Best 14 Crispy Fish Tacos Recipes

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

AIR FRYER CRISPY FISH TACOS WITH SLAW

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
• Combine cabbage slaw, jalapeno pepper, lime juice, olive oil, vinegar, salt, pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside.
• Mix together flour, cornmeal, and taco seasoning in a separate bowl. Add fish pieces and toss until evenly coated, discarding any remaining seasoning mix. Place in the prepared air fryer basket and mist lightly with cooking spray.
• Cook fish in the preheated air fryer for 5 minutes. Shake the basket, and cook until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate.
• Place cabbage slaw mixture into the air fryer basket.
• Cook until cabbage is caramelized, about 8 minutes, stirring halfway through the cooking time.
• Spoon cabbage onto tortillas and top with fish.

CRISPY FISH TACOS

Steps:

• To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
• To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
• Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
• Yield: 8 servings

CRISPY FISH TACOS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.
• Coat each piece of cod in egg batter, followed by bread crumbs.
• Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.
• Warm tortillas in a microwave oven, 30 seconds to 1 minute.
• Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.

CRISPY FISH TACOS

Steps:

• Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
• To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
• Heat the oil in a deep skillet over medium heat to 360 degrees F.
• When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
• To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper.
• Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately.

CRISPY FISH TACOS (COOKING THE COSTCO WAY)

Steps:

• Bake fish sticks as directed.
• Combine sauce ingredients in a small bowl.
• Place 1 fish stick on each corn tortilla, add a little sauce, top with garnishes, and enjoy!

CRISPY CORN AND BEER-BATTERED FISH TACOS

Steps:

• Special Equipment: A deep-fry thermometer.
• Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
• Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
• Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
• Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.

CRISPY FISH TACOS WITH SPICY SWEET AND SOUR SAUCE

Steps:

• In small bowl, mix all sauce ingredients well; set aside.
• In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
• Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
• In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
• To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

SHEET-PAN CRISPY FISH TACOS WITH CHILI-ROASTED CORN

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10-12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet.
• Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray.
• Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18-22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes.
• Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
• Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.

BARB'S BAJA CRISPY FISH TACOS

Steps:

• Bake fish according to directions on package.
• Mix sour cream & Lawry marinade in a small bowl.
• Heat tortillas in microwave until warm.
• When fish is crispy, cut fish into 1/2 inch chunks.
• Place fish on tortilla top with sauce(we like lots of sauce) & cabbage; roll up & enjoy.

CRISPY FISH TACOS

Steps:

• To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
• While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water.
• Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
• Set aside and let them rest for 10 minutes.
• Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
• Drain on paper towels.
• To make the tacos: Heat a dry cast iron skillet over medium heat.
• Warm a corn tortilla in the pan until it softens, about 30 seconds.
• Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
• Squeeze on some lime juice, roll up, and eat!

CRISPY FISH TACOS

Steps:

• Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin and some salt and pepper. Toss in 1/4 cup cilantro and 1/4 cup parsley.
• Saute the onions, garlic and serranos in a medium sauce pot with 1/4 cup olive oil until the onions are soft. Add the black beans including their liquid and bring to a simmer for 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth. Add the remaining parsley and cilantro, pulse, and place in a bowl.
• Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque. Season with salt and pepper. Place a few spoonfuls of the black bean puree in the bottom crease of the shells, then add about 1 1/2 ounces of the cooked fish and 3 teaspoons pico de gallo to each shell. Serve with a lime wedge.

LIGHT AND CRISPY FISH TACOS

Steps:

• 1. Prepare salsa: arrange oven racks in center and top half of oven, and preheat oven to broil. Trim about 1 inch from tip of corn to form a flat end. Place corn on baking sheet and transfer to top oven rack. Broil, turning once, until kernels are brown and blistered, about 18 minutes. Remove from oven and let cool to room temperature. Over a cutting board, stand corn upright on cut end and carefully slice kernels from cob in a downward motion. Transfer kernels to a medium bowl. Add cucumber, onion, tomatoes, peppers, zest and juice of 1 lime, oil, cilantro, 1/4 tsp cumin, and 1/4 tsp salt to bowl. Refrigerate until needed.
• 2. Preheat oven to 425 degees. Stack tortillas on top of each other and wrap in aluminum foil. Place packet on one side of a parchment lined baking sheet.
• 3. In a shallow bowl, add flour. In a separate shallow bowl, whisk egg whites, remaining cumin, and 1/4 tsp salt. In the bowl of a food processor, pulse rice cereal into a fine powder; transfer to a third shallow bowl. Mix brown rice cereal with panko crumbs. Pat halibut dry with a paper towel. Working with one piece at a time, coat each strip in rice flour, then egg mixture, and finally the rice cereal/panko mixture. Arrange strips in a single layer on empty side of baking sheet that you placed tortillas on. Generously mist tops of prepared fish with olive oil cooking spray and bake in center of oven for 6 minutes or until coating is golden and crispy.
• 4. Meanwhile, in a small bowl, combine yogurt, feta, and remaining lime zest and juice. Set aside. Chop up 1 avocado into small chunks and set aside as well.
• 5. To assemble tacos, carefully open foil packet of tortillas and allow steam to escape...they will be hot! Lay tortillas in a single layer on cutting board and mix avocado with salsa. Spoon avocado/salsa mixture onto center of each. Top each with 1 piece of halibut, yogurt-feta mixture, and finely shredded lettuce. Enjoy!

CRISPY FISH TACOS

Steps:

• To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels. To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat! Pink Chili Mayo: 1 1/2 cups mayonnaise 1 1/2 cups sour cream 2 canned chipotle peppers in adobo sauce Juice 1/2 lime Kosher salt and freshly ground black pepper Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper. Salsa Fresca: 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped 1 cup chopped white onions 5 teaspoons minced garlic 4 Serrano peppers, stems and seeds removed, minced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend. Serve as an accompaniment to fish tacos, or other dishes, as desired. Yield: about 3 cups