There’s something magical about a well-made fish taco. Light, fresh, and full of vibrant flavors, they’re the kind of dish that instantly transports you to a sunny, seaside getaway. Whether it’s the crispy fish, the tangy slaw, or the zesty lime, fish tacos have a way of making every bite feel like a little celebration.
What I love most about fish tacos is their versatility. You can keep them simple with a squeeze of lime and a sprinkle of cilantro, or elevate them with a creamy sauce, crunchy toppings, and a burst of heat from fresh jalapeños. The fish itself can be grilled, baked, or fried, depending on your mood, making them easy to adapt for a healthy dinner or an indulgent treat.
In our house, fish tacos are a favorite for their quick preparation and big flavor. They’re perfect for weeknights when you want something satisfying but not too heavy, and they’re always a crowd-pleaser when we have friends over. Pair them with a side of chips and guacamole, and you’ve got a meal that feels like a mini fiesta!
Fish Tacos
Ingredients
- 1 pound Cod or Halibut
- 5 tbsp Sour Cream
- 2 tbsp Mayonnaise
- 2 tbsp Red Taco Sauce
- 1 medium Lemon
- 8 medium Flour Tortillas
- 2 cups Panko Breadcrumbs
- 3 medium Eggs
- 1 cup Flour
- 1/2 head Red Cabbage Thinly Sliced
- 1 medium Red Onion Thinly Sliced
- Salt
- Pepper
- 1 medium pot Vegetable Oil for Frying
Instructions
- Cut your cod or halibut into long fish pieces the size that you want them for your tacos.
- Prepare your fish taco white sauce topping. For the fish taco sauce, I like to put it in a squeeze bottle I can squirt on as much as I want. In a small bowl mix together 1/2 cup of sour cream, 2 tablespoons of mayo, dashes of hot sauce, salt, and pepper to taste, squeeze of lemon to add acidity and thin down the sauce a bit.
- Prepare the fish taco red coleslaw topping. For this, you will need to slice the red cabbage and the red onion into long very thin, thin slices, as thin as you can go on them. Add 1/2 tablespoon of mayo, a generous squeeze of lemon pepper and salt to taste.
- Prepare a station of 3 plates for the breading of the fish. You want one plate for the flour, one plate for the eggs and one plate for the panko breadcrumbs.
- Heat your oil to frying temperature. I don’t have a thermometer I can put in oil, so I just put a breadcrumb in the oil to test when its ready.
- Take your fish of choice and flour it in the flour, coat it with the egg and then toss in the breadcrumbs.
- Fry your fish! fry on each side for 4-5 minutes. Once done remove the fish from the oil on to some paper napkins to soak up the excess oil.
- Grab your flour tortillas and place 2 pieces of fish on it laid out in the center. Top with some fish taco red cole slaw, drizzle with some fish taco sauce, some red taco sauce and serve with a couple lemon wedges for each fish taco.