What Fish Should You Use for Fish Tacos?

Tacos are a universally loved dish, but they take on a whole new level of flavor when paired with fresh, high-quality fish. In this blog, we're diving into three distinct and delicious taco recipes that each showcase a different type of fish. Whether you're in the mood for the bold and smoky flavors of Blackened Fish Tacos, the crispy and tangy delight of Baja Fish Tacos, or the fresh and sophisticated taste of Ahi Tuna Tacos, there's something here for every palate. Each recipe allows you to choose from a variety of fish, ensuring that your tacos are tailored to your preferences and always bursting with flavor. So, gather your ingredients, warm up those tortillas, and let's get cooking!

BLACKENED FISH TACOS

Blackened fish tacos are a flavorful twist on the classic fish taco, offering a bold and spicy kick with every bite. This recipe is versatile, allowing you to choose from a variety of fish like Swordfish, Salmon, Mahi-Mahi, or Snapper, each bringing its unique texture and taste to the dish. The fish is generously coated with a blend of spices, seared to perfection, and paired with vibrant toppings like mango salsa and creamy lime sauce. These tacos are a great way to enjoy a smoky, spicy meal that's balanced with fresh and sweet flavors. Perfect for a casual dinner or a festive gathering, they’re sure to impress any taco lover.

Ingredients

• 2 fillets of fish (Swordfish, Salmon, Mahi-Mahi, or Snapper work best with this recipe!)
• 2 tbsp olive oil
• 2 tbsp butter, melted
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp cayenne pepper (adjust for spice level)
• 1/2 tsp black pepper
• 1/2 tsp salt

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice (about 1 lime)
• 1 tsp lime zest
• 1/2 tsp honey
• Salt to taste

• 2 cups shredded red cabbage
• 1 cup mango salsa (store-bought or homemade)
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges
• 8 small corn or flour tortillas, warmed

Instructions

1. Prepare the creamy lime sauce – In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and honey. Season with salt to taste. Cover and refrigerate until ready to use.
2. Prepare the blackening wpice mix – In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.
3. Season and cook the fish – Pat the fish fillets dry with paper towels. Brush both sides with melted butter and olive oil. Generously coat each fillet with the blackening spice mix, pressing it into the fish to ensure even coverage. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking hot. Carefully add the fish fillets to the skillet. Cook for about 2-3 minutes on each side or until the fish is cooked through and has a deep, blackened crust. Remove from the pan and let rest for a few minutes before flaking into large chunks.
4. Assemble the tacos – Place a few chunks of blackened fish in each warm tortilla. Top with shredded red cabbage, a spoonful of mango salsa, and slices of avocado. Drizzle with the creamy lime sauce and garnish with fresh cilantro leaves.
5. Serve – Serve the tacos immediately with lime wedges on the side for squeezing over the top. Enjoy with a side of rice, beans, or a light salad.

These blackened fish tacos are perfect for those who love a bit of spice and bold flavors. The combination of the smoky, spicy fish with the sweet mango salsa and creamy lime sauce creates a deliciously balanced taco experience.

BAJA FISH TACOS

Grilled and pan-seared fish is delicious, but when it comes to tacos – fried is the way to go! These baja fish tacos can be made with any white fish you have on hand like our Alaskan Cod, Black Cod, or Halibut. Assemble your ingredients, whip up an easy spicy sauce, and get to frying!

• 2 fillets of fish (Alaskan Cod, Black Cod, or Halibut work best with this recipe)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 cup cold beer (preferably a light lager)
• Vegetable oil, for frying

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp lime juice (about 1 lime)
• 1 tsp garlic powder
• 1 tsp hot sauce (optional)
• Salt to taste

• 2 cups shredded green cabbage
• 1 cup pico de gallo (fresh salsa)
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges
• 8 small corn tortillas, warmed

Instructions

1. Prepare the spicy mayo – In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, and hot sauce (if using). Season with salt to taste. Cover and refrigerate until ready to use.
2. Prepare the batter – In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, cumin, and cayenne pepper. Slowly whisk in the cold beer until the batter is smooth. The consistency should be thick enough to coat the back of a spoon.
3. Heat the oil – In a large, deep skillet or pot, heat about 1-2 inches of vegetable oil over medium-high heat. The oil should reach 350°F (175°C) for frying.
4. Fry the fish – Pat your fish fillets dry with a paper towel once thawed and slice into strips. Dip each strip into the batter, letting any excess drip off. Carefully lower the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry each piece for 3-4 minutes, turning once, until golden brown and crispy. Use a slotted spoon to transfer the fish to a paper towel-lined plate to drain any excess oil.
5. Assemble the tacos – Place 1-2 pieces of fried fish in each warm tortilla. Top with shredded cabbage, a spoonful of pico de gallo, and a few slices of avocado. Drizzle with the prepared white sauce and garnish with fresh cilantro leaves. (Add sliced jalapeños or a splash of hot sauce for a spicy kick!)
6. Serve – Serve the tacos immediately with lime wedges on the side for squeezing over the top. Enjoy with your favorite side dishes, such as rice, beans, or a light salad.

AHI TUNA TACOS 

Our Wild-Caught Ahi Yellowfin Tuna can be used in our blackened taco or Baja taco recipes, however, our favorite way to enjoy tuna in tacos is this Ahi Tuna Taco recipe! You’ll want to lightly sear the outside of each tuna fillet and keep the center raw. Paired with a Wasabi Lime Crema, this recipe is sure to impress – make sure you make enough for seconds!

• 1 lb sushi-grade Ahi tuna steaks
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or agave syrup
• 1 tsp grated ginger
• 1 tsp sriracha (optional for heat)
• 1 tbsp black and white sesame seeds
• 1 tbsp vegetable oil (for searing)

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tsp wasabi paste (adjust to taste)
• 1 tbsp lime juice
• 1/2 tsp lime zest
• Salt to taste

• 1 cup shredded purple cabbage
• 1 avocado, thinly sliced
• 1/2 cup cucumber, julienned
• 1/4 cup pickled red onions
• Fresh cilantro leaves
• 8 small flour tortillas, warmed
• Lime wedges

1. Prepare the Wasabi Lime Crema – In a small bowl, whisk together the sour cream, mayonnaise, wasabi paste, lime juice, and lime zest. Season with salt to taste. Cover and refrigerate until ready to use.
2. Marinate the Ahi Tuna – In a shallow dish, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sriracha (if using). Add the Ahi tuna steaks, turning to coat them evenly. Marinate for 10-15 minutes.
3. Sear the Ahi Tuna – Heat the vegetable oil in a skillet over high heat. Remove the tuna from the marinade and pat it dry with paper towels. Press the sesame seeds onto both sides of the tuna steaks. When the skillet is hot, sear the tuna for about 1-2 minutes per side until the outside is browned and the inside is still rare. The tuna should be lightly browned on the outside but remain rare in the center. Remove from the pan and let rest for a couple of minutes before slicing thinly.
4. Assemble the Tacos – Place a few slices of seared Ahi tuna in each warm tortilla. Top with shredded purple cabbage, slices of avocado, julienned cucumber, and pickled red onions. Drizzle with the wasabi lime crema and garnish with fresh cilantro leaves.
5. Serve – Serve the tacos immediately with lime wedges on the side for squeezing over the top. Enjoy these vibrant and flavorful tacos with a side of rice, a light salad, or your favorite taco accompaniments.

These Ahi tuna tacos are a refreshing and sophisticated twist on traditional tacos, combining the delicate flavor of seared tuna with the kick of wasabi lime crema and the crunch of fresh vegetables. Perfect for a light yet satisfying meal!

Shop all of our wild-caught catches here!