Fish Tacos Recipe
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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.
I could just leave it at “good.” There’s 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 them all. I do not discriminate.
Below I share with you what we do here at home. And if you prepare all the trimmings ahead of time, fish tacos can be fairly quick to finish and ready 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 a taco.
It’s your taco. Build it like you want it. Just make sure to make it good. Real good. 😉
So, tell me, what’s your favorite taco toppings?
Fish Tacos Recipe
Fish Tacos
Delicious fish tacos made with tilapia lightly breaded and pan fried.
Ingredients
- 1 1/2 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
- cooking oil for pan frying
- 8 corn tortillas
- optional toppings- salsa, julienned jicama, cilantro, diced tomato, diced onion, shredded cabbage
Instructions
- Pat dry fish fillets (approximately 1 1/2 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.
- Pour 1/4 cup of high temp cooking 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.
- In same pan over low heat, warm tortillas for a minute on each side, or follow package instructions for warming.
- Assemble tacos as desired.
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!
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!
OK, that top photo is stunning. It’s not even 9:00 a.m., and I want these tacos.
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.
LOVE this post!! And love that you said GOOD!!! I have never had a fish taco… someday soon I hope! 🙂
Fish tacos ARE good! 😉 And delicious and tasty…all of the words food bloggers aren’t supposed to use. (And yours are beautiful!)
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
Fish tacos are SO good. I’m putting jicama in them next time.
Oh! I love fish taco’s! I will put this on the week night meal plan!
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.
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!
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!
I have had fish tacos a couple times out but never made them at home. They’re so yummy (another food blogging bad word). Thanks for the recipe!
My kids love fish tacos. They’re fun to eat and healthy with all the right toppings!
You are right, they are good and yours look superb!
I’ve never tried fish tacos before. These do look good!!
Oh, I love tacos! I need to make fish tacos again sometime soon… They are one of my favorites! My favorite topping for tacos has to be avocado… or guacamole. Yum 🙂
Chipotle hot sauce and manchego cheese!!
When I lived in San Diego fish tacos were very big, I couldn’t go anywhere without seeing them on the menu! I guess it’s the hot weather and the beach lifestyle that goes with the tacos.
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 🙂