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Fish Tacos

Pan-fried fish fillets broken into pieces and tucked into tortillas with slaw. Sounds fancy, but it's frozen fish, cabbage, and tortillas — 20 minutes, done.

Nut-FreeEgg-FreeDairy-Free Main Dish
Prep: 10 min Cook: 10 min Total: 20 min Servings: 3–4 (makes 6–8 tacos) Difficulty: Easy

Allergens: Contains Fish. Contains Gluten if fish is breaded or using flour tortillas.

Ingredients

  • 4 frozen fish fillets (tilapia, pollock, or any white fish)
  • 6–8 small tortillas (flour or corn)
  • 2 cups shredded cabbage
  • 2 tablespoons vegetable oil

Optional Extras

  • Salsa on top
  • Sour cream or mayonnaise
  • Lime juice
  • Hot sauce
  • Salt and pepper

Equipment

  • Large skillet
  • Spatula
  • Knife and cutting board

Instructions

  1. Heat the oil in a large skillet over medium heat.
  2. Cook the fish fillets from frozen — 4–5 minutes per side until golden and cooked through. The fish should flake easily with a fork.
  3. While the fish cooks, shred the cabbage thin (or use pre-shredded if available).
  4. Break the cooked fish into large chunks with a fork.
  5. Warm the tortillas (10 seconds per side in a dry skillet or wrapped in a damp paper towel in the microwave).
  6. Assemble: tortilla, fish, cabbage on top. Add salsa, sour cream, lime, or hot sauce.

Notes

  • Breaded fish works great for tacos. Crispy breaded fish + crunchy slaw is a perfect combination.
  • Canned salmon or tuna works if you don't have frozen fish. Drain and flake it — skip the cooking step.
  • The cabbage slaw matters. Even plain shredded cabbage with a squeeze of lime and salt adds the crunch these tacos need.
  • No tortillas? Serve the fish and slaw over rice for a fish bowl.
  • Corn tortillas make these gluten-friendly.