My family loves tacos, and my 30-Minute Fish Tacos have been a favorite for over a decade. These are full of flavor and come together quickly with a simple, flavorful marinade.
We buy frozen mahi filets (Costco has great ones!), but if you have fresh fish, then by all means use that. While you’re marinating the fish, prepare some delicious toppings and condiments for a taco bar or board.
I suggest shredded lettuce or cabbage (cole slaw mix works great), fresh chopped cilantro, lime wedges, sliced avocado or guacamole, salsa, sour cream or spicy aioli, and pickled onions. I’ve included recipes for spicy aioli and the tastiest pickled onions below.
30-Minute Fish Tacos
1 pound mahi, cod, or other flaky white fish
½ cup avocado, grapeseed, or veggie oil
Juice of 1 lime
1 T chili powder
2 t cumin
½ t garlic powder
½ t salt
To make marinade, combine oil, lime juice, and spices in a small bowl. Pour over fish and marinate 15-20 minutes. If prepping this in advance, do not add lime juice because it will cook the fish. Instead, squeeze lime juice directly onto fish before cooking.
In a large skillet over medium-high heat, cook fish with marinade, turning once until opaque and cooked through–approximately 4-5 minutes per side. Using a spatula or tongs, shred the cooked fish and mix with marinade (which is now a sauce). Add salt and more lime juice to taste.
Serve on corn or flour tortillas with your choice of condiments.
Spicy Aioli
Combine mayonnaise and hot sauce to taste. Tapatio, Tabasco, and Crystal work well. Add freshly squeezed lime juice and a little salt to taste.
Quick Pickled Onions
1 red onion, thinly sliced (a mandolin works well)
¾ cup apple cider vinegar
¼ cup water
½ t salt
1 t sugar or honey (optional)
Combine vinegar, water, salt and sugar in a small saucepan. Bring mixture to a simmer and stir to dissolve salt. In a heat safe bowl, pour mixture over onions and let stand for at least 20 minutes.
Enjoy!
