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?
✔ Easily adapted to be more or less spicy.
✔ Can be prepped ahead of time
✔ Just 313 calories a portion
✔ Easy to batch cook to feed a crowd
Crispy Fish Tacos
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.
How To Make Fish Tacos – 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.
What Can You Use Instead of Cod?
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.
Taco 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 yoghurt and sour cream (you could use all sour cream, but using half Greek yoghurt 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.
How To Make Low Carb Tacos
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!
Want to try some other Mexican recipes? How about these:
Mexican Beef and Potato Bake
Oven Baked Chicken Fajitas
Restaurant Style Salsa
Mexican Pizza
Vegan Burrito Bowl
Grilled Chicken Tacos
Cajun Steak Tacos
Crispy Prawn Tacos
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DON’T FORGET TO RATE THE RECIPE ↓
Easy Fish Tacos
Ingredients
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!
Becca @ Amuse Your Bouche says
That slaw sounds awesome. Is that a taco holder in the first picture?! So cool!
Dannii says
It is. Perfect for all your taco holding needs.
Jemma @ Celery and Cupcakes says
We had beef tacos the other day and they were so good. I love using fish to lighten up my meals like a curry. This looks so good!
Dannii says
I haven’t had beef tacos in ages. Thanks for the reminder!
Marcie says
I love tacos, but fish tacos are my weakness! Especially with mango salsa!
Dannii says
We are going to eat them more often, they really do make a nice change.
Melissa | Bits of Umami says
Okay so I’m never a huge fan of mango salsa, buuuut this mango slaw is making my mouth water. And I’m fish taco obsessed soooo I think I’m gonna be needing this soon! :)
Dannii says
I think mango salsa usually has too much mango in it, but this slaw just has little hints of it.
Helen @ Scrummy Lane says
This really does sound like my idea of a perfect dinner, Dannii. Love fish anything anyway, but I love that wonderful mixture of spices you’ve added.
Really exciting about the book – sounds like you’re close to finishing!
Dannii says
Thanks Helen. Yes, nearly there, but still lots to do.
Beth Tellan says
This looks so colourful. I can’t wait to try that coleslaw.
Dannii says
It goes really well with a grilled chicken breast as well.