by Olena

Fish Tacos

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Olena Osipov
5 from 35 votes

The Best Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best fish taco sauce. I promise, this healthy fish taco recipe is better than any food truck!

We love all things Mexican and seafood around here. This shrimp taco recipe along with grilled fish tacos and shrimp ceviche are at the top of our list!

fish tacos

Fish Taco Recipe

These are the best fish tacos! Yes, I’m that bold but just read reviews for yourself.

“I’ve been looking for a quick, easy, healthy, and delicious fish taco recipe forever and this one fits the bill. The whole family loves them.” – Laura

“Had these fish tacos 2 days ago, kids are asking for them again!! Made with broccoli slaw!! So good!!” – Paulina

Living on the West Coast and travelling to Mexico a dozen times, I tried a lot of tacos in my life. Chicken tacos, beef tacos, carne asada tacos, you name it. And they are all great but I honestly think homemade tacos are equally as good or even better!

I think the best fish tacos are crispy, battered and fried, just like you get at any surf and turf joint. Fish has to be spicy and flavorful enough to help the plain veggies a bit. With flavorful fish taco sauce and ton of fresh toppings.

To be able to call these “healthy fish tacos” (nice bonus), I use my favorite almond flour to make crunchy coating. Just like I do with almond chicken and healthy fried chicken. I am absolutely in love with almond flour recipes, and I’m not on any diet! You should give it a try although you can use any flour.

fish tacos with red cabbage, sauce and lime in a blue bowl

Ingredients You Will Need

As always, my fish taco recipe ingredients are super simple. And I even give you options for a flour to use.

  • Fish: Best fish for fish tacos is any firm white fish like wild cod, halibut, bass, haddock, rockfish, mahi mahi or snapper.
  • Flour: Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs. Anything that will make fish crispy.
  • Simple spices: Taco seasoning and garlic powder.
  • Yogurt and mayo: I call my fish taco sauce healthy because I use 75% yogurt and 25% mayo unlike any restaurant’s 100% mayo white sauce.
  • Cabbage, tomato, avocado and lime are the toppings but you can use what you have.
  • Tortillas: You can use corn or flour tortillas for serving. We use corn ones because it is more authentic and nutritious.
fish, corn tortillas, lime, cheese, avocado, tomato, cabbage, yogurt, spices, mayo, cilantro

How to Make Fish Tacos

I doubled this fish taco recipe and they were gone by morning. So, if serving a crowd, definitely do that. You will be glad you did.

  • Prep fish and its dredging: Cut fish into 1 inch cubes and in a medium bowl whisk flour, taco seasoning, garlic powder, cornstarch, salt and pepper.
  • Make sauce by whisking yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper in a medium bowl. I also like to transfer sauce to a drizzling bottle.
  • Chop toppings: I like to place them in a large baking dish, cover with linen towel and set aside.
  • To cook fish: Dip fish pieces into flour mixture and pan fry for 2 minutes per side in preheated large ceramic non-stick skillet on medium-high heat.
  • To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce.

Tips for Best Fish Tacos

  • Skip non-fat yogurt: Do not use 0% yogurt for the crema because it will lack flavour.
  • Fish cooks fast: So don’t over cook it otherwise it will come out rubbery.
  • Do not overcrowd the skillet: Leaving room and air to flow between fish pieces helps to keep its coating crunchy.
  • Double the recipe for 4+ people: I highly recommend to double the recipe. Single makes 9 tacos and I find we all want 3-4 tacos each. And nobody minds the leftovers.

FAQs

Are fish tacos healthy?

I think so, like anything else in moderation. To make this recipe healthier we use almond flour as a breading, fry fish cubes in high-smoke point and heart healthy avocado oil, and reduce mayonnaise in the cream by 3/4.

What fish is good for fish tacos?

Any firm fish. You can even use salmon or trout if that’s what you have. It does not have to be white fish but rather fish that doesn’t flake easily and fall apart. My friend Dina, has this amazing panko crusted salmon recipe that you could crumble up and serv in tortillas with sauce and toppings.

How do you make corn tortillas for fish tacos?

I prefer to buy store-bought tortillas to save time. But if you feel adventurous and for fun, you can try your hand in making homemade corn tortillas from my friend, Aseygul at Foolproof Living.

What goes with fish tacos as a side?

I recommend to make this super easy Instant Pot corn on the cob or cilantro lime cauliflower.

What wine with fish tacos?

Any seafood usually tastes good with a glass of chilled white wine or beer. Delicate white fish needs lighter white wine like Pinot Grigio or Pino Gris. Whereas, tuna can stand up to robust flavor of Chardonnay or Rose. Let wine sit for 15 minutes at room temperature after removing it from the fridge. It tastes better.

Serving Suggestions

Tacos are a complete meal. So easy, just 25 minutes from fridge to table. I always double the recipe because we eat a lot.

Let’s go over a bazillion of toppings possibilities:

These fish tacos are lower in calories, yet battered and fried (a must!), easy to make and a perfect healthy weeknight dinner! Enjoy and please let me know in comments below how you liked the recipe.

More Favorite Taco Recipes

fish taco recipe served with crema, fixings and lime in a blue bowl
Fish Tacos

Fish Tacos {Crispy and Healthy Recipe}

The Best Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best fish taco sauce. I promise, this healthy fish taco recipe is better than any food truck!
4.95 from 35 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 9 tacos
Calories: 221kcal
Author: Olena Osipov

Ingredients

Fish Tacos:

  • 1 lb any firm white fish I used cod, cut into 1″ cubes
  • 1/2 cup any flour I used almond flour
  • 2 tsp taco seasoning
  • 1 tsp garlic powder
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • Ground black pepper to taste
  • 2 tbsp avocado or coconut oil for frying (or whatever you use)
  • 9 corn or flour tortillas

Fish Taco Sauce:

  • 1/2 cup plain yogurt 2%+ fat
  • 1/4 cup mayo I use avocado oil
  • 1 lime juice of
  • 1/2 tsp taco seasoning
  • 1/4 tsp salt
  • Pinch of cayenne
  • Ground black pepper to taste

Fish Taco Toppings:

  • Cabbage
  • Tomato
  • Avocado
  • Red onion
  • Cilantro

Instructions

  • Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
    Fish Tacos
  • Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
    Fish Tacos
  • Toppings: Chop and prepare the toppings.
    Fish Tacos
  • To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don't over cook. Do not overcrowd the skillet – helps to keep fish crispy. Remove onto a plate.
    Fish Tacos
  • To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).
    Fish Tacos

Store: Refrigerate leftover cooked fish, sauce and toppings covered or in a container for up to 24 hours. Fish is most crispy right after cooking.

    Make Ahead: You can chop toppings and make sauce up to 2 days in advance. Refrigerate separately. You can also mix and store in a dry place flour with spices that you will use for dredging.

      Video

      Notes

      • Fish: You can use any firm white fish like wild cod, halibut, bass, haddock, rockfish, mahi mahi or snapper. Even salmon.
      • Flour: Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs. Anything that will make fish crispy.
      • Yogurt: Please do not use 0% yogurt because sauce will lack flavour.
      • Other fish you can use: You can use salmon or trout if that’s what you have. It does not have to be white fish but rather fish that doesn’t flake easily and falls apart.
      • Skip non-fat yogurt: Do not use 0% yogurt for the crema because it will lack flavour.
      • Fish cooks fast: So don’t over cook it otherwise it will come out rubbery.
      • Do not overcrowd the skillet: Leaving room and air to flow between fish pieces helps to keep it crispy.
      • Double the recipe for 4+ people: I highly recommend to double the recipe. Single recipe makes 9 tacos and I find we all want 3-4 tacos each. And nobody minds the leftovers.
      More Serving Ideas

      Nutrition

      Serving: 1taco | Calories: 221kcal | Carbohydrates: 15g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 215mg | Potassium: 233mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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