These easy fish tacos with fish sauce come together quickly and pack a serious flavor punch. Great for Taco Tuesday or any night you need a quick dinner win.
A few weeks ago, I was staring at a pack of fish in the fridge with zero dinner plans and even less motivation.
I didn’t want to bread it, didn’t want to bake it—so I went with tacos. Best decision I’ve made in a while!
These easy fish tacos with fish sauce come together quickly, taste amazing, and feel way fancier than they are.
They’re perfect for busy weeknights, last-minute guests, or just when you want something fresh and flavorful without spending all night in the kitchen.
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Ingredients
Scroll down for the complete recipe with ingredient measurements.
- Tilapia
- Garlic Butter
- Slaw Mix
- Green Onions
- Limes
- Cilantro
- Salt & Pepper
- Garlic
- Tortillas
I used the Creamy Coleslaw kit and discarded the sauce. This is easier than chopping the cabbage yourself, but if you prefer, you can.
Fish Sauce Ingredients
- Sour Cream
- Mayonaise
- Lime Juice
- Garlic Powder
- Sriracha Sauce (optional)
Easy Fish Tacos
This fish taco recipe with fish sauce is quick, tasty, and anything but boring. Great for busy nights when you still want something delicious.
Ingredients Â
Fish Tacos
- 1 lbs Tilapia
- 2 tablespoons Garlic Butter
- 3 cups Coleslaw Mix
- 2 Green Onions
- 2 Limes
- 1 tablespoon Minced Garlic
- Cilantro chopped
- Salt & Pepper
- 8 Tortillas street taco size
- Cotija Cheese shredded
- Cilantro Lime Rice optional
Fish Sauce
- ½ cup Sour Cream
- â…“ cup Mayonnaise
- 2 tablespoons Lime Juice 1 medium lime
- 1 teaspoon Garlic Powder
- 1 teaspoon Srirach Sauce optional
InstructionsÂ
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In a skillet, melt your garlic butter until bubbling.
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Add in Tilapia in and saute until cooked thoroughly. (Flipping as necessary.)
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Once it is almost done, add in a small amount of the green onion, and the juice of 1 lime. Then Remove the fish from the skillet and shred the fish .
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Add enough water in the skillet to barely cover the bottom. Once bubbling, add the cabbage, green onions, and cilantro then cook over medium high heat.
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Add minced garlic, salt, and pepper to taste.
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Add the juice of ½ a lime.
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Stir and cook until desired tenderness of the cabbage is reached.
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Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
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Warm tortillas in a skillet flipping once to lightly toast each side.
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In the tortilla layer rice, cabbage mix, fish and top with fish sauce.
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Garnish with fresh cilantro and and cotija cheese.
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Serve and Enjoy!
Nutrition
Serving: 1tacoCalories: 394kcalCarbohydrates: 40.3gProtein: 7.8gFat: 24gSaturated Fat: 9.9gCholesterol: 45mgSodium: 5211mgPotassium: 402mgFiber: 6.7gSugar: 2.5gCalcium: 122mgIron: 7mg
I have made this meal twice now, and they are delicious! If you are looking for some easy dinner recipes, this is a great thing to have in your fridge!
Types of Fish to Use in Fish Tacos
I used tilapia in the recipe above, but feel free to substitute it with another type of fish. There are plenty of tasty options that work just as well.
- Cod is a classic choice that has a mild fish flavor and is still nice and flaky.
- Halibut has a steak-like texture and a rich flavor, so it is perfect for grilling.
- Mahi-mahi has a firm texture and a slightly sweet flavor, making it excellent for fish tacos.
How to Store Leftovers
Leftovers are best stored when the components are stored separately.
- Cooked Fish in an airtight container in the refrigerator for up to 2 days.
- Cooked Cabbage in an airtight container in the refrigerator for up to 3 days.
- Fish Sauce in an airtight container in the refrigerator for up to 5 days.
To reheat fish tacos, reheat the fish and cabbage separately, and assemble the tacos as you would if they were fresh.
More Dinner Recipes
Still hungry? Here are a few more delicious dinner ideas to try!
Hi, I’m Katie!
I’m so glad you’re here. Want to make something fabulous? I’m here to help!
