Best Fish Tacos Recipe
The Best Fish Tacos Recipe with crispy battered fish, diced avocado, crunchy cabbage, and delicious, easy fish taco sauce. I promise, these fish tacos are better than any food truck!
Servings: 9 tacos
Calories: 221kcal
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
Instructions
- Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
- Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- Toppings: Chop and prepare the toppings.
- 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.
- 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).
Video
Notes
- 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: 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.
- 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.
- Yogurt: Please do not use 0% yogurt because sauce will lack flavor.
- 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.
Nutrition
Serving: 1taco | Calories: 221kcal | Carbohydrates: 15g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 215mg | Fiber: 3g | Sugar: 1g