Sometime in the early 2000s, I was introduced to the Taco Del Mar Fish Taco. One bite and I was addicted. Tangy, spicy, all the textures, just fantastic.

But as you know, it’s always good to be able to make your food addictions at home, especially when they are so much tastier! Since moving to rural Alberta, I’ve found Taco Time has fish tacos, and of course I tried them, and they’re ok, but they’re around $5/each, for a little taco with one piece of fish! And it’s missing something, the flavours aren’t fully developed. Like I said, ok, but only ok. So I’m extra-super-happy to have my trusty recipe here to have a truly spectacular fish taco.

Print Recipe
5 from 5 votes

Fish Tacos

If time is a concern, you can use good quality frozen beer battered fish fillets, taking out the fish and batter ingredients and instructions below (homemade tastes much better though).
Prep Time1 hr 30 mins
Cook Time10 mins
Total Time1 hr 40 mins
Course: Main Dish
Cuisine: American, Texmex
Keyword: beer batter, fish, fish taco, mexican, pico de gallo, taco, texmex, white sauce
Servings: 6
Author: Amy Garrett


White Sauce

  • 1 cup mayonnaise
  • 1 lime juiced
  • ½ jalapeno pepper minced, optional
  • 1 tsp minced capers
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ¼ tsp dried dill weed
  • ½ tsp ground cayenne pepper

Pico de gallo

  • 2 tomatoes diced
  • 1 onion finely chopped
  • 2 limes juiced
  • 2 T chopped fresh cilantro
  • 1 jalapeno pepper seeded and minced
  • salt and pepper to taste

Beer Batter

  • 1 cup all-purpose flour
  • 2 T cornstarch
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • 1 cup beer


  • 1 quart oil for frying
  • 1 pound cod fillets cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn (or flour) tortillas
  • ½ medium head cabbage or lettuce finely shredded


  • If you want to use homemade tortillas, get them made first.
  • At least an hour in advance to let flavors combine: To make pico de gallo, in a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside. To make white sauce, place mayo in a small bowl, gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • To make beer batter: In a large bowl, combine flour, cornstarch (check out this no-GMO brand), baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
  • Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage or lettuce, pico de gallo and white sauce.
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5 stars
yay I love this taco but the Taco Del Mar closest to me closed and the next one away isn’t really close enough to pop over for dinner so now I can eat it anyway

Doug M

5 stars
Outstanding. I had a real hunger for Taco Del Mar fish tacos when I saw that thawed fish in the refrigerator staring at me. These were even better and as a man who doesn’t cook much that was an accomplishment.

Outdoor Hydroponics

Yummy… Im going to have to try this recipe!



5 stars
Hi Amy!!!

I just wanted to THANK YOU so much for finding the secret TDM fish taco. My mom and I have been craving them forEVER!! But now they have been sort of ripping people off with little tiny pieces of fish and the rice is now just white with nothing else in it. AND they havent lowered their price. So again thanks a lot because now my mamma and I can try this recipe and be really happy.