Fish or Shrimp Tacos Recipe

This Fish or Shrimp Tacos Recipe is the kind of fresh, feel‑good dinner that tastes like it took all afternoon but comes together in just 30 minutes. Lightly seasoned seafood pairs with a zesty, creamy lime‑slaw that adds crunch and brightness in every bite. They’re endlessly customizable—pile on salsa, cheese, or guac, and choose your favorite tortillas for the perfect finish. Whether you’re feeding a crowd or just craving something simple and flavorful, these tacos deliver big satisfaction with minimal effort.

Fish or Shrimp Tacos

Simple. Fresh. Flavorful. Guilt free. This one checks all the boxes to be a family favorite!

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Total Time 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 lbs flaky white fish or 2 lbs shrimp
• 1 packet taco seasoning or 1 tsp cumin, 2 tsp chili powder, 2 tsp paprika, 1 tsp garlic powder plus salt and pepper to taste
• 16 oz bag coleslaw
• 1 cup sour cream
• Juice of 2 limes
• Cilantro
• salt and pepper to taste
• ½ tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• Corn or flour taco size tortillas
• Optional toppings- shredded cheese salsa, guac

Method

 

1. If using fish, season with taco seasoning or optional blend and bake on a baking sheet at 375 degrees for approximately 15 minutes, until flaky and cooked through.
2. If using shrimp, add oil to skillet and sauté until just pink, and season with taco seasoning or optional blend.
3. Meanwhile, make coleslaw. Combine the sour cream and lime juice with salt, pepper, cumin, chili powder, and paprika.
4. Whisk to combine, then coat coleslaw with this mixture.
5. If using fish, once it’s cooked, use a fork to break it apart into large chunks.
6. To assemble: place fish or shrimp into tortilla, top with coleslaw, and then cheese, salsa, and guacamole

Notes

Serve with chips and salsa, or refried beans and Mexican rice. Recommended but optional: if using corn tortillas, toast over gas flame to char edges.