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This healthy fish taco recipe is made with pan-fried white fish, smoky spices, easy slaw, and chipotle mayo. Ready in 15 minutes!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4 servings


Easy Chipotle Mayo

  • 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

Fish Tacos

  • 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


  • If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
  • Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
  • In a non-stick skillet set over medium-high heat, heat 1 tablespoon of olive oil. Add 2 of the fish fillets and cook, undisturbed, about 4 minutes. Flip the fillets and cook for another 4 minutes. Transfer to a plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets.
  • Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into the 12 corn tortillas. Add shredded red cabbage, cilantro and drizzle with chipotle mayo. Serve and enjoy!

Adapted From: asassyspoon.com

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