I love tacos. But my favorite taco is fish tacos. Tacos de Pescado originated in Baja California, Mexico. You can make fish tacos with grilled fish, steamed fish, or fried fish. I love them either way.
This post may contain affiliate links. If you make a qualifying purchase, I will earn a commission at no cost to you. Thank you for supporting my small business.
Of course, they are healthier to make them grilled or in the instant pot. And my instant pot is my absolute favorite kitchen appliance. I truly don’t know why I resisted getting one for so long.
Be sure to use lean flaky white fish for the best tacos.
And making them in an Instant Pot is the perfect way to make them… fast and convenient. The fish turns out perfect, too.
Get a printable version at bottom of the post.
Instant Pot Tilapia Fish Tacos and Lemon Garlic Aioli Sauce
Prep time: 5 minutes
Cook time: 25 minutes
Total: 30 minutes
Servings: 4-6
Ingredients
- 1-pound frozen tilapia (or white fish of choice)
- 2 tablespoons taco seasoning
- 1 cup mayonnaise
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- salt and pepper to taste
Instructions
- Place your frozen tilapia fillets on top of a sheet of aluminum foil. Sprinkle each piece of fish with taco seasoning. Seal your aluminum foil from each side.
- Place 1 and 1/2 cups of water into the bottom of your instant pot. Then place the trivet inside your instant pot. Place your aluminum foil-covered tilapia fillets on top of the trivet.
- Close the lid on your instant pot and close the seal by pushing it away from you.
- Set your Instant pot to high pressure for 18 minutes.
- While your fish is cooking, make your aïoli sauce. Mix together the mayonnaise, minced garlic, lemon juice, lemon zest, and a dash of salt and pepper. Set aside and refrigerate until ready to serve.
- Once the time is completed, do a quick release by bringing the valve toward you.
- Shred your fish, and place it on your favorite taco shell, whether it be a low-carb tortilla, lettuce wrap, flour tortilla, or corn tortillas for your fish tacos.
Tips
- You can use fresh or frozen fish, but frozen, especially tilapia, holds up better in the instant pot if frozen.
- You can use other fishes like cod. The best fish for fish tacos is white fish, though.
- Experiment with both flour and corn tortillas. They both are good but do give the fish tacos a different taste. I like both, depending on my mood or which one I may have on hand.
Top it with the aïoli sauce (which makes a great fish taco sauce), cilantro, and anything else you would enjoy on your fish tacos, such as tomatoes, cabbage, etc.
Enjoy this fish taco recipe on your next Taco Tuesday or any day of the week. I know we do.
You might also enjoy this Taco Soup recipe made in the Instant Pot, or these make ahead and freeze chicken taquitos recipe.
And top off your fish tacos with this flourless chocolate cake also made in the instant pot for dessert.
For the record, even though I love making fish tacos in my instant pot, if you’re in an even bigger hurry, you can make fish stick tacos. They’re pretty darn good too.
Fish Tacos & Aioli Sauce Recipe
[mv_create key=”28″ thumbnail=”https://blogbydonna.com/wp-content/uploads/2020/10/fish-tacos-instant-pot-8-e1603731814519.jpg” title=”Fish Tacos & Aioli Sauce” type=”recipe”]
Pin for later…
