The Best Fish for Delicious Fish Tacos

Fish tacos are one of my favorite meals to make at home. The combination of lightly seasoned, flaky fish, warm tortillas, and fresh toppings like cabbage, pico de gallo, and avocado is so satisfying. But with so many types of fish available, how do you know what is the best to use for tacos?

After making fish tacos for years and testing different recipes, I’ve found that the key to amazing fish tacos is choosing a fish that holds up well to grilling or pan frying and has a mild slightly sweet flavor that complements the spice of the taco seasoning and acidity of the toppings.

Through trial and error. I’ve landed on a few favorites for fish taco perfection

Cod

Cod is my top choice for fish tacos. This flaky white fish has a very mild flavor that pairs nicely with stronger seasonings. It holds its shape well when cooking so you get nice big chunks or tacos. Cod is affordable and easy to find at most grocery stores.

Tilapia

Tilapia is another great option with a mild taste. It’s a bit firmer than cod and not as flaky. The texture stands up well when fried or grilled. Tilapia is also budget-friendly and widely available.

Halibut

Halibut makes for a more indulgent fish taco with large, meaty flakes. It has a very mild, sweet taste. Halibut is pricier than cod or tilapia but worth splurging on occasionally. Its texture and flavor are hard to beat.

Mahi Mahi

Mahi mahi is my favorite for fish tacos when I can find it. This firm white fish has lots of flavor for a fish but still pairs well with tacos. It grills up nicely with a charred exterior while remaining moist inside. Mahi mahi can be spendy but makes incredibly delicious tacos.

Haddock

Haddock is another flaky white fish in the cod family that works well for tacos. It’s often more affordable and easier to find than cod. Haddock has a very subtle, sweet taste. It holds together well on the grill or in the pan.

Salmon

Salmon makes rich, tasty fish tacos, though the flavor is stronger than many of the options above. Choose wild salmon for the best texture and flavor. The meaty flesh and high oil content keeps salmon moist as it cooks. Salmon tacos are a nice change of pace.

Swordfish

Meaty swordfish stands up well to high-heat cooking. It has a slightly stronger taste, so I like to pair it with bold taco seasonings and toppings. Grilled swordfish tacos are so satisfying. Opt for swordfish steaks rather than fillets for the best texture.

Sea Bass

Sea bass is a firm white fish with a very mild, delicate flavor. It grills up nicely for tacos and tends to hold its shape better than more flaky varieties. Sea bass can be expensive, so it’s a nice splurge.

Pollock

Pollock is an affordable, mild white fish that makes a great every day choice for fish tacos. It has a very subtle taste and flakes into tender chunks when cooked. You can often find pollock fillets in the freezer section.

Shrimp

For a fun change of pace, try making shrimp tacos! Chopped grilled shrimp or crispy fried shrimp work well in warm tortillas. Season them boldly to stand up to the taco toppings.

Avoid Dense Fish

I don’t recommend using very dense, meaty fish like tuna or swordfish for fish tacos. They tend to get tough when cooked at the high heat needed for tacos. Stick to the lighter, flaky varieties for the best texture.

The Best Cooking Methods

To make the best fish tacos at home, choose a cooking method that keeps the fish flaky, moist and hot when serving:

• Grilling – Get nice charred flavor by grilling fish fillets or steaks over direct medium-high heat for just 2-3 minutes per side.

• Pan frying – Cook fish fillets in a little oil in a hot skillet for 3-4 minutes per side.

• Baking – Bake fish fillets at 375oF for 4-5 minutes per side on a lightly greased pan.

• Air frying – Get crispiness without oil by air frying at 370oF for 5-7 minutes, flipping halfway

• Breading and frying – For crispy tacos, coat fish fillets in breadcrumbs or batter and pan fry until golden brown.

No matter which fish and cooking method you choose, the key is to not overcook the fish. Cook just until it flakes and is no longer translucent in the center, then immediately fill those warm tortillas! Undercooked fish won’t have the right texture.

Season Fish Simply

A common mistake many make with fish tacos is over-seasoning the fish itself. But less is more here! The fish just needs a light coating of seasoning to amplify its natural flavor:

• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper

Let the fish marinate in that simple mix for 20-30 minutes before cooking. The zesty flavor of the taco toppings will do the rest of the work.

Best Toppings for Fish Tacos

While the fish might be simply seasoned, you can really load up those tortillas with flavorful toppings! Must-have basics:

• Shredded cabbage – for crunch
• Pico de gallo – fresh chopped tomato salsa
• Avocado slices
• Chopped fresh cilantro

Then customize with any of these fun additions:

• Cotija or queso fresco cheese
• Pickled red onions
• Mango salsa
• Chipotle mayo or crema
• Lime wedges
• Hot sauce

Don’t skimp on those toppings! The contrast of flavors and textures takes a great fish taco to the next level.

Putting It All Together

Making the best fish tacos at home is easy once you’ve got the key elements down:

1. Choose a flaky, mild white fish like cod, tilapia, or haddock
2. Make a simple marinade with olive oil, lime, and spices
3. Grill, pan fry, or bake – cook the fish just until flaky
4. Warm corn or flour tortillas
5. Load up with shredded cabbage, pico, avocado and other favorite toppings

I like to make a double batch of fish and refrigerate half to reheat for easy fish tacos later in the week. Just rewarm the cooked fish in the microwave or oven until hot.

The next time Taco Tuesday rolls around, skip the ground beef and give these fresh, flavorful fish tacos a try. They may just become your new favorite!