Fish Tacos: the easy, flavorful recipe for seafood tacos

Total time: 120 Min
Difficulty: Low
Serves: 4 people
By Cookist
1 cup
Garlic salt
1 1/2 tsp
Cayenne pepper
1 tsp
Dark beer
1 cup
1 cup
1/3 cup
Natural yogurt
1/3 cup
Mahi Mahi
2 lb
Lemon juice
2 tbsp
Deep frying oil
1 cup in thin slices (to serve)
Avocado slices
1 cup (optional)
Tomato into brunoises
1/2 cup
Lemon in quarters
to serve

If you like Mexican food you have to try this fish taco recipe. It is a luxury combination of crispy lettuce, battered fish, fresh “pico de gallo” and garlic and jalapeño sauce.

Fish tacos are a reliable choice for a dinner that will please, whether it is for your family or entertaining a crowd. We've rounded up some of our favorite fish taco recipes. All use a variety of flavors to bring life to different types of fish. Remember, you can always substitute your favorite fish for the one our recipe calls for if you prefer to do so.

What is the best fish for Fish Tacos?

Most types of fish go well with a taco, but some work best with some toppings. You can use snapper, mahi mahi, grouper, flounder or cod.

What to serve with Fish Tacos

You can serve fish tacos with different dishes, and depending on the choices you make, you will taste a different dish. Here are some sides for fish tacos:


Flour tortilla, corn tortilla or taco shell, you may use any of these for this recipe.

This dish goes nicely with or without salsa topping. In case you wish to top it with salsa then go for fresh salsa instead of the store bought variety.

How to make Fish Tacos

In a bowl, combine flour, 1 teaspoon garlic salt, and 1/2 teaspoon cayenne pepper. Add the beer and beat it with a whisk until it has a smooth consistency. Cover and let stand for at least 10 minutes up to 1 hour.
Prepare the sauce, mix the catsup, mayonnaise and yogurt. (You can add some juice of chipotle marinade)
Marinate the fish. Cut the fish into long pieces (about 3”) and put in a bowl with lemon juice, ½ teaspoon garlic salt, and ¼ teaspoon cayenne pepper. Stir and marinate for about 10 minutes.
Heat the oil. In a pot fill as 2.5 inches of oil and let it reach 190 degrees of temperature.
Meanwhile, warm the tortillas. Keep it under a napkin.
Put the fish into the beer mixture and fry the fish in the oil.
Put each piece in the mixture first and then in the oil and let it brown, about 7 minutes. Remove the oil with a spoon and place on kitchen paper to absorb extra fat.

Once you have fried all the fish, make the fish tacos. Put on each tortilla a couple of pieces of fish, cucumber, tomato, onion, cabbage, and prepared mayonnaise sauce.
Serve with lemon slices and avocado.

Add a comment!
Every dish has a story
Find out more on Cookist social networks