Fish Tacos are simple to make, loaded with fresh ingredients, and a perfectly mild white fish for your kids to enjoy.
Which Fish is Best for Fish Tacos?
Most kinds of fish can actually be used for fish tacos and turn out delicious. It really depends on your preferences, and some fish do go better with certain types of toppings. Here is our take:
Farmed Freshwater Fish.
What are the Best Toppings for Fish Tacos?
Some of our favorite toppings are:
- Shredded white cabbage
- Greek yogurt or sour cream
- Chopped cilantro
- Fresh squeezed lime
- Chopped bell peppers
- Thinly diced red onion
- Pico de Gallo
- Chopped pineapple
- Chopped mango
Is White Fish good for you?
Fish in general has a lot of nutritional benefits. Fish is high in omega-3 fatty acids, contains high-quality protein, selenium, Vitamin B12, and and Vitamin D. White fish is generally a lot lower in calories than other fish and is generally really filling. Not all white fish is create equal though, so make sure if you are going to eat fish often, you do a little research about the type of fish you are eating. Paying attention to mercury levels is something you may also want to do.
More Fish Recipes
If you want to introduce your kids to more fish recipes, we have some good ones for you!
- Irresistible Fish Sticks
- Coconut Crusted White Fish
- 10-Minute Instant Pot Salmon
- Kid-friendly Herbed Baked Salmon
Soft Fish Tacos with Pineapple SalsaPrint Pin Rate
- 12 ounce white fish fillet
- 1 medium lemon
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 8 medium tortilla, whole wheat
- 2 cup pineapple
- 1 medium bell pepper, red
- 1 medium bell pepper, orange
- 1/4 medium onion, red
- 2 tablespoon cilantro
- 1 medium lime
- 1/8 teaspoon salt
- Preheat oven to 425° F.
- Place fish on a baking sheet and set aside.
- In a small bowl, whisk together 1 tablespoon of lemon juice, olive oil, chili powder, cumin, salt, and pepper. Pour over fish.
- Turn fish to coat with the marinade, then cover and refrigerate while preparing the salsa.
- Dice pineapple, peppers, and onion; chop cilantro. Add these ingredients to a small bowl, along with the zest of the lime (about 1 tablespoon); set aside.
- Drain fish of excess marinade and bake for 15-20 minutes or until it flakes easily when pulled back with a fork. (The time will vary depending on the thickness of the fish.)
- Transfer cooked fish to a cutting board then cut or flake into 1-inch pieces.
- Serve fish wrapped in warmed tortillas and topped with pineapple salsa.