Best Easy Fish Tacos
Make Best Easy Fish Tacos tonight: flaky butter-lime cod, creamy slaw, and bright mango salsa for fuss-free tacos.
Ingredients
- 3 tablespoons butter, melted
- juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- pinch of salt
- 10-15 oz. cod or other white fish, thawed
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro
- 1-2 cloves garlic
- juice of 2 limes
- 1/2 cup sour cream or Greek yogurt
- a pinch of salt
- 2-3 cups shredded cabbage
- Tortillas
- Avocado
- Red Onion
- Mango Salsa
Instructions
Step 1: Bake the Fish
Preheat the oven to 400°F and prepare a simple bright basting sauce: whisk melted butter with the juice of one lime, a teaspoon of chili powder, a half teaspoon of garlic powder and a pinch of salt until glossy. Arrange thawed cod fillets in a shallow rectangular baking dish, pour the butter-lime mixture evenly over the fillets so they glisten, and slide the pan into the oven. Bake just until the fish is opaque and flaky at the edges (about 10–15 minutes). The fish should be gently browned at the tips but still moist inside, with the buttery citrus sauce pooled lightly in the pan.
Step 2: Flake and Coat the Fish
Remove the baking dish and use two forks to gently pull the fillets into large, juicy flakes right in the pan, then spoon and toss the remaining buttery-lime sauce over the flakes so each piece is coated and shimmering. Keep the rectangular baking dish on the work surface so the sauce and juices stay contained; a serving spoon resting on the rim is perfectly fine. Taste and adjust with a squeeze of lime or a pinch of salt if it needs a brighter lift.
Step 3: Make the Slaw
In a bowl, whisk together half a cup of sour cream or Greek yogurt, the juice of two limes, one to two crushed garlic cloves, chopped cilantro, chopped green onions and a pinch of salt until smooth and tangy. Toss this creamy lime-cilantro dressing with two to three cups of shredded cabbage until the slaw is evenly coated and slightly glossy — it should be crisp, cool, and bright, balancing the warm fish with a crunchy, tangy contrast.
Step 4: Top and Serve
Warm your tortillas, then assemble the tacos: layer soft tortillas with a generous pile of warm, buttery flaked fish, a heap of the creamy cabbage slaw, slices or mashed avocado, a scatter of diced red onion and a spoonful of mango salsa. Finish with torn cilantro leaves and a lime wedge on the side. Arrange three tacos on a long rectangular platter so they sit snugly in a row; the tortillas should look soft and pliable, the fish saltily flaky, the slaw crisp and creamy, and the avocado silky and vibrant.
Notes
- Use fresh limes for the brightest flavor
- Keep fish and slaw stored separately to avoid sogginess
- Warm tortillas right before serving for best texture
- Swap cod for haddock or shrimp if preferred
- Prepare slaw dressing ahead but toss with cabbage just before serving