There’s so much you can do with the fish taco, you can add grilled veggies such as zucchini, tomatoes, avocados and red cabbage and add the spices up to your taste. You can also add jalapenos and pickled red onions. You can also pour sour cream or different types of cheese. Basically, the options to make tacos fun are endless. 

In my opinion, a mild-tasting white fish is the best fish for fish tacos. Like halibut, cod, rockfish or tilapia. Most of these fishes are generally available in freezers at most grocery stores.


Oil for frying fish

Toasted tortillas of your choice

1 cup of all purpose flour

1 tsp of granulated onion and garlic

1 tsp of salt

1 tsp of dried parsley

1 to 1/2 cups of beer of choice

1-1/2 lb of fish (cod, halibut or tilapia), cut into strips

½ very thinly sliced red cabbage 

Fresh chopped cilantro

1/2 lime juice

One tsp of honey

For the sauce:

1/3 cup of mayo

1/3 cup of sour cream

One finely chopped pepper 

1 clove of minced garlic

Squeeze of lime

Pinch of salt


  • Add the oil to a deep pan (about 1/3 of the pan) and bring the temperature to about 375 degrees.
  • Prepare a salad with lime, honey, cabbage, salt and cilantro. Set aside.
  • Now, mix all the ingredients for the sauce in a bowl and whisk nicely.
  • In a large bowl, combine the flour and spices, gradually add the beer until you have a batter of good consistency, dip each fish in the batter and put it in the hot oil. Fry the fish until it is either golden and crisp. Then place on a baking sheet with napkin paper and continue with the rest of the fish.
  • Serve the fried fish in the tortilla and drizzle it with the sauce.

Tip: Corn tortillas taste better with fish tacos than any other tortilla.