Have you ever had fish tacos? When I first heard about fish tacos I thought there is no way that could be good! But I was so wrong. Other tacos pale in comparison. And when you top them with crunchy, fresh bell pepper slaw and a squeeze of lime, it’s pure healthy heaven! I can’t wait to hear what you think!
Even though I’m a Health & Fitness Coach, I think my real love is food and cooking. I could spend hours browsing recipes on Pinterest. And I love planning and cooking delicious, healthy meals for my family. It’s one of my love languages. And when I really want to share the love, I make my family these fish tacos.
This is the #1 recipe that my family requests when I’m putting together our meal plans. And I’m pretty sure they’re the main reason my in-laws come to visit. The last time they came, the first thing my Father-In-Law asked was when we were having fish tacos!
I hope you and your family love these as much as mine do!
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Ingredients for The Best Fish Tacos
Tilapia or Swai
These are inexpensive, firm-fleshed white fish that I tend to use for these tacos. But you could truly use absolutely any fish you love like Mahi Mahi, Swordfish, even Salmon!
Maple Syrup
I only ever use maple syrup because it has such a distinctive flavor. I’m guessing you could use honey in a pinch but it might not have quite the same flavor. I definitely wouldn’t recommend using a table syrup or any other sweetener.
Coconut Aminos
I don’t eat soy so I use Coconut Aminos. I’ve tried several different brands and my absolute favorite is Thrive Market’s Coconut Aminos. You can get 25% off your first order with Thrive by clicking here.
Sweet & Smoked Paprika
Using a blend of these paprikas brings the most amazing flavor to these fish tacos! You can use chili powder in a pinch and you can get by without the smoked paprika. But your tastebuds will thank you if you just use the blend of sweet & smoked paprika.
Bell Pepper Slaw
This slaw is SO good and it’s a fun spin on the traditional cabbage slaw you usually see on fish tacos. It’s fresh and crunchy and adds the customary cilantro and lime flavors any fresh taco should include!
Bell Pepper Slaw
This is a quick and easy slaw that my family loves, especially on top of The Best Fish Tacos!
Ingredients
- 2 Green Bell Pepper
- 5 oz Shredded Carrots
- 1 Lime
- 1/2 bunch Cilantro
Instructions
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Slice the bell peppers into matchstick pieces and place in a medium bowl.
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Add the shredded carrots to the bell pepper.
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Juice the lime and pour juice over peppers and carrots.
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Pull the leaves from the cilantro and roughly chop, then add to the peppers and carrots.
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Toss to coat peppers and carrots with lime juice and cilantro.
How to Make the Best Fish Tacos
You’ll want to have all your toppings and tortillas prepped and ready to go so as soon as your fish finishes cooking you can dive in. The whole process only takes about 30 minutes which makes this a perfect weeknight dinner!
- Make your sauce
- Let the fish simmer slowly in the sauce
- Meanwhile, prep your toppings and make your bell pepper slaw
- Flip the fish and simmer a bit more
- Heat the tortillas so they’ll be soft and pliable – the perfect way to get the fish tacos and bell pepper slaw to your mouth!
- If you still have a lot of sauce in the pan, remove the fish and turn up the heat to reduce and thicken the sauce
- Toss the fish in the sauce, assemble your tacos and enjoy!
These are best when fresh, but you can refrigerate and eat them for leftovers for up to 4 days after cooking. Flavor and texture is definitely best within 1-2 days though.
The Best Fish Tacos
This is the #1 recipe that my family requests when I’m putting together our meal plans. I hope you and your family love these as much as mine do!
Ingredients
- 2 lbs Tilapia or Swai
- 1/4 cup Maple Syrup
- 1/4 cup Coconut Aminos or Soy Sauce
- 2 cloves Garlic Minced
- 1/2 tsp Sweet or Hungarian Paprika
- 1/2 tsp Smoked Paprika
- 1/2 tsp Fresh Cracked Pepper
- 1 Tbsp Lime Juice Juice of 1 lime
- 18-30 Corn Tortillas Plan for 3-4 or more per person
- 1 recipe Bell Pepper Slaw For topping
- Shredded Lettuce or Cabbage For topping
- Shredded Cheese For topping
- 2-3 Limes To squeeze over tacos
Instructions
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Combine maple syrup, coconut aminos, garlic, both paprikas, pepper, and lime juice in a small bowl.
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Place fish filets in a large non-stick pan and pour sauce over fish making sure to coat the tops and bottoms.
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Simmer gently over med-low to low heat for about 10 minutes.
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Meanwhile, prep the Bell Pepper Slaw, lettuce, cheese and quarter the remaining limes.
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Carefully flip the fish to cook the other side for another 10 minutes or until fish flakes easily with a fork.
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While the fish is cooking, heat tortillas in a skillet over medium heat until they begin to puff.
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Using tongs flip tortillas to heat and lightly brown on the other side.
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Stack warm tortillas on a plate and cover with a lid to keep warm. Or wrap up to 3-4 tortillas in tin foil and place in oven at 200°F to keep them warm.
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Remove fish from the pan and turn up the heat to medium-high. Stir the sauce for a few minutes until it thickens then add the fish back to the pan and toss to coat with the sauce.
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Assemble tacos with fish, bell pepper slaw, lettuce, cheese and a sqeeze of lime. Enjoy!