Mom’s Quick & Easy Fish Tacos

These are my mom’s fish tacos and they may be the easiest and quickest recipe you’ll ever make. They’ve become one of our go-to meals whether it’s a busy weekday, chill date night in or an evening of entertaining. They’re light, flavorful and so delicious – perfect for spring and summer! Just make sure to garnish with lots of lime and your favorite toppings. Hope you love this recipe as much as our family does! Here’s a video on exactly how I make these.

What You'll Need:

+ 4 small filets white fish of choice (I used halibut here – cod and dover sole work well also)

+ 1 cup onion, thinly sliced

+ 1 cup mini sweet peppers, thinly sliced

+ Zest of 1 lemon (approximately 1 tbsp.)

+ 2 tbsp. extra virgin olive oil

+ Dab of butter

+ 1/2 cup chicken broth

+ Corn tortillas

+ Toppings of choice (we used cabbage, onion, cilantro, lime and my mom’s homemade salsa)

Fish Seasoning:

+ 1/2 tsp. garlic salt

+ 1 tsp. lemon pepper

+ 1/4 tsp. paprika

+ Cracked black pepper to taste


1. Season fish with garlic salt, lemon pepper, paprika, and freshly cracked black pepper.

2. In a Dutch oven over medium heat, add olive oil and butter. Sauté onion until translucent. Then, add peppers and sauté until they become slightly tender.

3. Add seasoned fish to the Dutch oven and let cook for approximately 3-5 minutes depending on thickness of filet. Once a slight crust forms, carefully flip. Increase heat to medium high and add lemon zest and chicken broth. Let boil for 1-2 minutes.

*Note: if using a thin filets of fish, you can omit “flipping” in step 3 as it may cause them to overcook.*

4. Cover and reduce the heat to low for 3-5 minutes until fish is white and opaque in color. Adjust as needed depending on thickness of filet.

5. Turn heat off and keep covered for 1-2 minutes. Serve, garnish, and enjoy!

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