Fish Tacos

fish taco recipe
A crowd-pleaser perfect for entertaining!
  • 700g firm white fish fillets (I like Ling, it’s not fishy, easy to cook and easy to slice, I buy it from the fish shop)
  • 1 tbsp corn flour
  • 1 tbsp plain flour
  • Canola oil for frying (or any high smoke point oil like sunflower or grapeseed oil)
  • Salt
  • 1/4 red cabbage
  • Corn cob
  • 2 limes
  • Hard or soft tacos (12 pieces)
  • Your favourite taco sides – I served with sour cream, guacamole and Sriracha for the adults
  1. Slice fish into strips.
  2. Combine corn flour and plain flour on a piece of baking paper (less washing up!) and lightly coat fish, shake off the excess.
  3. Chop or use a mandolin to shred your cabbage, arrange on a large platter.
  4. Put corn in a microwave safe container with a splash of water, cover and cook for 2 minutes. I char mine on my gas stove with some tongs, but you can just slice off the kernels as they are. Sprinkle on top of your cabbage.
  5. Preheat your oil on medium-high heat in a large skillet.
  6. Whilst the oil is heating, arrange your sides on your platter and prepare your taco shells/soft tacos as per packet instructions.
  7. Gently drop the fish in the oil and fry until golden – They will take 6-8 minutes to cook. Turn them over half way if the oil isn’t covering the fish. I like to drain them afterwards on some paper towel. Season with salt.
  8. Serve on top of the cabbage in a big pile and watch them disappear!

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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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