What's the secret to a great fish taco?

You'll want properly seasoned fish with a good crust (not soggy), a bright acidic component like lime juice and slaw to cut through richness, and a creamy sauce that ties everything together. The contrast in textures of crispy, crunchy, creamy, and soft is what makes the best fish tacos.

Can you use an air fryer to cook the fish?

Yes! Preheat your air fryer to 400°F, season the fish the same way with the spice rub, and cook for 8-10 minutes, flipping the filets halfway through. The air fryer actually creates an even crispier exterior than baking, which some people prefer. Just make sure not to overcrowd the basket so the hot air can circulate properly.

How do you make crispy fish for tacos (with or without deep frying)?

For crispy fish without deep frying, pan-searing is your best bet. Heat a cast iron skillet with 1-2 tablespoons of olive oil over medium-high heat until shimmering. Pat the fish very dry, season it, and cook for 3-4 minutes per side without moving it. If you want traditional beer-battered fish tacos, you'll need to dip seasoned fish in a batter (flour, beer, baking powder), then fry in 350°F oil for 3-4 minutes until golden and crispy.

Are corn or flour tortillas better for fish tacos?

You can use either! I like how flour tortillas are softer and I find them easier to work with. Corn tortillas have a more authentic taste and a firmer texture that holds up to all the toppings.

The Most Epic Fish Tacos Recipe

Name: Fish Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound tilapia or cod* (wild caught preferable); 1 tablespoon chili powder; 1 teaspoon each cumin and smoked paprika (or standard paprika); 1/2 teaspoon each garlic powder and onion powder; 1 teaspoon kosher salt, for seasoning; 3 cups shredded red cabbage (or a mix of red and green cabbage); 1 shredded or grated carrot (optional); 1 green onion; 2 1/2 tablespoons lime juice; 1/4 teaspoon each celery salt and kosher salt (or all kosher salt); Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo, or Chipotle Sauce); 8 corn tortillas; Chopped cilantro, for serving; Lime wedges, for serving (optional)

Fish Tacos Recipe

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This fish tacos recipe is bright and flavorful, paired with a zesty seasoning, fresh slaw, and simple sauce! It’s perfect for an easy weeknight meal.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3 to 4 (8 tacos) 1x
Category: Main Dish
Method: Baked
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

For the fish

1 pound tilapia or cod* (wild caught preferable)
1 tablespoon chili powder
1 teaspoon each cumin and smoked paprika (or standard paprika)
1/2 teaspoon each garlic powder and onion powder
1 teaspoon kosher salt, for seasoning

For the tacos

3 cups shredded red cabbage (or a mix of red and green cabbage)
1 shredded or grated carrot (optional)
1 green onion
2 1/2 tablespoons lime juice
1/4 teaspoon each celery salt and kosher salt (or all kosher salt)
Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo, or Chipotle Sauce)
8 corn tortillas
Chopped cilantro, for serving
Lime wedges, for serving (optional)

Instructions

Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.
Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.
Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
Make the sauce: Make the Fish Taco Sauce.
Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.

Notes

*If you’re serving 4 hungry eaters, you may want to increase the fish to 1.5 pounds and up the spice quantities accordingly. The slaw and sauce should work for 12 tacos. Or, make sure to serve with a filling side dish like refried beans (purchased or homemade).

Storage notes: Store leftover fish refrigerated for up to 2 days. To reheat, bake in a 300°F oven until warmed through, about 5 minutes, or heat in an air fryer. The slaw keeps for about 1 day in the fridge, but it will release liquid as it sits. Drain well before serving. The sauces all last 5 to 7 days refrigerated in a sealed container.

Find it online: https://www.acouplecooks.com/fish-tacos/