Fish Tacos

The whole family will love these hearty Fish Tacos for dinner any night of the week. Alternatively, roll up ingredients in tortillas and serve as burritos.

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Fish Tacos

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 15 mins
Ready in
TOTAL TIME 35 mins


  • 1 bag Success® White Rice
  • 1 lb white-fleshed fish fillets
  • 3/4 cup sour cream
  • 2 tbsp adobo sauce (from canned chipotle in adobo sauce)
  • 1 cob grilled corn, kernels sliced from cob
  • 1 avocado, halved and pitted
  • 1/2 cup pickled red onions (optional)
  • 8 corn tortillas, warmed


Which White Fish Is Best?

For this recipe, we’re using white-fleshed fish fillets, but which is best? While fresh is always best, quality frozen fillets work well for almost every dish. Here are few of the most common varieties and tastes that they may add to the recipe.

Mild and Slightly Sweet: Cod
Mild and Semi-Sweet: Haddock
Light and Sweet: Tilapia and groupers
Nutty and Sweet: Red Snapper

If you want to take the tacos in a different direction, you can opt for fried fish like in this Baja Fish Taco Bowl— perfect for when you are craving that extra crunch. Coat the white fish fillets in breadcrumbs or another favorite breading and fry until golden brown.

More Taco Fillings

If you’re a fanatic of Taco Tuesday, you’ll know that the filling possibilities are endless. And, of course, you can customize your taco toppings, but just make sure you start with your favorite Success® Rice variety. Take a look at our favorite based on the main protein or vegetarian alternative. 

Seafood: If you’re on a seafood kick, make sure you brush up on the Tasty Ways to Cook with Seafood. These filling Cuban Shrimp & Rice Tacos are packed with tasty ingredients and those irresistible Cuban flavors. If you want to stick to white fish fillets, these Baja Fish Tacos with Cilantro Cream might be just what you’re looking for!

Beef or Chicken: Whip up some filling Flexitarian Tacos, packed with Success® Brown Rice amongst other satisfying ingredients. For tacos that are light yet satisfying, these simple Mexican Taco Wraps will add some spice to your weeknight dinners! Or, you can lose the tortilla entirely and go green! These crispy Thai Chicken and Rice Lettuce Wraps are packed with flavor!

Meat Free: There are plenty of ways to make a filling taco or burrito without meat! Just take a look at this Jackfruit Burrito Bowl or protein-packed Quinoa and Black Bean Taco Bowl.

If you enjoy seafood recipes, try our: rice and shrimp.

  • These festive Fish Tacos are packed with refreshing vegetables, creamy avocado, juicy fish filets, and fluffy White Rice. Don’t forget to drizzle over a spicy yet creamy sauce. It’s sure to be your new go-to recipe for taco night or any other night!

    Step 1

  • Prepare rice according to package directions. Remove bag from cooking liquid, reserving cooking liquid in saucepan. Keep rice warm.

    Step 2

  • Return cooking liquid to low simmer over medium-low heat. Add fish fillets; poach for 4 to 6 minutes or until fish turns opaque and just starts to flake. Drain well; flake fish into large chunks.

    Step 3

  • Meanwhile, stir together sour cream and adobo sauce; set aside.

    Step 4

  • Serve rice, fish, corn, avocado, and pickled red onions (if using) in warm tortillas. Drizzle with sour cream sauce.

    Recipe Tips

    For a loaded fish taco, add fresh cilantro, crumbled cotija or feta cheese, and serve with lime wedges.

    For quick and easy preparation, use store-bought pickled red onions. For homemade quick-pickled onions, slice red onions and toss with 1/2 cup cider vinegar, and 1 tsp each salt and pepper. Let stand for 10 to 15 minutes or until onions are softened and lightly pickled.

    Substitute boiled or roasted corn for grilled corn kernels.

    Cod, haddock or tilapia all work well.