These fish tacos are easy but loaded with flavor and made in about 30 minutes. They start with a beer-marinated white fish like cod or tilapia that’s blackened and grilled or pan seared. These quick fish tacos are topped with a smoky, slightly spicy, rich chipotle sauce made in the blender, and slaw for perfect crunch. Paleo, low carb, and keto friendly options.
There’s fish tacos, then there’s fish tacos, and these fish tacos are quite simply the best! You guys are going to love this easy and simple recipe that’s perfect for summer dining! Packed full of Mexican flavors and a chipotle sauce that is to die for!
Why These Easy Fish Tacos Are So Good:
- They are easy and quick – you can make a batch in less than 30 minutes!
- They are super flavorful! The fish is simply seasoned and marinated in beer and the chipotle sauce is smokey and spicy.
- The beer marinade makes fish really tender.
- No grill required. These tacos can be made inside in skillet or outside on the grill.
- They are versatile and easy to adapt for different dietary needs; use cassava or coconut tortillas for paleo, keto tortillas for keto/low carb.
How to Make These Easy Fish Tacos
- Marinate the fish in the beer and salt. Dry it and rub with taco seasoning.
- While the fish is marinading make the easy chipotle sauce by blending all the ingredients together.
- Pour half of the chipotle sauce over the coleslaw mix.
- Cook the fish for about 3-4 minutes on each side in a hot skillet or on the grill.
- Assemble the tacos and enjoy!
What kind of fish can I use?
For these tacos, it’s best to use a white-fleshed and mild-tasting fish. I used cod, but tilapia, halibut, and snapper are also all good options. The fish you use should be as fresh as you can get and from a sustainable source. If you do use frozen fillets, ensure they are fully defrosted before you marinate them.
Healthy fish taco recipe
Because the fish is grilled, or cooked in a skillet, it is a much healthier option than frying it. It’s easier too! Be sure to ditch the store-bought chipotle sauce and make this one – it contains no added sugar and doesn’t contain the preservatives and additives that the jarred stuff does. It tastes a lot fresher, too!
Top tips for making Easy Fish Tacos
- Use the freshest fish you can.
- If cooking the fish on the grill, wipe the grates with a little oil so the fish doesn’t stick.
- The chipotle sauce and coleslaw can be made ahead of time and kept covered in the fridge.
- Serve the tacos immediately.
What goes with easy fish tacos?
Part of the fun of tacos is piling them high with different toppings! Here’s a few ideas that will work well!
- Fresh salsa, like pico de gallo
- Crumbled queso fresco
- Shredded Monterey cheese
- Sour Cream
- Shredded Lettuce
Be sure to check out these other tasty taco recipes!
- Crockpot Chicken Tacos with Avocado-Cilantro Sauce
- Beer Battered Tofu Tacos with Chipotle Aioli (Vegan)
- Instant Pot Brisket Taco Bowls (Whole30, Paleo, Low Carb)
- Chicken Tacos in Lettuce Wraps (Paleo, Whole30, Low Carb, Keto)
- Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)
Did you make and love this recipe? Give your review below! 👇 And make sure to share your creations by tagging me on Instagram!
Easy Fish Tacos with Slaw and Chipotle Sauce
These beer marinated fish tacos are so easy to make and packed full of flavor!
- 1 cup sour cream or plain yogurt
- 1/2 cup mayonnaise
- 1 chipotle pepper in adobo sauce
- 1 1/2 tablespoons adobo sauce
- 1 clove garlic peeled
- 1/4 teaspoon salt
- lime juice as desired
- 1 bottle beer preferably Mexican beer
- 1 tsp salt
- 1 pound white fish like cod or tilapia filets
- 1 1/2 tablespoons taco seasoning
- Salt to taste
- 1 tablespoon neutral oil like avocado oil
- 1 16-ounce bag of coleslaw mix
- 1/2 cup chipotle sauce from above
- tortillas About 6-8. Your choice: flour, corn, cassava
- pico de gallo
- queso fresco crumbled
- fresh cilantro chopped
In a medium bowl, stir together beer and salt. Submerge fish and let marinate while you continue prepping.
Make the chipotle sauce: Place all ingredients in a blender or food processor and blend until smooth. Set aside.
Make the slaw: Pour 1/2 cup of the chipotle sauce over the coleslaw mix in a medium bowl and squeeze the juice of half a lime over. Sprinkle with plenty of salt and mix well to totally coat. Set aside.
Remove fish from the beer and discard. Pat fish completely dry with paper towels then sprinkle evenly with taco seasoning. Season with salt, depending on how much salt is already in your taco seasoning.
To pan sear fish
Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium high heat. Carefully add fish and let cook 3 minutes without moving.
Carefully flip fish and cook another 3 minutes on the second side for a total of about 6 minutes. Thicker pieces of the filet will take longer, about 8 minutes, while thinner pieces will take about 4 minutes total. Fish is ready when it flakes easily with the corner of your spatula. Transfer cooked fish to a plate or cutting board.
To grill fish
Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side, flipping only once. Cook time will depend on the thickness of the fish. Transfer cooked fish to a plate or cutting board.
Warm tortillas by placing on the grill for a few seconds or wrapping in a lightly damp paper towel and microwaving about 20 seconds.
Break fish into pieces and distribute evenly among tortillas. Top with slaw then drizzle chipotle sauce over. Top with cheese, like crumbled queso fresco, and fresh salsa, like pico de gallo, as well as fresh cilantro, as desired.
Nutritional info does not include tortillas. Select low carb tortillas for low carb, or try cassava or coconut tortillas for paleo.
To make this dairy-free, use plain dairy free yogurt instead of sour cream or yogurt.