Fish Tacos

Fish Tacos

Steaming hot tortillas filled with grilled white fish (we like Mahi Mahi), shredded cheese, chipotle sauce, diced avocado and tomato, and freshly snipped cilantro! These fish tacos are easy and one of my favorite ways to serve grilled fish!


12 fish tacos (3-4 servings)


12 corn tortillas, about 5" in diameter*
several tablespoons of oil, for cooking tortillas

Filling ingredients:

1-2 cups hot cooked pinto beans or refried beans
3 cups sliced or diced grilled mahi mahi or other white fish (freshly grilled or re-warmed)
Chipotle hot sauce, for serving
1-2 cups (4-8 ounces) shredded cheddar cheese or Mexican cheese blend
1 large or 2 small avocados, diced
1 large or 2 small tomatoes, diced
2 stalks of green onions, chopped
1/2 cup (loosely measured) freshly chopped cilantro

Optional ingredients:

Hot cooked rice
Sour cream or tzatziki sauce**
Shredded lettuce
Finely chopped cucumbers

Chipotle sauce for fish tacos -- yummy!!


1. Heat a heavy skillet or griddle over medium-high heat. Add ~1 teaspoon oil (sprinkle or spray on) to the hot surface and cook the corn tortillas, one at a time, for a minute or two on each side, until a few light brown spots appear. Tortillas should still be pliable and somewhat soft.***

2. To assemble tacos, place a tablespoon or two of the beans on the hot tortilla. Top with 1/4 cup of the fish, a splash of Chipotle hot sauce, a couple tablespoons of shredded cheese, and a pinch of avocado, tomato, green onions, and cilantro (and any additional ingredients you're using).

Fish tacos

Fish tacos

Fish tacos

See my blog post about this recipe!

Additional Notes: 

*If you prefer, you can, of course, use flour tortillas for these tacos. Just warm the tortillas rather than frying them as instructed here.

**I have a recipe for homemade tzatziki sauce included with my lamb gyros recipe, and another tzatziki sauce recipe with my grilled chicken souvlaki gyros recipe.

***I usually use a griddle over two burners so the process goes faster.

Fish tacos

Fish tacos

Preparation Time: 

15 minutes

Cooking Time: 

~20 minutes

Tammy's Review: 

These fish tacos are practically bursting with fresh, delicious flavors! I love that this is an easy meal to make with leftover grilled mahi mahi.

We prefer to steam the fish to re-warm, and it seems that dicing the fish into pretty small pieces makes it easier to fill the tacos.

I love, love, LOVE the flavor combo of fish + avocado + tomatoes + cilantro. The fresh cilantro really takes these tacos from "good" to over-the-top "I gotta have another!" and thankfully, they're small enough that you CAN eat several for dinner. :)

Joshua leaves off the tomato and cilantro, but likes adding a little cooked rice and shredded lettuce to his. I've also made these with finely chopped cucumbers, which is another excellent addition -- especially if using tzatziki sauce -- but seriously... the corn tortillas can only hold so many things, you have to draw the line somewhere and call it "done". Hence, I list some additional "optional" ingredients that you can add in or change up depending on your tastes.

I love Mexican food so maybe I'm a little biased, but I think these Fish Tacos are a real treat! Try them with any leftover white fish, such as cod, tilapia, pollock, or mahi mahi.

Fish tacos


We made a few changes to this, based on our favorite taco toppings and the ingredients we had on hand. Despite our alterations, though, these were great! I loved the combination of flavors, especially the warmed corn tortillas with the fish--yummy! We really enjoyed shredded cabbage on ours; it added a nice crunch. :) Thanks for another great recipe, Tammy!


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