These fish tacos deliver warm, flaky fish with cool, crunchy slaw in a soft tortilla for a vibrant, interactive meal. They come together quickly and are endlessly customizable for weeknights or entertaining. Every bite of these fish tacos feels like a mini getaway.
Looking for Fish Tacos inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Fish Tacos
- Texture contrast: Crispy fish, cool slaw, and soft tortilla create a perfect bite.
- Simple to master: Straightforward steps yield a professional-looking result.
- Endlessly customizable: Easily adapt toppings and heat to your taste.
- Lighter meal: Fresh ingredients and lean protein leave you satisfied but not heavy.
Ingredients & Tools
- 500 g firm white fish fillets (like cod, haddock, or tilapia), cut into 2.5 cm strips
- 8 small corn or flour tortillas
- 1/2 small red cabbage, thinly sliced
- 1 large carrot, grated
- 1/4 red onion, very thinly sliced
- 1 large lime, juiced (plus extra wedges for serving)
- 120 ml Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 1 tsp honey or maple syrup
- 1 jalapeño, finely chopped (seeds removed for less heat)
- Small bunch fresh coriander, chopped
- 100 g plain flour or cornflour
- 1 tsp each: smoked paprika, garlic powder, cumin
- 1/2 tsp each: chilli powder, salt
- Vegetable or avocado oil, for frying
Tools: A large mixing bowl, a medium mixing bowl, a large frying pan or skillet, tongs, a sharp knife, and a cutting board.
Notes: Using a firm white fish is key here—it holds its shape beautifully during cooking. And don’t skip the smoked paprika in the seasoning; it gives the fish that incredible, almost magical depth of flavour without any fuss.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 48 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pat your fish completely dry. This is the single most important step for getting a crispy crust. Any excess moisture will steam the fish and make the coating soft. Use kitchen paper and press firmly.
- Don’t skip the resting time for the slaw. Letting the cabbage, carrot, and onion sit with the dressing for even 10 minutes makes a world of difference. It wilts slightly, becoming more tender and allowing the flavours to meld together perfectly.
- Warm your tortillas properly. A cold tortilla can ruin the whole taco experience. You can warm them directly over a gas flame (carefully!), in a dry pan, or wrapped in a damp tea towel in the microwave for 30 seconds. This makes them pliable and aromatic.
- Taste your slaw dressing before adding it. Adjust the tang (lime), creaminess (yogurt), and sweetness (honey) to your liking. Remember, the flavours will mellow once mixed with the cabbage, so make it a touch stronger than you think it needs to be.
How to Make Fish Tacos
Step 1: First, let’s make the slaw. In your large mixing bowl, combine the sliced red cabbage, grated carrot, and thinly sliced red onion. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, and honey. Pour this dressing over the cabbage mixture and toss everything together until it’s evenly coated. Stir in most of the chopped coriander, saving a little for garnish. Set this aside to let the flavours get to know each other while you cook the fish. You’ll notice the vibrant purple colour of the cabbage will start to bleed into the dressing—that’s totally normal and looks beautiful.
Step 2: Now, prepare your fish station. Pat the fish strips thoroughly dry with kitchen paper. In your medium bowl, combine the flour, smoked paprika, garlic powder, cumin, chilli powder, and salt. Whisk it together with a fork to ensure the spices are evenly distributed. This is your super simple, flavour-packed dredging station. Take each piece of fish and toss it in the flour mixture, pressing gently to make sure every nook and cranny is coated. Shake off any excess flour and place the coated fish on a clean plate.
Step 3: Time to cook! Place your large frying pan over medium-high heat and add enough oil to generously coat the bottom—about 3-4 tablespoons. You’ll know the oil is ready when a tiny sprinkle of flour sizzles immediately. Carefully lay the fish strips in the pan, making sure not to overcrowd them; you’ll probably need to do this in two batches. Cook for 2-3 minutes per side, until the coating is golden brown and crispy. The fish should be opaque and flake easily with a fork. Use your tongs to transfer the cooked fish to a plate lined with kitchen paper to drain any excess oil.
Step 4: While the fish is cooking, warm your tortillas. If you have a gas hob, you can use tongs to gently heat them directly over a low flame for a few seconds per side until they are slightly charred and puffy. Alternatively, warm them in a dry pan or microwave. Keep them wrapped in a clean tea towel to stay warm and soft until you’re ready to serve.
Step 5: The final step is my favourite: assembly! Set up a taco bar with the warm tortillas, the crispy fish, the tangy slaw, and any extra toppings you love. I like to put out the remaining lime wedges, extra coriander, the chopped jalapeño, and maybe a bottle of hot sauce. Let everyone build their own perfect taco. The ideal method is a base of fish, a big spoonful of slaw, and then a squeeze of fresh lime juice over the top. Dig in immediately—the contrast of hot and cold, crispy and creamy is what it’s all about.
Storage & Freshness Guide
- Fridge: Store leftover fish and slaw separately in airtight containers for up to 2 days.
- Freezer: Freeze cooked fish in a single layer, then transfer to a bag for up to 1 month. Slaw does not freeze well.
- Reviving: Reheat fish in a 375°F oven or air fryer until crispy. Refresh slaw with a squeeze of lime.
Serving Suggestions
Complementary Dishes
- Mexican Street Corn (Esquites) — The creamy, cheesy, slightly spicy flavours of this corn salad are a match made in heaven with the fresh tacos, adding another layer of texture and smokiness.
- Black Bean & Mango Salad — A cool, sweet, and zesty bean salad provides a refreshing and hearty side that complements the fish without overpowering it.
- Chipotle Lime Rice — For those who want a more substantial meal, this smoky, citrusy rice soaks up any extra taco juices beautifully and rounds everything out.
Drinks
- Classic Margarita (or Mocktail) — The sharp citrus and slight saltiness cut through the richness of the fried fish perfectly, cleansing the palate between every delicious bite.
- Ice-Cold Mexican Lager — A light, crisp beer is a no-brainer here. Its effervescence and mild flavour are the ultimate thirst-quencher alongside the spiced fish and creamy slaw.
- Sparkling Water with Lime — Sometimes simplicity is best. The bubbles and lime wedge make the fresh flavours of the taco pop, and it’s a wonderfully refreshing non-alcoholic option.
Something Sweet
- Churros with Chocolate Sauce — End your fiesta on a high note with these warm, cinnamon-dusted fried dough sticks. The contrast between the hot, crispy exterior and the rich, dark chocolate is pure joy.
- Mango Sorbet — A few scoops of bright, fruity sorbet feel light and refreshing after a meal of tacos, continuing the tropical theme without being too heavy.
- Tres Leches Cake — If you’re feeling decadent, this supremely moist, milky cake provides a cool, creamy, and sweet finish that balances the spice and tang from the main course.
Top Mistakes to Avoid
- Overcrowding the pan. This is the fastest way to steamed, soggy fish instead of crispy. The fish will release moisture, and if the pan is too full, the temperature drops, and everything stews. Cook in batches for the best results—it’s worth the extra few minutes.
- Using a flaky fish that falls apart. Delicate fish like sole will disintegrate during the coating and frying process. Stick with firm fillets like cod or haddock that can stand up to the handling and high heat.
- Skipping the slaw rest time. If you mix and serve the slaw immediately, the cabbage will be too crunchy and the flavours won’t have married. That 10-minute wait is a game-changer for texture and taste.
- Letting the cooked fish sit for too long. Fish tacos are best assembled and eaten immediately. If the crispy fish sits around, it will lose its wonderful texture from the steam, especially if you cover it with a lid.
Expert Tips
- Tip: For an extra-crispy coating, try a double dredge. Dip the floured fish strips in a beaten egg, then back into the flour mixture. This creates a thicker, craggier crust that gets incredibly crunchy and holds up well to the slaw.
- Tip: If you’re feeding a crowd, keep the cooked fish warm and crispy by placing it on a wire rack set over a baking sheet in a low oven (about 120°C/100°C fan). This allows air to circulate and prevents the bottom from getting soggy.
- Tip: Make the slaw dressing ahead of time. You can whisk it together and store it in the fridge for up to 2 days. When you’re ready to eat, just toss it with the fresh vegetables—it cuts your prep time down significantly.
- Tip: Add a splash of orange juice to your slaw dressing. It sounds unusual, but a little citrus sweetness alongside the lime adds a fantastic, complex brightness that really elevates the entire taco.
FAQs
Can I bake the fish instead of frying it?
Absolutely! For a lighter version, preheat your oven to 220°C/200°C fan. Place the coated fish strips on a wire rack set over a baking sheet (this is key for air circulation) and spray or brush lightly with oil. Bake for 10-15 minutes, flipping halfway, until golden and cooked through. The crust won’t be *quite* as crispy as pan-frying, but it’s a fantastic and healthier alternative.
What’s the best fish to use for fish tacos?
You want a firm, mild-flavoured white fish that won’t fall apart. Cod and haddock are my top choices—they’re meaty and flake beautifully. Tilapia and mahi-mahi are also excellent. Just avoid very delicate, thin fillets like sole or flounder, as they tend to break apart during the cooking process.
How can I make this recipe gluten-free?
It’s super easy! Simply use corn tortillas (check the label to ensure they’re 100% corn) and substitute the plain flour for cornflour, rice flour, or a gluten-free all-purpose flour blend in the fish coating. The method and cooking times remain exactly the same.
Can I prepare any components ahead of time?
You can get a great head start. The slaw dressing can be made 2 days in advance. The slaw itself can be assembled (without the coriander) a few hours ahead—it might get a bit softer, but it’s still delicious. The spice mix for the fish coating can also be pre-mixed. I’d recommend cooking the fish and warming the tortillas just before serving for the best texture.
My slaw is a bit too tangy. How can I fix it?
No worries, this is an easy fix! Balance out the acidity by stirring in an extra tablespoon of Greek yogurt or mayonnaise and a tiny drizzle more of honey. Taste as you go until it reaches your preferred balance. Remember, you can always add more, but you can’t take it away!
Fish Tacos
Make the best crispy Fish Tacos at home in just 30 minutes! This easy recipe features flaky fish and a tangy slaw. Get the step-by-step guide now!
Ingredients
For the Fish & Assembly
-
500 g firm white fish fillets (like cod, haddock, or tilapia, cut into 2.5 cm strips)
-
8 small corn or flour tortillas
-
100 g plain flour or cornflour
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp cumin
-
1/2 tsp chilli powder
-
1/2 tsp salt
-
Vegetable or avocado oil (for frying)
For the Slaw
-
1/2 small red cabbage (thinly sliced)
-
1 large carrot (grated)
-
1/4 red onion (very thinly sliced)
-
1 large lime (juiced (plus extra wedges for serving))
-
120 ml Greek yogurt or sour cream
-
2 tbsp mayonnaise
-
1 tsp honey or maple syrup
-
1 jalapeño (finely chopped (seeds removed for less heat))
-
Small bunch fresh coriander (chopped)
Instructions
-
First, let's make the slaw. In your large mixing bowl, combine the sliced red cabbage, grated carrot, and thinly sliced red onion. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, and honey. Pour this dressing over the cabbage mixture and toss everything together until it's evenly coated. Stir in most of the chopped coriander, saving a little for garnish. Set this aside to let the flavours get to know each other while you cook the fish. You’ll notice the vibrant purple colour of the cabbage will start to bleed into the dressing—that’s totally normal and looks beautiful.01
-
Now, prepare your fish station. Pat the fish strips thoroughly dry with kitchen paper. In your medium bowl, combine the flour, smoked paprika, garlic powder, cumin, chilli powder, and salt. Whisk it together with a fork to ensure the spices are evenly distributed. This is your super simple, flavour-packed dredging station. Take each piece of fish and toss it in the flour mixture, pressing gently to make sure every nook and cranny is coated. Shake off any excess flour and place the coated fish on a clean plate.02
-
Time to cook! Place your large frying pan over medium-high heat and add enough oil to generously coat the bottom—about 3-4 tablespoons. You’ll know the oil is ready when a tiny sprinkle of flour sizzles immediately. Carefully lay the fish strips in the pan, making sure not to overcrowd them; you’ll probably need to do this in two batches. Cook for 2-3 minutes per side, until the coating is golden brown and crispy. The fish should be opaque and flake easily with a fork. Use your tongs to transfer the cooked fish to a plate lined with kitchen paper to drain any excess oil.03
-
While the fish is cooking, warm your tortillas. If you have a gas hob, you can use tongs to gently heat them directly over a low flame for a few seconds per side until they are slightly charred and puffy. Alternatively, warm them in a dry pan or microwave. Keep them wrapped in a clean tea towel to stay warm and soft until you're ready to serve.04
-
The final step is my favourite: assembly! Set up a taco bar with the warm tortillas, the crispy fish, the tangy slaw, and any extra toppings you love. I like to put out the remaining lime wedges, extra coriander, the chopped jalapeño, and maybe a bottle of hot sauce. Let everyone build their own perfect taco. The ideal method is a base of fish, a big spoonful of slaw, and then a squeeze of fresh lime juice over the top. Dig in immediately—the contrast of hot and cold, crispy and creamy is what it's all about.05
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