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Crispy Fish Tacos Recipe
Ingredients
- 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.
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There’s something about fish tacos that just feels like sunshine on a plate. These Crispy Fish Tacos are light, fresh, and full of flavor, with that irresistible crunch that makes every bite fun. They’re the kind of tacos you want to bring to the table on warm nights, easy to put together but special enough to feel like a little celebration.
The Secret Behind These Crispy Fish Tacos
The magic of these tacos is all about contrast—crispy golden fish paired with smooth, creamy sweet potato mash, fresh pico de gallo, and a fiery drizzle of sriracha mayo. They’re fun to eat, light but satisfying, and easy enough for a weeknight while still feeling like something you’d order at a beachside spot.
And if tacos are your love language like they are mine, you’ll also want to try my Korean Bulgogi BBQ Beef Tacos for a bold, savory twist, or my Smash Burger Tacos when you’re craving something playful and indulgent.
Fresh & Crunchy Essentials
It doesn’t take much to make these tacos unforgettable—just a few simple ingredients that bring big flavor and the perfect balance in every bite.
- Fish fillets – the star of the show, frying up golden and crispy on the outside while staying tender inside.
- Sweet potatoes – creamy and slightly sweet, they add comfort and balance to the spice.
- Coriander (cilantro) – fresh, bright, and herby, it lifts every layer of flavor.
- Jalapeños – a little heat that wakes up the freshness of the pico de gallo.
- Sriracha – spicy, tangy, and creamy when mixed with mayo—this sauce ties it all together.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How To Make Crispy Fish Tacos
Taco night doesn’t need to be complicated—these steps keep it simple, crunchy, and packed with flavor.
- Pico de gallo. Mix tomatoes, onion, coriander, jalapeños, lime, and salt, then chill until serving.
- Sriracha mayo. Stir mayo and sriracha until smooth and creamy, then chill so it’s ready to drizzle.
- 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.
- 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.
- Fry until golden. Drop the fish into hot oil and fry in batches until they’re crisp, golden, and irresistible.
- Assemble the tacos. Spread mash in each shell, add crispy fish, spoon pico, drizzle with sriracha mayo, and top with coriander.
And if you’re anything like me, one taco recipe is never enough. When I want something fun and comforting, my Oven Baked Barbecue Chicken Pizza Tacos always hit the spot, while my Loaded Taco Grilled Cheese is the ultimate mash-up for cozy nights. For a more traditional vibe, I love making my Crispy Slow Cooker Carnitas, and when I’m craving something with Middle Eastern flavors, my Chicken Shawarma is always a winner wrapped in warm tortillas or pita.
FAQs
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.
