Our Best Mexican Fish Tacos: A Recipe for Fresh, Flavourful Perfection

Have you ever craved that perfect bite of a fish taco—the kind that makes you feel like you’re on a sun-drenched coast? Imagine the irresistible crunch of a light, crispy batter giving way to tender, flaky fish, all balanced by a vibrant slaw and a cool, creamy sauce, neatly tucked into a warm tortilla. It’s a truly special combination. The best part? You can create this incredible experience right in your own kitchen. We’re here to guide you through making the most delicious, authentic-tasting fish tacos. This recipe is destined to become your favourite for a fun and remarkably quick fish dinner that will have everyone coming back for more.

Why You’ll Adore This Recipe

• A True Taste of Baja: We achieve that classic street-food crunch with a light and airy beer batter, which is the key to authentic and unforgettable Baja fish tacos.
• Effortless and Speedy: From start to serving, these tacos can be ready in less than 30 minutes, making them an ideal choice for a special weeknight meal without the stress.
• A Delightful Mix of Textures: Every mouthful offers a wonderful contrast, from the crispiness of the fish and slaw to the creaminess of the sauce and the softness of the tortilla.
• Make It Your Own: We provide tips on how to easily adjust the spice levels and toppings, so you can tailor each taco to please every palate at your table.

Ingredients

• 125g plain flour
• 2 tbsp cornflour
• 1 tsp baking powder
• 1 tsp smoked paprika
• 175ml very cold lager or sparkling water
• Vegetable or sunflower oil, for frying
• 1/4 red cabbage, finely shredded
• 1 large carrot, grated
• 1/2 red onion, thinly sliced
• A large handful of fresh coriander, roughly chopped
• 150g sour cream or full-fat Greek yoghurt
• 2 tbsp mayonnaise
• Zest and juice of 1 lime
• 8-12 small corn or flour tortillas
• 1 avocado, sliced

The Anatomy of an Ideal Fish Taco

Before we begin, let’s explore what elevates a fish taco from good to great. It all comes down to achieving the right balance. We believe the magic is in how these four essential elements come together:

1. The Fish: The centrepiece should be perfectly cooked—tender and flaky on the inside, with an exceptionally light and crispy coating. A heavy, greasy batter just won’t do.
2. The Slaw: More than a simple topping, the slaw adds a refreshing, acidic crunch that beautifully cuts through the richness of the fried fish, contributing both texture and bright flavour.
3. The Sauce: A creamy, cooling element is crucial. Our straightforward lime crema introduces a tangy richness that unifies all the flavours, making them quintessential Lime crema fish tacos.
4. The Tortilla: The foundation of the taco is just as important. A soft, warm tortilla, be it corn or flour, serves as the perfect vessel to hold all the delicious fillings.

Step-by-Step Guide to the Tastiest Mexican Fish Tacos

Are you ready to start cooking? We’ve organised this recipe into simple, easy-to-follow stages. Our top tip is to prepare your slaw and crema ahead of time, ensuring they are ready the moment your fish is fried to perfection.

1. Prepare the Zesty Slaw and Lime Crema

To begin, we’ll prepare the fresh elements that bring these tacos to life. In a medium-sized bowl, mix the shredded red cabbage, grated carrot, thinly sliced red onion, and chopped coriander. Squeeze the lime juice over the mixture, season with a pinch of salt, and toss thoroughly. Set it aside to allow the flavours to mingle.

Next, it’s time for the crema. In a separate small bowl, whisk the sour cream, mayonnaise, lime zest, and the remaining lime juice. Season with a pinch of salt to taste. If the consistency is too thick, a teaspoon of water or milk can be added to thin it out. Cover and place it in the refrigerator until you’re ready to serve.

2. Create the Perfect Crispy Batter

Now, let’s focus on the main attraction: the fish. Start by patting your fish strips dry with a paper towel, as this ensures the batter adheres well. Season them lightly with salt and pepper.

In a large bowl, whisk together the plain flour, cornflour, baking powder, smoked paprika, and another pinch of salt. The cornflour is our little secret for achieving an extra-crisp finish. Right before frying, pour in the very cold lager or sparkling water, whisking gently until a smooth batter forms—it should have a consistency similar to double cream. A few small lumps are perfectly acceptable, so be careful not to overmix.

3. Fry the Fish to Golden Perfection

Fill a large, heavy-bottomed pan or a Dutch oven with about 4cm of vegetable oil. Heat the oil over medium-high heat until it reaches approximately 180°C (350°F). If you lack a thermometer, you can test the oil’s readiness by dropping in a small amount of batter; it should sizzle instantly and turn golden in around 30 seconds.

Working in batches to avoid lowering the oil temperature, dip each piece of fish into the batter, allowing any excess to drip away. Carefully place the coated fish into the hot oil. Overcrowding the pan can lead to soggy fish, so give them space. Fry for 2-4 minutes on each side, until the batter is a deep golden brown and beautifully crisp. Use a slotted spoon to transfer the fish to a wire rack to drain; this prevents them from steaming and losing their crunch.

4. Assemble Your Tacos

Here comes the best part! Warm your tortillas as directed on the package—a few moments in a hot, dry frying pan is an excellent method. To build your taco, lay a piece or two of crispy fish down the centre of a warm tortilla. Add a generous spoonful of the zesty slaw, drizzle with lime crema, and finish with a few slices of avocado and fresh chilli for a bit of heat, if you wish. Serve immediately with extra lime wedges for squeezing.

Tips for Taco Triumph: Our Top Secrets

• Choose the Right Fish: We suggest using a firm white fish such as cod, haddock, or pollock. These varieties hold their structure well when fried and have a delicate flavour that complements the other components. For sustainable choices, we recommend consulting a resource like the Marine Conservation Society’s Good Fish Guide.
• Keep the Batter Cold: The secret to an exceptionally light and crispy coating lies in the temperature contrast between the cold batter and hot oil. Be sure to keep your beer or sparkling water chilled right up until you mix it in.
• Customise the Heat: For classic Spicy fish tacos, add finely diced jalapeños to your slaw or a dash of chipotle powder to the lime crema for a smoky warmth.
• Don’t Skip Warming the Tortillas: This simple step is a game-changer. A warm tortilla is softer, more flavourful, and truly enhances the overall taco experience.

What to Cook Next

If this speedy and delicious meal was a hit, we think you’ll also love some of our other go-to weeknight recipes. For another brilliant and fast dinner, our Garlic Parmesan Chicken Pasta Recipe is a guaranteed family favourite. Alternatively, if you’re craving another colourful bowl-based meal, our Sticky Chicken Rice Bowls are an absolute must-try!

FAQ

Conclusion: Your New Favourite Taco Night

And there you have it—our simple, reliable guide to making phenomenal Mexican fish tacos in your own home. We’ve walked you through every detail, from the perfectly crisp beer batter to the vibrant slaw and creamy sauce, to ensure your taco night is a delicious success. This recipe is proof that you don’t need to spend all evening in the kitchen to create a meal that is fresh, exciting, and bursting with flavour.

So, why not give it a go? Assemble your ingredients and prepare to delight your family and friends (and yourself!). We’re certain this dish will become a regular feature in your meal planning. We would be thrilled to see your tacos, so please leave a comment below or tag us on social media to share how they turned out!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g firm white fish (cod, haddock, or pollock), cut into strips
• 125g plain flour
• 2 tbsp cornflour
• 1 tsp baking powder
• 1 tsp smoked paprika
• 175ml very cold lager or sparkling water
• Vegetable or sunflower oil, for frying
• 1/4 red cabbage, finely shredded
• 1 large carrot, grated
• 1/2 red onion, thinly sliced
• A large handful of fresh coriander, chopped
• 150g sour cream or full-fat Greek yoghurt
• 2 tbsp mayonnaise
• 1 lime, zest and juice
• 8-12 small corn or flour tortillas
• 1 avocado, sliced
• Salt and pepper, to taste

Instructions

1. Prepare Slaw & Crema: In a medium bowl, combine the red cabbage, carrot, red onion, and coriander. Squeeze over the lime juice, season with salt, and toss well. In a separate small bowl, whisk together the sour cream, mayonnaise, and lime zest. Season the crema with salt and refrigerate until ready to serve.
2. Prepare Batter & Fish: Pat the fish strips dry with a paper towel and season with salt and pepper. In a large bowl, whisk together the plain flour, cornflour, baking powder, smoked paprika, and a pinch of salt. Right before frying, whisk in the very cold lager or sparkling water until a smooth batter forms. Do not overmix.
3. Fry the Fish: Heat about 4cm of oil in a heavy-bottomed pan to 180°C (350°F). Working in batches, dip each fish strip into the batter, allowing excess to drip off. Carefully fry for 2-4 minutes per side until golden brown and crisp. Transfer to a wire rack to drain.
4. Assemble Tacos: Warm the tortillas in a dry pan or as per package instructions. Place a piece or two of fish on each tortilla, top with a spoonful of slaw, drizzle with lime crema, and add a few slices of avocado. Serve immediately with extra lime wedges.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g