Fish Taco Recipe

How To Make Fish Taco Recipe (2024)

The Best Fish Taco Recipe

Fish tacos have become a staple in modern Mexican cuisine, offering a flavorful and refreshing twist on traditional tacos. This dish has gained popularity worldwide, and for good reason – the combination of crispy fish, tangy slaw, and zesty sauces all wrapped up in a warm tortilla is a match made in heaven. In this article, we’ll dive into the world of fish tacos and provide a comprehensive recipe to make the perfect fish tacos at home. 

The Origins of Fish Tacos

Fish tacos are rooted in the Baja Peninsula of Mexico, where the coastal towns of Ensenada and Tijuana have been serving this delicacy for decades. The original fish tacos were made with battered and fried fish, topped with shredded cabbage, a squeeze of lime juice, and a dollop of mayonnaise or sour cream. Over time, the dish has evolved, and modern variations often feature grilled or pan-seared fish, a variety of slaws and salsas, and an array of toppings to suit every taste. 

Choosing the Right Fish

Choosing the Right Fish
#Choosing the Right Fish

When selecting the perfect fish for your tacos, consider several options. Traditionally, fish tacos are made with white fish such as cod, tilapia, or mahi-mahi. These fish have a mild flavor and a firm texture that holds up well to battering and frying. However, you can use fish like halibut, snapper, or shrimp if you prefer a more sustainable option. For this recipe, we’ll use cod, which is widely available and offers a delicate flavor that pairs perfectly with the bold slaw and sauces. 

The Perfect Batter

The key to a great fish taco is a crispy, golden-brown batter that adds texture and flavor. We’ll combine all-purpose flour, cornstarch, and spices to achieve this. Adding beer to the batter gives it a light, airy texture, essential for a great fish taco.

 Fish Taco RecipeFor the Fish

  • One pound cod fillets, cut into small pieces.
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup beer, chilled
  • Vegetable oil for frying

For the Slaw:

  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • Two tablespoons of lime juice
  • One tablespoon of olive oil
  • Salt and pepper to taste

For the Salsa 

  • cup, I diced fresh tomatoes.
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • One jalapeño pepper, seeded and finely chopped.
  • Two tablespoons of lime juice
  • Salt and pepper to taste

For the Tacos:

  • 8-10 corn tortillas
  • Sliced radishes
  • Chopped cilantro
  • Lime wedges
  • Sour cream or Mexican crema (optional)


  1. Prepare the batter: In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Gradually add the beer, whisking until the batter is smooth and lumps-free.
  2. Prepare the Fish: Cut the cod into small pieces and pat them dry with paper towels. Dip each piece into the batter, ensuring it’s fully coated, then gently place it into the hot oil. Fry the fish for 3-4 minutes on each side or until it’s golden brown and cooked. Drain the fish on paper towels.
  3. Prepare the Slaw: In a medium bowl, combine the shredded cabbage, carrots, and chopped cilantro. In a small bowl, whisk together the lime juice and olive oil. Pour the dressing over the slaw and toss to combine—season with salt and pepper to taste.
  4. Prepare the Salsa: In a small bowl, combine the diced tomatoes, red onion, chopped cilantro, and jalapeño pepper. Squeeze the lime juice over the salsa and toss to combine—season with salt and pepper to taste.
  5. Assemble the Tacos: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Place a piece of fried fish onto each tortilla, followed by a spoonful of slaw, a dollop of salsa, and any desired toppings (such as sliced radishes, chopped cilantro, or a squeeze of lime juice).
  • Tips and Variations For a healthier option, grill or pan-sear the fish instead of frying it. This will give the fish a crispy exterior and a tender interior.
  • Experiment with different types of fish to find your favorite. Halibut and snapper offer a slightly firmer texture, while shrimp add a sweet and succulent flavor.
  • Add some heat to your tacos using hot sauce or diced jalapeños in the salsa.
  • For a vegan option, replace the fish with battered fried tofu or tempeh.

Frequently Asked Questions

Q: What could I substitute for butter in fish tacos?

A: Ghee or dairy-free butter can be suitable substitutes for butter.

Q: How long does the leftover slaw sauce last?

A: The leftover sauce can be used on other dishes, such as veggies and wraps, and refrigerated for future use.

Q: Can the fish tacos recipe be replicated using different cooking methods?

A: Yes, all the recipes can be reproduced in the oven, stovetop, or gas grill, so you don’t necessarily need a specific type of grill to make these delicious fish tacos.

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