I love a good fish taco, but I’m pretty sure I’ve spent 3/4 of my life never ordering them. I can’t remember exactly the first time I had a fish taco, but hands down the best I’ve ever had is at Taco Boy in Charleston, South Carolina. So next time you’re there, but sure to go to TB and have all the tacos!
I’ll serve these tacos with guacamole, pickled red onions and a squeeze of fresh lime juice. I used tilapia but you can use any fresh, hardy white fish you like!
I love having a theme to celebrate with friends around, and let’s be real, who doesn’t love tacos? Our full cinco de mayo party menu can be found here!
Simple Fresh Fish Taco Recipe
Yield: 4-6 tacos | Time: 15 minutes
2 tilapia filets (or a hardy fish, such as cod)
2 tbsp olive oil
.5 cup cornstarch or flour
1/2 tsp each: cayenne, cumin, salt
2-3 cranks of pepper
Add spices to cornstarch or flour, mix well to combine.
Coat tilapia evenly in cornstarch mixture.
Heat pan, add olive oil. Wait until olive oil is heated, not smoking, just until glistening.
Cook tilapia about 4 minutes per side, or until you see a nice golden crust. Finish with another pass of salt (just a teeeeny sprinkle)
Assemble tacos with your favorite ingredients – I use guacamole, pickled onions and fresh lime!
Be sure to check out all of our margarita + taco pairings for cinco de mayo here!