Name: Fish Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 3/4 cup flour; 2 tablespoons cornstarch; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup water; 12 small white fish fillets or taco-sized portions; 12 small corn or flour tortillas; 2 cups cabbage slaw (shredded purple cabbage or green cabbage); 2 cups prepared mango salsa or fresh tomato salsa; 1/2 cup cotija cheese; Prepared Creamy fish taco sauce; Lime wedges for serving; fresh cilantro (optional); chopped red onion (optional); fresh avocado slices (optional)

Jump to Recipe

This easy fish tacos recipe transforms simple white fish into crispy, golden-brown delicious fish tacos that your whole family will love. Made with fresh ingredients and paired with our homemade fish taco sauce, these Baja fish tacos will become one of your go-to recipes for taco night.

a closeup of a fish taco in a flour tortilla with battered fish, salsa, cabbage, and fish taco sauce

Making Memories and Fish Tacos

There’s something magical about watching kids reel in their first fish. Whether we’re bundled up ice fishing for perch on a crisp winter afternoon or lounging on the dock catching bluegills on a hot summer day, those moments create lasting memories.

But the real joy comes later, when those same little anglers get to taste their catch transformed into delicious fish tacos. The pride in their eyes when they announce “I caught this!” makes it all worth it.

These easy-to-make tacos work perfectly with any panfish you catch, from perch to bluegill, making them an ideal way to celebrate a successful day on the water.

Why Make This Fish Tacos Recipe?

The best fish tacos combine perfectly seasoned fish with fresh toppings and a creamy fish taco sauce. Our preferred method uses a light, crispy batter and your choice of fresh white fish fillets. Whether you choose cod, tilapia, perch, bluegill, walleye, or mahi mahi, this great recipe delivers restaurant-quality results at home.

Tips for Making the Best Fish Tacos

A cast iron skillet is the best way to achieve that deep golden brown crust that makes good fish taco recipes great. Maintaining medium-high heat ensures your fish cooks perfectly in 3-5 minutes per side. For best results, don’t overcrowd your pan – fry in batches if needed.

I like to use either canola oil or avocado oil for frying fish. The key is to use an oil that can withstand high temperatures without smoking.

a closeup of battered fish frying in oil in a cast iron pan

Ingredients for Fish Tacos Recipe:

For the Fish Batter:

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

For Assembly:

12 small corn tortillas or flour tortillas
2 cups cabbage slaw (shredded purple cabbage or green cabbage)
2 cups mango salsa or fresh tomato salsa
1/2 cup cotija cheese
Creamy fish taco sauce
Lime wedges for serving
Fresh cilantro (optional)
Red onion (optional)
Fresh avocado slice (optional)

Tools Needed:

Cast Iron Skillet

Glass Mixing Bowl

Whisk

Measuring Cups and Spoons

How to Make the Best Fish Tacos

a pile of battered fish fillets sitting on a paper towel lined plate on a wooden serving tray

Prepare the Fish Taco Sauce:
- Use this recipe for the best fish taco sauce. Prepare it first to let the flavors blend!
Prepare the Batter:
- Mix flour, cornstarch, baking soda, baking powder, and salt in a medium bowl
- Add water and whisk until combined
Cook the Fish:
- Heat oil in cast iron skillet to 350-375°F over medium heat
- Cut fresh fish into taco-sized chunks
- Dip pieces of fish in batter mixture
- Fry 2-3 minutes per side until deep golden brown
- Remove to a paper towel lined plate
Warm Tortillas:
- Heat corn tortillas or flour tortillas in a dry skillet
- Keep warm in aluminum foil
Assemble Your Tacos:
- Place cooked fish on warm tortillas
- Top with cabbage slaw
- Add your favorite toppings
- Drizzle with fish taco sauce
- Sprinkle with cotija cheese
- Serve with lime wedges

Storage and Leftovers

Store leftover fish in an airtight container for up to 2 days. Reheat in air fryer or skillet until crispy. The great thing about this recipe is you can prep toppings ahead for an easy Taco Tuesday dinner tonight.

Pin for Later