You just can’t go wrong with fresh, flavorful, and healthy Grilled Fish Tacos. These fish tacos are loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”, and they can be ready in less than 30 minutes.

Fish tacos served on white corn tortillas and piled with toppings including cabbage, cilantro, pico de gallo and a white sauce

Oh Fish tacos, how I LOVE you! Some people like fish tacos breaded, or fried, but I personally love them best when they are grilled. The fish maintains it’s fresh, delicious taste and texture and it’s much healthier then breading and frying.

Tips for perfect fish tacos:

There are three important components to making great fish tacos: white fish, shredded cabbage, and crema (a white sauce). Other parts of this recipe are adaptable, but those three things, paired together, are the trinity of basic fish tacos.

What type of fish to use for fish tacos:

Lean and flakey white fish fillets are traditionally used in fish tacos because they are mild in flavor, cook quickly and are relatively inexpensive. Popular kinds of white fish for fish tacos include halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish.

When buying fish for these tacos I try to buy filets that are thinner because they cook faster and taste better with the marinade.

Tilapia fish filets in a large glass bowl next to a small bowl of marinade and juiced limes, next to a photo of the marinade being poured over the fish fillets.

Finely shred the cabbage.

Cannonball cabbage (the type most commonly found at your grocery store) or purple cabbage both work great for fish tacos, but be sure to take time to shred the cabbage as thin and fine as you possibly can!

Use corn tortillas.

Authentic Mexican tacos always use white corn tortillas. Fish tacos, especially, taste really great with the that white corn flavor from the corn tortillas. I’m urging you, almost begging you, to please use corn tortillas and not flour tortillas for this recipe!

I like to serve my fish tacos on two street taco size white corn tortillas, but the regular size will also work great. Cook the corn tortillas on your grill, or in a dry skillet, for just a few seconds on each side, until warmed.

Don’t over-cook the fish on the grill.

White fish cooks pretty quickly, especially on the grill, so be sure not to cook it for too long. You’ll know it’s ready when it starts to flake easily with a fork. Also, keep in mind that it will continue to cook a little more after it’s taken off the grill.

A cutting board with two cooked white fish filets cut into pieces next to another photo of the fish pieces served on corn tortillas for fish tacos.

Add the white sauce, also called crema!

The white sauce in this fish tacos recipe is easy to make and really binds all of the ingredients and flavors together. Add the sour cream (or substitute Greek yogurt),  mayo, lime juice, and seasonings to a bowl and stir to until smooth.

The fish marinade and white sauce can both be made a few days in advance and stored in the fridge.

Ingredients for a white crema sauce in a mixing bowl next to a photo of the ingredients mixed together until smooth.

Toppings are king!

Good toppings is where the magic happens, and where you can really take these fish tacos from good to great! Shredded cabbage, fresh cilantro and pico de gallo are musts.

If you don’t have what you need to make fresh pico de gallo, you could substitute your favorite salsa.

We also like fish tacos topped with chopped avocado, a sprinkle of cotija Mexican cheese, and a squeeze of fresh lime juice.

Overhead photo of fish tacos served on a wood board, on corn tortillas with toppings including cabbage and pico de gallo.


This dish is a winner in flavor and freshness, and I love that it’s a healthy dinner you can throw together in less than 30 minutes.

Hope you enjoy these delicious, fresh and healthy grilled fish tacos as much as we do.


Consider serving this with:

Authentic Mexican rice


Semi-homemade Refried beans

Tres Leches Cake




Fish tacos served on white corn tortillas and piled with toppings including cabbage, cilantro, pico de gallo and a white sauce
Prep 25 minutes
Cook 5 minutes
Total 30 minutes
Save Recipe


  • 1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)
  • salt and freshly ground black pepper
  • 2 Tablespoons oil (vegetable or canola oil)
  • 1 small lime , juiced
  • 1 clove garlic , minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne , optional
  • 8 white corn tortillas

Fish taco sauce:


  • Pico de gallo
  • Cotija cheese
  • Shredded cabbage
  • fresh cilantro
  • avocado
  • lime wedges
  • red onion
  • hot sauce (try siracha or valentina)


  • Season the fish with a little salt and pepper on both sides.
  • In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. 
  • Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes. 
  • Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.  
  • Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
  • Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. 
  • Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings. 
  • Serve with a side of Authentic Mexican rice


Find my tips for perfect fish tacos, above in the post.


Calories: 327kcalCarbohydrates: 26gProtein: 6gFat: 22gSaturated Fat: 3gCholesterol: 9mgSodium: 346mgPotassium: 160mgFiber: 3gSugar: 1gVitamin A: 440IUVitamin C: 2.8mgCalcium: 78mgIron: 1.4mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!


Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.


This post contains affiliate links. I love sharing my favorite products and cooking tools with you all!

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.96 from 284 votes (173 ratings without comment)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Absolutely loved the marinade. Wasn’t crazy about the fish sauce not a fan of sour cream though.

  2. 5 stars
    Excellent! I used red cabbage because that is what I had on hand. We chopped up onions and cilantro. I had to bake the fish (halibut) because I had Lauren’s bread recipe already baking in the oven. My fish was a slightly thick so I baked it at 400* for 17 minutes. YUMMY!

  3. 5 stars
    Made these tonight and we’re a huge hit. What changes would you recommend if we wanted to try the recipe with chicken? My daughters and I love the fish but my husband is more of a chicken taco guy.

  4. 5 stars
    Made these tonight and we’re a huge hit. What changes would you recommend if we wanted to try the recipe with chicken? My daughters and I love the fish but my husband is more of a chicken taco guy.

  5. 5 stars
    This recipe was excellent, and very easy to make. I was struggling to use up a bag of frozen ono from Costco, because every time I cooked it no one wanted to eat it (including me!). I had 2 filets left and made this recipe to “use them up”. Well, it was so good that I bought more ono just so we could have this recipe more often, haha. The only modification I made was to reduce the chili powder to 1/2 tsp in the marinade, and omit the sriracha and cayenne. This way even the 5 & 7 year olds enjoyed these tacos. We added cabbage and avocado as toppings. So yummy! Thank you!

  6. That sauce was absolutely spectacular! I had some leftover blackened grouper and looked up taco recipe which brought me here. I probably should try the whole taco recipe next time.

  7. 5 stars
    Delicious and easy! I used mahi mahi which had no fishy taste at all. I made pico, and chopped cabbage and cilantro for toppings. The sauce is SO good! It was hot here today so this was perfect for dinner. The only appliance used was the grill!

  8. 5 stars
    This was so good! The sauce had me licking the plate! I have to admit, I didn’t measure anything. I just threw in everything listed and it turned out fantastic! My daughter who didn’t even want any when I told her what I was making loved them so much she had two and was bummed there weren’t leftovers.

  9. 5 stars
    These were fantastic! I made them with cod, served with avocado, chopped tomatoes, cabbage, that yummy cream with sriracha – we loved them!

  10. I’ve made these twice now. Absolutely delicious. The fish has tons of flavor and the creamy, citrusy sauce compliments it well. This will stay in my regular recipe rotation.

    1. 5 stars
      SO delicious. Trying to cut out red meat and incorporate more fish. This was THE best fish taco recipe ever. I ate 3 and could have eaten 3 more

  11. 5 stars
    This recipe is incredible!!! My husband is a huge fan!! I like to brush some oil on my tortillas and put them on the griddle until they’re golden!! Delicious!

  12. 5 stars
    This recipe is a keeper!! So incredibly yummy and easy and that crema is to die for. We topped ours with shredded cabbage, cilantro, and queso fresco!

  13. 5 stars
    I thought that I had a pretty good fish taco recipe in my collection but I have to say that this one is my new fave. Made the dish exactly as outlined with two exceptions. I used Mahi Mahi and doubled the amount of Sriracha. Very tasty, thanks!

  14. 5 stars
    I made these for a big family birthday dinner last night and everyone absolutely loved it and were so impressed. One family member who doesnt like fish devoured hers and said mom you could have your own fish taco food truck! All the others who frequent taco places regularly said they were the bomb!!!! Thank you so much for sharing this recipe.

  15. 5 stars
    I used halibut to make theses and they were fantastic! I substituted yogurt for the sour cream in the sauce. Delicious!

  16. Plan to make these tonight and am trying to watch what I eat. Is the serving size 2 tacos? Looks yummy, cannot wait!

  17. 5 stars
    The best most authentic Mexican tacos I’ve ever had. Holy smokes these are delicious!!!! I double and a halved the recipe and it was still DEVOURED!!!!!

  18. Just made these for my family and even the NON fish eaters loved them and made seconds!! Some of the best fish tacos I’ve ever had! Used tilapia and followed the directions exactly!

  19. 5 stars
    Made this tonight along with the pico de gallo (link in recipe above) – fish was mahi mahi. It was so well balanced! Seasoning was spot on, too. I really enjoyed it and plan to make it for my friends ASAP. I did use low-fat feta in place of cotija, but it was excellent nonetheless. Thanks for all the effort you put into this recipe!

  20. 5 stars
    So easy and so delicious. The crema is key! We make ours with shredded red cabbage, feta (can’t find cojita), cilantro, red onion and the small white corn tortilla— author is right about that. We tried flour and it’s just not the same. We loved it so much we have made it 3 times already this month!

  21. Made this tonight with halibut. I marinated fish as per your recipe, after 30 minutes baked the pieces for 10 minutes at 400^.
    I made my own coleslaw and make a wrap with tortilla, the fish, coleslaw and your sauce. Which is delicious.
    When the weather warms up we will try to grill the fish, but baking sure worked. Thanks

  22. 5 stars
    Delicious easy recipe, I should have made a double recipe, it disappeared fast. And between the recipe itself and the suggested toppings, it tasted better than many restaurants versions!

  23. 5 stars
    This recipe was delicious! The flavor from the seasoning of the fish to the sauce (“crema”) was wonderful. Definitely use white corn tortillas. The prep time and cooking time were exact as well. Quick and easy! We will be making this again!

  24. 5 stars
    This recipe was delicious! The flavor from the seasoning of the fish to the sauce (“cream”) was wonderful. Definitely use white corn tortillas. The prep time and cooking time were exact as well. Quick and easy! We will be making this again!

  25. 5 stars
    This is an easy, delicious recipe.. The marinate really made the fish tasty. I used sour cream instead of yogurt .. We used the hard shell corn taco’s only because I didn’t have the soft corn ones.. Its a keeper of a recipe. Thank you so much.

  26. 5 stars
    Very simple, yet tasty recipe. We made some minor adjustment based on the ingredients we had on hand but all the core ingredients were there. Thanks this was great! Looking forward to making it for our kids and their spouses when they caome home in a well or two!

  27. Can you please clarify if for the fish sauce it’s Greek yogurt (in video) or sour cream (in written instructions)? Thanks!! 🙂

    1. Yes, you can! Bake at 400 degrees until fish is flakey (time will depend on thickness of the filets –8-15 minutes).

  28. 5 stars
    Note that I have not tried this recipe yet. But the ingredients and technique are spot on. And, KUDOS for imploring people to use white corn tortillas and NOT flour totillas. You will never, ever see a fish taco in Mexico served on a flour tortilla.
    I cringe when I read recipes that use flour and corn tortillas interchangeably such as in enchiladas. If we are trying to make an ethnic meal, for goodness sake, try a legitimate version. Creativity is fine, but not with the basics.

  29. 5 stars
    Loved the fish marinade! The pica was great! And the rice! Wow! What a meal. My husband requests this regularly!

  30. 5 stars
    I made this recipe for a group of 6 and everyone loved it! I did 1.8 lb of talapia and doubled the marinade portion of the recipe. I did the recommended amount of crema and it was still way more enough, so if you’re just making the 1 lb of fish you definitely don’t need as much as this will yield. Served it with the mexican rice and semi-homemade refried beans, and finished with the tres leches cake. Really delicious, thank you!

  31. 5 stars
    I did this recipe last night and I highly recommend!!! SO good! I made with tilapia! Incredible!! Thank you for sharing this!!

  32. Wow, thank you, for this amazing recipe, I marinated fresh Sea Bass, and everyone kept moaning through dinner, I always know the foods good when my guests keep saying Mmmmm!
    Hats off to you my Friend!

  33. These were excellent! I’ve tried several fish taco recipes and this is the beat one yet. Loved the crema too! Thanks for.the great recipe 💞

  34. 5 stars
    LOVED LOVED LOVED this! The marinade for the fish was so good, my whole family devoured it.

  35. 5 stars
    Made this with mahi mahi from whole foods, and it was EXCELLENT!! This recipe will definitely go into heavy rotation this summer. Paired nicely with Trader Joe’s elote corn from the frozen section.

  36. 5 stars
    We had some cod fillets we were going to grill for dinner, but at the last moment decided to find a fish taco recipe. We are THRILLED we found THIS recipe! It’s phenomenal! And so easy! My husband made the fish marinade and I made the sauce. Both were so quick and FLAVORFUL! Thank you for this recipe! I’ve already shared it with 2 friends. We will definitely add this to our favorites rotation!

  37. 5 stars
    sooooo delicious and easy to make! Made these for my family and everyone was licking their fingers!! Definitely going to make this again.

  38. 5 stars
    Great recipe! I’m in Abu Dhabi and used Cream Dory from Vietnam. It’s a great fish to use – held the marinade well, and is firm but still nice and flaky. And I’m going to use that fish taco sauce as a condiment for EVERYTHING.

  39. 5 stars
    Have made this recipe twice in the last two weeks. I broiled rather than grilled. Utterly delicious, and easy and quick to prepare.

  40. Pretty awesome. Maybe a little more sour creme and a little less mayonnaise. Like a tablespoon more and less. The Mayo was a little stronger than our preference. We included a few tables spoons of Tapatio to give it a creamy White/reddish look. Mmm deliciousness. Problem was we only had flour tortillas (covid-19 shop)

  41. 5 stars
    Made this using Cod fish. It was excellent, we were 2 but ate 3 portions LOL. I can’t wait to make it again. Simple, easy and fast recipe to make. Thanks a lot.

  42. 5 stars
    Hands down the best fish taco recipe i’ve ever tasted. I’m mexican so instead of doing one teaspon of spices i did 1 tablespoon instead for extra flavor! If you are looking for a fish taco recipe, STOP and use this one! Best fish tacos ive ever had, even better than restaurants!

  43. 5 stars
    I made this using COD fillets, plenty of Sriracha, Greek yogurt and instead of tortillas I made lettuce wraps. I LOVE THEM! They were so delicious I’m stopping by the store tomorrow to get more fish and make them again! Great recipe, can’t wait for my mom to visit and make some for her; thanks for sharing! ^_^

  44. 5 stars
    Followed recipe as written for fish (used halibut), the pico, and the Crema. All the flavors Served together with cabbage, red onion, and Cilantro on yellow corn tortillas was soooo good. Definitely a keeper

  45. 5 stars
    I Made the fish Tacos and your Pico de Gallo recipe, absolutely delicious, my family enjoy this recipes, there was nothing left, I’m in Lima-Peru and I used Mero fish it’s a white and thick fish. Thank you

  46. 5 stars
    I used tbsp instead of tsp for everything except the cayenne and it still turned out amazing though mine was more of a rub than a maranade but was very tasty. The fish sauce is also really good

  47. I’ve made the 6 or 7 times now and I love them and so does my family (including the 5 year old). Thank you!

  48. 5 stars
    So delicious! I made the tacos with the marinade and halibut per the recipe in corn tortillas. Also made the creamy sauce. Topping options of shredded cabbage, cilantro, red onion, avocado and tomatoes. This was a hit with the whole family, kids included!

  49. I’m allergic to corn (SOB…popcorn!… SOB), so I had to use flour tortillas (sorry!), but these were so good! I kinda just want to drink that marinade. I will be trying some leftover marinade on tofu this weekend!

  50. 5 stars
    These were soooooo good! I made them pretty much exactly as the recipe with cod, except my grocery store only had a small selection of fish so I did fish and also a batch of shrimp with the same marinade and I highly recommend the shrimp! Also, I cooked the fish to almost done, shredded it, then gave it a quick toss back in the pan with the leftover marinade and that also kicked it up a notch! I followed the pico de gallo recipe that was linked in the recipe, and my store didn’t have cojita cheese so I crumbled some queso fresco instead. This will be my go to fish/shrimp taco recipe from now on!

    1. Thanks Kate! I agree-the marinade works great for shrimp as well! Thanks for sharing your experience.

  51. Tried this recipe using a cast iron grill pan and Halibut. It was so delicious my family could not stop talking about them! They especially loved the fresh Pico de Gallo that you recommended. It’s a staple on our menu. Thank you!!

  52. I don’t see cayenne in the ingredients, but it says to use in the instructions and video. Do you have a recommended amount?

  53. 5 stars
    We had some friends over and I did a taco bar with grilled fish and shrimp and used your marinade for both and it was delicious! The taco sauce was really tasty as well, both keeper recipes!

  54. 5 stars
    Yummy, so good, this is going into our regular rotation! I used tilapia and marinated it all day. We used flour tortillas because we’ve had bad experiences with chewy corn tortillas on restaurant fish tacos but we’re going to try corn next time and toast them on the stove as described. I definitely want to try this with shrimp also. The sauce is to die for, I was worried about the Siracha being too spicy but next time I’ll add a little more.

  55. This was a delicious recipe and so easy! I did the fish on the griddle outside so no mess or fish smell in the house! I’m going to keep this recipe it was sooo good

  56. 5 stars
    Like a lot of cooks. I never follow a recipe exactly, but this was a winner at our house. I just added a little salsa music and it was perfect.

  57. 5 stars
    I pan fried with the same seasoning and it turned soooo awesome. I’m glad I took advice on corn tortillas- it did make a difference

  58. 5 stars
    Seriously the best fish tacos I’ve ever had! Better than any restaurant! One of my family’s favorites. I showed my mom the recipe and now it’s one of their favorites! Super easy and healthy too! Thank you for sharing!

  59. 5 stars
    Wow – I am not one to normally comment on recipes but I just had to for this. It was so good!!! Marinade was killer, fish was delicious and moist. And the cream was great. This will be my go-to fish taco recipe from now on!

  60. 5 stars
    Hot damn! Made this with halibut and was absolutely delighted! I left off the sauce as counting fat but swear I didn’t miss it. A dollop of sour cream & home made guacamole more than made up for it.
    We’ll never leave home on Taco Tuesday again!! This recipe is a keeper!

  61. I love this recipe! Sometimes I omit the tortilla and use the cabbage as the base for the fish. Either way it’s a gluten free recipe as well, and the fish tastes best when grilled ( can roast or grill in oven).

  62. I thought that one was never to salt fish until it was in the pan cooking or it would dry out. I’ve not tried this recipe but I am wondering if anyone has noticed if their fish is dry from salting then marinading.

    1. I don’t salt mine I simply put it in the marinade and it’s super moist! The longer the better!

  63. 5 stars
    Made these tonight exactly as you recommended. My husband loved them (so did I). He said it may be the best meal I’ve ever cooked, and that’s saying a lot. He can’t wait to bring leftovers for lunch tomorrow to show off the meal to his coworkers. Ha.

  64. 5 stars
    My 11-year-old decided to be a pescatarian about a year ago, and this has become a go-to recipe for us. These are amazing fish tacos, we all love them! Thanks!

  65. 5 stars
    This is awesome! The combination of flavors sounds like a great authentic taste. I love everything about this recipe, need to try this!

  66. 5 stars
    Another great recipe – the marinated fish was wonderful but the sauce made it amazing. I can’t wait to try the next recipe!

  67. 5 stars
    I made these tonight and they were excellent. Even my “I don’t like fish” husband loved them. Just the right amount of heat and flavour.

  68. 5 stars
    Lauren, this recipe was awesome! We made the fish tacos with halibut, and all flavors from recipe made it amazing!!! Yummy ?!! This recipe appealed to me since it was easy and didn’t take much time, with a family that’s huge!

  69. 5 stars
    Oh Mylanta! These Fish tacos were easy to make and delicious. I tried another recipe for fish tacos and was kicking myself it was horrible. So I researched again and found your recipe. I used Mahi-Mahi which is a great fish. I followed your recipe except I used garlic powder instead of minced (I can’t stand the bits).
    I will be making this again.

  70. 5 stars
    Trying to cook with more veggies and fish, so I tried this recipe. It was a hit with everyone, and is now bookmarked so I can put it in the regular rotation!

    1. 5 stars
      Update -we now have a dairy free member of our household. The Crema tastes great with the solid part of a can of coconut milk and a bit of extra lime juice instead of the sour cream. Remains on the list of regular meals!

  71. 5 stars
    These are amazing, my whole family loved them! My kids 2, 5, and 12 devoured them, we like spicy food, so I added extra siracha. We didn’t have corn tortillas, instead we used flour. I will be making these very soon. Yummy!

  72. 5 stars
    Easily one of our favorite recipes of the summer! We make these almost weekly. They are so easy to make and are delicious, even our kids love them! Thank you for sharing!

  73. 4 stars
    I pan fried walleye using avocado oil so I could cook it at a high temperature. It came out perfect. Skipped the crema-didn’t have all the ingredients. Tacos were amazing. Great recipe!

  74. 5 stars
    These are perfect! My husband commented that they are better than most restaurant grilled fish tacos. Used wild pacific cod for the fish and cojita cheese, cilantro and avocado for garnish. Also, used white corn tortillas as recommended. Served with black beans sprinkled with cojita cheese and Tapatio hot sauce. This recipe is a keeper!

  75. 5 stars
    Super delicious. My family loved the sauce and the fish seasoning with kids ages 4 and 6. We served the tacos with some black beans. We will making this again. Thanks for the recipe.

  76. 5 stars
    Made these for my family last night and let me be the first to say, WOW!!! These were hands down the best fish tacos I’ve ever had, and I wasn’t the only one left with this feeling.

    You know these are good when you have people at the table who don’t eat seafood, clamoring about how good they are and how they can’t believe they are going back for seconds!

    Fantastic and easy recipe that won’t leave you disappointed, just grab the freshest ingredients you can find, follow the tips included, and loosen your belt because you’re about to be eatin’ good tonight!

    1. Thank you Matt! It makes me very happy to hear everyone enjoyed them so much. Thank you for your kind comment.

  77. 5 stars
    I made these last night. They were a hit for a family! Quick and easy and didn’t heat up the kitchen on a hot summer night.

  78. 5 stars
    Yes! Finally a fish recipe the whole family loves! So fresh and delicious. This has become a summer favorite.

  79. 5 stars
    This recipe looks amazing. I plan to make them for my fiance’ and I this weekend. Fish tacos are my favorite!

  80. 5 stars
    Made these this week for dinner and they were amazing!! They were so fresh and easy. We added cabbage, cilantro, chopped avocado and pico. We’ll be making again, thanks!

  81. 5 stars
    You had me at “cod, bass and catfish.” We had catfish for the first time in Texas last year. This looks like a really great way to use cod. The pics are so gorgeous too. Can you tell we are seafood lovers over here? No shame in this islander’s game.

  82. 5 stars
    Tacos are my favorite food! I actually just tried making fish tacos and wasn’t happy about the results- I will have to try your recipe because these look amazing (much better than mine!).

  83. 5 stars
    I tried Fish Tacos before but my sauce is not perfect. I like to try it again because your sauce sounds good and delicious. Thanks for sharing.

  84. 5 stars
    These look so yummy! Your photos are beautiful, too! Can I ask where you got the wooden background board you shot the photos on? (Not the cutting board) – I’m always on the lookout for good background boards 🙂

  85. 5 stars
    Fish tacos are hands down my absolute favorite meal during summer time! Also, I am so with you regarding the tortillas… corn ones are a MUST 🙂

  86. 5 stars
    I ABSOLUTELY LOVE fish tacos. I could eat them every day! Yours look so perfect. I’m always looking for a good taco sauce. Think I’m going to try your sauce out. It looks like a winner!

  87. 5 stars
    These tacos look amazing! Fish tacos are some of my favorite kinds!! Who am I kidding, though, I love all tacos!!