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The Ultimate Easy Fish Tacos (Ready in 20 Minutes!)

Two hands holding delicious, freshly assembled Fish Tacos.

A classic recipe for fish tacos made with mahi-mahi filets. The fish is briefly marinated in a simple mixture of dry white wine, lime juice, and garlic, then patted dry and pan-seared until opaque and flaky. The cooked fish is served in doubled-up warm corn tortillas and can be garnished with shredded lettuce, Pico de Gallo salsa, fresh avocado slices, and a dollop of sour cream or crema.

Ingredients

Scale
  • 1 1/2 pounds mahi-mahi filets
  • 1/4 cup dry white wine
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 lime, quartered
  • 12 small corn tortillas, warmed
  • Shredded Romaine or Iceberg lettuce, for garnish
  • Pico de Gallo salsa, for garnish
  • 1 avocado, pitted and cut into thin slices, for garnish
  • Sour cream or crema, for garnish

Instructions

  1. In a nonreactive bowl, combine the mahi-mahi filets with the white wine, 2 tablespoons of lime juice, and minced garlic. Let it marinate for about 10 to 15 minutes.
  2. Remove the fish from the marinade and pat it dry with paper towels. Season both sides with salt and freshly ground black pepper.
  3. Heat the vegetable oil in a large nonstick frying pan over medium-high heat until the oil shimmers.
  4. Carefully place the fish fillets in the skillet. Cook for about 3 minutes per side, until the fish is opaque and firm to the touch.
  5. Remove the cooked fish from the pan and flake it into smaller pieces with a fork. Squeeze one of the lime wedges over the flaked fish and toss to coat.
  6. To assemble a taco, stack two warmed corn tortillas on top of each other.
  7. Fill the tortillas with the flaked fish, and top with shredded lettuce, Pico de Gallo salsa, a few avocado slices, and a dollop of sour cream.
  8. Repeat the process to make 6 tacos in total.

Notes

  • Marinate the fish in a nonreactive bowl (such as glass or ceramic) to prevent any reaction with the acidic lime juice.
  • Patting the fish dry after marinating is a key step to ensure it gets a good sear in the pan.
  • Stacking two corn tortillas for each taco adds strength and prevents them from breaking.
  • Ingredient substitutions are noted as being available on the source website.

Nutrition

Find it online: https://cookupjoy.com/fish-tacos-2/