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Fast and Easy Dinner: Fish Tacos

Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.

Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you


Fish Tacos

Fish Tacos

Fish Tacos


  1. 2 Hass avocados — halved, pitted, and peeled
  2. 1/4 cup low-fat sour cream or Greek yogurt
  3. 1 small jalapeno, seeded and thinly sliced
  4. 2 tablespoons minced red onion
  5. 2 tablespoons chopped cilantro
  6. 5 tablespoons fresh lime juice
  7. Kosher salt and freshly ground pepper
  8. 1 small head of napa cabbage, shredded (4 cups)
  9. 2 tablespoons vegetable oil, plus more for brushing
  10. 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
  11. Ten 7-inch flour tortillas, warmed
  12. 2 medium tomatoes, thinly sliced
  13. Hot sauce, for serving
  14. Lime wedges, for serving


  1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
  2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
  3. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
  4. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Serves 10.

Join The Conversation
skigurl skigurl 8 years
my boyfriend fell in love with fishtacos at dinner on Friday night (in a restaurant - i ordered them, he sampled) so i'll have to make this for him!
audrina audrina 8 years
This recipe sounds wonderful. I can't wait to make them. YUM!!!!
chiefdishwasher chiefdishwasher 8 years
As I have said before.....holy guacamole that looks good.....sure beats the fish product fish sticks I had every Friday night when I grew up.
mondaymoos mondaymoos 8 years
I don't think it seems like a lot of work at all, if you want fresh guacamole. You could make the recipe faster if you used store-bought.
Janzee Janzee 8 years
Looks good, but seems like a lot of work. "Ask Aida" on Food Network has a fish taco recipe that is excellent. Half the ingredients of this one and half the work. My family (who rated the idea of fish tacos with a high "ick" factor) loves them. Great dinner for someone to make who works all day. The recipe I use calls for mahi-mahi; the guy behind the fish counter at Whole Foods suggested that pompano could also be used. He didn't mention red snapper. Hmm.
Soniabonya Soniabonya 8 years
Holy crap, Tidewater is sooooooooo delicious!! I can't wait to go back down to SD!!
PartySister PartySister 8 years
Best fish tacos ever are in San Diego up in Solana Beach at the Tidewater! They do them perfectly!
Elizabeth1981 Elizabeth1981 8 years
Ooooooh... fish tacos!
aimeeb aimeeb 8 years
Never been a fan of these.
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