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 ??? 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 panko breadcrumbs and baked them to crispy perfection.
You could do beer battered fish, but the baked panko 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, so baked panko fish is a good option.
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.
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 this easy zesty slaw. 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 garlic and 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.
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.
- Make these tacos gluten free by using gluten free panko breadcrumbs (or any 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.
How To Make Fish Tacos – step by step:
Want to try some other Mexican recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
For the fish filling
- 250 g cod fillets
- 0.25 tsp paprika
- 0.25 tsp chilli powder
- 0.25 tsp cumin
- 0.25 tsp ground coriander
- 0.25 tsp garlic powder
For the slaw
- 1 pinch sea salt and black pepper
- 0.25 red cabbage thinly sliced
- 2 tomatoes diced
- 1 lemon (juice only)
- 10 g coriander (cilantro) chopped
- 0.5 mango diced
- 2 jalapeños finely diced
For the cream
- 0.5 avocado
- 3 tbsp water
- 2 tbsp Greek yoghurt
- 2 tbsp coriander
- 4 mini tortillas
- 4 spring onions (scallions) sliced
- Mix the seasoning together and sprinkle over the cod fillets. Put under the grill for 15 minutes, until the cod is cooked.
- Meanwhile, in a large bowl, mix together the red cabbage, tomato, mango, jalapeños, coriander, lemon juice and pinch of sea salt and black pepper and mix well.
- In a blender, add the avocado, water, Greek yoghurt and coriander and blender until smooth.
- Add some slaw to the tortillas, top with flaked cod fillets and spoon over some of the avocado cream. Sprinkle with sliced spring onion.