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Fish Tacos – Easy, simple, delicious, crispy fish tacos recipe with a low carb tzatziki fish taco sauce. Perfect dinner idea for Taco Tuesday!
Tacos = life. Do you agree? If you said yes, you’re going to love this recipe for the most deliciously crispy fish tacos with the most deliciously creamy tzatziki fish taco sauce ever!
We grilled trout fillets to use in our tacos. However, you can use any white, flaky fish you want for this fish tacos recipe.
You can also cook the fish however you choose, though grilling is definitely my favorite way to eat fish. Except, of course, when we make salmon into the most delicious salmon patties; they are definitely a family favorite.
I’ll share a few alternative options for how to cook fish below.
Choose the right fish for fish tacos and cook it!
While we used trout, you can use any white, flaky fish. Food and Wine has a great article on how to choose the right fish for tacos.
But if you don’t want to grill or don’t have access to a grill, you can certainly bake the fish or even fry the fish. I’m pretty sure you can even cook fish in your Instant Pot, though you’d definitely want to check pressure cooking times and settings.
Gather your ingredients for this fish tacos recipe:
- Monterey Jack cheese
- Cheddar cheese
- Green onions
- Cilantro (optional, we did not add this)
- Tzatziki fish taco sauce or sour cream
How to make taco shells for crispy fish tacos:
To make your own crispy taco shells (they remind me of a Taco Bell Chalupa shell)…
- Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
- Add a corn tortilla to the skillet, letting it cook on one side.
- Use tongs to turn the tortilla and let the other side cook.
- Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
- Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.
And that’s it, you’ve made your own taco shells. They’re so good!
Tips for how to make grilled fish tacos:
First, grill the fish; or cook it however you choose.
Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.
Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering.
You can layer ingredients in any order you want (I layer them a bit differently in the video and photos from what I describe here), but I prefer to add the fish into the taco shell first, then the cheese (it gets all melty on the warm meat), and go from there.
Add a layer of lettuce.
Then add a layer of tomatoes.
Now add the cheese, green onions, and whatever else your heart desires.
Don’t forget a dollop of tzatziki sauce (though I love adding a good layer of fish taco sauce or sour cream before I even add the meat; that way I have the sauce in every single bite).
And that’s it. Tacos are the easiest thing to make on a busy weeknight!
More Tex Mex recipes you may enjoy:
Kitchen tools you may need to make fish tacos:
Grilling Spatula – for turning the fish and carefully removing it from the grill.
Tongs – They’ll be needed for flipping the corn tortillas in the skillet.
- 2 pounds fish fillets, grilled or cooked
- 12 whole corn tortillas
- 3 tablespoons bacon grease
- 1/2 head lettuce
- 6 whole Roma tomatoes, chopped
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces cheddar cheese, shredded
- 6 whole green onions, chopped
- 1/4 cup cilantro, optional
- 1/2 cup tzatziki sauce
- First, grill the fish fillets; or cook it however you choose.
- Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
- Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or canola oil.
- Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want.
- Add the fish into the taco shell first, then the cheese.
- Layer lettuce, a layer of tomatoes, green onions, and whatever else your heart desires.
- Add a dollop of tzatziki sauce or sour cream to top them off.
You can use canola oil in place of bacon grease.
And you can also substitute sour cream for the tzatziki sauce.
When it comes to layering, I actually really love layering starting with the sauce first (so there's sauce in every bite), then the fish, the cheese so it gets a little melty on the hot meat, then all the rest of the layers.
Serving Size:5 people
Amount Per Serving: Calories: 474 Saturated Fat: 14g Cholesterol: 146mg Sodium: 494mg Carbohydrates: 4g Sugar: 2g Protein: 49g