Easy Fish Tacos with Homemade Salsa Verde

Healthy and full of flavour, these Easy Fish Tacos with Homemade Salsa Verde are perfect for a weeknight dinner or game day spread. They also happen to be gluten-free, Paleo-friendly and easily adjusted to fit a round of Whole30. The fish can be served on your favourite gluten-free or regular tortilla, or with a side of rice and vegetables for a more complete meal. Whatever you do, don’t miss out on making this quick and easy salsa verde. It’s fresh, delicious, healthy and also goes great with steak and chicken.

Ingredients You Need for the Easy Fish Tacos

White Fish: When I’m in Miami, I tend to use mahi-mahi or grouper for my fish tacos because they’re more widely available here than back home in Toronto. Mahi-mahi has a mild, slightly sweet flavour with a firm and lean flesh, making it perfect for tacos. It’s also very easy and forgiving to cook because it holds together very well. If pan-frying, just be sure to add a sufficient amount of oil to the pan because the fish itself is very lean and can otherwise scorch.
If mahi-mahi is unavailable near you, you can substitute any flakey white fish of choice. Some options are cod, halibut, haddock, grouper, orange roughy or snapper. You could also use shrimp or chicken breast if preferred.
Spices: Feel free to use your favourite taco seasoning or make one from scratch with a combination of paprika, smoked paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper. You can add to the list with some chile powder, cayenne pepper and oregano if desired.
Grain-Free Tortillas: I really like the Siete brand Cassava flour tortillas for tacos. They have a great flavour, are grain-free, Paleo and hold together much better than their almond flour tortillas. If you can’t get your hands on Siete grain-free tortillas, you can substitute your favourite corn or flour tortillas. Or, serve the fish with a side of rice and vegetables. Another option is to serve these easy fish tacos as lettuce wraps.

mahi-mahi fish seasoned with taco seasoning before cooking

seasoned and pan-seared mahi-mahi fish for fish tacos

Ingredients You Need for the Salsa Verde

Tomatillos: Not to be confused with green tomatoes, tomatillos have a papery husk, firm texture and slightly tart flavour. Be sure to peel the husks and rinse the tomatillos very well before cooking to remove the sticky residue on the skin.
Onion: Half of a yellow onion will add sweetness and flavour to the salsa verde.
Jalapeño: The amount of jalapeños you use will depend entirely on personal preference. I used 1 jalapeño with the seeds for a mildly spicy salsa. If you want it completely mild, you can omit the jalapeño or remove the seeds. If you want your salsa verde to be more spicy, simply add more jalapeño. You can also substitute serrano peppers or use a combination of the two.
Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
Cilantro: Approximate a small handful or 1/4 cup of fresh cilantro per batch or salsa verde. The recipe provided here will make around 2 cups of salsa verde, which will be more than enough for the tacos and leave you with some leftover.
Lime Juice: I tend to like my salsas on the acidic side so I use the juice of at least 1 lime, which usually works out to around 2 tablespoons. The amount of juice you yield from your lime will depend on the lime itself and how well you squeeze it. For maximum juice, try slicing the lime in half, width-wise, stick a fork into the centre and squeeze it while twisting the fork. I find this method yields more juice than even the best citrus squeezer.
Salt: Season the salsa verde to taste with some kosher salt.

Topping Suggestions

Guacamole: Ripe avocado, finely chopped onion, fresh cilantro, lime juice and a pinch of salt and pepper are all you need to make a delicious guacamole in a matter of minutes. Not only does the guacamole add flavour and creaminess to these easy fish tacos, it also help prevent the grain-free tortillas from crumbling apart. Just be sure to spread a layer of guac directly onto the tortilla first before adding the fish and remaining toppings.
Cabbage and Radish: I kept the taco toppings super simple with a combination of shredded cabbage and julienned radish.
Jicama Slaw: Another fan-favourite fish taco topping is my jicama slaw. If you haven’t made it, give it a try!

easy fish tacos toppings - radish, guacamole and salsa verde

Fish Substitutions

If you can’t find mahi-mahi near you, try substituting a variety of white fish, shrimp or even chicken.

Halibut: Halibut is a firm, white fish with a mild, slightly sweet flavour. It has a dense texture, similar to mahi-mahi, making it a great substitute. Halibut holds up well to grilling, baking, or pan-searing, and its flavour is versatile enough to pair with a variety of taco toppings.
Cod: Cod is a flaky, white fish with a mild flavour. It’s softer and more delicate than mahi-mahi but still holds up well in tacos. Cod is often used in fish tacos, especially when battered and fried, but it can also be pan-seared or baked.
Grouper: Grouper is a mild, firm fish with large flakes and a slightly sweet flavor. It’s a bit richer than mahi-mahi and holds up well to grilling, which makes it an excellent substitute in fish tacos.
Snapper: Snapper is a white, firm-fleshed fish with a slightly sweet and delicate flavour. It’s a bit more tender than mahi-mahi but still holds up well in tacos, especially when pan-seared or baked.

For the Salsa Verde:

Preheat a frying pan over medium heat. Add the olive oil and heat until shimmering. Add the tomatillos, onion and jalapeño and cook, stirring occasionally, until the vegetables are lightly charred, around 8 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, around 2 minutes. Add the water and salt and cook, using a wooden spoon to lift any brown bits off the bottom of the pan, until the liquid has reduced by ¼ in volume and the tomatillos are fork-tender, around 3 minutes.
Add everything to a blender along with the cilantro and lime juice and pulse until as smooth or chunky as you prefer. Taste the salsa for seasoning and adjust with salt and lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate until ready to serve.

For the Guacamole:

In a bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Using a fork, mash all of the ingredients together until combined. Taste and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve.

For the Fish Tacos:

In a bowl, combine the fish, paprika, smoked paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper. Toss to coat.
Preheat a stainless-steel or non-stick frying pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the fish to a plate, cover with foil to keep warm and set aside.
Preheat a clean frying pan over medium heat. One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
To assemble the tacos, spread a layer of guacamole onto the tortilla. Top with the fish, cabbage, salsa verde and radish. Serve with extra salsa verde on the side and lime wedges for squeezing.

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