These fish tacos are delicious!

These fish tacos are delicious!

Do you love fish tacos? I’ve been making this fish taco recipe for years and have had clients tell me they’re the best they’ve ever had and that they dream about them!

What’s the secret behind these fish tacos? The all around best tacos are about the layering of flavors. Whether you use fresh fish (as listed here) or substitute shredded beef or chicken, the other components remain the same. You will notice there’s no iceberg lettuce or the grated cheddar cheese so many people use in the Americanized version of this Mexican street food!

This fish taco recipe is fresh and bright. I like to add a soft Mexican cheese like Queso Fresco to the top and a squeeze of lime. Mexconnect shares a lot of helpful details about Mexican cheeses available, too.

Fish Taco Recipe

This fish taco recipe is from Tyler’s Ultimate on the Food Network. Don’t miss my Chef’s Notes at the bottom, either!


  • 2 pounds mahi-mahi (skinned, boned and cleaned) cut into 1-ounce strips
  • 2 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 4 Tablespoons water
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 head savoy cabbage, finely shredded
  • 1 bunch cilantro, leaves picked
  • 1 bunch chives, chopped
  • 3 limes, cut into wedges for garnish

Pink Chile Mayonnaise

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotles in adobo, plus 2 Tablespoons of adobo sauce
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper

Mango-Radish Salsa

  • 2 limes
  • 2 mangoes, diced
  • 4 to 5 red radishes, diced
  • 1 red onion, diced
  • 1 Tablespoon chili powder
  • 1/2 bunch fresh cilantro, leaves chopped
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Preheat fryer to 375 degrees.

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a 3-container breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg, then bread crumbs. Once all the fish is breaded, deep-fry it in small batches in vegetable oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season it with salt and pepper and refrigerate until it’s ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

What will you serve on the side of your fish tacos?

What will you serve on the side of your fish tacos?

To serve, set up the tacos “family-style.” Assemble the fish in a pile on a plate, the pink chile mayonnaise in a bowl and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Chef’s Notes:

  1. You can use the standard size corn tortillas or 3-inch tortillas, which are a much better size for a first course.
  2. I prefer making soft tacos as are they are more authentic than using crispy shells.
  3. When frying the fish, make sure your ingredients are at room temperature and that the oil is HOT – at least 350 degrees.
  4. Don’t over crowd your pan! A Dutch oven or a cast iron skillet works best, as they retain their heat very well.
  5. Cook a test piece before you start frying your first batch of fish to determine the cooking time and if you need to adjust the heat. Make sure you turn down the heat if the pan starts smoking.
  6. Have your tools ready. I always lay out a baking sheet with a wire rack set in the center and tongs (or another utensil) to easily remove the hot breaded fish from the oil.
  7. I have used grape seed oil or coconut oil as the base for frying many times in the past. Both have high smoke points and are a much better choice than vegetable oil or olive oil. Safflower oil would be another good option as well.
  8. If the oil begins to burn, discard it and start again as the burnt flavor will ruin the fresh taste of your fish.
  9. For this fish taco recipe, I used fresh, wild halibut, which can be quite pricey at over $22 per pound! You can certainly substitute fresh cod or another firm white fish, like Mahi-Mahi, as originally suggested.
  10. If you want to make the recipe gluten-free you can easily find gluten-free, panko breadcrumbs at local supermarkets, like Whole Foods Market.

Download and print the recipe here.

Do you like to make fish tacos? What’s your favorite fish taco recipe to use?

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: for more info.