Eats, Our Growing Edge
Comments 9

Diving into fish tacos


Warning: May contain innuendos.

I love fish tacos. I dream of staying near the coast in Mexico and gorging on fresh fish tacos every day.

We’ve enjoyed tacos at home a few times, specifically pulled pork tacos so when we received some lovely fillets from our delivery last week, I figured it was time to explore the fish taco at home. I’d never made them before, but it seemed pretty straightforward to me. I just made up the process as I went along.

The perfect fish taco has a good balance of fish, salad and condiments. I hate a dry taco. Saucy tacos FTW!

My preference is soft shell tacos, specifically corn tortillas. I first tried Tio Pablo’s corn tortillas last year when I was going through a gluten free phase, but turns out, I prefer the flavour of corn tortillas over flour tortillas.

I used tarakihi fillets, but any medium white fish will do. Snapper, red gurnard, or trevally would also be suitable. Other types of fish such as flounder, turbot or salmon would probably be amazing. Feel free to experiment with whatever fish you can get.

This recipe makes 12 tacos and is a great way to make a couple of fish fillets feed more than 2 people. I ate 3 tacos for dinner and The Koala ate 4 so this recipes feeds 3 or 4 people depending on appetite. If you are serving tacos as part of a larger meal or for lunch, you might only need 2 tacos per person.


Fish tacos

Makes 12 tacos

The fish

  • 2 large fish fillets (about 400-500 grams)
  • 1 tablespoon hot sauce
  • 1 tablespoon lemon or lime juice
  • Salt to season


  • 12 soft tortillas (taco size)
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup chopped tomato
  • A handful or two of spring onion or coriander, chopped
  • Guacamole
  • Sour cream
  • Optional: hot sauce or spicy chutney (I used a sweet chili chutney)


  1. Cut the fish fillets in half lengthwise and each strip into thirds so that you end up with 12 equal sized pieces of fish. Place pieces in a bowl and add hot sauce and lemon or lime juice.
  2. Warm tortillas three at a time in a large skillet, flipping once. When tortillas are just starting to colour transfer to a plate and cover with a clean tea towel to keep warm.
  3. Heat a heavy skillet and add a little oil. Once hot, add the fish in a single layer. Pan fry for 3 minutes until browned, then carefully flip and cook on the other side.
  4. Assemble your tacos with a little of the salad ingredients to your preference and a piece of fish straight from from the pan. Top with guacamole, sour cream (and hot sauce).
  5. Repeat previous step until satisfied.

I’m so glad I made fish tacos at home. It was super easy and assembling each taco as you eat it is a fun, social way of eating. I’m definitely doing this again and next time I may try a different variety of fish. I feel confident enough about these to invite guests over next time.


our-growing-edge-badgeThis post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things.  Cynthia from Eat Munch Love is the host for this month’s event.

If you have a blog and you are eating or cooking something new this month, click below to join. More information here.

This entry was posted in: Eats, Our Growing Edge


I am Genie, a graphic designer/photographer obsessed with food and bunnies. I live in Whanganui, New Zealand with my husband, The Koala and our two rabbits, Kobe and Bento. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person.


  1. These look yummy! I made some ceviche tacos the other week and was really pleased with the way they turned out. I haven’t made cooked fish tacos before but would definitely like to try it sometime.

    • I love the idea of ceviche tacos! I’ve made ceviche a couple of times but never quite know how to serve it. I’d eat ceviche with a spoon out of a bowl, but that’s not very economical! I must remember to try tacos next time.

  2. I hate a dry taco too but these look delicious if I do say so myself.
    And I like the corn tacos over the flour too they just taste better.

  3. Pingback: Our growing edge March 2015 round up | eatmunchlove

  4. this looks so good 🙂 Definitely going to try out this recipe…never tried making a fish taco before (or any taco at all for that matter). Thanks for sharing 🙂 X

  5. these look so good! I have been trying to find a fish taco recipe that isnt too difficult for me. These look doable!

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