86% would make this again

Fish Tacos Recipe

Q: What kind of fish is best for tacos?

Mild, firm white fish like cod, tilapia, mahi-mahi, halibut or snapper works best because it holds up to frying or grilling and doesn’t overpower the fresh toppings. These types of fish also stay moist and flaky once cooked, letting the other flavours shine through.

Q: Should fish be grilled, fried or baked for these tacos?

Traditional Baja style fish tacos are fried in a light batter until crispy but grilling or baking the fish are great alternatives that still taste delicious. Grilled fish gives a smoky flavour while baking keeps things lighter, so it comes down to your preference. We love grilling them outdoors when it's summer time.

Q: How do you make fish tacos crispy?

For crispy fish, coat the pieces in a light batter or mix flour with a bit of cornflour before frying so the coating turns golden and crunchy. Make sure the oil is hot enough before you add the fish and avoid crowding the pan so each piece fries evenly.

Q: What toppings go well with fish tacos?

Shredded cabbage, fresh mango or fruit salsa, cilantro, lime juice, avocado and a creamy sauce bring brightness and contrast to the rich fish. These toppings add crunch, colour and tang that balance the whole taco beautifully.

Q: Can I use frozen fish for this taco recipe?

Yes frozen fish works well if you thaw it properly first, ideally overnight in the fridge or under cold water, then pat it dry so it doesn’t get soggy. Fresh fish is ideal but frozen is a good and convenient option that still tastes great.

Q: How do you keep fish tacos from getting soggy?

To keep your tacos crisp, cook the fish right before serving and lay it on paper towels after frying to soak up excess oil. Also warm the tortillas without making them wet and add toppings right before eating so nothing steams or gets soggy.

Q: Should I use corn or flour tortillas for fish tacos?

Corn tortillas are traditional and add an authentic flavour but flour tortillas are softer and some people prefer them because they’re easier to fold without tearing. Both are fine so pick what you enjoy most or what you have on hand.

Vish G

April 10, 2026

Put some fun into dinner tonight with this Mexican inspired Fish Tacos recipe that’s fresh and growing in popularity over the last few years. With juicy mango cubes paired with coriander and purple cabbage to give this meal a nice crunch contrasts beautifully with the breaded Fish. Perfect for an afternoon lunch too if your struggling with yummy high protein ideas any day of the week.

PREP TIME

25 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

For the fish
600 g firm white fish fillets like cod, mahi mahi, snapper or tilapia, cut into chunky pieces
90 g plain flour or 3/4 cup
2 tablespoons cornflour
1 teaspoon salt
1 teaspoon smoked or sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
120 ml cold beer or sparkling water, about 1/2 cup
Vegetable or sunflower oil for frying
For the mango topping
1 ripe mango, peeled and cut into small cubes
2 tablespoons finely chopped red onion
Juice of 1/2 lime
Small handful fresh coriander, chopped
Pinch of salt
For the tacos
8 small corn or flour tortillas
2 cups finely shredded purple cabbage
Optional creamy sauce
120 ml mayonnaise or plain yoghurt, about 1/2 cup
Juice of 1/2 lime
Salt to taste
Optional hot sauce to taste

Instructions

Pat the fish dry with kitchen paper so the coating sticks well, then set aside
In a bowl, mix the flour, cornflour, salt, paprika, garlic powder and black pepper.
Slowly whisk in the cold beer or sparkling water until you have a smooth batter that lightly coats a spoon.
Heat about 2.5 cm of oil in a wide pan over medium high heat until a small drop of batter sizzles right away.
Dip each piece of fish into the batter, let excess drip off, then gently place into the hot oil.
Cook the fish in batches so the pan is not crowded, frying for about 3 to 4 minutes per side until golden, crisp and cooked through.
Transfer cooked fish to a plate lined with kitchen paper and lightly sprinkle with salt while hot.
In a small bowl, mix the mango, red onion, lime juice, coriander and a pinch of salt, then set aside.
If using the sauce, stir all sauce ingredients together and taste, adjusting salt or lime as needed.
Warm the tortillas in a dry pan for about 30 seconds per side until soft and lightly toasted.
To assemble, add a layer of purple cabbage to each tortilla, top with crispy fish, spoon over the mango mixture and finish with sauce if using.
Serve right away with extra lime wedges on the side.