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Ultimate Crispy Mexican Fish Taco Recipe

This Fish Taco recipe is a delightful blend of flaky fish, tangy slaw, and zesty sauce, all tucked into a warm tortilla. It's a quick meal with flavor, perfect for a weeknight or casual get-together with friends.

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Ingredients

number of servings
4
  • 1 lb white fish fillets (such as cod or tilapia) Added to
  • 1 Cup all-purpose flour Added to
  • 1 teaspoon chili powder Added to
  • 12 teaspoon cumin Added to
  • 12 teaspoon salt Added to
  • Vegetable oil for frying Added to
  • 8 small tortillas Added to
  • 1 Cup shredded cabbage Added to
  • 12 Cup tomatoes Added to
  • 12 Cup onion Added to
  • 1 tablespoon chopped Cilantro Added to
  • Juice of one lime Added to
  • 12 Cup mayonnaise Added to
  • 2 tbls sour cream Added to
  • 1 tablespoon sriracha sauce (adjust according to spice preference) Added to
  • Salt and pepper, to taste Added to

Nutritional values and price

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Directions

30 min.
1. Step

In a bowl, combine the flour, chili powder, cumin, and salt. Mix well.

2. Step

Cut the fish fillets into thin strips. Dip each strip into the flour mixture, making sure it is coated evenly on all sides.

3. Step

Heat vegetable oil in a large pan over medium-high heat. Fry the fish strips for about 3-4 minutes on side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

4. Step

In a separate bowl, combine the shredded cabbage, chopped tomatoes, onion, cilantro, and lime juice. Toss well to coat the slaw with juice.

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5. Step

In a small bowl, mix together the mayonnaise, sour cream, and sriracha sauce. Season with salt and pepper to taste. This is the sauce for the tacos.

6. Step

Warm the tortillas on a dry skillet or in the microwave until pliable.

7. Step

To assemble the tacos spread a spoonful of the sauce onto each tortilla. Top with a few pieces of fried fish and a generous amount of slaw. Fold the tortilla in half, and serve immediately.

8. Step

Repeat the process until all the tacos are assembled and ready to serve.

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Recipe author image Tammers

Ultimate Crispy Mexican Fish Taco Recipe

This Fish Taco recipe is a delightful blend of flaky fish, tangy slaw, and zesty sauce, all tucked into a warm tortilla. It's a quick meal with flavor, perfect for a weeknight or casual get-together with friends.

30
Minutes
4
Number of servings
Directions
1. Step

In a bowl, combine the flour, chili powder, cumin, and salt. Mix well.

2. Step

Cut the fish fillets into thin strips. Dip each strip into the flour mixture, making sure it is coated evenly on all sides.

3. Step

Heat vegetable oil in a large pan over medium-high heat. Fry the fish strips for about 3-4 minutes on side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

4. Step

In a separate bowl, combine the shredded cabbage, chopped tomatoes, onion, cilantro, and lime juice. Toss well to coat the slaw with juice.

5. Step

In a small bowl, mix together the mayonnaise, sour cream, and sriracha sauce. Season with salt and pepper to taste. This is the sauce for the tacos.

6. Step

Warm the tortillas on a dry skillet or in the microwave until pliable.

7. Step

To assemble the tacos spread a spoonful of the sauce onto each tortilla. Top with a few pieces of fried fish and a generous amount of slaw. Fold the tortilla in half, and serve immediately.

8. Step

Repeat the process until all the tacos are assembled and ready to serve.

Ingredients
1 lb
white fish fillets (such as cod or tilapia)
1 Cup
all-purpose flour
1 teaspoon
chili powder
12 teaspoon
cumin
12 teaspoon
salt
Vegetable oil for frying
8
small tortillas
1 Cup
shredded cabbage
12 Cup
tomatoes
12 Cup
onion
1 tablespoon
chopped Cilantro
Juice of one lime
12 Cup
mayonnaise
2 tbls
sour cream
1 tablespoon
sriracha sauce (adjust according to spice preference)
Salt and pepper, to taste