Fish tacos are one of the very few dishes that achieve a perfect harmony of flavor and texture. A warm, soft tortilla cradling a piece of well-seasoned crispy fish, topped with a creamy slaw then drizzled with our somky, tangy fish taco sauce. It’s a big party in your mouth—a rock ‘n’ roll concert on your taste buds!

It’s a dish that looks complicated but is actually very easy to make. Oh…and don’t worry, it won’t take you half a day in the kitchen. It can be bang up onto the dinner table in under an hour, if you get your mise en place done right.

Simply have all the ingredients ready—chop your avocado, cilantro and lime wedges. The slaw is cool and crunchy, the sauce is smoky and creamy, and the fish fries up to a golden crispy perfection. The rest is just architecture: building your tacos from the foundation up, exactly how you like it! 😜

Fish Tacos

For decades, fish tacos remained a beloved street food for locals and tourists traveling down the coast. While fish and tortillas had been eaten together for a long time, the specific style featuring battered and fried fish emerged and exploded in popularity around the mid-20th century.

It’s not hard to guess why they became so popular, I mean, who can resist crispy fried fish accompanied by fresh salads and creamy sauce on a warm tortillas? It’s a perfect light meal that you can eat on the go, without feeling heavy afterwards.

While you can deep-fry the fish if you have a deep fryer, pan-frying in a shallow layer of oil is easier, less messy, and yields an excellent result for a home kitchen. The real joy of this meal, however, is in the customization and the shared experience with friends and family.

What You Will Need

Ingredient List

You don’t need anything fancy, making fish tacos at home is easier than you think:

Fish: While not specified in the ingredient list, the choice of fish is crucial. You want a firm, white-fleshed, mild-flavored fish that will hold its shape during cooking. Excellent choices include: Cod (that’s what I used), Haddock, Tilapia, or Mahi-Mahi.
Cornstarch (corn flour): Cornstarch is a pure starch, while flour contains proteins (gluten). When starch meets hot oil, it gelatinizes and dehydrates almost instantly, forming a tight, crisp, and incredibly delicate barrier that fries up shatteringly crisp and remarkably non-greasy.
Seasonings: Garlic powder, onion powder, ground cumin, salt and pepper.

Creamy slaw: Thinly shredded green and red cabbage, carrot, red onion, chopped cilantro, mayonnaise, ground cumin, salt and pepper.

Seafood taco Sauce: Greek yoghurt, mayonnaise, chipotle in adobo sauce, and fresh lime juice.

To serve with: Corn tortillas, avocado, more cilantro (coriander), and lime wedges.

How To Make

Instruction

Place all your prepared and dried vegetables—the finely shredded green cabbage, red cabbage, grated carrot, sliced red onion, and chopped cilantro, with mayonnaise and seasonings into your large mixing bowl. Toss the coleslaw, be thorough but gentle. Ensure you’re mixing from the bottom of the bowl to incorporate everything evenly. Leave it in the fridge.
In a mixing bowl, combine all ingredients for the sauce. Whisk until the mixture is completely smooth. For a perfectly creamy consistency—especially if your chipotle in adobo is chunky—blend the ingredients using a food processor or immersion blender. Season with salt and pepper to taste.

Heat a dry skillet or griddle over medium-high heat. Warm the tortillas for about 30-60 seconds per side. Alternatively you can wrap a stack of tortillas in a damp paper towel and microwave for 30-45 seconds. Keep them warm by wrapping them in a clean kitchen towel After warm your tortillas, you can keep them warm by wrapping them in a clean kitchen towel or al foil inside a tortilla warmer or a bowl.
Use paper towels to pat the fish fillets completely dry. Any surface moisture will create steam, which is the enemy of crunch. Mix all the seasonings well in a small cup and sprinkle the fish strips on all sides with the garlic powder, onion powder, cumin, salt, and pepper.

Dredge each seasoned fish strip in the cornstarch, ensuring it’s thoroughly coated on all sides. Shake off any excess.
Pour enough cooking oil (around 1/4 cup) to cover the bottom of a heavy-bottomed skillet (cast iron is ideal). Heat over medium-high heat until the oil shimmers and a pinch of cornstarch sizzles immediately when dropped in. Fry for about 2-3 minutes per side, until the coating is a deep golden brown and the fish is opaque and flakes easily with a fork. You have all your components ready. The fish is hot and crispy, the slaw is cool and crunchy, and the sauce is smoky and creamy. Dice your avocado and now it’s time to assemble and eat!

Our Tips

The choice of fish is the key. You want a firm, white-fleshed, mild-flavored fish that will hold its shape during cooking. Excellent choices include: Cod (that’s what I used), Haddock, Tilapia, or Mahi-Mahi.
Use paper towels to pat the fish fillets completely dry. Any surface moisture will create steam, which is the enemy of crunch.
After warm your tortillas, you can keep them warm by wrapping them in a clean kitchen towel or al foil inside a tortilla warmer or a bowl.

What To Serve With

The goal with sides is to offer variety without duplicating what’s already in the taco.

Make it a meal

Mexican Street Corn (Esquites or Elote): This is a match made in heaven. You can serve it on the cob (Elote) or in a cup (Esquites). The creamy, cheesy, chili-spiced corn directly echoes the flavors on your taco plate but with a different texture and richness.
Cilantro-Lime Rice: A light, fluffy side that soaks up any extra sauce beautifully. The fresh citrus and herb notes keep it from feeling heavy.
Black Beans or Charro Beans: A simple, savory side that adds protein and fiber. Charro beans (cooked with bacon, onions, and spices) offer a smokier, more flavorful option.

Light & Fresh sides

Mango Salsa or Pico de Gallo: A bright, chunky salsa adds a fresh, juicy element that cuts through the fried food. The sweetness of mango is a particularly great counterpoint to the smoky chipotle sauce.

Escabeche (Mexican pickled vegetables): Featuring a blend of crispy carrots, jicama, onions, radishes, and jalapenos peppers in a sweet-spicy brine. It will take your tacos to a different level.

Simple Green Salad: Keep it light with a vinaigrette. A dressing made with lime juice, olive oil, and a touch of honey or agave would tie it directly to the main course.

Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!