Name: White Fish Tacos (15-Minute Recipe!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup mayo (or plain Greek yogurt); 1-2 chipotle peppers in adobo sauce from the can; 3 teaspoons adobo sauce from the can; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/2 teaspoon cumin powder; Salt and pepper to taste; 4 fish fillets (any white fish like cod, mahi mahi, halibut); 2 tablespoons extra virgin olive oil; 12 corn tortillas; 2 cups thinly sliced red cabbage; Lime wedges; Chopped cilantro for garnish

White Fish Tacos (15-Minute Recipe!)

These spicy fish tacos are made with pan-fried white fish, smoky spices, easy slaw, and chipotle mayo. You and your family will LOVE making these fish tacos since they’re the perfect weeknight meal. They’re ready in 15 minutes!

Ready 15 minutes

Serves 4 servings

Prep 5 minutes

Cook 10 minutes

Jump to the recipe

Some nights I want to cook. Other nights I want dinner on the table before I’ve even decided what I’m in the mood for. And that’s EXACTLY the kind of night these chipotle fish tacos were made for.

This recipe actually grew out of my tequila lime shrimp tacos. I wanted a version that leaned smoky instead of citrusy, and swapped shrimp for flaky white fish and a spice rub instead of a marinade. One pan, a few spices, and the fish is seared, shredded, and tucked into warm tortillas.

This is one of my go-to 15-minutes-or-less recipes. Let me show you how to make it!

“I have made these twice now, and they are for dinner tonight. These tacos are SO SO good! We made the fish just as directed. I like that there is NO breaded coating. The chipotle mayo was actually chipotle yougurt here, with lots of the adobo sauce, we like things spicy!” —Karen

white fish seasoned with smoky spices before cooking

Recommended For This Recipe

Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

Actually, wait, before you scroll down for the recipe, I gotta talk about the chipotle mayo. 😍

The chipotle mayo is really what makes these homemade fish tacos feel special. Think mayo (duh), chipotle peppers, and a little adobo sauce blended together. Uff, it’s smoky + creamy with a kick you control. SO GOOD.

If I’m feeling extra, I’ll spoon my homemade mango salsa right on top. Because why not!

The sweetness against the smoky chipotle is the kind of combo that makes people ask for the recipe before they’ve finished their first bite.

fish tacos on a white table with chipotle mayo and slaw

Pro tip! I always make extra slaw and chipotle mayo. Both keep well in the fridge for a few days, so leftover fish (if there even is any) turns into an easy lunch the next day.

Set everything out taco-bar style and let everyone build their own plate; it turns a 15-minute dinner into something that feels a little more like a party. 🎉

This recipe is proof that a weeknight dinner doesn’t have to be boring!