Fish Taco Recipe

Ingredients

• 6 mediumflour tortillas
• 454 g (1 lb)fish fillets, such as cod or tilapia
• 30 ml (2 Tbsp)canola oil, for frying
• 30 g (1/4 cup), measured then siftedplain flour
• 2 g (1 tsp)ground paprika
• 0.5 g (1/4 tsp)ground cumin
• 5 g (2 tsp)chilli powder
• 1.5 g (1/2 tsp)garlic powder
• 3 g (1/2 tsp), or to tastesalt
• 0.5 g (1/4 tsp)ground black pepper
• 70 g (1 cup), finely shreddedgreen cabbage
• 35 g (1/2 cup), finely shreddedred cabbage
• 1carrot, julienned
• 1/2red onion, sliced
• 45 ml (3 Tbsp)ranch dressing
• 45 ml (3 Tbsp)soured cream
• 60 ml (1/4 cup)mayonnaise
• 30 ml (2 Tbsp)lime juice
• 10 ml (2 tsp)sriracha or hot sauce
• 30 g (1/4 cup), crumbledfeta or cotija cheese
• 15 g (1/3 cup), choppedcoriander
• 50 g (1/3 cup), cubedtomatoes
• 1lime

Instructions

1. 1

   Prepare the slaw

   Finely shred the cabbages, julienne the carrot and slice the red onion. Combine them and set aside.

2. 2

   Mix the sauce

   Whisk together the ranch dressing, soured cream, mayonnaise, lime juice and sriracha or hot sauce in a bowl. Set the sauce aside.

3. 3

   Make the seasoning

   Combine the flour, paprika, cumin, chilli powder, garlic powder, salt and black pepper.

4. 4

   Season the fish

   Coat the fish generously with the seasoning on all sides.

5. 5

   Fry the fish

   Once the oil is hot, add the fish fillets and cook for 2–4 minutes per side, until flaky and cooked through.

6. 6

   Warm and prepare

   Meanwhile, warm the tortillas and cut the toppings.

7. 7

   Assemble the tacos

   Put the cooked fish in the tortillas. Add a generous amount of slaw and your chosen toppings, then drizzle with the sauce and fresh lime juice.

8. 8

   Serve the tacos

   Serve and enjoy.

What are fish tacos?

Fish tacos are a popular Mexican-inspired dish in the United States, often served with fish, fresh toppings and a sauce in a tortilla. This version uses flour tortillas and quickly fried white fish, with cabbage slaw for crunch and a creamy, spicy dressing.

The different elements can be prepared while the fish cooks, making the tacos straightforward to assemble just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 18g protein, 20g carbs, 25g fat.

The tortillas and flour coating provide most of the carbohydrates, while the frying oil, mayonnaise, ranch dressing, soured cream and cheese contribute much of the fat. The fish supplies the protein. For a more balanced plate, serve the tacos with extra fresh vegetables or a simple salad.

The fish and seasoning

White fish: Cod and tilapia are both mild choices that suit the paprika, cumin, chilli and garlic seasoning. Cut especially thick fillets into portions of similar thickness so they cook evenly.

Flour coating: The sifted flour is combined with the spices to make the fish coating. Patting the fillets dry before coating helps the seasoning adhere.

Keep the slaw crisp

Cabbage and carrot: Finely shredded cabbage and julienned carrot make a crunchy contrast to the tender fish. Slice the red onion thinly so it is easy to eat in each taco.

Timing: The slaw can be mixed while you prepare the sauce, but add it to the tacos just before serving to preserve its crunch.

A creamy, spicy sauce

Creamy base: Ranch dressing, soured cream and mayonnaise make a thick sauce that clings to the slaw and fish. Whisk until the mixture looks evenly combined.

Heat and tang: Sriracha or hot sauce brings the spice, while lime juice adds sharpness. Keep the fresh lime for squeezing over the assembled tacos as well.

How to tell when the fish is done

Cooking time: Fry the fillets for 2–4 minutes per side, as directed, adjusting within that range for their thickness. The fish should flake easily when tested and be cooked through.

Avoid crowding: Give the pieces room in the pan so they can fry rather than steam. If needed, cook them in batches.

Assemble and serve

Warm tortillas: Heat them while the fish cooks so they are ready to fill. Keep them covered until serving if you need to hold them briefly.

Toppings: Add the slaw, crumbled feta or cotija, coriander and tomatoes, then finish with sauce and lime juice. Serve straight away, while the fish is warm and the slaw is crisp.

Recipe notes & tips

• Sift the flour before combining it with the spices, as directed.
• Coat the fish on every side so the seasoning is distributed throughout.
• Use a hot pan when adding the fish, and leave room between fillets.
• Prepare the slaw and sauce before frying so the tacos are ready to assemble.
• Warm the tortillas shortly before serving so they remain pliable.
• Squeeze the lime over the tacos at the end for a fresh finish.

Variations

• Change the fish: Use cod or tilapia, as suggested, depending on what you have.
• Adjust the heat: Use less sriracha or hot sauce for a milder dressing.
• Choose the cheese: Crumble feta or cotija over the assembled tacos.
• Add freshness: Increase the coriander or tomatoes to taste.
• Serve extra lime: Cut the lime into wedges for diners to squeeze over their tacos.

Common mistakes to avoid

• Wet fish: The coating may not cling well; pat the fillets dry before seasoning.
• Crowded pan: The fish can steam instead of fry; cook in batches if needed.
• Uneven pieces: Different thicknesses can finish at different times; portion thick fillets evenly.
• Overcooked fish: It can turn dry; check for flaky, cooked-through flesh within the stated 2–4 minutes per side.
• Soggy slaw: It loses its crunch if left on the tacos; assemble just before serving.

How to store

Refrigerate leftover fish, slaw and sauce in separate airtight containers and use within 2 days. Reheat the fish gently in a pan until hot, then assemble with the chilled slaw and sauce; warm fresh tortillas before serving.

Frequently asked questions