Fish tacos sound like the kind of thing you’d only make on a weekend with a margarita in hand—but these recipes are weeknight-ready. We’re talking quick, easy, and full of flavor without turning your kitchen into a disaster zone.

Whether you’ve got tilapia, frozen fish sticks, or that one dusty bag of cod in the freezer, there’s a taco here waiting to make dinner way less stressful (and a lot more fun). Bonus: even picky eaters tend to love anything wrapped in a tortilla.

Fish Tacos with Cabbage Slaw & Chipotle Crema

Ingredients:

• 1 lb flaky white fish (tilapia or cod)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups bagged cabbage slaw mix
• 1/4 cup sour cream
• 1 tablespoon mayo
• 1–2 teaspoons chipotle in adobo sauce
• Juice of 1 lime
• 8 small corn or flour tortillas

Instructions:

1. Preheat oven to 400°F or heat a skillet over medium heat.
2. Rub fish with olive oil, garlic powder, paprika, salt, and pepper. Bake about 4–6 minutes per side.
3. In a small bowl, whisk together sour cream, mayo, chipotle, and lime juice for the crema.
4. Warm tortillas. Toss slaw mix with a squeeze of lime and a pinch of salt.
5. Assemble tacos with fish, cabbage slaw, and drizzle of chipotle crema.

Tip: You can swap sour cream for Greek yogurt if you want a lighter crema.