Easy Fish Tacos

This is one of our favourite taco recipes. These Fish Tacos are light, colourful, packed full of flavour and just enough spice to get your taste buds tingling. Deliciously crispy fish, a fresh and crunchy zesty slaw and the BEST taco sauce to just finish everything off. These easy tacos are on the table in just 20 minutes.

These are one of our favourite tacos to make because they are just so light and fresh. So many fresh and zesty flavours going on and you will just want to load them up with this crunchy slaw and possibly the best taco sauce ever. A creamy smokey chipotle sauce that you will want to put on everything! 

They say you eat with your eyes first and these bright and vibrant tacos certainly are a feast for the eyes, and mouth.

Why should you try it?

Step by step

One: Mix the fish seasoning together with the bread crumbs in a bowl. Put the egg in another bowl and the flour in a third bowl.

Two: Dip each fish piece in the flour, then the egg and then the breadcrumbs.

Three: Mix the ingredients for the sauce together.

Four: Put on a baking tray and bake for 20 minutes, until cooked through and crispy.

Five: Assemble the tacos with shredded lettuce, Mexican slaw, fish, and sauce and feta.

Crispy coating

What makes these tacos a little bit special is the crispy coating on the fish. We dipped the cod pieces in some whisked egg and flour and then rolled them in breadcrumbs and baked them to crispy perfection.

You could do beer battered fish, but this version is a little bit healthier and still nice and crispy. I find that if we are making fish tacos it's because we are craving something a little bit healthy. You could use panko breadcrumbs too.

Other fish to use

You could use another white fish like haddock instead of cod, or even chunks of salmon. Why not try using king prawns as an alternative too. If you don't want to use fish at all, then you could use chunks of breaded chicken or tofu.

Toppings

Tacos are really all about the toppings. We try to fit as many as we can in there. Once you have your crispy fish as a base, then it is time to go wild with the toppings.

The creamy sauce is a must, but then we add piles of Easy Mexican Coleslaw. It has the usual coleslaw base of cabbage, carrot and onion, but then some Greek yoghurt, loads of lime and some coriander (cilantro) and lots of Mexican seasoning.

You can then add some avocado (a Mexican food essential) and some kind of cheese if you like. If you can find cotija, then that works well. But you could use crumbled feta instead. A few chunks of fresh tomato and some coriander go down well on these tacos too.

Taco sauce

I would go as far to say that the sauce really makes these tacos. It's creamy, it's smokey, it's spicy. It really is everything you could want from a taco sauce.

We used a mix of Greek yogurt and sour cream (you could use all sour cream, but using half Greek yogurt makes it that little bit lighter) some lime juice, lots of garlic and some chipotle paste. You could just use a drizzle of sriracha though if you wanted to save some time.

If you don't want a spicy sauce, then just an avocado cream would work well. There are lots of different options here to suit everyone's tastes.

Make them low carb

If you are looking for a lower carb alternative to tortilla wraps, then why not try a giant iceberg lettuce leaf. It can get a little messy, but what is Mexican food without a little bit of mess? It would work well with romaine lettuce too. You don't even have to bread the fish and you can just use the spices and cook it.

Extra tips

• Make these tacos gluten free by using gluten free breadcrumbs and gluten free tortillas.
• If you don't like spicy food, then skip the chilli in the fish seasoning and then make an avocado cream rather than the chipotle sauce.
• Make the slaw and bread the fish in advance to save you some time. Then you can just put the breaded fish in the oven when you are ready to eat.
• Make lower carb tacos by skipping the breading and just baking the spiced fish and then serving it in giant lettuce laves rather than soft tacos.
• Our Jalapeno Sauce would go well with these if you want to up the spice!

More Mexican recipes

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

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Easy Fish Tacos

These fish tacos are light, colourful, packed full of flavour and just enough spice to get your taste buds tingling.

5 from 53 votes

Pin Recipe Print Recipe

Course: Lunch, Main Course

Cuisine: Mexican, Tex Mex

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 servings

Calories: 313kcal

Ingredients

UK measures - US measures

For the fish filling

• 250 g cod fillets cut into chunks
• 0.25 tsp paprika
• 0.25 tsp chilli powder
• 0.25 tsp cumin
• 0.25 tsp ground coriander
• 0.25 tsp garlic powder
• 2 slices bread made in to breadcrumbs
• 1 egg beaten
• 2 tbsp flour

For the cream

• 1 tbsp chipotle en adobo
• 4 tbsp sour cream
• 4 tbsp Greek yoghurt
• 1 tbsp lime juice

Other

• 4 mini tortillas
• 2 portions Mexican Coleslaw
• 40 g feta
• 1 little gem lettuce shredded

Instructions

• Mix the fish seasoning together with the bread crumbs in a bowl. Put the egg in another bowl and the flour in a third bowl.
• Dip each fish piece in the flour, then the egg and then the breadcrumbs.
• Mix the ingredients for the sauce together.
• Put on a baking tray and bake for 20 minutes at 200C/400F/Gas 7, until cooked through and crispy.
• Assemble the tacos with shredded lettuce, Mexican slaw, fish, and sauce and feta.

Notes

• Make these tacos gluten free by using gluten free breadcrumbs and gluten free tortillas.
• If you don't like spicy food, then skip the chilli in the fish seasoning and then make an avocado cream rather than the chipotle sauce.
• Make the slaw and bread the fish in advance to save you some time. Then you can just put the breaded fish in the oven when you are ready to eat.
• Make lower carb tacos by skipping the breading and just baking the spiced fish and then serving it in giant lettuce laves rather than soft tacos.
• Our Jalapeno Sauce would go well with these if you want to up the spice!

Nutritional Information

Serving: 2tacos | Calories: 313kcal | Carbohydrates: 33g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 1577mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3761IU | Vitamin C: 149mg | Calcium: 134mg | Iron: 3mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.