Easy fish tacos recipe is a simple meal idea full of flavor anytime you are craving tacos. Fish tacos are super fast and a great dinner for Taco Tuesday.
Place the fish on a baking dish, drizzle with the olive oil and lime juice. Season with the salt, garlic powder and chili powder.
Bake for 12-15 minutes until the fish is cooked through and slightly flakey.
Remove the fish and use to forks to break the fish into large pieces.
Melt the butter in a separate skillet.
Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
Allow them to cool slightly.
In a separate mixing bowl, thoroughly combine the sauce ingredients.
Spoon the fish on the tortillas.
Top with the the cabbage, avocado, tomatoes, red onion, cheese and squeeze the lime wedges over the tacos.
Top with the sauce and serve warm.
Notes
Generally we use 2 fried corn tortillas per taco when serving. Any leftover fish, can be refrigerated in an airtight container for up to 2 days. Reheat the fish separately from the tortillas when enjoying the leftovers. Any toppings can be served on top of these delicious and easy fish tacos.