Healthy and full of flavor, these Easy Fish Tacos with Homemade Salsa Verde are ideal for a weeknight dinner or a game-day spread. They’re naturally gluten-free and Paleo-friendly, and can be adapted for Whole30. Serve the fish on your favorite tortilla—grain-free, corn or flour—or alongside rice and vegetables for a heartier plate. Don’t skip the quick salsa verde: bright, fresh, and equally delicious with chicken or steak.
Ingredients You Need for the Easy Fish Tacos
- White fish: Mahi-mahi and grouper are great choices for tacos because they have a mild, slightly sweet flavor and firm, lean flesh that holds together well when cooked. If mahi-mahi is not available, substitute any flaky white fish such as cod, halibut, haddock, grouper, orange roughy or snapper. Shrimp or chicken breast also work if you prefer.
- Spices: Use your favorite taco seasoning or make a simple blend from paprika, smoked paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper. Add chile powder, cayenne or oregano if you like extra heat and complexity.
- Grain-free tortillas: Cassava or other grain-free tortillas work well and tend to hold together better than almond-based varieties. If you don’t use grain-free tortillas, corn or flour tortillas are fine. Lettuce leaves also make a crisp, low-carb wrap alternative.
Ingredients You Need for the Salsa Verde
- Tomatillos: Tomatillos have a papery husk, firm texture and slightly tart flavor. Peel the husks and rinse thoroughly to remove the sticky residue before cooking.
- Onion: Half a yellow onion provides sweetness and depth to the salsa verde.
- Jalapeño: Adjust heat to taste. One jalapeño with seeds yields a mild kick; remove seeds or omit entirely for a milder salsa. Serranos can be used for more heat.
- Garlic: Add to taste—garlic amps up flavor beautifully.
- Cilantro: Use approximately 1/4 cup (a small handful) of fresh cilantro for a batch that yields about 2 cups of salsa verde.
- Lime juice: The juice of one lime (about 2 tablespoons) gives the salsa bright acidity. Adjust to taste.
- Salt: Kosher salt to season.
Topping Suggestions
- Guacamole: Mash ripe avocado with finely chopped onion, cilantro, lime juice and a pinch of salt and pepper. Guacamole adds creaminess and helps prevent fragile tortillas from crumbling—spread a thin layer on the tortilla before adding fish and other toppings.
- Cabbage and radish: Shredded cabbage and julienned radish add crunch and freshness; they’re simple and effective taco toppings.
- Jicama slaw: A crisp jicama slaw pairs beautifully with fish if you want a slightly sweeter, crunchy slaw option.
Fish Substitutions
If mahi-mahi isn’t available, try other white fish, shrimp, or even thinly sliced chicken. Common substitutes include:
- Halibut: Firm, dense texture with a mild, slightly sweet taste—excellent grilled, baked or pan-seared.
- Cod: Flaky and mild; works well pan-seared, baked or fried.
- Grouper: Mild and firm with large flakes; holds up well to grilling and pairs nicely with bold toppings.
- Snapper: Firm white flesh with a delicate taste; pan-sears well and is a fine taco option.
Easy Fish Tacos with Homemade Salsa Verde
Healthy and full of flavor, these fish tacos with salsa verde are perfect for weeknights or entertaining.
Prep Time: 25 minutes • Cook Time: 25 minutes • Total Time: 50 minutes • Servings: 6 tacos
Ingredients
For the Salsa Verde:
- 2 tablespoons extra-virgin olive oil
- ½ pound tomatillos, husks peeled and rinsed well
- ½ yellow onion
- 1 jalapeño
- 2 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon dry oregano
- ¼ cup water
- ¼ teaspoon kosher salt
- ¼ cup fresh cilantro
- Juice of 1 lime
For the Guacamole:
- 2 ripe avocados
- ¼ cup finely chopped white onion
- 2 tablespoons finely chopped fresh cilantro
- Juice of 1 lime, plus more to taste
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
For the Fish Tacos:
- 12 ounces mahi-mahi fillet, sliced into 2-ounce pieces (or substitute other flaky white fish)
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 2 tablespoons avocado oil
- 1 package grain-free tortillas (cassava or other), or use corn/flour
- ¼ green cabbage, shredded
- 3 radishes, finely julienned
Instructions
For the Salsa Verde:
- Preheat a frying pan over medium heat and add the olive oil. When it shimmers, add the tomatillos, onion and jalapeño. Cook, stirring occasionally, until the vegetables are lightly charred, about 8 minutes.
- Add the garlic, cumin and oregano and cook until fragrant, about 2 minutes. Add the water and salt, scraping up any browned bits, and cook until the liquid reduces slightly and the tomatillos are fork-tender, about 3 minutes.
- Transfer the mixture to a blender with the cilantro and lime juice. Pulse until smooth or slightly chunky, according to your preference. Adjust seasoning with salt and more lime juice if needed. Refrigerate until ready to serve.
For the Guacamole:
- In a bowl, combine avocado, onion, cilantro, lime juice, salt and pepper. Mash with a fork until combined and creamy but still a bit chunky. Taste and adjust seasoning. Cover and refrigerate until serving.
For the Fish Tacos:
- In a bowl, toss the fish with the paprika, smoked paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper to coat evenly.
- Preheat a stainless-steel or nonstick frying pan over medium heat and add the avocado oil. When the oil is hot, add the fish and cook undisturbed until golden, about 3 minutes. Flip and cook until opaque and flaky, another 2–4 minutes depending on thickness. Transfer to a plate and keep warm.
- Warm tortillas in a clean pan for 10–15 seconds per side, or heat them briefly over a gas flame.
- Assemble tacos by spreading guacamole on each tortilla, topping with fish, shredded cabbage, salsa verde and julienned radish. Serve with extra salsa verde and lime wedges for squeezing.
Nutrition
Calories: 288 kcal, Carbohydrates: 16 g, Protein: 13 g, Fat: 21 g, Saturated Fat: 3 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 13 g, Cholesterol: 41 mg, Sodium: 430 mg, Potassium: 791 mg, Fiber: 8 g, Sugar: 4 g, Vitamin A: 549 IU, Vitamin C: 27 mg, Calcium: 51 mg, Iron: 2 mg. Nutrition information is an approximation.
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