Go Back
+ servings

Wicked Good Fish Taco Recipe

Exceptionally good fish tacos that the whole family will love. 
Course Seafood main dish
Cuisine American
Keyword fish taco recipe, recipe for fish tacos
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 tacos
Calories 350kcal
Author Joe Boyle


Blackened fish

  • 1 pound Tilapia fillets, or other white meat fish
  • 2 to 3 tbsp blackening seasoning , (Old Bay or Paul Prudhomme)
  • 2 tbsp canola oil

Wicked good fish taco sauce

  • 1 cup sour cream
  • 2 tbsp mayonaisse
  • 2 tbsp lime juice
  • 1 or 2 tsp Sriracha hot sauce
  • 1 tbsp Penzey's Arizona Dreaming
  • 1/2 tsp Kosher salt


  • 1/3 purple cabbage , thin sliced
  • 1/2 red onion , thin sliced
  • 1/2 cup chopped cilantro
  • 1 tbsp lime juice
  • 4 taco sized flour or corn tortillas , (I used flour tortillas)


  • Mix sauce ingredients in a medium-sized bowl, refrigerate until used.
  • Season fish with blackening seasoning.
  • Heat heavy skillet on high heat, add canola oil.
  • Fry the fish on high heat about 2 minutes per side
  • Combine cabbage, onion and cilantro in a bowl and toss in lime juice
  • If desired, heat tortilla shells on a hot griddle.
  • Assemble tacos and serve immediately.


  1. Substitute any other flaky white fish like mahi-mahi, cod, halibut, walleye, or perch.
  2. A heavy skillet like cast iron is best to use to fry the fish. Keep the temperature of the skillet at 400° F or less to prevent burning the seasoning. Don't use a non-stick skillet because the high temperature may damage it.
  3. This recipe for fish tacos could also be made with shrimp. Use the same blackening seasoning and fry the shrimp for about a minute per side. 


Calories: 350kcal