These fish tacos are happiness wrapped in a tortilla! They’re amazingly flavorful, hearty, and delicioso! These make a regular appearance on our dinner table and we know they will on yours, too!
Serves: 4 Time: 20 minutes Cookbook: Better Homes and Gardens New Cookbook
There’s nothing like a good fish taco, especially when enjoyed with friends and family around the patio table. These fish tacos are one of the best-loved recipes in the Better Homes and Gardens Cookbook and once you try them, you’ll see why!
Flavored with Mexican spices, a tangy coleslaw, topped with peach salsa, and wrapped in a warm corn tortilla, you won’t go wrong making these tacos. The dish also comes together in a flash, making it perfect for tasty, delicious, and fast weeknight meals. Let’s get cooking!
Jump Ahead:
- ❤️ Why You’ll Love This Recipe
- 🌮 Ingredients Needed to Make the Better Homes and Gardens Fish Tacos
- 🍴 Equipment You’ll Need in the Kitchen
- 🥄 How to Make Tacos from the Better Homes and Gardens Cookbook
- ♾️ Fish Taco Variations
- ❓ Better Homes and Gardens Fish Tacos Tips, Tricks, and FAQs
Why You’ll Love This Recipe
Flaaava!: These tacos are packed with flavor. The coleslaw, the salsa, and the corn tortillas all wrap around the fish fillets and give them a delicious hug. One bite and your flavor-loving self will want every taco on the table.
Simple: There are three parts to this recipe but each step is insanely simple. Even if you’ve never worked with fish before, these will come out perfectly.
Hearty: These tacos are filling and hearty. They’ll fill the tummies of hungry kids, hangry teens, and ravenous adults. And the best part is that everyone will leave the table full and happy.
Scalable: These are the easiest to scale up. Simply multiply the recipe according to how many people you need to feed and you’ll easily have a feast for a crowd.
Ingredients Needed to Make Better Homes and Gardens Fish Tacos
To make Better Homes and Gardens Cookbook’s Fish Tacos, you’ll need three sets of ingredients. Here are a few notes on key ingredients for each section of the recipe.
Fish Fillets
- Whitefish Filets: Any whitefish works well with this recipe. We typically use cod or tilapia. Fresh or frozen can be used. If using frozen, simply thaw ahead of time.
- Corn Tortillas: Corn tortillas give this dish a down-home flavor unlike anything else. Flour tortillas can be used if you’d rather, but corn tortillas are perfection.
Coleslaw Topping
- Coleslaw Mix or Shredded Cabbage: A coleslaw mix from the store will save you time, but if you want, you can also simply shred some cabbage for your coleslaw mix instead.
- Mayonnaise or Salad Dressing: You’ll use one or the other for this recipe. An oil-based dressing works best if using salad dressing instead of mayo.
- Lime Juice: Fresh lime juice will be best, but bottled from concentrate can work in a pinch.
Peach Salsa
- Peaches: The peaches you choose should be perfectly ripe. If they’re under-ripe, they’ll lack flavor. Overripe, they’ll be too mushy. To test a peach for ripeness, smell it. It should smell sweet and peachy. The flesh should also give when you slightly apply pressure to the skin.
- Red Bell Pepper: If you don’t have a red bell, green, yellow, or orange will do just as well.
- Jalapeno: Jalapenos add a nice bit of heat to this delicious salsa. If you want it hotter, use a serrano chili. Adjust the heat according to your preference by using your preferred chili for heat level. Just go sparingly if you choose a chili that is hotter than serrano. Add some and taste prior to adding more.
- Lime Zest: This is entirely optional, so if you don’t have a lime on hand you won’t be missing too much.
Equipment You’ll Need In the Kitchen
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- Medium Mixing Bowls: You’ll need a bowl for the coleslaw and another bowl for the salsa. Both parts of this recipe make a good-sized batch, so medium mixing bowls are ideal.
- Rimmed Sheet Pan: Non-sticked sheet pans are best, but if you have stainless steel pans, coat them well with oil so the fish won’t stick.
How to Make Fish Tacos from the Better Homes and Gardens Cookbook
This flavor-packed dinner whips up in no time and creates a feast for the senses. It’s as delicious as it is delightfully colorful.
Pre-heat the oven
Set your oven to 450°F.
Make the salsa
It’s a perfect time to make the salsa while the oven preheats. Making it now will also give the salsa time to marinate so all the flavors combine.
Get out your cutting board and prep each ingredient:
- Peaches: Peel, then chop
- Red Bell Pepper: Remove stem and seeds, then finely chop
- Green Onions: Thinly slice
- Jalapeno: Remove stem and seeds, then finely chop
- Note: You might want to wear gloves for this, as the oils can irritate the skin.
Combine the above ingredients in a bowl along with vinegar, olive oil, lime juice, lime zest, salt, and pepper. Mix together, then set aside until you’re ready to make the tacos.
Prep the fish
Cut the fresh or thawed fish fillets into strips. Place them on a foiled, rimmed baking sheet.
Sprinkle the cumin and garlic powder over the fish, then drizzle olive oil, and toss the strips until they are thoroughly coated.
Spread them onto the baking sheet in one even layer, then place in the oven to bake at 450F for 4-6 minutes. The fish is finished when it easily flakes when poked with a fork.
Make the coleslaw
While the fish is baking, combine the cabbage mix, mayo or salad dressing, and lime juice in a medium bowl. Toss well to coat the slaw, then set aside.
During this time, warm the corn tortillas in a pan as well. 1-2 minutes on each side should do the trick to make them toasty and pliable.
Make the tacos
Add a few pieces of fish, a scoop of coleslaw, and a spoonful of peach salsa to each corn tortilla, and serve!
Fish Taco Variations
Thinking of hosting friends or family and treating them to a fish taco feast? Serve the peach salsa on the side, along with these toppings so they can mix and match their tacos at will.
Grilled Corn Salsa: Grill corn on the cob. When cooled, cut it away from the cob. Combine the corn with 1/2 cup black beans, 1/2 large tomato diced, 1 jalapeno diced small, 1/4 cup cilantro leaves chopped, 1/2 Tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper.
Cilantro Lime Crema: Combine 1 cup sour cream or plain yogurt with the juice of 1 lime and 1/4 cup chopped cilantro leaves. Add salt and garlic powder to taste. This is best when made a day ahead.
Tomato Serano Salsa: Chop 2 large tomatoes, 2 serrano peppers, 1/2 white onion, and 3 Tbsp cilantro leaves. Mix with the juice of 1 lime. Salt to taste.
More Taco Tips:
- Want crispy fish for your tacos? Make air fryer cod for these tacos, instead of baking the fish.
- Want to add more spice? Make some Louisana hot sauce and add a splash or two.
- Want tacos but need gluten-free options? Try taco stuffed peppers, instead.
Better Homes and Gardens Fish Taco Tips, Tricks, and FAQs
Definitely. Salmon is a fattier and richer fish, but the flavors will work well together, all the same.
Check out the taco variations below for some flavor-packed combinations you’re sure to love.
Salsa: Absolutely! This is best when left to marinate for a day or so. Just put it in a covered container in the fridge. Squeeze some extra lime or lemon juice and mix to keep the peaches from browning.
Slaw: You certainly can. None of the ingredients in this will brown, so mix it up, then store it in the fridge in a covered container.
Fish: We highly recommend making this just before serving. You can make it the day before, but reheating fish can tend to make it rubbery (microwave) or dry (oven).
Better Homes and Gardens Fish Tacos
- Total Time: 20 minutes
- Yield: 8 1x
Description
These intensely flavor-packed fish tacos will be the talk of the town after you serve them up to your family, friends, or neighbors at a backyard get-together.
Ingredients
To make the fish tacos, you’ll need:
- 1 lb skinless Whitefish Filets
- 2 Tbsp Olive Oil
- 1/4 tsp ground Cumin
- 1/8 tsp Garlic Powder
- 8 Corn Tortillas
For the coleslaw topping, you’ll need:
- 1 1/2 cups Coleslaw Mix or Shredded Cabbage
- 3 Tbsp Mayonnaise or Salad Dressing
- 1 tsp Lime Juice
To make the peach salsa, you’ll need:
- 1 1/2 cups chopped, peeled Peaches
- 1 medium Red Bell Pepper
- 1/4 cup chopped Green Onions
- 1 Jalapeno
- 1 Tbsp Olive Oil
- 1/2 tsp Lime Zest
- 1 Tbsp Lime Juice
- 1 Tbsp Vinegar
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
For the Salsa:
- Chop the peeled peaches, the red bell pepper, green onions, and a jalapeno.
- Combine chopped ingredients in a bowl with vinegar, olive oil, lime juice, lime zest, salt, and pepper.
- Mix together, then set aside until you’re ready to make the tacos.
For the Fish:
- Cut fresh or thawed fish fillets into strips. Place them on a foiled, rimmed baking sheet.
- Sprinkle cumin and garlic powder over the fish, then drizzle olive oil, and toss the strips until they are thoroughly coated.
- Spread them onto the baking sheet in one even layer, then place in the oven to bake at 450F for 4-6 minutes. The fish is finished when it easily flakes when poked with a fork.
For the Coleslaw:
- While the fish bakes, combine the cabbage mix, mayo or salad dressing, and lime juice in a medium bowl.
- Toss well to coat, then set aside.
Notes
Warm the tortillas in a pan on the stove after you make the slaw while the fish bakes. 1-2 minutes on each side with medium-high heat should do it. This will make the tortillas nice and pliable so they don’t break when you make (and eat!) the tacos.
- Prep Time: 15
- Cook Time: 5
- Category: Everyday Cooking
- Method: Baking
- Cuisine: American
Keywords: Better Homes and Gardens, Dinner in 30, Taco, Summertime
I make fish tacos all the time but I’ve never tried them with peach salsa. The salsa was spectacular! Thank you for this recipe.
That’s awesome, Gen! So glad you enjoyed it! 😀
This salsa simple puts these tacos over the top!
We think so, too!
These were the best fish tacos we’ve ever had! Thank you so much for sharing!
I love that! You are so welcome! 😀
After a recent fishing trip my freezer is full of fish so decided to make fish tacos for the whole family.
Such a hit!!!
My eldest daughter doesn’t eat meat, so she will often just have veggies in her tacos. She loved the fish option.
And the peach salsa. Yum!! Even 3 of the kids ate it. Which is a win as finding something that all 5 enjoy is pretty impossible so I take majority as a win 😂
Will be making this again for sure. And I’m going to try the salsa with our favourite blackened chicken tacos as well!!
That is a great story!! The majority is definitely a win! And this salsa with blackened chicken sounds incredible! Let us know how it turns out if you make it.
Who can resist a fish taco? These were delicious! Thanks for sharing the tasty recipe.
So glad you loved them!! 😀