Fish Tacos {Crispy & Healthy}

fish tacos recipe

4.9 from 27 reviews

THE BEST Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 9 tacos 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Mexican


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 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


  1. Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
  2. Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
  3. Toppings: Chop and prepare the toppings.
  4. 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.
  5. 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 – guacamole would be good too.

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.


You can use any firm white fish or salmon. I do not use tilapia because it is farmed fish.

Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs.

Do not use 0% yogurt because sauce will lack flavour.

 Did you make this recipe? Please give it a star rating in the comments.