posted in Dinner at 6

Fast Fish Tacos

Here is a 5 ingredient, 15 minute dinner: Fast Fish Tacos. In Southern California, fish tacos are pretty much daily fare. You’ll find them in all kinds of restaurants prepared in a variety of ways. This is a fresh, healthy and simple way to prepare fish tacos. I like mine with a 6th ingredient added (avocado) and sometimes a squeeze of lime too. This recipe is gluten free adaptable- please see tips below the recipe.

Yield: 12 tacos

Prep Time: 15 min

Cook Time: 10 min

Fast Fish Tacos

A quick and easy recipe for those tacos that have become a favorite in Southern California: Fish Tacos.


1 pound boneless & skinless tilapia fillets, cut into 2-inch pieces, rinsed & patted dry
olive oil, salt and pepper
3/4 cup sour cream
3/4 cup + 2 Tablespoons fresh salsa
12 corn or flour tortillas, warmed
1 1/2 cups shredded cabbage
Optional garnishes: cheese, cilantro, lime, avocado


1. Heat broiler, with rack in highest position. Place fish on rimmed baking sheet; drizzle with olive oil & season with salt and pepper. Broil until fish is lightly browned on top, 5-10 minutes, until flesh is opaque throughout.
2. Meanwhile in a small bowl, mix sour cream with 2 Tablespoons fresh salsa.
3. Divide fish evenly among tortillas and top with shredded cabbage, sour cream and fresh salsa.


*Any flaky, white fish may be substituted for Tilapia.
*Using light sour cream is just fine.
*Plain yogurt may be substituted for sour cream.
*Using fresh salsa is important... the chunks of tomato and onion are mixed with with lime juice and cilantro, and these flavors are a wonderful, easy addition to the tacos.
*Shredded lettuce may be substituted for cabbage.
*If preparing this recipe as GLUTEN FREE- just be sure to use corn tortillas that are GF.


23 Responses to “Fast Fish Tacos”

  1. postedJun 14, 2010 10:50 PM

    That is the most appetizing fast food I have seen in a while!!

  2. postedJun 15, 2010 4:05 AM

    I really enjoyed the video, it’s nice to see what you are like in real life and also it’s the perfect length – I reckon 90 seconds or so is the ideal length. I’ll let you know when I start my own little You Tube station!

    The tacos look great by the way, I must have a go myself.

  3. postedJun 15, 2010 6:08 AM

    I have yet to make fish tacos myself but this osunds like a very tasty rendition.

  4. postedJun 15, 2010 9:40 AM

    Lori, this the first video of yours that I’ve seen….easy to follow, quick and the recipe looks solid!

  5. postedJun 15, 2010 9:44 AM

    i’ll take 20 :) and i LOVE the video…you’re gorgeous and fun and everything looks POLISHED :)

  6. postedJun 15, 2010 11:13 AM
    RecipeGirl's Mom

    Ahh, You’ve made me hungry for fish tacos once again and this looks like a yummy recipe I can handle. Off to the store!

  7. postedJun 16, 2010 4:46 AM

    Loved your video, Lori! And it’s really a super-easy, super-yummy recipe!

  8. postedJun 16, 2010 2:58 PM

    Yum! Fish tacos are one of my all-time favorites. These look great!

  9. postedJun 16, 2010 4:04 PM

    Looks great!

  10. postedJun 17, 2010 6:18 AM

    Definitely trying the fish tacos. Looks great! I like you so spunky, lol.

  11. postedJul 5, 2010 2:37 PM

    Easy and simple recipes are what I like. The video was fantastic and well done. Glad I found your Blog.

  12. postedMar 12, 2012 5:01 PM

    I dunno why you didnt specify that you added tomato and onion to the salsa in the actual directions, but I wish you wouldve. No I have a tomato-less, onion-less taco.

    • March 12th, 2012 @ 5:11 PM

      I used fresh salsa from the market, which is made of tomato, onion, jalapeno, etc. No extra tomato or onion were added to the fresh salsa in my recipe. The already prepared salsa that you find in the fresh deli section of your market works perfectly!

  13. postedMar 12, 2012 5:02 PM

    And arent those corn tortillas in your picture? Not flour..

    • March 12th, 2012 @ 5:09 PM

      The tortillas in the photo are indeed corn- you can use corn or flour for these tacos (as indicated).

  14. postedMar 19, 2012 6:50 PM

    I may be a bit naive about cooking, but what temperature should I set the oven to for the broiling? I have a convection oven that looks almost like the one in the video.


    • March 20th, 2012 @ 5:50 AM

      There should be a “broil” setting next to “bake” on your oven. Set it to broil instead of bake and you don’t have to mess w/ the temp at all.

  15. postedJul 24, 2012 10:19 AM

    Looks fabulous! I look forward to making this soon!

  16. postedJul 25, 2012 4:31 AM

    These were fast and fantastic….I substituted my husbands home made pico de gallo for the salsa and my ten year old said on a scale of one to ten it was a 20! :) Will definately make again! Super easy.

  17. postedNov 29, 2012 6:50 AM
    Amy B

    Made these last night! They were very quick and delicious!!

    Next time I might make a little less of the sauce because we had a lot leftover at the end of the meal. 3/4 a cup of sour cream + 3/4 a cup of salsa left us with a lot when everything was all done. I probably will do a 1/2 a cup or less next time. Otherwise, I wouldn’t change a thing! The video was very helpful in making sure I did everything right. My newlywed husband (2 weeks!) and I loved it. Thanks!

    • November 29th, 2012 @ 7:13 AM

      Happy to hear!!

  18. postedJul 1, 2013 2:14 PM
    C. Green

    OMG! These are the best ever!! I find myself wanting to fix these ALOT! I looked at a ton of recipes before landing this one and I am soo glad I did..
    thanks for sharing…

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