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Quick and Easy Fish Tacos

These Quick and Easy Fish Tacos are just so simple to prepare and really tasty, too! A little seafood seasoning, smoked paprika, lime juice, and a big ol’ skillet, and you will be enjoying Taco Tuesday in almost no time at all!

Easy Fish Taco

Add any toppings you like to these tacos. Finely shredded red cabbage is a classic, or make it easy with a jar of store-bought pickled jalapenos or a jar of salsa verde. If you’re feeling extra ambitious, make-ahead a batch of these Mexican-Spiced Pickled Jalapenos, or whip up some easy Mango and Tomato Fresh Salsa. And don’t forget to finish it off with a dollop of sour cream and a sprinkling of cheese!

Easy Fish Tacos

Easy Blackened Fish Tacos

Yield: 6

Ingredients

  • 6 corn tortillas
  • 1 1/2 pounds fish fillets (tilapia, mahi mahi, halibut or cod work well)
  • 1 tablespoon Old Bay Seasoning (or other seafood seasoning)
  • 1 teaspoon smoked paprika
  • 2 tablespoons oil + extra for tortillas
  • Juice of 1 lime

Optional Toppings

Instructions

  1. Season fish with seafood seasoning and smoked paprika. Set aside.
  2. Prepare corn tortillas by brushing tortillas with oil and toasting on both sides in a hot skillet, until they start to soften and get a little color. (About a 30-60 seconds per side.) Wrap them loosely in foil and set aside until fish is ready.
  3. In the same skillet, on medium-high heat, add remaining 2 tablespoons oil.
  4. When oil is hot, cook the fish until just done, about 2 minutes per side. Cook until it flakes easily with a fork, but don't over-cook.
  5. Remove the fish to a plate, and break into large pieces with a fork. Squeeze lime juice over fish.
  6. Assemble tacos by adding fish to each tortilla, and adding toppings of choice. Serve immediately.
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Visit my friends for more great recipes:

Full Plate Thursday at Miz Helen’s Country Cottage

Meal Plan Monday at Christy Jordan’s Southern Plate

Weekend Potluck at The Country Cook

5 Comments

  • Mexican-Spiced Pickled Jalapenos
    December 1, 2017 at 6:03 pm

    […] my pickles, sometimes I need to have something really quick to top my morning eggs, or my Fish Tacos. Plus, I think the vinegar in this recipe really gives these peppers a lot of zip and zing when […]

    Reply
  • Rodney
    July 2, 2018 at 4:41 pm

    I tried this and it was very delicious! I did not use tortillas because I am diabetic. I just put everything on my plate and ate it like a salad. Thanks for the recipe.

    Reply
    • Melissa
      July 2, 2018 at 5:00 pm

      You are welcome! I am so glad you enjoyed the recipe!

      Reply
  • Julia
    February 17, 2019 at 10:13 pm

    I love blackened fish and chicken recipes. These tacos look absolutely delicious! Thank you for sharing your recipe with us at Meal Plan Monday.

    Reply
    • Melissa
      February 18, 2019 at 5:09 pm

      Thanks for hosting such a great link party!

      Reply

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