2 pounds firm, fresh fish such as cod, halibut or haddock
To fry:
Mazola® Corn Oil
For the batter:
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon each: paprika, garlic powder, salt and pepper
1 egg
1 cup cold beer
For the corn salsa:
2 ears of corn
1 cup cherry tomatoes, quartered
½ red onion, finely chopped
1 jalapeño pepper, seeded and diced
juice from 1 lime
2 tablespoons fresh cilantro, chopped
kosher salt and black pepper to taste
For the zesty lime mayo:
½ cup plain Greek yoghurt
¼ cup mayonnaise
1 cup of assorted herbs such as cilantro, dill, basil
1 teaspoon lime juice
2 teaspoons white wine vinegar
1 teaspoon sriracha or hot sauce
kosher salt and black pepper to taste
To assemble:
8 corn or flour tortillas
curly lettuce, finely shredded
chopped cilantro
avocado slices
slices of jalapeño peppers, optional
lime wedges
Takes ,
serves 4.
Instructions
Prepare the corn salsa: Preheat grill to moderate-high temperature, about 500°F. Shuck ears of corn.
Place corn onto hot grill, turning the ears every 2-3 minutes, until corn is lightly browned. Remove from grill and trim kernels off cob.
Place corn kernels, tomatoes, red onion, jalapeño and cilantro into a medium-sized bowl. Add lime juice, toss, then season with salt and pepper to taste.
Prepare the zesty lime mayonnaise: Place all of the lime mayo ingredients into the canister of a countertop or immersion blender. Zip until smooth and creamy. Season with salt and pepper and add more hot sauce to taste.
Prepare the batter: Whisk flour, baking powder and seasoning together in a large bowl. Add beer and whisk to combine. Whisk egg in a separate bowl then, add to batter whisking to combine.
Cook the fish: Place a wire rack onto a baking sheet lined with parchment paper or paper towels.
Dab fish dry with a paper towel. Cut fish into 1-inch strips.
Place a deep, thick-bottomed fry pan or Dutch oven on the stovetop over moderate-high heat. Pour Mazola® Corn Oil into pan, about 1½ - 2-inches deep. Heat oil to 350°F - 375°F. Use a kitchen thermometer, if needed.
When oil is at temperature, dip fish in batter, allowing excess to drop off. Slowly drop fish into oil. Add a few more pieces of fish, being careful to not overcrowd the pan. Cook for 1 - 2 minutes, then turn fish over to cook for an additional 1 - 2 minutes. When fish is a deep golden brown, remove and transfer to wire rack. Repeat until all of the fish is cooked.
Assemble taco: Warm tortillas in hot skillet and place onto plate or flat surface. Add a bit of shredded lettuce followed by a few spoonfuls of corn salsa some avocado and slices of jalapeño. Add a few pieces of fried fish followed by a drizzle of lime mayo. Garnish with a sprinkle of chopped cilantro and serve with lime wedges.
Fish Tacos Recipe
Ingredients
For the fish:
2 pounds firm, fresh fish such as cod, halibut or haddock
To fry:
Mazola® Corn Oil
For the batter:
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon each: paprika, garlic powder, salt and pepper
1 egg
1 cup cold beer
For the corn salsa:
2 ears of corn
1 cup cherry tomatoes, quartered
½ red onion, finely chopped
1 jalapeño pepper, seeded and diced
juice from 1 lime
2 tablespoons fresh cilantro, chopped
kosher salt and black pepper to taste
For the zesty lime mayo:
½ cup plain Greek yoghurt
¼ cup mayonnaise
1 cup of assorted herbs such as cilantro, dill, basil
1 teaspoon lime juice
2 teaspoons white wine vinegar
1 teaspoon sriracha or hot sauce
kosher salt and black pepper to taste
To assemble:
8 corn or flour tortillas
curly lettuce, finely shredded
chopped cilantro
avocado slices
slices of jalapeño peppers, optional
lime wedges
Directions
Prepare the corn salsa: Preheat grill to moderate-high temperature, about 500°F. Shuck ears of corn.
Place corn onto hot grill, turning the ears every 2-3 minutes, until corn is lightly browned. Remove from grill and trim kernels off cob.
Place corn kernels, tomatoes, red onion, jalapeño and cilantro into a medium-sized bowl. Add lime juice, toss, then season with salt and pepper to taste.
Prepare the zesty lime mayonnaise: Place all of the lime mayo ingredients into the canister of a countertop or immersion blender. Zip until smooth and creamy. Season with salt and pepper and add more hot sauce to taste.
Prepare the batter: Whisk flour, baking powder and seasoning together in a large bowl. Add beer and whisk to combine. Whisk egg in a separate bowl then, add to batter whisking to combine.
Cook the fish: Place a wire rack onto a baking sheet lined with parchment paper or paper towels.
Dab fish dry with a paper towel. Cut fish into 1-inch strips.
Place a deep, thick-bottomed fry pan or Dutch oven on the stovetop over moderate-high heat. Pour Mazola® Corn Oil into pan, about 1½ - 2-inches deep. Heat oil to 350°F - 375°F. Use a kitchen thermometer, if needed.
When oil is at temperature, dip fish in batter, allowing excess to drop off. Slowly drop fish into oil. Add a few more pieces of fish, being careful to not overcrowd the pan. Cook for 1 - 2 minutes, then turn fish over to cook for an additional 1 - 2 minutes. When fish is a deep golden brown, remove and transfer to wire rack. Repeat until all of the fish is cooked.
Assemble taco: Warm tortillas in hot skillet and place onto plate or flat surface. Add a bit of shredded lettuce followed by a few spoonfuls of corn salsa some avocado and slices of jalapeño. Add a few pieces of fried fish followed by a drizzle of lime mayo. Garnish with a sprinkle of chopped cilantro and serve with lime wedges.
Fish Tacos Recipe
5 / 5. 1
Soft tortillas filled with shredded lettuce, grilled corn salsa and crispy morsels of fried cod topped with a zesty lime mayo…
Need a FISH TACOS RECIPE that’s bursting with fab flavours? This is the one to make!
Repeat visitors to WATC know how much we love fresh fish, from our delicious SEARED ARCTIC CHAR, this BARBECUED SALMON and our famous GRILLED WHOLE RAINBOW TROUT. We fell for this delicious FISH TACOS RECIPE hook, line and sinker, and we know it will exceed your every expectation. It’s visually appetizing, there are layers of memorable flavours, plus the fried fish element contains a perfectly prepared crispy batter. These tacos are quite a catch!
Before we share the details on how to make homemade tacos, a reminder to check out our line of food products, available for purchase. Our SPICE BLENDS, RUBS AND DIPS are just the things to add a pop of flavour to any recipe, and our famous BBQ SAUCE works with everything. Click HERE to order online, or HERE to find a nearby retailer selling WATC products. Thanks!
We know you’ll look at this simple meal idea as a total keeper. Make sure to PIN it on a favourite Pinterest board and SHARE it with friends. We also appreciate seeing pics whenever you make our recipes, so use #weekendatthecottage when you post your photos on Facebook and Instagram. Thanks for sharing with the world!
Here are a few more things to keep in mind when you go to make this FISH TACOS RECIPE:
INGREDIENTS
We decided to create three photos of the ingredients you’ll need to make our this fish taco recipe. This first one shows everything ready to be assembled in soft tortillas. The fish is already battered and fried, the corn salsa gently stirred, and the zesty lime mayo is ready to be drizzled over everything. The full list of ingredients, plus the step-by-step instructions on how to make these tacos, are listed down below. We’ve also included a few essential culinary utensils used to craft this recipe. Don’t forget to watch this VIDEO as a guide on preparation, but keep reading because more pics and details are on the way.
FRESH FISH
Although you can make this recipe using pretty much any fish, we found firm-fleshed fish worked best, handling well when dipped in batter and deep fried. During the testing of this recipe, we found cod not only easy to work with but tender and flakey when enjoyed within the taco. Other types of white fish that will work include mild-flavoured ones like haddock, halibut and tilapia, plus full-bodied ones like salmon, tuna, mahi mahi and swordfish. Between us, this recipe can also be made using shellfish such as shrimp, scallops or lobster. So if shrimp tacos or lobster tacos float your boat, we’re saying yes to all!
DEEP FRIED
Although you can make this recipe using baked or grilled fish, we found that deep frying the fish in a simple beer batter provided more interesting flavours. Above is the photo of everything you need to create the batter. Notice we kept our seasoning quite simple, but feel free to add things like cayenne pepper, cumin, chili powder or WATC TEX-MEX SPICE MIX too. Two suggestions for the batter; first, use a cold pilsner or pale lager. Both have a less pronounced flavouring and colour than dark beers and having them cold delays the reaction of the gluten in the flour with liquid. The second tip is to whisk the batter until just combined; over-aerating the batter lessens its ability to adhere to the fish.
Two more important points on how to create crispy fried fish are oil and temperature. We used MAZOLA CORN OIL for the recipe and loved the results. Corn oil is the best all-purpose oil, whether you’re deep frying or shallow frying in a skillet, as we did here. It has a high smoke point and a neutral flavour, making it perfect for a battered fish recipe like this. Pro tip: if you love fish and chips, this is the oil to use. The final thing about frying up the fish for these tacos is to heat the oil over medium-high heat to a temperature between 350°F to 375°F for best results.
CORN SALSA
We’ve all had assorted fish taco toppings like shredded cabbage, chopped tomatoes, guacamole, green onions, mango, sour cream and Monterey Jack or Cotija cheese. This time, we opted to elevate the flavour and presentation with an easy corn salsa. The above photo shows what you’ll need to craft it. Look for plump, juicy tomatoes and the sweetest corn you can find – both are important to the look and taste.
Making the salsa is also easy, and adding to the convenience, we suggest making it an hour or two before you intend to serve. Giving the tomatoes and grilled corn a chance to mix and mingle with the red onion, jalapeños, cilantro and fresh lime juice is strongly suggested. This salsa sets these tacos apart from all others.
LIME MAYONNAISE
Oh, but wait, these tacos are also next level courtesy of this zesty lime mayonnaise, sometimes referred to as lime crema. Fingers crossed you have an immersion blender in your arsenal of small kitchen appliances, but if you don’t, I’ve listed one for purchase down below.
Instructions on making this zesty lime mayo are super simple: place all of the ingredients into the canister of a countertop or immersion blender and zip until smooth and creamy. The only caveat is adjusting the salt, pepper and hot sauce to taste. We do think a fish taco sauce should be prepared with a bit of a kick, so an extra squeeze of hot sauce or sriracha seems to do the trick. Failing that, add some jalapeño to this mayo and zip some more. Delish!
ASSEMBLE
Please promise me you won’t complicate this; we want the prep time on this to be low. Select your favourite soft tortillas, whether they be corn tortillas, flour, spinach flavoured or multigrain. Give them a quick warm-up in a hot skillet, then add the shredded lettuce, a spoonful or two of the salsa, the crispy fried fish and a drizzle of the mayo. The enhancements at the end are up to you but we like to garnish with slices of avocado, jalapeños and more cilantro. Serve these best fish tacos with lime wedges on the side. Perfection.
ENJOY
Thankfully this light meal idea needs little more than a favourite beverage to accompany it. Try them with this refreshing MARGARITA FIZZ PUNCH or an ice-cold cerveza (beer). If you’re making these tacos as part of a more substantial meal, serving them with our SPANISH RICE SKILLET is an added bonus.
Your next meal just got very exciting thanks to this FISH TACOS RECIPE. Enjoy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the fish:
2 pounds firm, fresh fish such as cod, halibut or haddock
To fry:
Mazola® Corn Oil
For the batter:
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon each: paprika, garlic powder, salt and pepper
1 egg
1 cup cold beer
For the corn salsa:
2 ears of corn
1 cup cherry tomatoes, quartered
½ red onion, finely chopped
1 jalapeño pepper, seeded and diced
juice from 1 lime
2 tablespoons fresh cilantro, chopped
kosher salt and black pepper to taste
For the zesty lime mayo:
½ cup plain Greek yoghurt
¼ cup mayonnaise
1 cup of assorted herbs such as cilantro, dill, basil
1 teaspoon lime juice
2 teaspoons white wine vinegar
1 teaspoon sriracha or hot sauce
kosher salt and black pepper to taste
To assemble:
8 corn or flour tortillas
curly lettuce, finely shredded
chopped cilantro
avocado slices
slices of jalapeño peppers, optional
lime wedges
Directions
Prepare the corn salsa: Preheat grill to moderate-high temperature, about 500°F. Shuck ears of corn.
Place corn onto hot grill, turning the ears every 2-3 minutes, until corn is lightly browned. Remove from grill and trim kernels off cob.
Place corn kernels, tomatoes, red onion, jalapeño and cilantro into a medium-sized bowl. Add lime juice, toss, then season with salt and pepper to taste.
Prepare the zesty lime mayonnaise: Place all of the lime mayo ingredients into the canister of a countertop or immersion blender. Zip until smooth and creamy. Season with salt and pepper and add more hot sauce to taste.
Prepare the batter: Whisk flour, baking powder and seasoning together in a large bowl. Add beer and whisk to combine. Whisk egg in a separate bowl then, add to batter whisking to combine.
Cook the fish: Place a wire rack onto a baking sheet lined with parchment paper or paper towels.
Dab fish dry with a paper towel. Cut fish into 1-inch strips.
Place a deep, thick-bottomed fry pan or Dutch oven on the stovetop over moderate-high heat. Pour Mazola® Corn Oil into pan, about 1½ - 2-inches deep. Heat oil to 350°F - 375°F. Use a kitchen thermometer, if needed.
When oil is at temperature, dip fish in batter, allowing excess to drop off. Slowly drop fish into oil. Add a few more pieces of fish, being careful to not overcrowd the pan. Cook for 1 - 2 minutes, then turn fish over to cook for an additional 1 - 2 minutes. When fish is a deep golden brown, remove and transfer to wire rack. Repeat until all of the fish is cooked.
Assemble taco: Warm tortillas in hot skillet and place onto plate or flat surface. Add a bit of shredded lettuce followed by a few spoonfuls of corn salsa some avocado and slices of jalapeño. Add a few pieces of fried fish followed by a drizzle of lime mayo. Garnish with a sprinkle of chopped cilantro and serve with lime wedges.
