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Looking for tasty fish tacos without the hassle of a big batch? Our small batch fish taco recipe, featuring broccoli slaw, is perfect for two and is ready in less than 30 minutes. Quick, fresh, and delicious, it’s ideal for a speedy and satisfying meal.

Indulge in this delightful small batch of fish tacos, accompanied by flavorful guacamole and zesty pico de gallo. Pair it with a refreshing margarita for the perfect meal.

Why You’ll Love This Fish Tacos Recipe

  • Quick and Easy: Whip up a tasty meal in under 30 minutes.
  • Flavorful: A mix of chili, curry, and garlic powders bring a kick of flavor to the fish.
  • Healthy: Fish is a good source of protein and omega-3 fatty acids.
  • Doubles Well: Need more? This recipe can easily be doubled for larger gatherings.

RELATED: 40 Easy Recipes For College Students

Two fish tacos topped with a broccoli slaw on a plate surrounded by fresh lime slices.

Ingredients And Substitutions

If you have any ingredients leftover from this fish tacos recipe, check out our Leftover Ingredients Recipe Finder.

  • Olive oil: Olive oil is a healthy fat. Substitute with avocado oil if needed.
  • Chili powder: Adds a spicy kick. Feel free to adjust the amount.
  • Curry powder: Brings a depth of flavor. Substitute with turmeric if you prefer.
  • Garlic powder: For that extra punch of flavor.
  • Fish fillets: Choose a lean, white fish that’s easy to cook. Cod, snapper, or tilapia are great options. If you’ve got extra fish, consider using it in our fabulous Baked Cod recipe!
  • Broccoli slaw: A nutritious topping. You can use traditional coleslaw mix if preferred.
  • Lime juice: Adds tanginess to the slaw.
  • White wine vinegar: Enhances the slaw flavor. Apple cider vinegar can be a substitute.
  • Honey: For a touch of sweetness in the slaw.
  • Tortillas: Corn or flour tortillas, your choice.
  • Optional garnishes: Cilantro for freshness and cheese for creaminess.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Tacos are incredibly versatile, and you don’t have to stick to one recipe to enjoy them. Feel free to tweak the dish according to your preferences or dietary needs.

  • Switch Out the Fish: If tilapia isn’t to your liking, you’re not limited to it. You can easily replace it with another type of flaky white fish, such as cod. For a more luxurious taste, salmon is a fantastic option. Just remember, if you choose a thicker or richer fish like salmon, you’ll need to extend the cooking time slightly.
  • Spice It Up: Love a good kick? Add some chopped jalapeños or a dash of hot sauce to your slaw for that extra heat. You can also sprinkle some red pepper flakes over the fish before cooking.
  • Vegetarian Option: Substitute fish with grilled or sautéed vegetables like bell peppers, zucchini, and mushrooms. You could also use tofu or tempeh as a protein replacement.
  • Low-Carb: Swap out traditional tortillas for lettuce wraps for a low-carb, crunchy alternative. You still get all the tasty fillings without the added carbs.
  • Gluten-Free: If you’re following a gluten-free diet, make sure to opt for corn tortillas instead of flour ones. Double-check the seasoning and other ingredients to ensure they’re gluten-free as well.
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A closeup of a bowl of broccoli slaw.

How To Make Fish Tacos

  1. In a small bowl, mix together olive oil, spices, and salt until well combined. Use a brush to apply this seasoning mix to both sides of each fish fillet.
  2. Preheat your oven and line a baking sheet with foil for easy cleanup. Place the seasoned fish fillets on the sheet and bake for 12-18 minutes. The fish is ready when it flakes easily with a fork.

Pro Tips: Note: If using a thicker fish like catfish, extend the baking time by an additional 5 minutes and check for doneness.

To test if the fish is fully cooked, insert a fork into the thickest part and gently twist. The fish should flake easily and appear opaque. If it’s still translucent or resists flaking, give it more time in the oven.

  1. Place the broccoli slaw into a large mixing bowl and set aside.
  2. In a separate small bowl, whisk together lime juice, white wine vinegar, curry powder, honey, salt, and black pepper.
  3. Drizzle this dressing over the broccoli slaw and toss until everything is well coated.
  4. To warm the tortillas, you have two options. Either microwave them for 20 seconds or heat them in a medium frying pan over medium-high heat. If using the pan, flip each tortilla to ensure both sides are warm, which should take about 5 minutes in total.

Expert Tips

  • Quality Matters: Opt for fresh fish to elevate the overall flavor of your fish tacos. Fresh fish often yields a better texture and taste.
  • Thaw First: If you’re starting with frozen fish, make sure it’s fully thawed before you begin cooking. This ensures even cooking and optimal flavor absorption.
  • Flake Test: Cook the fish until it passes the flake test. Insert a fork into the thickest part of the fish and twist gently. It should flake easily, signaling it’s done.
  • Seasoning is Key: Don’t forget to season the fish. Proper seasoning enhances the natural flavors of the fish and makes for a more satisfying dish.
  • Don’t Overdo It: Keep a close eye on the cooking time for the fish. Overcooking can result in dry and tough fillets, which is the opposite of what you’re aiming for in perfect fish tacos.

Frequently Asked Questions

What type of fish is best for making fish tacos?

I love using tilapia when making fish tacos. You can use any type of white fish for this recipe like cod or snapper.

Can I make this fish tacos recipe without the broccoli slaw?

Yes, you can make this recipe without broccoli slaw. Simply serve the fish with your favorite toppings, such as salsa or a simple squeeze of a lemon.

Are these fish tacos gluten-free?

Use corn tortillas to make it gluten-free.

Can I make fish tacos in advance?

Yes, but best to assemble right before eating.

RELATED: Recipes For Empty Nesters

Additional Single Serving Taco Recipes You’ll Love

Looking to diversify your taco options? From Buffalo Cauliflower Tacos to Chicken Tacos, here’s a curated list of taco variations that are just as quick, delicious, and perfectly portioned as our featured fish taco recipe.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried these fish tacos or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Your Cooking For One Source
Because you’re worth it

Fish Tacos

5 from 7 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2 servings
Satisfy your taco cravings with this quick and easy small batch Fish Tacos recipe. Perfect for two, it's a delicious meal that's on the table in under 30 minutes!

Ingredients 
 

For the fish

  • 1 tablespoon olive oil
  • ¼ teaspoon chili powder
  • ¼ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 4 tilapia fillets (about 4 ounces each)

For the broccoli slaw

  • 2 cups broccoli slaw
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • ½ teaspoon curry powder
  • 2 tablespoons honey
  • teaspoon salt
  • teaspoon coarsely ground black pepper

For the tacos

  • 4 flour tortillas
  • Optional garnishes – cilantro and/or cheese

Instructions 

Cook the fish

  • Preheat the oven to 400° F (200° C). Line a rimmed baking sheet with foil for easy cleanup.
  • In a small bowl, mix together olive oil, spices, and salt until well combined. Use a brush to apply this seasoning mix to both sides of each fish fillet.
  • Place the seasoned fish fillets on the sheet and bake for 12-18 minutes. The fish is ready when it flakes easily with a fork.
    Note: The baking time is determined by the thickness of the fish you are using. If using a thicker fish like catfish, you may need to extend the baking time by an additional 5 minutes and check for doneness.

Make the slaw

  • Place the broccoli slaw into a large mixing bowl and set aside.
  • In a separate small bowl, whisk together lime juice, white wine vinegar, curry powder, honey, salt, and black pepper.
  • Drizzle this dressing over the broccoli slaw and toss until everything is well coated.

Assemble the tacos

  • To warm the tortillas, you have two options. Either microwave them for 20 seconds or heat them in a medium frying pan over medium-high heat. If using the pan, flip each tortilla to ensure both sides are warm, which should take about 5 minutes in total.
  • Take a piece of the cooked fish and break it into smaller chunks. Place these fish pieces onto a warmed tortilla. Then, layer the broccoli slaw over the fish to complete your taco.
  • Add any desired toppings.

Notes

  • Quality Matters: Opt for fresh fish to elevate the overall flavor of your fish tacos. Fresh fish often yields a better texture and taste.
  • Thaw First: If you’re starting with frozen fish, make sure it’s fully thawed before you begin cooking. This ensures even cooking and optimal flavor absorption.
  • Flake Test: Cook the fish until it passes the flake test. Insert a fork into the thickest part of the fish and twist gently. It should flake easily, signaling it’s done.
  • Don’t Overdo It: Keep a close eye on the cooking time for the fish. Overcooking can result in dry and tough fillets, which is the opposite of what you’re aiming for in perfect fish tacos.

Nutrition

Serving: 1serving, Calories: 654kcal, Carbohydrates: 42g, Protein: 74g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 170mg, Sodium: 975mg, Potassium: 1256mg, Fiber: 1g, Sugar: 20g, Vitamin A: 245IU, Vitamin C: 44.1mg, Calcium: 118mg, Iron: 4.4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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42 Comments

  1. I love fish tacos and always wonder what I could make with those bags of broccoli slaw. This is a great dinner idea! Thanks!

  2. These fish tacos sound so good, but you really got me with the curried broccoli slaw! I LOVE curry anything! Definitely need to give this a try! 🙂

  3. I have had fish tacos several times when dining out, but never thought to make them at home! These look wonderful and it is something I need to try!

  4. I’m a huge fan of using the toaster oven for quick meals. Even for 2 people, you can make enough fish or vegetables in a toaster oven and it’s so much quicker than waiting for the oven to pre-heat. Love the dressing for the broccoli slaw too!