Tacos de Pescado

Tacos de Pescado are delicious fish tacos from Baja California. Bring a little bit of Mexico into your home with this easy Tacos de Pescado recipe!

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Across the West Coast in California and Mexico, there are hundreds of different shops selling their version of the perfect Tacos de Pescado, or fish tacos.

While everyone has their own favorite fish taco recipe, the general outline is the same. You take flaky, white fish, fry it in a spiced batter, and then lay it in fresh corn tortillas with a creamy sauce and cabbage. Squeeze some fresh lime juice over the top and it becomes irresistible. 

It’s the perfect food to enjoy at the beach–but it’s also very easy to make at home, wherever home may be.

Tacos de Pescado are especially easy to enjoy at home because they don’t require any special ingredients. In fact, the ingredients needed are available at most grocery stores. 

If you’ve been craving a taste of Mexico and California, you cannot go wrong with this easy Tacos de Pescado recipe. Pair it with some Tacos de Camaron for a true feast!

Recipe Origins

Fish tacos are not really new, but in some ways they are. 

Indigenous people along the coast of Mexico have been catching fresh seafood and wrapping the fish filets in stone-ground corn tortillas for thousands of years. It was just within the last 50 years that fish taco really got its branding.

The fish taco as it is known today is said to have come from Baja California, a Mexican state, from a simple roadside taco stand in the 1970s. That is why many people today still call them Baja tacos or Baja fish tacos.

From there it made its way to California where the popularity really took off and today you can find fish tacos on the menu in American restaurants all along the coast.

Why Make This Recipe

1. Easy: A simple batter, some flavorful sauce, and a corn tortilla and you’ve got a meal that is absolutely delicious!
2. Simple Ingredients: Any white fish can work for this recipe, and you can even use frozen fish if you don’t have access to good fresh fish. The rest of the ingredients you may even have in your pantry.
3. Crowd Pleaser: You don’t have to love fish to love a good fish taco. Any fishy flavor is overpowered by the batter, sauce, tortilla and cabbage and what remains is incredible, fresh flavor.

What Do I Need to Make This Recipe

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Fish Taco Sauce Ingredients

1. Sour Cream: You could use Greek yogurt as a healthy substitute but I would not replace the full amount or you will not get a good texture.
2. Lime Juice: Use fresh lime juice for the best results!
3. Garlic: Use fresh garlic for the best results!
4. Sriracha: Any hot sauce will work. I love Tabasco Brand Sweet and Spicy Sauce. You could also use just a tiny bit of chilies in adobo sauce.

Fried Fish Ingredients 

1. Cornstarch: Important for adding to the crispiness of the batter. This also helps the batter absorb less of the frying oil. 
2. Smoked Paprika: Regular paprika is also okay if you don’t have smoked paprika.  
3. Cayenne Pepper: You can make this recipe as spicy or as mild as you’d like by adding more cayenne or omitting it altogether. 
4. Beer: Any pale beer will work. You could also use sparkling water as a non-alcoholic substitute.
5. White Fish Filets: Use fresh fish if you can, but you can also use frozen filets (thaw before cooking). Tilapia, mahi mahi, or cod are great choices!
6. Oil for Frying: I used vegetable oil but you can also use sunflower oil if desired. 

Taco Ingredients 

1. Corn Tortillas: You can sub with flour tortillas if desired, but I prefer corn! Make sure to char the corn tortillas before assembling your tacos!
2. Coleslaw Bag: Or finely shredded cabbage 
3. Avocados (optional)
4. Cotija Cheese (optional): Use crumbled feta cheese for a similar taste profile that is easier to find. 

How to Make This Recipe

Step One: Make the Sauce

In a small bowl, combine the fish taco sauce ingredients and mix with a spoon until fully combined. Set aside. 

Step Two: Fry the Fish

Next, make the fish fry batter. In a large bowl, combine the flour, cornstarch, spices, beer, and water. Mix to combine, until the batter is smooth.

Add the vegetable oil to a large skillet or cast iron skillet and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit. 

When the oil is hot, dip the individual pieces of fish into the beer batter, dropping the small pieces of battered fish into the oil. Make sure to fry in batches as you don’t want to overcrowd the skillet. 

Fry for 2-3 minutes on each side in the hot oil until the fish is golden brown. Then remove the fish to a plate lined with paper towels to drain fish of excess oil. Repeat until all of the fish is cooked. 

Step Three: Assemble the Tacos

When all of the fish is cooked, heat tortillas on a dry, hot skillet for 10-20 seconds on each side until char marks form. 

Take the warm corn tortilla and lay down a layer of the coleslaw mix. Place fish into the taco as well as some avocado cubes, cotija cheese, a drizzle of fish taco sauce, and a squeeze of lime (if desired). 

Serve and enjoy! 

Expert Tips

• Test your oil temperature with a piece of batter before adding your fish. You want it to cook evenly and not burn.
• Be careful not to overcrowd your pan while frying this fish. This helps ensure they cook evenly.
• If you are cooking a large amount, try not to stack your fried fish as this may lead to it becoming soggy. Save prepared fish on a wire rack in the oven at a very low temperature to keep it warm.
• If you find that your batter is too thick or too thin you can add more beer or more flour.
• You can customize your tacos any way you like. Many people like to add a red or green salsa to their tacos or pico de gallo. You can also try them with different types of fish or shrimp.

What to Serve With Tacos de Pescado?

Serve your Tacos de Pescado with a side of chips and salsa, guacamole, or rice and beans. You can also offer salsa, pickled red onion, fresh jalapeno, and cucumber as a topping for the tacos.

What Kind of Fish Do You Use for Fish Tacos?

You can use any white fish. Cod, tilapia, mahi mahi, and halibut all work well for these tacos.

If you are using fresh fish it should not be slimy or smelly. Choose a fish that has firm flesh.

If you are using frozen fish (which is sometimes fresher than the fresh fish) thaw it in cold water and pat it dry before putting it in your batter.

What is the Least Fishy Fish to Use for Fish Tacos?

Tilapia has a very mild flavor and is probably the best choice to use for guests who are not a fan of fish. Making some Tacos de Camaron or carne asada for those picky eaters may also be a good idea!

Storing Leftovers

You can store leftovers in an airtight container in the fridge for up to two days! I recommend storing the fish with a piece of paper towel in the container to absorb the extra moisture. 

Reheating Leftovers

I would not recommend microwaving your leftovers. Instead, reheat them in the oven until warm. I also really like reheating leftovers in the airfryer for a few minutes to keep the crispy outer texture. 

Did you enjoy this Tacos de Pescado recipe? If so, make sure to check out these other recipes we picked out just for you: 

• Plokkfiskur from Iceland
• Fish Ceviche Recipe
• Sincronizadas
• Picaditas