Weeknight Fish Tacos

Easy weeknight fish tacos with seasoned white fish, cabbage, avocado, and lime. A fresh dinner ready in about 20 minutes.

I made these fish tacos on a quiet evening when I wanted a meal that felt fresh but still filled everyone up. The smell of warm tortillas and seasoned fish drifting through the kitchen brought everyone around the counter. The bright slaw and creamy avocado gave the tacos a colorful look that made the plates feel special.

What I like about this recipe is how quickly everything comes together. The fish cooks in minutes, the slaw takes only a quick toss, and the tortillas warm right on the stove. You end up with a meal that looks like it came from a seaside cafe, but it fits easily into a busy weeknight routine.

When I set these on the table, the family reached in right away. The fish was tender, the slaw had a gentle crunch, and the squeeze of lime pulled it all together. It felt light but still satisfying, the kind of dinner that keeps everyone happy without a lot of fuss.

Questions you may have about this recipe

What type of fish works best
Mild white fish like cod, tilapia, or haddock works well.

Can I cook the fish in the oven
Yes. Bake at 400 degrees F for about 12 minutes.

Can I use store bought slaw
Yes. Toss it with lime juice and a pinch of salt before serving.

How do I keep tortillas warm
Wrap them in foil and warm in the oven for a few minutes.

Can I make these ahead
Cook the fish and prep the toppings, then assemble just before serving.

What you need to make Weeknight Fish Tacos

1 lb white fish fillets

1 tbsp olive oil

1 tsp chili powder

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

1 lime, cut into wedges

1/4 cup chopped cilantro

How to make Weeknight Fish Tacos

Pat fish dry with paper towels.

Rub with olive oil and season with chili powder, garlic powder, paprika, salt, and pepper.

Cook fish in a skillet over medium heat for 3 to 4 minutes per side until flaky.

Warm tortillas in a dry pan for about 30 seconds per side.

Break fish into chunks

Fill each tortilla with fish, cabbage, avocado, and cilantro.

Squeeze lime juice over the top before serving.

Tips

Use fresh lime for the best flavor.

Warm tortillas right before serving so they stay soft.

Add a spoon of sour cream or yogurt for a creamy finish.

Serve with rice or beans to make a full meal.

Reader reviews

⭐⭐⭐⭐⭐ “Fresh, light, and perfect for a quick dinner.” Carol W

⭐⭐⭐⭐ “Easy to make and the flavors were spot on.” Dennis P

⭐⭐⭐⭐⭐ “My husband asked for these again the next night.” Gloria F

⭐⭐⭐⭐ “Simple ingredients but great taste.” Arthur L

⭐⭐⭐⭐⭐ “Perfect balance of crunch and tender fish.” Elaine B

Printable Recipe

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