I recently asked on Instagram, if anyone had any recipe requests and fish tacos came up! I’m so glad it did and I had a lot of fun creating this recipe.

When fish is wild-caught and fresh, it does not need any heavy seasoning or sauce! I love adding some fresh ingredients like tomatoes and avocado to make these tacos a complete flavor bomb!

Choosing the right fish will make a difference in taste and texture.

If possible, always use wild-caught instead of farmed raised fish.

The chemicals and waste from fish farms can spread and contaminate the environment around them. This can even affect local wildlife and spread diseases to wild fish populations. Farm-raised fish are fed antibiotics. Fish that are raised in captivity are more likely to get sick.

Red snapper is a very common and locally caught fish here in Florida where I am. It’s meaty yet flakey and light, which makes it perfect for these fish tacos.

See what looks fresh and if possible, is local to your area.

I always love chatting with the person behind the fish counter and getting their recommendation as well! Ask them to remove any bones from the fish but keep the skin on.

You can certainly use store-bought salsa but making your own is so easy and you need minimal ingredients.

Fresh tomatoes are usually available all year round.

Pick tomatoes that are vibrant, plump and firm. They should also smell fresh and slightly sweet.

I am using heirloom tomatoes as they are currently in season but any tomatoes will work.

A creamy avocado crema works great for this recipe instead of sliced avocado.

Avocado cream sauce coats the fish perfectly and adds a healthy fat as well.

The slaw adds texture and crunch to the dish. Since the fish is soft, that texture contrast is like a party in your mouth!

Make a big batch of this cabbage slaw and add it to other dishes. It holds up well in the refrigerator for up to 3 days.


Here are some health benefits to eating fish:

Consuming fish may lower your risk of heart attacks and strokes as it contain nutrients  like omega-3 fatty acids. It can also boost brain health, and is a good dietary sources of vitamin D.





Make The Toppings

Start by making the green cabbage slaw. Discard the outer leaves then carefully wash the cabbage and dry.

Cut the cabbage into quarters then thinly slice it into strips until you have 1 cup then move into a bowl.

Wash and dry the cilantro then finely chop and add to the cabbage. Lastly, add the juice of 1 lime, stir to combine then set aside.

Next grab a second bowl for the tomato salsa.

Wash and dry your tomatoes, then cut the tomatoes in half and discard the seeds.

Next, chop into small cubes then add to the bowl along with finely chopped red onion, salt and pepper. Stir then set aside.

For the avocado crema, get your food processor or blender.

Cut your avocados lengthwise then twist to open and remove the seed. Using a spoon, scoop out the avocado flesh and add it to your food processor or blender.

Next, add the juice of 1 lime, 2 tablespoons of water, 2 tablespoons of mayo, 2 teaspoons of honey, salt and pepper.

Blitz to combine then give it a taste. If your lime was not juicy enough, add a bit more lime juice.


Cook The Fish

If you have a cast iron skillet, I recommend using it to cook the fish, otherwise use any bottom heavy skillet.

Heat your skillet on medium-high and add 2 tablespoons of olive oil. While the oil heats up, season your fish with salt and pepper on both sides, about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Once the skillet is hot, add the fish skin-side down then cook for 5-7 minutes on medium heat then flip the fish, lower the heat to medium-low and cook for another 4-5 minutes or until the fish is completely opaque, flaky and firm to the touch.

The fish skin should be nice and crispy but I tend to remove the skin before serving but you can keep the skin on and eat it also.


Heat Up The Tortillas

While the fish is resting, heat up your tortillas.

I grab a large skillet, turn the heat to high and once the dry skillet is hot, add one or two or the tortillas and heat them up on medium-high heat until they get browned and puffy.

Be sure to watch the tortillas as they heat up fast and use tongs to flip them. Transfer the heated tortillas to a plate while you heat up the rest then fold them in half so it holds it shape.


Build The Fish Tacos

Grab a tortilla then add a bit of the slaw to one half followed by the tomato salsa, a few pieces of the fish and the avocado crema.

Eat immediately!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Vegan Sloppy Joe
Adobo Chicken and Quinoa Bowl
Vegan Sloppy Joe
Adobo Chicken and Quinoa Bowl

17 Comments Hide Comments

Fish tacos is hands down, one of our favorite meals. And I never use red snapper anddddd almost always fry…this looks like a great, healthy weeknight alternative. Thanks for sharing 🙂

Love that skillet seared fish! Yum! We haven’t had fish tacos in a while and that would make my kiddos so happy so I think this will go on the menu next week! Thanks!

Fish tacos definitely a favourite in my house! Thanks for the suggestions re the cast iron pan. I also love chatting with my local fish monger and they are so knowledgeable and helpful with ideas. Fresh fish! Can’t beat it! Easy + flavourful!! Thanks!

Fish tacos with slaw are the best! I love how perfectly browned you got the fish for these tacos, that’s my favorite.

Add Your Comment