A Love Affair with Fish Tacos
Fish tacos have a fascinating history rooted in Baja California, Mexico, where they are believed to have originated. These coastal delights combine fresh seafood with vibrant, flavorful toppings, creating a dish that has captivated taste buds worldwide. My personal journey with fish tacos began in the early 2000s in Oregon. I still remember my first bite of a Taco Del Mar fish taco—tangy, spicy, and bursting with contrasting textures. That single bite turned me into an instant fan, sparking a life long love for this satisfying dish.
Challenges in Rural Alberta
After moving to rural Alberta in 2011, I quickly realized how I was going to have problems getting my fish taco “fix”. While Taco Time, a 90-minute drive away, offers fish tacos, they fall short of the mark—small, pricey, and lacking the robust flavors I had come to love. This scarcity sent me on a mission to create my own, to capture the essence of what makes fish tacos so irresistible, but at home, anytime we want them. I say we, because my whole family became as obsessed as I was and were eager participants in my efforts to perfect the recipe.
The recipe was first shared on the blog, then Garden of Eatin’, in 2009. Over the years, I’ve learned to adapt to ingredient availability, particularly when fresh cod is impossible to find in our area, and we just didn’t want to wait. While we prefer to batter and deep-fry our fish at home for maximum flavor, frozen “tavern-battered” fish from Costco has proven to be a reliable alternative when needed. These adjustments have allowed us to continue enjoying this family favorite, even in rural Alberta.
The Magic of Toppings
A truly exceptional fish taco is about more than just the fish—it’s the blend of textures and flavors from the toppings that make it unforgettable. The creamy white sauce and zesty pico de gallo in this recipe are nothing short of spectacular. Paired with the crunch of fresh lettuce or cabbage and wrapped in a warm tortilla, these elements create a balanced and mouth-watering bite every time. It’s no wonder fish tacos have gained a devoted following both in Mexico and around the world.
Why Homemade Wins Every Time
As much as I’ve enjoyed restaurant fish tacos in the past, nothing compares to the homemade version. Crafting them at home allows you to control every element, ensuring each ingredient is fresh and perfectly balanced. Whether you’re making these for a casual family dinner or a festive gathering, this recipe consistently outshines anything you can find at a restaurant. I know you’re going to love this recipe as much as we do!
If you’re looking for more Texmex and Mexican food options, we love this pulled pork, spanish rice, homemade refried beans, and guacamole!
Fish Tacos
Ingredients
White Sauce
- 1 cup mayonnaise
- 2 T lime juice or 1 lime, juiced
- 1 tsp minced capers
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp dried dill weed
- ½ tsp ground cayenne pepper
- ½ jalapeno pepper minced, optional
Pico de gallo
- 2 roma tomatoes large, diced
- 1 medium onion finely chopped
- 4 T lime juice or 2 limes, juiced
- 2 T chopped fresh cilantro
- 1 jalapeno pepper seeded and minced, optional
- salt and pepper to taste
Beer Battered Fish (see notes)
- 1 cup all-purpose flour
- 2 T cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup beer
- 1 pound cod fillets cut into 2 to 3 ounce portions
- oil for deep frying
Other
- 1 cup all purpose flour
- 12 soft flour or corn tortillas homemade or store bought
- 3 cups cabbage or crisp lettuce finely shredded
Instructions
- If you want to use homemade tortillas, get them made first.
White Sauce - one hour before eating
- Add 1 cup mayonnaise to a small bowl and gradually stir in 2 T lime juice until consistency is slightly runny. Mix in 1 tsp minced capers, ½ tsp dried oregano, ½ tsp ground cumin, ¼ tsp dried dill weed, ½ tsp ground cayenne pepper, and ½ jalapeno pepper if desired. Cover and refrigerate.
Pico de Gallo - one hour before eating
- In a small bowl, combine 2 roma tomatoes, 1 medium onion, 4 T lime juice, 2 T chopped fresh cilantro, 1 jalapeno pepper, and salt and pepper to taste. Cover and refrigerate.
Beer Batter
- Heat oil in deep-fryer to 375°f
- To make beer batter: In a large bowl, combine 1 cup all-purpose flour, 2 T cornstarch (check out this no-GMO brand), 1 tsp baking powder, and ½ tsp salt.
- In a small bowl, whisk together 1 egg and 1 cup beer.
- Quickly stir the beer and egg mixture into the flour mixture to make the beer batter. Some lumps are normal.
Cook the Fish
- Place 1 cup all purpose flour in a medium size bowl, Dust fish pieces lightly with flour, shaking off excess.
- Dip each fish piece into beer batter, allowing excess to drip off, then carefully lower into deep fryer. Don't overcrowd fryer.
- Fry fish until crisp and golden brown, fish should be 140℉.
- Remove from deep fryer and drain on paper towels.
Serve
- If needed, lightly heat tortillas one by one in a warmed skillet, just a few seconds to make pliable.
- To serve, place shredded cabbage on the tortilla and top with fish, pico de gallo, and white sauce.
Notes
Nutrition
Authentic Recipes
We guarantee that all of our recipes are authentic recipes; they're developed, cooked or prepared, and enjoyed in our home. We are not professional, or even mediocre, photographers, and occasionally create AI images when photos don't turn out. None of the recipes on this website are created or modified using AI, and they never will be.
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