Amazing Fish Tacos

Ingredients

• 120 ml (½ cup)mayonnaise
• 245 g (1 cup)plain yoghurt
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tspchilli powder
• ½ tspcayenne pepper
• 2 tspdried dill
• 1 tspdried oregano
• 2 tspcumin
• 2limes, juiced
• 2 tspcapers
• 475 ml (2 cups), for fryingolive oil
• 2–3 filletscod or other white fish, cut into small strips
• 60 g (½ cup), for coatingcornflour
• 12–16, warmedcorn tortillas
• 3 cups, shreddedcabbage
• 8 g (½ cup), choppedfresh coriander
• 1, mashedavocado

Instructions

1. 1

   Mix the sauce

   In a medium bowl, stir together the mayonnaise, yoghurt, garlic powder, onion powder, chilli powder, cayenne, dill, oregano, cumin, lime juice and capers. Chill the sauce while you cook the fish.

2. 2

   Fry the fish

   Preheat the oven to 75°C (170°F). Heat the olive oil in a large frying pan to 175°C (350°F). Coat the fish strips in the cornflour and shake off the excess, then fry until crisp and cooked through, about 3 minutes. Transfer to a baking tray and keep warm in the oven while you fry the remaining fish.

3. 3

   Fill tortillas

   Put 1–2 pieces of fried fish into each warmed corn tortilla.

4. 4

   Add the toppings

   Top with the sauce, shredded cabbage, chopped coriander and mashed avocado. Roll up and serve.

What are fish tacos?

Fish tacos are a popular Mexican-style taco, often made with fish and fresh toppings in a tortilla. This version keeps the fish mild and crisp, then pairs it with crunchy cabbage and a creamy, tangy sauce.

The method is simple: coat the fish in cornflour, fry it quickly and assemble the tacos while the tortillas are warm. The chilled sauce and fresh toppings balance the hot fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 29g protein, 58g carbs, 30g fat.

The tortillas and cornflour supply most of the carbohydrates, while the frying oil, mayonnaise and avocado contribute much of the fat. Fish and yoghurt provide protein. For a more balanced plate, serve the tacos with extra cabbage or another fresh vegetable side.

The spiced yoghurt sauce

Sauce base: mayonnaise gives the dressing richness, while plain yoghurt loosens it and adds tang. Lime juice, capers and the dried herbs and spices bring its sharper, savoury flavour.

Chill time: refrigerating the sauce while the fish cooks gives the flavours a little time to mingle. Keep it cold until you are ready to assemble.

Getting crisp fish

Cornflour coating: coat the fish strips evenly, then shake away excess so the coating stays light rather than clumping.

Hot oil: fry in oil at 175°C, working in batches if needed. Crowding the pan can lower the temperature and make the fish less crisp.

How to tell when the fish is done

Texture cue: the coating should look lightly golden and crisp after about 3 minutes. The fish inside should be opaque and cooked through; thicker pieces may need longer than smaller strips.

Keep it warm: transfer each batch to a baking tray in the 75°C oven while the rest cooks. Avoid covering the fish, as trapped steam can soften the coating.

Assembling the tacos

Warm tortillas: warming them first makes them more pliable for filling and rolling. Use 1–2 pieces of fish in each, depending on their size.

Fresh toppings: add the sauce, cabbage, coriander and mashed avocado after the fish. Assemble just before serving so the cabbage stays crisp and the coating retains its texture.

What to serve alongside

A simple side of beans, rice or extra shredded cabbage makes this a fuller meal. A squeeze of lime at the table works well with the creamy sauce.

Serve the tacos as soon as they are assembled. If you are setting out a spread, keep the fish, tortillas and toppings in separate dishes so everyone can fill their own.

Recipe notes & tips

• Cut the fish into strips of similar thickness so they cook at roughly the same rate.
• Let excess cornflour fall away before the fish goes into the pan.
• Check the oil temperature between batches and let it return to 175°C if it has dropped.
• Warm tortillas shortly before serving so they stay pliable.
• Keep the fish in a single layer on the baking tray while it waits in the oven.
• Set out the toppings separately if you want everyone to assemble their own tacos.

Variations

• Use another white fish: swap the cod for a similar mild white fish and cut it into strips.
• Add extra lime: serve lime wedges alongside for a sharper finish.
• Make it milder: leave out the cayenne for less heat.
• Add sliced onion: scatter a little finely sliced onion over the cabbage for extra bite.
• Try a different herb: replace the coriander with chopped parsley if preferred.

Common mistakes to avoid

• Crowding the pan: the oil temperature can fall and the fish may soften; fry in batches.
• Leaving excess coating on: thick patches can turn pasty; shake the fish gently before frying.
• Frying in oil that is not hot enough: the coating may absorb more oil; let the oil reach 175°C.
• Overcooking the fish: small strips cook quickly; check that they are just opaque and cooked through.
• Filling tortillas too early: the coating can lose its crispness; assemble just before serving.
• Using cold, stiff tortillas: warm them before filling so they are easier to roll.

How to store

Store leftover fish, sauce and toppings separately in covered containers in the fridge and use within 2 days. Reheat the fish in an oven until hot to help restore some crispness; avoid microwaving if you want to preserve the coating. Assemble fresh tacos just before eating.

Frequently asked questions