This easy Fish Taco Seasoning is a blend of two kinds of chili powders and spices from your pantry. Rub your favorite fish or shellfish with this homemade spice mix to satisfy your next fish taco craving!
We are big fish taco eaters. We probably eat fish tacos (or some form of taco for that matter) at least once a week. My usually choosy husband has been transformed into a raving fish taco fan thanks to this easy seasoning blend…and as long as we make his with shrimp. He is quite the purist while the rest of us are big on accessorizing our tacos with ALL the toppings like this five minute Avocado Crema.
Throw out the seasoning packet
The best thing about this recipe is you can assemble it all at once from spices you likely have on hand. The only spice that you might not have is the ancho chili powder (unless you aren’t a regular chili maker then you also might need a medium heat chili powder). Don’t skip this ingredient – you’ll find yourself wanting to use it in lots of recipes calling for regular chili powder it’s that good.
Assembling fish taco seasoning
- Measure out the spices into a small bowl.
- Toss gently with a fork.
- Save to a clean small spice jar or labeled ziploc bag to use the rest next time.
It’s the definition of easy peasy, right?
Type of fish for tacos
Any firm white fish will do. Tilapia is a great first choice. Frozen fillets can be easily found at the grocery store or your local Trader Joe’s. They are great to keep on hand when the taco craving strikes!
prep and cooking tips
A few things to keep in mind when making fish tacos:
- Type of pan – I prefer a cast iron skillet heated on medium high with 1 Tablespoon of canola or avocado oil until almost smoking.
- Prepping the fish
- Pat the fish dry on both sides before rubbing the spice blend on both sides of the fish.
- I usually use about 1/2 – 1 teaspoon per side depending on how big the fillet is. For shrimp, I use about 1 Tablespoon per pound.
- Cooking times
- Average tilapia fillet – cook for approximately 3-4 minutes per side until firm when touched in the center.
- Shrimp – approximately 2 minutes per side for 35-40 count shrimp until pink.
You won’t use the whole recipe of seasoning mix all at once so here are some ideas for other ways to use it:
- Sprinkle over freshly popped popcorn or cereal mix for a little extra kick.
- Add teaspoon or two to a cream sauce for an amped up pasta dish and top with some sauteed chicken breasts.
Fish Taco Seasoning
- 2 T medium chili powder
- 1 T ground ancho chili powder chipotle fine too
- 1 tsp garlic powder
- 1 tsp salt
- 1/4-1/2 tsp cayenne pepper
Combine all seasonings in a small bowl with a fork.
Generously rub on seafood, shellfish before grilling or cooking on the stove. See notes below for suggested measurements and tips.
For shrimp or fish tacos. I typically use tilapia or mahi mahi.
- Rub 1/2 teaspoon per side of a paper towel dried fish fillet and/or 1 Tablespoon per 1 lb of 35/40 count peeled and deveined shrimp.
- Heat a cast iron skillet or frying pan over medium high heat with 1 T of canola or avocado oil. Cook fish 3-4 minutes per side until firm and shrimp 2-3 minutes per side until pink.