If you're anything like me, you're always looking for the next flavour-packed recipe to add to your weekly rotation. Fish tacos is one of those dishes that not only brings back great memories of trips to LA and Mexico but is also so simple and easy to prepare. There’s nothing better than a dish that hits all the right notes.
On my last trip to Newport beach earlier this year we had a Mexican feast and this fish tacos recipe was of course on the menu.
About this fish tacos recipe.
These tacos are fast, fresh, and downright addictive. Charred fish, zingy lime, creamy sauce, crisp slaw... it’s a handheld flavour explosion, and you don’t need much time or fancy kit to pull it off.
As you will see from the original date I posted this recipe, I have been making it for years... decades even. The recipe is always the same because there's no need to change it.
There are, of course many versions of fish tacos, from deep fried Baja style to this pan fried recipe that can also be grilled on your barbecue grilled or pan fried, fish tacos is a dish you will never tire of. Once you make this recipe, I think you will return to it often.
You can add different salsas and sauces to your fish tacos to give each taco its own personality.
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Ingredients
These fish tacos are simple and there aren't a lot of ingredients. They all work so well together though. Sometimes simple is better. This is the basic version of this recipe. You will want to add a few good salsas or guacamole to you tacos when serving.
- cod or any white, meaty fish
- Juice of one lime
- Cheyenne chili powder
- ground cumin
- smoked paprika or a mild red chili powder
- Serrano chilies
- garlic
- cilantro (coriander)
- neutral vegetable oil
- corn tortillas
- Grated cheese (optional)
See recipe card for quantities.
Step by Step Photos
Check out how easy it is to make this authentic fish tacos recipe. In the photos below, we pan fried the fish but we also like to grill them on a barbecue.
- Step 1: blend the marinade ingredients in a food processor.
- Step 2: Rub this marinade right into the fish and let it marinate for about 30 minutes.
- Step 3: Back to the onions. Continue stirring them over a low heat, leave them to caramelise whilst you move onto step 4 (or up to 30 more minutes). This photograph shows the finished result.
- Step 4: On the grill or in a pan, toast both sides of your burger buns.
- Step 3: Add a pinch of salt and pepper to your ground beef, mix well then divide your ground beef into two portions and shape each into burger patties.,
- Step 4: Heat up your grill (flat cooking surface) or frying pan until smoking hot , then your burger patties. Cook for 3-4 minutes or until the bottom side is seared well.
Why Make Fish Tacos?
If you’ve ever tried fish tacos in a proper Mexican taqueria, you already know. But if not, here’s what makes them such a game-changer:
- Quick to cook – 10 minutes on the grill or pan and you’re done.
- Packed with flavour – bold spices, fresh herbs, and that smoky edge.
- Lighter than fried tacos – perfect for warm days or lighter meals.
- Great for groups – set everything out taco-bar style and let everyone build their own.
Honestly, once you make fish tacos at home, you’ll see how easy and satisfying they are. Perfect for midweek dinners or a weekend treat with friends and a cold beer or two.
What is the best fish for fish tacos?
You want something firm, mild, and able to hold its shape. Here are a few great options:
- Cod
- Haddock
- Tilapia
- Sea bass
- Halibut
- Mahi-mahi
Whichever fish you choose, make sure it’s skinless, boneless, and fresh. Frozen is fine too. Just defrost it completely and pat it dry.
Variations
There are countless variations for making fish tacos. Here are a few you might like to try.
Blackened Fish Tacos: Use a Cajun spice mix instead of the marinade.
Beer-Battered Version: Want it crispy? Dip your fish in seasoned batter and fry instead like in this recipe.
Tropical Style: Add pineapple or mango salsa for a fruity twist.
Spicy Chipotle: Blend the crema with chipotle in adobo for that smoky Mexican heat. I do this anyway with my creamy fish taco sauce. It's amazing spooned over these tacos.
Equipment
For this fried fish tacos recipe, you only need a good frying pan and a spatula. I prefer to use a metal spatula so that it's easier to get under the fish and flip it without losing all that delicious char.
Storage
If you have any leftover fish and/or tortillas, you can store them separately, wrapped tightly for 2 to 3 days in the fridge. To reheat, fry both over a medium heat until heated through.
Final Thoughts
So there you have it… Everything you need to make fish tacos that taste like they came straight from a Mexican beach shack.
It’s one of my favorite “fast feasts”! It’s bold, vibrant, and endlessly adaptable. Once you try it, you’ll wonder why you haven’t been making fish tacos all along.
Whether it’s Taco Tuesday or just a craving for something different, this is the kind of dish that delivers. And like all the best food, it’s meant to be shared.
Top Tip
Don't over marinate the fish. 30 minutes tops with the citrus!
FAQ
Sear it on one side until it naturally releases from the pan. If you can't flip it without losing all the char on the underside, cook it longer. Fish will naturally release from the pan when you have formed a crust.
Most salsas will go very well with these fish tacos. You will find some good ones on this site. I always add homemade guacamole to my fish tacos too.
No. Corn tortillas can be difficult to come by outside of the US and Mexico. You can use warmed flour tortillas.
Related
Looking for other taco recipes? Try these:
Pairing
You are going to want a few good salsas to go with your fish tacos. Try some of these.
Recipe
Fish Soft Tacos
Make this simple recipe for fish tacos and don't forget to serve them with a good variety of salsas and guacamole. You are going to be in food heaven.
Ingredients
- 2.2 lbs (1kg) cod or any white, meaty fish
- Juice of one lime
- 1 teaspoon Cheyenne chili powder
- 2 teaspoon ground cumin
- 2 teaspoon smoked paprika or a mild red chili powder
- 2 Serrano chilies, finely chopped
- 2 garlic cloves, minced
- 1 small bunch of coriander
- 3 tablespoon neutral vegetable oil for shallow frying
- 16 smal corn tortillas
- Grated cheese (optional)
Instructions
- Start by making your marinade. Blend the olive oil, lime juice, chilli powder, cumin, green chilli, garlic and coriander together in a blender.
- Place your fish fillets in a bowl and cover the fish with the marinade. Let sit for about 20 minutes and no more than 30 minutes.
- When ready to cook, heat a frying pan over medium-high heat.
- Pour in about 2 tablespoons of neutral vegetable oil and then place the fish in the pan.
- Cook the fish without turning for about 4 minutes or until it naturally releases from the pan. If it is sticking to the pan, leave it to form a crust and then turn it. If you turn the fish too early, you will lose that delicious char.
- Turn the fish and let it fry until it is cooked through and naturally releases from the pan when you go under it with your spatula. Transfer the finished fish to a warm plate and repeat until all of the fish is cooked.
- Warm your tortillas in a pan over a medium-high heat. This can be done quickly after the fish is cooked, using the same pan or while the fish is cooking. Keep the tortillas warm.
- Build your taco by placing some of the fish on a warm tortilla or two. I like to spread guacamole over the tortilla before adding the fish but that's just how I like it. Top your fish tacos with your salsas and veg of choice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 78mgCarbohydrates: 24gFiber: 4gSugar: 1gProtein: 10g
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