Delectable Fish Tacos Recipe

This is my favorite fish tacos recipe, and I stumbled into it completely by accident. The flavors come together to make a delectable combination in your mouth. 

This recipe is easy and healthy, and I've added direction to make the fish seared or beer battered, depending on your preference.

I like to make the beer battered fish sticks and use those in my fish tacos recipe, but my husband prefers his fish tacos recipe grilled or seared, so generally when I make this recipe I do it both ways at the same time. Both ways are delicious.

I came up with this recipe one Saturday, when we had a lot of leftovers and I didn't really feel like making anything complicated, but I wanted to eat something that tasted amazing. I hate throwing anything away, because all I see when I throw out food is dollar signs in the garbage bin.

The nice thing about recipes like tacos, is you can kind of throw whatever you have in there. The more vegetables you put in it, the healthier it's going to be. Tacos are also a great way to get kids to eat vegetables.

On that particular day, I had leftover guacamole, but no chips. There were a few slices of tilapia in the fridge that weren't cooked yet, and I had this Honey Chipotle dipped sauce leftover from a few days earlier. So I decided to just throw start cooking and see where the food took me. Turns out that day the food would lead me to this fish tacos recipe that has since become a staple for out family. 

Fish Tacos Recipes

Grilled or Seared Fish Tacos Recipe

Grilled or Seared Fish Ingredients:

  • 1 lb white fish (I generally use tilapia or cod)
  • 1 T salt
  • 1 T turmeric
  • 1 T smoked paprika
  • 1 tsp chili powder
  • 2 T oil
  • 1 onion
  • 3 - 5 cloves of garlic
  • 1 red bell pepper
  • 1 green bell pepper

Taco Ingredients:

  • Whole wheat tortillas Ranch dressing
  • Salsa
  • Optional: Rice,Quinoa, or leftover sweet potato (I like to add a carb element to make it a complete meal.)
  • guacamole (this is my recipe)
  • Shredded carrots
  • Optional: green onion
  • Ranch or Plain Greek Yogurt ( Plain Greek yogurt tastes like sour cream, but it's much healthier. Most people do not notice the substitution at all, so I don't bother tell them they are eating something healthier.)
  • Cheese of choice ( I use goat cheese or I grate some smoked Gouda) 

(For an even healthier taco, you can make this a lettuce wrap by switching the tortilla with a large leaf of lettuce)

Grilled or Seared Directions:

  1. Put 2 tablespoons of oil in a sauce pan or grill pan and set the heat to medium. (I have an electric stove, so I set it to 5). Let the pan heat. If you are doing it on an actual grill, do not oil the grill, just turn it to medium heat.
  2. Mix all the seasonings in a bowl.
  3. Coat the fish in a thin layer of oil and rub the seasoning mixture on to it.
  4. Cut the fish into strips about 1/2 inch wide.
  5. Chop the garlic, onion, and peppers and add to the heated pan. Let sear for about 2 minutes, until the colors of the vegetables become bright.

6. Add the fish to the pan of vegetables, scooting the veggies to the side or even on top of the fish, so that the fish is touching the bottom of the pan. NOTE: fish is a delicate food, so if you cook it on top of the vegetables, it won't get a crisp on it, and will likely fall apart when you try to turn it. Do not over crowd the pan, you will likely have to cook the fish in 2 or 3 batches.

7. Let the fish cook with the vegetables for about 90 seconds. (That's 1.5 minutes. I'd recommend using a timer on your phone.) 

8. After 90 seconds, turn the fish over and cook for an additional 90 seconds on the second side.

9. Remove from the pan, and set aside on a plate.

Taco Assembly Directions:

  1. Lay out a tortilla or large leaf lettuce
  2. Add a layer of salsa
  3. Add carb element (rice, quinoa, or sweet potato)
  4. Add the Guacamole on top of the carb
  5. Place 1 or 2 slices of fish on the guacamole
  6. Spread a dollop of ranch or greek yogurt (sour cream substitute) on top of the fish
  7. Add shredded carrots and green onion or chives.
  8. Sprinkle a little bit of cheese on top and serve

To make it even more delicious, add a little drizzle of this honey chipotle sauce.

Beer Battered Fish Tacos Recipe

Beer battered Fish Ingredients:

  • 1 lb white fish (I use tilapia or cod)
  • 1/2 c Flour
  • 3 tsp salt
  • 3 tsp Turmeric
  • 3 tsp Smoked Paprika
  • 1/2 tsp Chili Powder
  • 1/2 tsp baking powder
  • 1 eggs
  • 1/4 c beer
  • 1 T Avocado Oil (you can also use olive or coconut)
  • 1 c oil for frying 

(I use Avocado because it has a very high burning temperature and is MUCH healthier than lard or canola oil)

For this recipe, since it's battered, I really pair down the ingredients, but you can always add all the same toppings as mention above in the seared fish tacos recipe section.

Taco Ingredients:

  • Whole wheat tortillas Ranch dressing
  • Optional: Rice,Quinoa, or leftover sweet potato (I like to add a carb element to make it a complete meal.)
  • guacamole (this is my recipe)
  • Cheese of choice ( I use goat cheese or I grate some smoked Gouda) 

(For an even healthier taco, you can make this a lettuce wrap by switching the tortilla with a large leaf of lettuce)

Beer Battered Directions:

  1. Put 1 c of oil in a pan, over medium high heat. (I have an electric stove and I put it on 5.5) NOTE: It takes about 10 minutes for the oil to come up to the correct temperature.

2. Combine flour, seasonings, and baking powder in a bowl.

3. Beat the egg, then the beer and 1 T of oil.

4. Add the wet ingredients to the dry.

5. Slice the fish into strips about 1/2 inch wide.


6. Place a wooden spoon in the oil, if bubbles form around the spoon, the oil is hot enough to begin frying. NOTE: Do not try to fry while the oil is still heating, or the batter will slide off the fish when you put it in the oil.


First side

7. Dip the strips in the batter and place them directly into the oil. You should see them start to fry immediately. NOTE: Do not batter, and set aside before putting them into the oil. Batter, go straight into the oil, then batter the next one.


Second Side

8. Set a timer for 2 minutes. After two minutes, turn the fish over, and set let fry for 2 minutes on the other side. NOTE: Do not over crowd the pan. I usually fry two pieces of fish at a time.

9. Once the second side finishes, set on a plate covered by a paper towel, to absorb the excess oil.

Taco Assembly Directions:

  1. Lay out a tortilla or large leaf lettuce
  2. Add carb element (rice, quinoa, or sweet potato)
  3. Add the Guacamole on top of the carb
  4. Place 1 or 2 slices of fish on the guacamole
  5. Spread a dollop of ranch or greek yogurt (sour cream substitute) on top of the fish
  6. Sprinkle a little bit of cheese on top and serve

To make it even more delicious, add a little drizzle of this honey Chipotle sauce.


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