Fish Tacos Recipe

Recipes for Fish Tacos are swimming all over the internets. There is a reason for that. They are good eats.

Yes, I said “good,” blasphemy in the foodie/food writing world I know. But they are good. Of course, I could throw in some flashy words I dredge up from the thesaurus, like zippy, tantalizing, delectable, or, dare I say, titillating. Or I could say they remind me of a time I went swimming as a young child and swallowed a whole gallon of murky sea water leaving the inside of my mouth shriveled, with a briny taste for hours.

Or not.

Fish Tacos

I could just leave it at “good.” Ain’t nothing wrong with “good.” “Good” is good. “Good” is solid.

“Good” looks awfully strange after you type it several times.

Back to the Fish Tacos, the really good Fish Tacos.

I’ve had several variations: fried, grilled, broiled, with flour tortillas or corn, accented with the simplest of toppings, to a more elaborate, zingy (there’s a good word) assortment of flavorful accents. And I like em all.

Below I share with you what we do here at home. And if you prepare all the trimmings ahead of time, fish tacos are fairly quick to finish up to hit the table in no time. Adorn them with your favorite taco garnishes or try a few new ones like a cilantro pesto, or jicama. I’d really recommend giving the crunchy jicama a go. It really adds a good texture to the taco.

Fish Tacos

It’s your taco, build it like you want it. Just make sure to make it good.

Enjoy!

So, tell me, what’s your favorite taco toppings?

Fish Tacos
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1½ pounds tilapia fillets (or other mild fish; if buying tilapia try to find it U.S. farmed)
  • salt and pepper for seasoning fillets
  • 1 cup all-purpose flour
  • 8 corn tortillas
  • Taco Toppings:
  • salsa
  • jicama, julienned
  • cilantro and/or cilantro pesto
  • Other Topping Choices:
  • diced tomato
  • diced onion
  • shredded cabbage
Instructions
  1. Pat dry fish fillets (approximately 1½ lbs) with paper towels. Season both sides with salt and pepper. Place fillets in large zip-top bag with 1 cup of flour. Shake until fillets are coated on all sides.
  2. Pour ¼ cup of canola oil in large skillet (I used cast iron) and heat over medium/medium high. Watch closely and when the slightest hint of smoke is seen coming off the oil, turn the heat down a bit. Take fillets out of the bag and give them a good shake to remove excess flour (you just want a light dusting). Gently place fillets in the pan. After a few seconds shake the pan to keep them sticking. Cook 2-3 minutes, gently flip and shake the pan again to loosen fillets. Cook 2-3 more minutes, remove fillets from pan and set aside.
  3. In same pan over low heat, warm tortillas for a minute on each side, or follow package instructions for warming.
  4. Assemble tacos as desired.

 

Comments

  1. says

    Where I come from, refried beans are both a taco topping and filling, and they’re by far my favorite thing to have in a taco with other ‘stuff’. Along with sharp cheddar, sour cream.. But of those, I think the only thing I’d add to your beautiful tacos is just a small dollop of sour cream. Yum!

  2. says

    We love tacos! We had shrimp tacos this weekend that were so good I think I’m going to make them again on Friday. My all time favorite toppings are avocado, salsa, cilantro and TONS OF CHEESE!

  3. says

    these are good. yes i said ‘good’ too . . . and i don’t give a rat’s puh-tootie who calls me out on it – bring it on, i say . . . these are just plain good.

  4. says

    Fish Tacos are awesome!! Espically these :) We eat them all year long and then some, so I can’t wait to add your recipe to our list. XOXO

  5. says

    Oh, jicama–nice choice for a topping! Or should I say “good?” Ha! We love fish tacos, too. We don’t seem to have them very often, but they’re a real treat when we do.

  6. Kathy - Panini Happy says

    These look fantastic! Fish tacos are our local specialty here in San Diego. I haven’t tried to make them myself at home yet but perhaps I should!

  7. says

    Now I am c-r-a-v-i-n-g fish tacos. Those look realllllllllllly GOOD. And I like good. “Good” isn’t bad in my book…good is good.

    And these my dear, look as good as can be!

  8. EA-The Spicy RD says

    We do a lot of fish tacos at our house. I often use grilled mahi mahi and it’s one of the only ways my kids eat fish. As for toppings, your cilantro pesto looks wonderful (anything, in my opinion, with cilanto is wonderful!). We usually put out: cabbage, diced avocado, white sauce (mayo mixed w/ sour cream), chopped cilantro/onions/tomatoes, and cheese. Mango salsa adds a nice touch too! Oh, and lots of napkins because the tacos are always messy :-)

  9. says

    I always make a little sriraccha mayonnaise (lightened with plain yogurt) sauce for fish tacos. YUM. Your post has me craving fish tacos… great photos!

  10. says

    I say GOOD! Delicious! How can you not use those words to describe food? I LOVE fish tacos, my family not so much, but I make them anyway!

  11. says

    Gorgeous! Perfect for the Lenten season and so much better than all those fast food fish sandwiches everyone will be hawking on the corners.

  12. says

    Your post cracked me up. I use all the words I’m told I shouldn’t in my blog posts! good, delicious, etc. And would you believe I’ve never had fish tacos before? I am missing out on some good eats ;)

  13. says

    Yum! I have never had fish Tacos…I don’t even think I know anyone who makes them! I should try them…though beef is favoured in this house.

  14. says

    I’m already imagining the wonderful smell of the tilapia on the skillet. There is also something so comforting about biting into a soft, warm tortilla. The cilantro really makes these fish tacos unforgettable.

  15. says

    Fish tacos are indeed delicious. But I have yet to come across one that looked this amazing! Love the combination of flavors too. Simply stunning.

  16. Carlo/Carlo At Your Service Productions says

    This recipe sounds so good, that it’s not even funny. And it’s right on time, too. I’ve been thinking about trying to find a good fish taco recipe because the one that I last tried was just “alright”. But your recipe… now that’s a different story.

    Thank you for sharing this with everyone. Fantastic post, for sure!

  17. Pat Rose Thompson says

    At last! A fish taco like the ones I had in southern California restaurants. Perfection. Thank you.

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