Easy Fish Tacos

March 15, 2023

These fish tacos have been my weeknight go-to lately, as they are light, flavorful, and easy to prepare. Lean flakey white fish like cod, snapper, or mahi mahi are traditionally used in fish tacos as they are mild in flavor, slightly sweet and compliment the seasonings of the rub. I recommend gluten-free almond flour tortillas by Siete, for those avoiding gluten.  See note for Spicy Sriracha Sauce.

For those trying to lower their carb intake, Mission Carb Balance Soft Taco Flour Tortillas are a very good product. They are lower in carbohydrates, loaded with fiber, and taste good.



20 minutes


Dinner, Lunch




4 people


1.1.5 pounds of white fish ( cod, mahi mahi, halibut, snapper)
2.1 Tbsp olive oil

For Rub:

1.1 Tbsp chili powder
2.1/2 tsp cumin
3.1/2 tsp garlic powder
4.1 tsp paprika
5.1/2 tsp salt
6.1/2 tsp pepper
7.1 tsp oregano
8.1/2 tsp onion powder

For Tacos:

1.8-Siete Almond tortillas or tortillas of choice if serving 4, or just heat up 2 and save the rest of the fish in an airtight container for following nites.
2.Shredded Lettuce
3.Avocado slices



Create Rub and Apply to Fish.

Combine rub ingredients and rub into fish fillets. 


Cook Fish.

When ready to cook, preheat the oven to 400. Place seasoned fish on a baking sheet or parchment paper and drizzle with olive oil. Bake for 12-15 minutes or until flaky and cooked.


Prepare Fish Taco Sauce.

Take 3 Tbsp of cottage cheese and mix with 2 Tbsp of Salsa. May need to triple the recipe. (Cottage cheese is much better on the digestive tract than sour cream or mayo).


Prepare Tacos and Serve.

Heat tortillas according to package directions. Break fish into large chunks and divide between tortillas. Top with shredded lettuce and taco sauce.


Need a little more kick? Dollop Spicy Sriracha Mayo sauce on tacos:
Combine 1/2 cup of Veganaise (mayo) or greek yogurt, with 2 tsp of sriracha, to taste and a tbsp of lime juice.

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