With everyone home every day lately, I’ve found myself cooking bigger lunches than I ever did during past summers. To keep things simple (and sane), I’ve been leaning into large-batch meals that reheat beautifully—the kind you’re actually excited to eat the next day.
These easy, spicy fish tacos check all the boxes! These tacos are quick and easy to make, they are loaded with flavor, and are surprisingly healthy. They’re bold without being complicated and have become one of my go-to meals when I need something reliable that everyone loves. So what’s my favorite fish taco recipe right now? This one.
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Ingredients for Easy, Spicy Fish Tacos
For the Fish
- 3 Tbsp. Butter, Cubed & Divided in Half
- 1 1/2 lbs. Tilapia
- 1 tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Paprika
- 1 tsp. Cumin
- 1/2 tsp. Pico de Gallo Seasoning
- 1/2 tsp. Black Pepper
- 1/2 tsp. Salt
For the Tacos
- 1 Bell Pepper (Red, Orange or Yellow)
- 1 Yellow Onion
- Corn Tortillas
- Extra Toppings: Guacamole (my favorite recipe here) or Sliced Avocado, Fresh Salsa, Diced Jalapenos
How to Make Easy Fish Tacos
1. Prepare the Spice Mix
In a small bowl, combine the chili powder, garlic powder, paprika, cumin, pico de gallo seasoning, salt, and pepper. Don't want to make your own spice mix? I use Scoop out 2 teaspoons of the spice mix and set aside to season the peppers and onions. The remaining spice blend will be used for the fish.2. Season and Bake the Fish
Preheat your oven to 400°F. Place two 13×9-inch glass or ceramic baking dishes in the oven with the butter, allowing it to melt as the oven heats.Lightly coat each piece of tilapia in the melted butter, turning once. Place the fish skin-side down and sprinkle evenly with the remaining spice blend.
Bake for 20 minutes, or until the fish flakes easily with a fork.
3. Sauté the Peppers and Onions
While the fish bakes, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the peppers and onions and sauté until tender. Sprinkle with the reserved spice mix and toss to coat evenly.4. Assemble the Fish Tacos
Transfer the cooked fish to a bowl and gently break it into bite-sized pieces. Add 3–4 ounces of fish to each warm corn tortilla, top with about ¼ cup of the pepper and onion mixture, and finish with guacamole or your favorite toppings.5. Serve and Enjoy
Serve warm with a simple corn salad or a tossed green salad. These tacos reheat beautifully, making them perfect for meal prep, leftovers, or easy weeknight lunches.
Why We Love This Fish Taco Recipe
- Easy enough for busy weekdays
- Great for leftovers and batch cooking
- Bold flavor without heavy sauces
- Naturally gluten-free with corn tortillas
If you’re looking for an easy, spicy, delicious fish taco recipe that works just as well as leftovers, this one deserves a spot in your rotation.
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