Fish Tacos Recipe: How to Make Them at Home

Fish tacos are corn or flour tortillas filled with fried or grilled white fish, shredded cabbage, a creamy sauce and salsa. They come from Baja California in Mexico.

To make them at home, you either dip strips of cod in a light beer batter and fry them, or season fillets with chile and sear them in a hot pan. Then you pile the fish into warm tortillas with crunchy slaw, a tangy lime crema and a squeeze of lime. Both methods take about 40 minutes.

This recipe covers the best fish, the sauce, the slaw and two cooking methods: crispy Baja-style and seared. It also covers frying at high altitude, toppings, sides and storage. In Breckenridge, you can order snapper and Baja shrimp tacos at Mi Casa, made from scratch.

What Are Fish Tacos?

A fish taco is a taco filled with grilled or fried fish. The usual toppings are lettuce or cabbage, pico de gallo and a sauce of sour cream or a citrus and mayonnaise mix, all on a corn or flour tortilla.

Fish tacos originated in Baja California, the long peninsula south of California. Shrimp tacos come from the same region and use the same toppings with grilled or fried shrimp.

In the United States, the Rubio's fast-food chain is credited with popularizing fish tacos. They are most popular in California, Colorado and Washington. For the bigger picture of how tacos spread north, read about the long history of the taco.

Best Fish for Fish Tacos

Use a mild, firm white fish that holds together when cooked.

• Cod: Battered and fried (texture and flavor: Large, tender flakes; mild; notes: The classic for a cod fish tacos recipe)
• Red snapper: Seared or grilled (texture and flavor: Firm, sweet; notes: Holds a spice rub well)
• Mahi-mahi: Grilled (texture and flavor: Firm, meaty; notes: Good on a grill grate)
• Halibut: Seared or fried (texture and flavor: Firm, clean; notes: Pricier; very forgiving)
• Tilapia: Seared or baked (texture and flavor: Thin, mild; notes: Budget pick; cooks fast)
• Rockfish: Fried (texture and flavor: Flaky, mild; notes: A Pacific coast favorite)
• Shrimp: Sautéed or fried (texture and flavor: Snappy, sweet; notes: For Baja shrimp tacos)

Fresh fish should smell mild, not fishy, sour or like ammonia, and the flesh should spring back when pressed. Good frozen fillets are a fine choice. Thaw them in the refrigerator overnight.

Ingredients for Fish Tacos

This recipe makes 12 tacos, enough for 4 people.

For Crispy Baja-Style Fish

• 1 1/2 pounds cod fillets, cut into strips about 1 inch wide and 3 inches long
• 1 cup all-purpose flour, plus 1/4 cup for dredging
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 cup cold Mexican lager or sparkling water
• Vegetable or canola oil for frying, about 4 cups

For Seared Chile Snapper (Alternative)

• 1 1/2 pounds skinless red snapper fillets
• 2 teaspoons smoked paprika
• 1 teaspoon ancho chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons oil
• 1 lime

For the Fish Taco Sauce

• 1/2 cup Mexican crema or sour cream
• 1/4 cup mayonnaise
• 2 tablespoons fresh lime juice, plus 1 teaspoon zest
• 1 to 2 teaspoons chipotle in adobo sauce, minced (optional)
• 1 small garlic clove, grated
• Pinch of salt

For the Cabbage Slaw

• 3 cups finely shredded green and red cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1/2 teaspoon salt

To Assemble

• 12 corn or flour tortillas (6 inch)
• 1 ripe avocado, sliced
• Pico de gallo or pineapple salsa
• Lime wedges
• Pickled red onion or sliced radish (optional)

Equipment You Need

• Heavy Dutch oven or deep skillet for frying
• Deep-fry or instant-read thermometer
• Cast-iron skillet for searing
• Wire rack over a sheet pan
• Mixing bowls and a whisk
• Tongs or a spider strainer

How to Make the Sauce and Slaw

Make these first so the flavors settle while you cook the fish.

1. Sauce: Whisk the crema, mayonnaise, lime juice, zest, chipotle, garlic and salt until smooth. Chill.
2. Slaw: Toss the cabbage with the cilantro, lime juice and salt. Let it sit 10 minutes to soften slightly.

The sauce is the answer to the most common question about fish tacos. A creamy, tangy lime sauce balances the hot, crisp fish. Leave out the chipotle for a white sauce, or add more for a smoky, spicy one.

How to Make Crispy Baja Fish Tacos

1. Heat the oil. Pour 2 inches of oil into the Dutch oven. Heat to 375°F at sea level, or about 345 to 350°F in Breckenridge (see the altitude section).
2. Dry and season the fish. Pat the cod strips very dry. Sprinkle with a little salt.
3. Make the batter. Whisk 1 cup flour, baking powder, salt, garlic powder and cumin. Whisk in the cold beer just until smooth. A few lumps are fine.
4. Dredge. Roll each strip in the dredging flour and shake off the excess. This helps the batter stick.
5. Dip and fry. Dip the strips in batter, let the excess drip off, and lower them into the oil away from you. Fry 4 or 5 at a time for 3 to 4 minutes, turning once, until deep golden.
6. Check doneness. The fish is done at 145°F, or when the flesh is opaque and separates easily with a fork.
7. Drain. Move the fish to the wire rack and salt it lightly. Keep warm in a 200°F oven while you fry the rest.
8. Warm the tortillas on a dry skillet for 20 to 30 seconds per side.
9. Assemble: Tortilla, slaw, a piece of fish, a drizzle of sauce, salsa and avocado. Serve with lime.

How to Make Seared Chile Snapper Tacos

This lighter method follows the style of the snapper tacos at Mi Casa: a smoked paprika chile rub, a hot pan, and fresh fruit salsa.

1. Mix the rub. Combine the smoked paprika, ancho powder, cumin, garlic powder and salt.
2. Season. Pat the snapper dry and rub both sides with the spice mix.
3. Sear. Heat the oil in the cast-iron skillet over medium-high heat until it shimmers. Cook the fillets 3 to 4 minutes per side, until browned.
4. Check doneness. Cook to 145°F, or until the flesh is opaque and flakes easily.
5. Finish. Squeeze lime over the fish and break it into large flakes.
6. Assemble: Tortillas, shredded cabbage, fish, pineapple salsa, avocado salsa or sliced avocado, and fresh cilantro.

Quick pineapple salsa: Mix 1 cup diced pineapple, 2 tablespoons diced red onion, 1 minced jalapeño, 2 tablespoons cilantro, the juice of 1/2 lime and a pinch of salt.

Other Ways to Cook Fish for Tacos

• Grilled: Brush firm fish like mahi-mahi with oil, season, and grill over medium-high heat for 3 to 4 minutes per side. Use a grill basket for thinner fillets.
• Baked: Coat strips in seasoned panko, spray with oil and bake at 425°F for 12 to 15 minutes, turning once.
• Air fryer: Use the panko coating and air fry at 400°F for 8 to 10 minutes. Wet batter does not work in an air fryer.

Whatever the method, cook fish to 145°F, or until the flesh is opaque and separates easily with a fork.

Frying Fish at High Altitude

Breckenridge sits at about 9,600 feet. Colorado State University Extension advises lowering the frying temperature about 3°F for every 1,000 feet of elevation, so the outside does not brown before the inside cooks.

At Breckenridge, that means about 29°F lower. Fry battered fish at about 345 to 350°F instead of 375°F, and allow an extra 30 to 60 seconds. Use a thermometer and confirm the fish reaches 145°F.

What Goes on Fish Tacos?

The classic Baja build is fish, cabbage, crema and salsa. Use these toppings to make it your own.

• Crunch: Shredded cabbage, jicama slaw, radishes
• Creamy: Lime crema, chipotle sauce or avocado
• Fresh: Pico de gallo, pineapple or mango salsa, or a bright green tomatillo salsa
• Rich: A spoonful of smashed avocado guacamole
• Sharp: Pickled red onion, sliced serranos, a squeeze of lime
• Herbs: Cilantro, a little crumbled queso fresco

Corn tortillas are traditional, but flour works too. If you are deciding between them, see which tortilla is healthier.

Tips for the Best Fish Tacos

• Dry the fish well. Wet fish steams and pushes the batter off.
• Keep the batter cold. Cold beer gives a lighter, crisper coating.
• Do not crowd the pot. Too many pieces drop the oil temperature and make greasy fish.
• Salt right out of the oil. Salt sticks best while the fish is hot.
• Warm the tortillas. Cold tortillas crack and taste raw.
• Double up corn tortillas. Two thin corn tortillas per taco hold juicy fillings better.

Make-Ahead, Storage and Reheating

Make ahead: Make the sauce up to a day ahead and keep it chilled. Shred the cabbage a day ahead, but dress it within an hour of serving. Mix the batter just before frying.

Store: Refrigerate cooked fish within 2 hours, at 40°F or below. Store it apart from the tortillas, slaw and sauce.

Reheat: Warm fried fish on a rack in a 400°F oven for 6 to 8 minutes to re-crisp it. Reheat leftovers to 165°F. The microwave makes the batter soggy.

Raw fish keeps for only about 2 days in the refrigerator. If you will not cook it by then, freeze it.

What to Serve with Fish Tacos

• Fluffy Mexican rice and black beans
• Chips with guacamole or salsa
• Grilled corn with lime and chile
• A starter of citrus-cured ceviche for a full seafood night
• A cup of chicken tortilla soup on a cold evening

For more ideas, see these sides that round out a fish taco dinner.

Frequently Asked Questions

What is the best fish for fish tacos?

Cod is the classic for fried Baja-style tacos because it is mild and flakes into large, tender pieces. For seared or grilled tacos, choose firmer fish like snapper, mahi-mahi or halibut.

What sauce goes on fish tacos?

A creamy lime sauce is the standard. Mix crema or sour cream with mayonnaise, lime juice and a little garlic, and add chipotle if you want smoke and heat.

Are fish tacos better with corn or flour tortillas?

Corn tortillas are traditional and add a toasty corn flavor. Flour tortillas are softer and less likely to tear. Both work, so use the one you like.

How do you keep fish tacos from getting soggy?

Drain fried fish on a wire rack, not paper towels, and assemble the tacos just before eating. Put the slaw under the fish and the sauce on top.

What is a Baja fish taco?

A Baja fish taco is the original style from Baja California: battered, fried white fish in a tortilla with cabbage, a creamy sauce and salsa. It is the version most US fish tacos are based on.

Fish Tacos at Mi Casa in Breckenridge

At Mi Casa Mexican Restaurant & Cantina, our snapper tacos are smoked paprika chile seared snapper with pineapple salsa, shredded cabbage, avocado serrano salsa and fresh cilantro. Our Baja shrimp tacos bring sautéed chile garlic shrimp, asadero jack cheese, cabbage and jicama slaw, tomatillo avocado salsa and pickled red onion.

Baja shrimp is often in the rotating street tacos at happy hour, two for $8 from 2 to 5 pm in the cantina. If you have allergies, our allergen details for each taco list the red snapper taco as containing dairy.