Crispy Fish Tacos

Okay, let’s talk about fish tacos for a second. Because for the LONGEST time, tacos in my head meant chicken or beef. Always. Fish wasn’t the first thing that came to mind. So the first time I made crispy fish tacos, I remember thinking… this feels weird . Fish in tacos? Really?

That’s exactly why I made them that night. I had fish in the fridge, tortillas on the counter, and zero interest in cooking anything complicated. I figured worst case, we’d eat them and move on. Best case, maybe they’d be fine.

They were MORE than fine.

The moment the fish hit the pan and started crisping up, people started hovering. You know the type. Walking through the kitchen “just checking,” opening the fridge, asking when dinner’s ready. By the time the tortillas were warm, the first pieces of fish were already disappearing. Chicken tacos weren’t even mentioned.

Close-up of crispy fish tacos topped with pico de gallo, cilantro, and spicy mayo - 1

Why You’ll Love These Crispy Chicken Tacos
What Makes These Fish Tacos Different
What Is a Fish Taco?
Ingredients
Additions and Substitutions
How To Make Crispy Fish Tacos
What To Serve With Fish Tacos
FAQs
Watch It Made!
Crispy Fish Tacos Recipe

Why You’ll Love These Crispy Chicken Tacos

Here’s why these fish tacos actually work, and why I keep making them. They avoid all the annoying things that usually happen when you try to cook crispy fish at home.

Most fish taco recipes want you to deep fry or use a thick batter, and by the time you’re done assembling tacos, the fish is already soft. I didn’t want that. I wanted fish that stayed crispy while everyone was standing around the counter building their tacos. So the coating here is light . It crisps fast and holds up, even if dinner turns into a slow, casual situation.

The type of fish matters more than people think. I’ve tried softer fish before because that’s what I had, and it was a mess. Pieces breaking, fish falling apart, tacos that needed a fork instead of hands. Firm white fish just makes life easier. It cooks evenly, stays intact, and gives you clean bites every time.

Timing is another big one. Fish cooks FAST . Walk away for too long and suddenly it’s dry. This recipe leans into that instead of fighting it. Everything is ready to go before the fish hits the pan, so once you start, it’s smooth sailing. It reminds me a lot of how quick dishes like Salmon Panang Curry come together. You hit the timing, and everything just works.

And let’s be honest, the pan you use matters. I always reach for a wide nonstick skillet so the fish has room and releases easily when it’s ready. Especially on nights when I’m already tired, I don’t want to fight with food sticking to the pan.

At the end of the day, these tacos work because they’re realistic. No deep fryer, no stress, no sad soggy fish. Just crispy fish, warm tortillas, and tacos that actually stay good until the last bite.

What Makes These Fish Tacos Different

So here’s the thing. These fish tacos aren’t trying to be the loudest tacos on the table.

I love bold tacos. My Korean Bulgogi BBQ Beef Tacos are a perfect example of that. Big flavors, saucy, intense, the kind of tacos you crave when you want something really punchy. Same thing with Smash Burger Tacos . They’re messy, indulgent, and absolutely not subtle. You make those when you’re all in.

These fish tacos are the opposite, and that’s exactly why they work.

Here, the fish is the main event. It’s crispy, flaky, and seasoned enough to stand on its own. There’s no thick batter and no overload of toppings trying to steal attention. Everything else on the taco is there to support the fish, not compete with it.

And the way they eat is different too . You don’t feel full after one. You grab another tortilla, add more fish, maybe a little extra sauce, and suddenly you’re three tacos in without thinking about it. They’re light, fresh, and easy to keep eating while standing around the kitchen talking.

That’s the difference. These aren’t the tacos you make to impress. They’re the tacos you make because they make sense, and because everyone keeps coming back for more.

What Is a Fish Taco?

If you’ve never had a fish taco before, it’s basically everything you love about tacos, just lighter and fresher . Instead of beef or chicken, you’re working with seasoned fish that’s cooked quickly and served inside warm tortillas with fresh toppings and sauce.

For me, a good fish taco always comes down to contrast. Hot, crispy fish paired with something fresh and cool. Crunchy toppings, a bit of acidity, and a sauce that ties it all together without drowning the fish. When that balance is right, you don’t miss meat at all.

Fish tacos are usually associated with coastal cooking, and for good reason. They’re fast, simple, and built to be eaten with your hands. No knife, no fork, no overthinking. Just pick it up and eat while it’s hot.

What I love about them is how flexible they are. You can keep them super simple or load them up depending on your mood . But at their core, fish tacos are about letting the fish shine and keeping everything else in check.

If you’ve ever wondered why people get so obsessed with them, this is why. When they’re done right, they’re fresh, satisfying, and way easier than they look.

Ingredients

You don’t need a long ingredient list to make these fish tacos work, but the few you use really matter. These are the four I never mess with, because every time I’ve tried swapping them, something goes wrong.

Firm white fish : This is non negotiable. You need a firm white fish that can handle heat and movement in the pan. Cod and haddock are my go to because they hold their shape and stay flaky inside. Softer fish sounds like it should work, but it doesn’t. I’ve tried it. It breaks apart, turns mushy, and suddenly you’re building tacos with a spoon instead of your hands. Not the vibe.
Cornstarch and flour combo : This is what gives the fish that light, crisp coating without turning it into a heavy batter. Cornstarch alone gets too brittle, flour alone gets soft too fast. Together, they crisp quickly and actually stay crispy while you’re assembling tacos. Skipping one or swapping for something else always changes the texture, and not in a good way.
Panko crumbs : Panko is what adds that extra crunch. Regular breadcrumbs are finer and absorb more oil, which makes the coating dense instead of crisp. Panko stays airy and light, which is exactly what you want for fish tacos that don’t feel heavy after the first bite.
Baking powder : This might seem small, but it matters. Baking powder creates tiny air pockets in the coating, which helps it puff slightly and crisp evenly. I’ve left it out before thinking it wouldn’t make a difference. It did. The fish still cooked, but the coating was flatter and less crunchy. Once you notice the difference, you don’t skip it again.

Note : Find the full list of ingredients and measurements in the Recipe Card .

Additions and Substitutions

One of my favorite things about taco night is how easy it is to adjust things on the fly. These fish tacos have a solid base, but there’s still room to move depending on who’s eating and what mood everyone’s in.

Switching up the protein

Fish is obviously the star here, but if you’re cooking for a mixed crowd, this same taco setup works really well with other fillings too. On nights when someone’s not in the mood for seafood, I’ll lean into something richer like my Easy Birria Tacos . Different flavor profile, same build your own taco energy, and everyone’s happy at the table.

Playing with the toppings

Pico de gallo is classic, but it’s not the only option. I’ve added simple cabbage slaw, sliced avocado, or even just extra lime when I want to keep things light. If you’re cooking for kids or want something more fun, my Baked BBQ Chicken Tacos are a great reminder that tacos don’t always have to be traditional to work.

Sauce options

If spicy mayo isn’t your thing, a lime crema or yogurt based sauce works beautifully with crispy fish. I usually put a couple of options out and let everyone decide. It takes no extra effort and makes dinner feel more relaxed.

Tortillas

Corn tortillas give you that classic taco feel, flour tortillas are easier to fold and less messy. I use whatever I have, but I always warm them properly. Cold tortillas can ruin even the best filling.

These swaps don’t change the heart of the recipe. They just make it easier to adapt when taco night doesn’t look the same every time.

How To Make Crispy Fish Tacos

Taco night doesn’t need to be complicated. These steps keep it simple, crunchy, and packed with flavor.

Hand pouring lime juice over chopped tomatoes, onions, and cilantro in a bowl - 3

Pico de gallo. Mix tomatoes, onion, coriander, jalapeños, lime, and salt, then chill until serving.

Hand mixing mayonnaise with sriracha in a small glass bowl - 4

Sriracha mayo. Stir mayo and sriracha until smooth and creamy, then chill so it’s ready to drizzle.

Hand pouring coconut cream into a saucepan with cooked sweet potato cubes - 5

Sweet potato mash. Cook sweet potato with olive oil, coriander, salt, and pepper until tender. Add coconut cream, blend until silky, and set aside to cool.

Hand pouring marinade over raw fish fillets in a bowl - 6

Marinate and coat the fish. Whisk coconut milk, egg yolk, and spices, then let the fish soak for a few minutes. Dredge each strip in the coating mix until well covered.

Hand frying breaded fish fillet in hot oil with golden pieces draining on a rack - 7

Fry until golden. Drop the fish into hot oil and fry in batches until they’re crisp, golden, and irresistible.

Hands assembling crispy fish tacos with pico de gallo, sauce, and taco shells on the table - 8

Assemble the tacos. Spread mash in each shell, add crispy fish, spoon pico, drizzle with sriracha mayo, and top with coriander.

What To Serve With Fish Tacos

Fish tacos are great on their own, but they really shine when you turn them into a full spread. This is one of those meals where adding a few extra dishes makes everything feel more relaxed and generous.

If you’re feeding a hungry crowd, something indulgent on the table always works. Loaded Taco Grilled Cheese is one of those dishes people don’t expect, but once it’s there, it disappears fast.

For a heartier option, Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) are perfect. They add that rich, slow cooked element and give everyone an alternative filling if they want to mix things up. I love putting both out and letting people build tacos however they want.

If you want to add bold, warm spices to the table, Chicken Shawarma is a great choice. It brings depth without competing with the fish, and it works especially well when you’re serving a bigger group.

You can also keep things lighter with simple sides. A fresh salad , grilled vegetables, or even a bowl of rice on the side helps round everything out without stealing attention from the tacos. If you’re already firing up the grill, adding a quick veggie side is an easy win.

The best part about fish taco night is that it doesn’t need to be perfect. Put a few good options on the table, keep everything casual, and let people serve themselves. That’s when it always works.

Yes! Cod, haddock, tilapia, or even shrimp all work beautifully, just make sure the pieces are thick enough to hold up when frying.

Fry in hot oil and serve right away. If you need to hold them, keep the fish on a wire rack in a warm oven so the coating stays crunchy.

You can, but it won’t be quite as crispy. Bake the coated fish on a lined tray at 425°F (220°C) until golden and cooked through.

Mashed avocado or a light slaw are great swaps if you want something fresher or lower-carb.

Yes—the pico, sriracha mayo, and sweet potato mash can all be made a few hours ahead. Just fry the fish right before serving for the best crunch.

Plate of crispy fish tacos with pico de gallo, spicy mayo, cilantro, and lime wedges - 9

Watch It Made!

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

Get afreeeBook!

IngredientsUSMetric1x2x3x

▢ 8 taco shells

Pico de Gallo

▢ 20 cherry tomatoes chopped
▢ 1 red onion finely diced
▢ small bunch fresh coriander | cilantro chopped
▢ 2 jalapeños finely chopped
▢ 1 tbsp lime juice
▢ 1 pinch salt

Sriracha Mayo

▢ 6 tbsp mayonnaise
▢ 1½ tbsp sriracha

Sweet Potato Mash

▢ 2 medium sweet potatoes or 1 large, peeled and diced
▢ 1 tsp olive oil
▢ 1 tsp ground coriander | cilantro
▢ ½ tsp salt
▢ ⅓ tsp black pepper
▢ ¾ cup coconut cream

Fish Marinate

▢ ¾ cup coconut milk
▢ 1 egg yolk
▢ ¼ tsp salt
▢ ¼ tsp black pepper
▢ ¼ tsp garlic powder

Fish Coating

▢ 4 cod or haddock fillets sliced into thick strips
▢ 1 cup cornflour | cornstarch
▢ 1 cup all-purpose flour
▢ 1 cup panko crumbs
▢ ½ tbsp celery salt
▢ ½ tbsp paprika
▢ ½ tsp onion powder
▢ 1 tsp garlic powder
▢ 1 tsp baking powder
▢ 1 tsp black pepper
▢ vegetable oil for frying

Instructions

Make the Pico de Gallo

mix tomatoes, onion, coriander, jalapeños, lime juice, and salt in a bowl. Chill until ready to serve.

Make the Sriracha Mayo

Whisk mayonnaise with sriracha until smooth. Chill.

Make the Sweet Potato Mash

Heat olive oil in a pot over medium heat.
Add sweet potato, salt, pepper, and coriander.
Cook for 10 minutes, stirring occasionally.
Add coconut cream and cook 5–10 minutes more until tender.
Once cooked, using a blender, blend until smooth and creamy. Set aside and chill in fridge.

Marinate the Fish

In a bowl, whisk coconut milk, egg yolk, salt, pepper, and garlic powder. Add fish strips and marinate in fridge for 10 minutes

Coat the Fish

Mix all coating ingredients in a shallow bowl. Remove fish from marinade, dredge in coating until fully covered.

Fry the Fish

Heat 2 inches of oil in a large pan over medium-high heat.
Fry fish in batches until golden and crispy (about 3 minutes per batch). Drain on paper towels.

Assemble

Spread sweet potato mash in each taco shell.
Top with crispy fish pieces.
Spoon pico de gallo over the fish.
Drizzle with sriracha mayo.
Garnish with extra coriander leaves.

Notes

Choose the right fish: White, flaky fillets like cod or haddock hold up best for frying.
Fry in batches: Don’t overcrowd the pan—small batches keep the coating extra crispy.
Make-ahead help: The pico, sriracha mayo, and mash can all be prepped earlier in the day.
Crispy hack: Keep fried fish warm on a wire rack in the oven so it doesn’t go soggy.
Switch it up: Swap the fish for chicken strips or even shrimp for a fun twist.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.