Fish tacos
- Energy Kcal 690
- Carbohydrates g 63.2
- of which sugars g 6.6
- Protein g 28.6
- Fats g 34.4
- of which saturated fat g 6.33
- Fiber g 3.5
- Cholesterol mg 58
- Sodium mg 743
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
These fish tacos bring a little piece of Mexico right to your table. Really, they do. Packed with all the colorful flavors you'd expect from authentic street food, they’re something special. Picture this: biting into fried cod sticks, perfectly dipped in a light beer batter until they are golden and crispy. You know what? Tucked into warm flour tortillas, they create a combo that's super satisfying. Homemade tortillas make a big difference—they're soft, a bit chewy, and soak up all those amazing flavors.
And here's the thing, what really makes this fish taco recipe shine is the mix of fresh toppings: crunchy veggies, a tangy lime yogurt sauce, and just the right amount of spice. Not your usual taco night—everything feels brighter and so so exciting. Some might say they’re like Baja fish tacos, but the beer-battered cod and creamy salsa really really stand out. You get that tender inside on the fish with a crispy outside, which, frankly, pairs beautifully with the soft tortilla and all the crunchy toppings.
All over Mexico, street vendors serve up easy fish tacos like these. Often with bowls of guacamole, nachos and of course, a margarita or two. This version sticks to that vibe. Crunchy, fresh veggies matched with the rich flavor of the fish. You'll taste the difference when everything’s made fresh, especially the tortillas—they hold everything together perfectly. There's just something about the combo of moist fish, tangy sauce, and the crunch of slaw that hits every spot. And I gotta say, if you're into seafood tacos or exploring more white fish recipes, this dish ticks all the boxes: quick, easy, and loaded with flavor. It’s a fantastic way to shake up taco night, and thanks to the lime yogurt sauce, it even leans toward healthy fish tacos territory. Whether you’re enjoying them at a party or just having a relaxed dinner, these tacos bring all the best parts of Mexican street food into your home, and, for real, they’re sure to disappear quickly once you serve them. So grab your ingredients, whip up a batch, and enjoy a taste of Mexico! Pretty simple, right?
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INGREDIENTS
- for 4 tacos
- Flour tortillas 4 - small
- Cod fillet 0.9 lb (400 g)
- Iceberg lettuce 2 cups (120 g)
- Datterino tomatoes ½ cup (100 g)
- Carrots 3 oz (80 g)
- Radicchio 2.1 oz (60 g)
- Lime juice ½
- Coriander to taste
- for the batter (for the cod)
- Dark beer 0.7 cup (165 g)
- Type 00 flour 1 cup (135 g)
- Fine salt to taste
- Black pepper to taste
- for the yogurt sauce
- Greek yogurt 0.8 cup (200 g)
- Lime peel ½
- Lime juice ½
- for frying
- Vegetable oil to taste
How to prepare Fish tacos
To make the fish tacos, first prepare the batter: sift the flour into a bowl, add a pinch of salt and pepper 1, then slowly pour in the beer 2 while whisking to achieve a smooth and homogeneous mixture. Cover with plastic wrap 3 and set the batter aside in the refrigerator.
Meanwhile, prepare the vegetables: wash the iceberg lettuce and cut it into strips 4. Wash and peel the carrots 5, then julienne them 6.
Submerge the carrots in ice water 7, this will make them curl. Wash and cut the radicchio into strips 8. Lastly, wash and quarter the cherry tomatoes 9.
Set the vegetables aside and make the sauce: put the Greek yogurt in a bowl, add the lime zest for fragrance 10, then squeeze half a lime 11 and add the juice to the yogurt 12.
Mix to enhance the flavor and set aside 13. You can now proceed with cooking the fish: heat the seed oil in a saucepan to about 340°F (measured with a kitchen thermometer). Dip one piece of cod at a time into the batter 14 and then into the oil 15. Fry for about 4 minutes or until golden.
Once golden, drain them with a slotted spoon 16 and place on a tray lined with paper towels to absorb the excess oil 17. Meanwhile, in a bowl, combine the iceberg lettuce and well-drained and dried julienned carrots 18.
Season with salt, oil 19, and lime juice 20. Heat the tortillas one at a time in a large, hot pan 21.
You're ready to fill the tacos: first lay down the iceberg and carrot salad 22, then cut the cod sticks diagonally to make bite-sized pieces 23 and add them to the taco 24.
Continue with strips of radicchio, a few spoonfuls of yogurt sauce 25 and finish with cherry tomato wedges 26. Garnish with coriander leaves and serve the fish tacos immediately 27!