Skillet Fish Tacos
These flavorful and delicious skillet fish tacos are a thirty minute meal that is fun to eat and so easy to make!
If your family is anything like my family, then you can never get enough tacos! They’re on the menu at our house at least once a week, and we all love them. I have some other great taco recipes already on the blog (like these fabulous carnitas tacos and these flavorful barbacoa tacos), and this recipe for skillet fish tacos is every bit as delicious! They’re so quick and easy to make, and perfect for a busy night. My kids absolutely love them and ask me to make them again and again. They are so good!
I usually make these skillet fish tacos with tilapia, because I nearly always have it on hand in the freezer, but they work well with other types of fish too. If you want to be an overachiever, you can make your own delicious soft corn tortillas, but they’re great with store-bought tortillas too. I like to top them with sour cream, fresh salsa, and a squeeze of lime, and serve them with a side of Mexican rice. It’s a perfect easy dinner!
Skillet Fish Tacos
Print Recipe
Ingredients
for the slaw:
- 1/4 cup mayonnaise
- juice of one lime
- 1 tablespoon sour cream
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 3 cups shredded cabbage
for the fish:
- 1 pound fresh tilapia fillets
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon oil
for serving:
- corn tortillas
- sour cream and salsa
Instructions
- To make the slaw, in a medium bowl, stir together the mayonnaise, lime juice, sour cream, honey, vinegar, and salt. Add the cabbage and toss to coat. Cover and refrigerate the slaw while the fish cooks. To make the fish, stir together the garlic powder, chili powder, cumin, salt, and pepper. Sprinkle the mixture on both sides of the tilapia fillets. Heat the oil in a large skillet over medium heat. Add the fillets to the skillet and cook 6-8 minutes per side, or until browned and cooked through. Break the fish apart into bite sized pieces. To serve, warm the corn tortillas in a damp towel for 1 minute in the microwave. Add a scoop of fish to the middle of the tortilla, and top with slaw, sour cream, and salsa.
