Easy Fish Tacos

Ingredients

• 283–340 g (10 to 12 oz; 1 package)breaded or battered fish fillets (6 fillets)
• 130 g (4.6 oz; 1 box, 12 shells)crunchy taco shells
• 120 ml (½ cup)mayonnaise or salad dressing
• 28 g (1 oz; 1 packet)original taco seasoning mix
• 1.4 litres (6 cups; from a 454 g/16 oz bag)coleslaw mix
• 266 ml (9 oz), if desiredmild taco sauce

Instructions

1. 1

   Bake the fish

   Bake the fish fillets according to the instructions on the package. Cut each fillet into bite-size pieces.

2. 2

   Heat the shells

   Warm the taco shells in the oven as directed on the box.

3. 3

   Mix the slaw

   In a medium bowl, combine the mayonnaise and taco seasoning, then stir in the coleslaw mix. Leave it to stand for 5 minutes. Fill the shells with the fish and slaw, then add taco sauce on top if desired.

What are fish tacos?

Fish tacos are a popular style of taco made with fish and served in a tortilla or shell with toppings. They are especially associated with coastal Mexican cooking, though versions vary widely.

This quick version uses ready-made crunchy shells and breaded or battered fillets, with a creamy, taco-seasoned slaw for a tangy contrast. It keeps preparation simple while bringing several textures together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 14g protein, 39g carbs, 21g fat.

The taco shells and coleslaw mix provide most of the carbohydrates, while the breaded fish contributes protein as well as some fat and carbohydrates from its coating. The mayonnaise adds much of the fat, and the seasoning and optional taco sauce contribute sodium. For a balanced plate, serve the two tacos with a side of extra vegetables.

Choosing the fish

Breaded or battered fillets: either works here, so choose the kind you like and follow its package directions. Cutting the cooked fillets into bite-size pieces makes them easier to distribute between the shells.

Package timing: cooking instructions differ between products, so use the time and temperature on the fish packaging rather than assuming all fillets cook alike.

Getting the slaw right

Seasoned dressing: mixing the taco seasoning into the mayonnaise first helps it spread through the slaw. Salad dressing can stand in for mayonnaise if that is what you have.

Five-minute rest: let the dressed coleslaw stand for the stated 5 minutes before filling the shells. This gives the seasoning a little time to mingle with the cabbage mix.

Keep the textures distinct

Crisp shells: warm them according to the box directions, then fill them when you are ready to serve. The slaw and fish can soften the shells if they sit filled for too long.

Flaky fish: once baked, cut the fillets into small pieces without crushing them. Add them to the shells alongside the slaw so each taco gets both.

Timing the meal

While the fish bakes: prepare the mayonnaise and seasoning mixture, then stir in the coleslaw. The slaw can stand for 5 minutes as the fish finishes cooking.

To finish: heat the shells as directed on their box and assemble the tacos shortly before eating. The recipe gives a total time of 50 minutes, while the exact oven time depends on the products used.

What to serve alongside

Fresh sides: serve the tacos with a simple green salad or sliced tomatoes for a fresh counterpoint to the crunchy shells and creamy slaw. These are serving ideas rather than ingredients in the recipe.

More substantial sides: rice or beans can make the meal more filling. Offer extra taco sauce at the table for anyone who wants more.

Recipe notes & tips

• Check the fish package for its specific oven directions before you start.
• Mix the seasoning into the mayonnaise thoroughly before adding the coleslaw.
• Give the slaw its full 5-minute rest before assembling.
• Cut the cooked fish into bite-size pieces so it is easy to divide between shells.
• Fill the shells just before serving to help keep them crisp.
• Add the taco sauce to taste, or leave it out.

Variations

• Add lime: squeeze fresh lime over the tacos just before serving.
• Bring the heat: use a hotter taco sauce in place of the mild sauce.
• Add avocado: tuck slices into the shells with the fish and slaw.
• Use plain fish: bake unbreaded fillets according to their package directions, then cut them into pieces.
• Make it more colourful: add sliced red cabbage to the coleslaw mix.

Common mistakes to avoid

• Guessing the fish cooking time: follow the package directions because products vary.
• Skipping the slaw rest: leave it for 5 minutes so the seasoning can mingle with the coleslaw.
• Overfilling the shells: divide the fish and slaw between the shells so they are easier to eat.
• Assembling too early: fill the shells close to serving time to help preserve their crunch.
• Adding too much sauce: start with a little and add more to taste.

How to store

Store leftover fish and slaw separately in covered containers in the fridge and use within 2 days. Reheat the fish according to its package guidance, and assemble fresh tacos just before eating; keep the shells in their packaging at room temperature.

Frequently asked questions