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+ servings
A fish taco on a plate with a side of sauce and assorted toppings.

Fish Tacos

Course Main Dish
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings 4 people
Author Marissa


  • 2 tilapias about 1lb
  • 2 tablespoons extra light olive oil
  • juice from half a lemon
  • ½ teaspoon kosher salt
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper optional
  • Toppings
  • 8 corn or flour tortillas*
  • shredded cabbage
  • red onion finely chopped
  • cilantro leaves optional
  • lime wedges optional
  • sriracha aioli


  • Combine olive oil, lemon juice, and spices in a small bowl and whisk until well blended.
  • Place the fish in a large bowl or ziplock and coat with the dressing. Let it marinate for at least twenty minutes or up to two hours.
  • Preheat skillet over medium-high heat.
  • Add fish to skillet and cook three minutes per side. Discard the remaining marinade.
  • Shred the fish with a fork.
  • Assemble tacos with toppings.
  • Enjoy!


Warm your tortillas by preheating a small skillet over medium heat. Place a tortilla in the pan one at a time for 30 seconds to a minute per side; until the tortillas are soft and warm. Set aside in a tortilla warmer or foil covered plate until ready to use (I warm my tortillas as the fish is cooking).