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Crispy Fish Tacos Recipe

Why wait for a night out to enjoy delicious Crispy Fish Tacos when you can easily make them at home? Picture a perfectly cooked fish fillet coated in a crunchy batter, nestled in a warm tortilla, and loaded up with all the classic Mexican toppings you love. This recipe is quick and easy already, but you can prepare the fish ahead of time so all you have to do when it’s time for dinner is cook it. Add your choice of cabbage, a simple corn salad, or guacamole, or use your imagination to come up with your favourite toppings! I love to add a kick of heat with some jalapeños and a drizzle of sriracha mayo to take these tacos to the next level. 

Can you make Crispy Fish Tacos ahead of time?

Yes, you can make Crispy Fish Tacos ahead of time. Follow step 1 of the recipe and place the fish in an airtight container with baking (parchment) paper separating the layers to stop them from sticking. Refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the fridge overnight, ready for use or see the directions in the recipe notes on how to bake from frozen.

Are Crispy Fish Tacos suitable for leftovers?

Crispy Fish Tacos are best cooked and served immediately. Leftovers can be refrigerated for up to 24 hours. Reheat in the microwave. Take care when reheating not to overcook. The crumb coating will soften.

Crispy Fish Tacos Recipe

Crispy Fish Tacos

Author: Nicole
5 from 1 vote
“A favourite of ours that is regularly on our meal plan. Easy & delicious.”
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There’s no need to order takeout when you can make these delicious Crispy Fish Tacos at home in just 30 minutes. Crunchy strips of crumbed fish are loaded into tortillas with your favourite toppings.
Prep 20 minutes
Cook 8 minutes
Total 28 minutes
Servings: 4

Ingredients

FISH TACOS
  • 600 g (1.3 lb) firm white fish fillets (about 3–4 fillets), cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod)
  • 75 g (2½ oz) plain (all-purpose) flour
  • 3 eggs, whisked
  • 180 g (6.3 oz) panko breadcrumbs
  • oil, for frying (see note 1)
  • 1 tsp salt
CORN SALAD
  • 2 cups corn kernels, charred or steamed
  • 2 avocados
  • 2 tbsp chopped coriander (cilantro)
  • 2 tbsp fresh lime juice
  • ½ tsp sea salt flakes
  • 100 g cherry tomatoes
TO SERVE
  • ¼ red cabbage, shredded
  • 10 tortillas
  • 4 tbsp sour cream
  • Guacamole (see recipe)
  • sriracha mayonnaise (equal parts mayonnaise and sriracha)
  • jalapeños
  • 4 wedges lime

Instructions

  • Dredge the fish in the flour, followed by the egg, and lastly the panko breadcrumbs. Use your hands to press the fish into the breadcrumbs to ensure it is completely coated.
  • Heat the oil in a deep, heavy-based frying pan over medium–high heat (see note 1). Cook the fish for 8–10 minutes, turning regularly, until it is crispy and golden.
  • Set aside on a paper towel to drain and season with salt.
  • To make the corn salad, combine all the ingredients in a bowl.
  • Serve the fish arranged on top of the shredded cabbage with tortillas, corn salad, guacamole and any of the other suggested sides.

Nutrition information

Nutrition Facts
Crispy Fish Tacos
Amount per Serving
Calories
920
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
14
g
Cholesterol
 
197
mg
66
%
Sodium
 
2101
mg
91
%
Potassium
 
1686
mg
48
%
Carbohydrates
 
112
g
37
%
Fiber
 
15
g
63
%
Sugar
 
14
g
16
%
Protein
 
50
g
100
%
Vitamin A
 
1256
IU
25
%
Vitamin C
 
52
mg
63
%
Calcium
 
297
mg
30
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – To achieve a golden breadcrumb crust, it is best to deep-fry the fish in a high smoke-point oil such as vegetable or canola (rapeseed) oil. The bottom of the pan needs to be covered in oil and at least 1.5 cm (½ inch) deep. Olive oil is suitable for shallow-frying. Use 3–4 tablespoons and cook the fish for 8–10 minutes, turning once. The breadcrumb coating will not be as even in colour, but the end result will still be delicious.
Can fish tacos be baked in the oven instead of deep-fried? Yes. The result is paler in colour as the breadcrumbs do not turn as golden. However, the end result is equally delicious:
How to oven-bake fish:
  1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  2. Spray the crumbed fish with olive oil, and cook for 12–14 minutes.
How to oven-bake fish from frozen:
  1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  2. Spray the crumbed fish with olive oil, and cook for 17–19 minutes.

MAKE AHEAD

Follow step 1 of the recipe and place the fish in an airtight container with baking (parchment) paper separating the layers to stop them from sticking. Refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the fridge overnight, ready for use, or see the directions above on how to bake from frozen.

LEFTOVERS

Fish tacos are best cooked and served immediately. Leftovers can be refrigerated for up to 24 hours. Reheat in the microwave. Take care when reheating not to overcook. The crumb coating will soften.

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Course entrees, Main Course
Cuisine Mexican