These easy fish tacos are tender and delicious, and the best part is that you don’t have to go to a restaurant to enjoy them. Mix up your own seasoned breading, fry up some tasty whitefish, and eat! Try my amazing fish taco recipe at home this week.
After I posted these shrimp tacos, I knew I was going to have to follow that with my fish tacos.
Why I love it
I know I’m biased, but I think this is the best fish taco recipe around. Everyone who tries it thinks so too! Just the right amount of seasoning and topped with fresh ingredients, you just can’t go wrong.
RELATED: this recipe pairs well with a frosty Pina Colada
Beer Battered Fish Tacos
I know someone is going to ask me what you can use instead of beer, so I’ll just state up front that ginger ale is a good choice. The finished recipe will be a little sweeter, but will still taste great. You can make them baja style by adding a creamy fish taco sauce. I have a dreamy cilantro crema in my salmon taco recipe.
Best Fish for Fish Tacos
In this recipe I’m using whitefish, tilapia specifically. But you can use other white fish such as mahi mahi, snapper, cod, flounder, haddock, or halibut. Catfish and salmon are also great choices.
Favorite Toppings
Keep it pretty simple so the flavor of the battered fish can shine through. I’m all about pico de gallo and fresh avocado. Cabbage slaw, pretty much coleslaw for tacos, is a given as well.
How to Make Fish Tacos
Please read all the way through the recipe before you begin. It’s easier if you measure everything first, then you can easily work your way through the frying process, building your fish tacos, and then (the best part) eating them while they’re still hot!
Ingredients you will need:
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
- You can use your favorite whitefish fillets. Some people call tilapia a garbage fish because it’s often farm-raised. You can read about the myths, or do some research yourself.
- Salt and pepper are used to season the fish before battering.
- Cornstarch helps thicken the batter.
- The beer batter is seasoned with paprika and garlic powder.
- Egg, baking powder and all-purpose flour are also needed to create the batter. I have not experimented with other flours.
- A light-colored beer is best, but if you prefer a bolder flavor, use your favorite dark beer!
- My preference for these fish tacos are white corn tortillas, but you can use yellow corn or flour tortillas if you prefer.
Ingredients you will need
- Pico de gallo is made up of Roma tomatoes, red onion, fresh cilantro, and salt.
- I simply added shredded purple cabbage, but you can make a cabbage slaw if you prefer.
- Crumbled Cotija cheese has a wonderful tangy flavor, perfect for so many types of tacos!
- Fresh slices or chunks of avocado with a squeeze of fresh lime finishes them off.
Helpful kitchen tools:
- Skillet for frying
- Candy thermometer
- Baking sheet
- Taco holder
How to Make Fish Tacos
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Prepare the pico de gallo by combining the diced tomatoes, diced red onion, chopped cilantro and salt in a medium bowl.
- Place cabbage, cheese, avocado slices, and lime wedges into their own individual dishes or in separate piles on a platter.
Frying the Fish
- Rinse the fish filets, pat them dry and cut into strips. Season the fish strips with salt and pepper.
- In a small bowl combine cornstarch, paprika, garlic powder, baking powder, and 1 cup of the flour.
- Next, add the beer and beaten egg. Stir until the batter is just combined, it might be a little lumpy.
- Preheat the oven to 200 degrees F. Line an oven proof dish or pan with paper towels.
- Heat about 1-inch of canola oil in a large skillet until temperature reaches 375 degrees F. A candy thermometer works great for gauging this.
- Place the remaining 3/4 cup of flour in a shallow dish. Working with one piece at a time, dip the strips of fish into the flour, turning to coat. Shake off the excess then dip each piece into the beer batter.
- Fry the fish, 3-4 pieces at a time so as not to crowd them, in hot oil for 2 to 4 minutes or until crisp and golden brown. Turn once halfway through cooking time.
- Place cooked fish onto a paper towel lined dish. Keep warm in the oven while you continue cooking the rest of the fish.
Assemble Your Tacos
- Warm the tortillas in a dry skillet over medium heat, about 1 minute on each side.
- Put a fish filet into each tortilla. if you prefer, you can cut the fish strips into chunks first.
- Top with cabbage, pico de gallo, sliced avocado, and crumbled Cotija cheese.
- Serve with lime wedges.
I promise this is the best fish tacos recipe you’ll ever make. Be sure to let me know what you think!
More Seafood Recipes You Might Like
- Grilled Salmon
- Chinese Style Parchment Fish
- Fish Cakes
- Skillet Broiled Cod
- Grilled Shrimp
- Chile Lime Shrimp
- Air Fryer Fish
- Steamed Lobster Tail
Fish Tacos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds whitefish fillets cod, haddock, tilapia
- Salt and pepper to taste
- ¼ cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon baking powder
- 1 ¾ cups all-purpose flour divided
- 1 cup beer
- 1 egg beaten
- 12 6- inch white corn tortillas warmed in a dry skillet
Toppings:
- 3 medium roma tomatoes diced
- ½ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- 2 cups shredded purple cabbage
- 1 cup Cojita cheese crumbled
- 2 avocados sliced
- 1 lime cut into wedges
Things You’ll Need
Before You Begin
- Pico de gallo is made up of Roma tomatoes, red onion, fresh cilantro, and salt.
- I simply added shredded purple cabbage, but you can make a cabbage slaw if you prefer.
- Crumbled Cotija cheese has a wonderful tangy flavor, perfect for so many types of tacos!
- Fresh slices or chunks of avocado with a squeeze of fresh lime finishes them off.
Instructions
Get toppings ready:
- Prepare the pico de gallo by combining the diced tomatoes, diced red onion, chopped cilantro and salt in a medium bowl.
- Place cabbage, cheese, avocado slices, and lime wedges into their own individual dishes or in separate piles on a platter.
Frying the Fish:
- Rinse the fish, pat dry and cut into strips. Season fish strips with salt and pepper.
- In a small bowl combine cornstarch, paprika, garlic powder, baking powder, and 1 cup of the flour.
- Add beer and beaten egg. Stir until the batter is just combined (might be a little lumpy).
- Preheat the oven to 200 degrees Line an oven proof dish or pan with paper towels.
- Heat about 1-inch of canola oil in a large skillet until temperature reaches 375 degrees F.
- Place remaining 3/4 cup flour in a shallow dish. Working with one at a time, dip the strips of fish into the flour, turning to coat. Shake off the excess then dip each piece into the beer batter.
- Fry fish, 3-4 pieces at a time so as not to crowd them, in hot oil for 2 to 4 minutes or until crisp and golden brown. Turn once halfway through cooking time.
- Place cooked fish onto paper towel lined dish. Keep warm in the oven while you continue cooking the rest of the fish.
Assemble the tacos:
- Warm tortillas in a dry skillet over medium heat, about 1 minute on each side.
- Fill tortillas with fish.
- Top with cabbage, pico de gallo, and sliced avocado.
- Top with crumbled Cojita cheese.
- Serve with lime wedges.
Nutrition
Amanda Davis
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