Easy Fish Tacos – a quick, healthy, and delicious cod taco recipe topped with fresh Mexican coleslaw, pico de gallo, and a roasted poblano cream sauce.
Tacos and Mexican flavors are my go-to. If you know me, you know I’m always up for Mexican food—lunch, dinner, anywhere. This fish taco recipe is one my brother developed years ago and it’s become a family favorite. The roasted poblano cream sauce brings everything together and lifts these tacos to the next level.
What makes this recipe great is how simple it is. The recipe card may look long, but most components are quick or can be prepared ahead. Use your favorite store-bought salsa if you prefer, or swap coleslaw for shredded lettuce if that’s what you have on hand. The poblano sauce blends in minutes and can be refrigerated until you need it.
The fish is lightly seasoned so it stays flaky and mild, allowing the toppings to shine. I prefer corn tortillas for a lighter, authentic taste, but flour tortillas work too. This recipe is flexible and ideal for busy weeknights.
Best Fish for Fish Tacos
Choose a mild white fish so it complements the fresh toppings rather than overpowering them.
- Cod
- Tilapia
- Mahi Mahi
- Haddock
What to Put on Fish Tacos
- Salsa or Pico de Gallo
- Avocado or sliced avocado
- Mexican coleslaw
- Poblano cream sauce
- Cotija cheese
- Diced onions
- Cilantro
- Lime wedges
How to Make Fish Tacos
I like serving these with pico de gallo, poblano cream sauce, and Mexican coleslaw. All of those components can be made ahead and assembled at mealtime, so timing is flexible.
- Pico de Gallo: Combine fresh tomatoes, finely chopped onion, jalapeño, lime juice, cilantro, and garlic. Chill in an airtight container until ready to use.
- Mexican Coleslaw: Toss coleslaw mix with mayo, lime juice, salt, and chopped cilantro until evenly coated. Cover and refrigerate.
- Poblano Sauce: Broil or grill poblano peppers until charred. Place them in a sealed bag or covered bowl for a few minutes to steam, then peel, remove seeds and stems. Blend the peppers with onion, vinegar, lime juice, sour cream, cilantro, and seasoning until smooth. Chill until serving.
- Fish: Mix olive oil with the spices into a paste and rub over the fillets. Grill, broil, or pan-cook until opaque and flaky, a few minutes per side depending on thickness.
- Assemble: Warm tortillas, layer with coleslaw, pico de gallo, flaky fish, and drizzle with the poblano cream sauce. Add other toppings as desired.
This fish taco dinner is light, fresh, and fast. Most components can sit in the fridge until you’re ready to cook the fish, which only takes minutes. It’s an excellent option for a quick weeknight meal that still feels special.
What to Serve with Fish Tacos
- Homemade refried beans
- Mexican rice
- Southwest corn salad
- Southwest chickpea salad
If you want to refresh taco night, these fish tacos are a wonderful choice. They’re lighter than many taco options, packed with fresh ingredients, and simpler to make than they may appear. Your family will enjoy them.
More Mexican Recipes to Try
- Chicken Tostadas
- Instant Pot Salsa Chicken
- Sour Cream Enchiladas
- Easy Taco Stuffed Peppers
- Instant Pot Chicken Tacos
- Taco Pizza
- Frito Pie
- Easy Chicken Fajitas
Fish Tacos
Rate Recipe
Equipment
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Blender
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Measuring Spoons
Ingredients
Fish
- 1 pound cod fillets, (or other white fish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 2 Tablespoon olive oil
Pico de Gallo
- 1 cup tomato, chopped
- 2 Tablespoon onion, finely chopped
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
- 1 Tablespoon chopped cilantro
- 1/2 jalapeno, seeded and chopped
Poblano Sauce
- 1 teaspoon olive oil
- 2 poblano peppers
- 1 large red onion, quartered
- 1 Tablespoon white wine vinegar
- 1 lime, juiced
- 1/3 cup sour cream
- 1/4 cup cilantro
- salt and pepper to taste
Mexican Coleslaw
- 2 cups coleslaw mix
- 2 Tablespoon mayo
- 1 lime, juiced
- 2 tsp chopped cilantro
- 1/2 tsp salt
- 8 corn tortillas
Instructions
Make Pico de Gallo
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Mix all pico de gallo ingredients together and refrigerate until ready to serve.
Make Mexican Coleslaw
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Whisk mayo, lime juice, salt, and cilantro together. Add coleslaw mix and toss to coat. Chill until serving.
Make Poblano Sauce
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Preheat broiler or grill to medium-high. Rub poblanos with oil and char until blackened, turning as needed.
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Place charred poblanos in a sealed bag or covered bowl for a few minutes, then peel, seed, and stem them. Add poblanos, onion, vinegar, lime, sour cream, cilantro, salt and pepper to a blender and puree until smooth. Chill until serving.
Cook Fish
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Combine oil and spices into a paste and coat the cod evenly.
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Grill, broil, or pan-sear the cod a few minutes per side until it flakes easily.
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Serve fish on warm tortillas with coleslaw, pico de gallo, poblano sauce, and any additional toppings.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.