Along Mexico’s Pacific Coast, seafood is a natural choice for taco fillings. The Baja area, in particular, is famed for its fried whitefish tacos, often served with shredded cabbage, *pico de gallo*, and sour cream. 


Fish Taco Recipe: How to Make Fish Tacos at Home

You can [use almost any white fish for fish tacos](https://www.masterclass.com/articles/19-different-types-of-fish-for-eating-and-cooking-learn-how-to-eat-fish-sustainably), so long as its flesh is firm enough that it won’t fall apart during frying. Ask your fishmonger for mild, flaky fish, preferably one that was sustainably harvested. Some of the most common types of white fish include mahi-mahi, cod, red snapper, tilapia, halibut, and founder, all of which make excellent fish tacos.

1. __Mahi-Mahi__ (aka dolphinfish or dorado) has sweet-tasting, moist, firm-textured, pinkish flesh and a low fat content (less than 1 percent by weight). 
2. __Cod__ are saltwater fish that can be found in both the Atlantic and the Pacific. Both varieties are mild in flavor and have a flaky, white flesh. Atlantic cod has less moisture, firmer texture, and sweeter flavor than Pacific cod. Pacific cod has a more delicate texture than Atlantic cod and a more savory flavor.
3. __Red snapper__ is a saltwater fish found off the southern coast of the US and in Mexico’s Gulf waters. Red snapper is sustainably harvested in the Florida Gulf, Texas, Louisiana, Alabama and is available July through September.
4. __Tilapia__ is a name for several species of freshwater fish found in waters above 60°F. In the US, tilapia is usually a farmed fish. Tilapia typically has firm, white flesh, with a somewhat bland flavor. Fast-growing tilapia can be harvested within 8 to 10 months.
5. __Halibut__ is the largest of the flatfish, a type of sideways-swimming fish with both eyes on one side of the head. Halibut has firm, white flesh with more collagen than other fish, so it’s more forgiving in terms of dryness. Halibut are found in the North Atlantic and northern Pacific. Because halibut are very large, they are commonly sold as frozen (or previously frozen) fillets. 
6. __Flounder__ is a family of abundant saltwater flatfish that includes turbot, fluke, and Dover sole. All types of flounder have a mild, light flavor. Like all flatfish, flounder have both eyes on one side of their heads. Summer flounder (aka northern fluke) has an edible skin, delicate texture, and is available April through May.

Along Mexico’s Pacific Coast, seafood is a natural choice for taco fillings. The Baja area, in particular, is famed for its fried whitefish tacos, often served with shredded cabbage, *pico de gallo*, and sour cream. 


You can <a href='https://www.masterclass.com/articles/19-different-types-of-fish-for-eating-and-cooking-learn-how-to-eat-fish-sustainably' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/19-different-types-of-fish-for-eating-and-cooking-learn-how-to-eat-fish-sustainably","linkCopy":"use almost any white fish for fish tacos","category":null}'>use almost any white fish for fish tacos</a>, so long as its flesh is firm enough that it won’t fall apart during frying. Ask your fishmonger for mild, flaky fish, preferably one that was sustainably harvested. Some of the most common types of white fish include mahi-mahi, cod, red snapper, tilapia, halibut, and founder, all of which make excellent fish tacos.<ol class="mc-m-4"><li class="mc-my-4"> 1. Mahi-Mahi (aka dolphinfish or dorado) has sweet-tasting, moist, firm-textured, pinkish flesh and a low fat content (less than 1 percent by weight). </li><li class="mc-my-4"> 2. Cod are saltwater fish that can be found in both the Atlantic and the Pacific. Both varieties are mild in flavor and have a flaky, white flesh. Atlantic cod has less moisture, firmer texture, and sweeter flavor than Pacific cod. Pacific cod has a more delicate texture than Atlantic cod and a more savory flavor. </li><li class="mc-my-4"> 3. Red snapper is a saltwater fish found off the southern coast of the US and in Mexico’s Gulf waters. Red snapper is sustainably harvested in the Florida Gulf, Texas, Louisiana, Alabama and is available July through September. </li><li class="mc-my-4"> 4. Tilapia is a name for several species of freshwater fish found in waters above 60°F. In the US, tilapia is usually a farmed fish. Tilapia typically has firm, white flesh, with a somewhat bland flavor. Fast-growing tilapia can be harvested within 8 to 10 months. </li><li class="mc-my-4"> 5. Halibut is the largest of the flatfish, a type of sideways-swimming fish with both eyes on one side of the head. Halibut has firm, white flesh with more collagen than other fish, so it’s more forgiving in terms of dryness. Halibut are found in the North Atlantic and northern Pacific. Because halibut are very large, they are commonly sold as frozen (or previously frozen) fillets. </li><li class="mc-my-4"> 6. Flounder is a family of abundant saltwater flatfish that includes turbot, fluke, and Dover sole. All types of flounder have a mild, light flavor. Like all flatfish, flounder have both eyes on one side of their heads. Summer flounder (aka northern fluke) has an edible skin, delicate texture, and is available April through May. </li></ol>

The Best Types of Fish for Tacos

Easy, Homemade Fish Tacos Recipe

Along Mexico’s Pacific Coast, seafood is a natural choice for taco fillings. The Baja area, in particular, is famed for its fried whitefish tacos, often served with shredded cabbage, pico de gallo, and sour cream.

Along Mexico’s Pacific Coast, seafood is a natural choice for taco fillings. The Baja area, in particular, is famed for its fried whitefish tacos, often served with shredded cabbage, pico de gallo, and sour cream. 
