Fish Tacos Recipe

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


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

Fish Tacos
Prep time
Cook time
Total time
  • 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
  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.