Fish tacos on a plate
Main Dishes

The Best Fish Tacos Ever (Gluten Free Option too!)

Cooks in 50 minutes Difficulty Medium 1 comment

The Best Fish Tacos recipe has been a secret with my friends and family. But now, it’s out here for everyone to make!

It takes a bit more time than you’d think, but the end results are absolutely WORTH IT. I once cooked this for 13 people for a dinner party. It was a huge hit! I made five times the amount of the original recipe. All of it was gone by the end of the night. I’m really telling you, folks! This is literally The Best Fish Tacos ever!

Why it’s the The Best Fish Tacos ever

The true genius of this recipe lies in the harmonious interplay of flavors and textures. The citrusy tang of the sauce creates a palate-pleasing balance that’s both refreshing and satisfying. Each bite marries the crispy crunch of toppings with the succulent tenderness of the fish, creating an unforgettable culinary experience!

Your Gluten Free friends will thank you

These tacos are also crafted with careful consideration for those who follow a gluten-free lifestyle. Imagine succulent fish fillets marinated to perfection, enveloped in a light and crispy coating that’s completely gluten-free.

All you need in your pantry to turn this recipe gluten-free is Bob’s Red Mill 1:1 Gluten Free Baking Flour and a bit of cornstarch! Naturally, corn tortillas don’t contain gluten, so there you have it! An amazing dish now even accessible to those with dietary needs!

Think about the joy you’ll bring to your gluten-free buddies when they can indulge in every delectable bite without any worries. With each savory mouthful, you’ll be the culinary hero who not only delivers unbeatable taste but also thoughtful consideration for dietary needs.

Where The Best Fish Tacos started from

Fish tacos are more than just a tasty meal – they’re a piece of food history! Fish tacos originated in Mexico! Yep, they started as a local favorite near the beach, where fresh fish was caught and turned into delicious tacos. These tacos are like a canvas for creativity because you can mix and match toppings like salsa, avocado, and even coleslaw to make them uniquely yours.

Here’s a cool fact: fish tacos became super popular in the United States in the 1980s, and since then, they’ve been winning hearts all over. So, next time you dig into a fish taco, remember that you’re enjoying a dish that has traveled through time and cultures to end up on your plate!

Give this recipe a shot!

“The Best Fish Tacos Ever” is a testament to culinary creativity and the pursuit of perfection. Every aspect is meticulously considered to deliver an exceptional dining encounter.

Whether you’re a seasoned food enthusiast or someone seeking to awaken their taste buds, these fish tacos will undoubtedly redefine your understanding of taco greatness. Prepare to be amazed, delighted, and utterly captivated by the finest flavors the culinary world has to offer.

Fish tacos on a plate

The Best Fish Tacos Ever (Gluten Free option too!)

A symphony of flavors and textures awaits! These fish tacos are an irresistible culinary masterpiece that will redefine your taco experience.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Fish, Seafood, Tacos
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 699kcal
Author: Micah Alvord
Cost: $25


  • 1 wok or other deep frying pan
  • 1 food processor if using


Fish and Batter

  • 500 g white fish fillet of your choice we tend to use rockling or boneless tilapia
  • 2 cups all-purpose flour 240g, see note to turn this dish Gluten Free
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups carbonated water 350mL, a.k.a seltzer water
  • 1/2 cup flour optional, and if using gluten free flour, substitute this with cornstarch

Fresh Salsa

  • 4 tomatoes diced or food processed (roughly pulsed)
  • 1 big bunch fresh coriander chopped or food processed (pulsed)
  • 1 small white onion diced or food processed (roughly pulsed)
  • 2 fresh limes squeezed
  • salt season to taste, be generous as tomatoes' acidity will absorb a lot of the salt

Fish Taco Sauce

  • 1/2 cup mayonnaise 125g
  • 1/2 cup sour cream 125g
  • 3 tbsp pickled jalapenos, minced
  • 3 tbsp pickled jalapeno juice from a jar of pickled jalapenos
  • 1 teaspoon paprika
  • 1 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt or season to taste
  • 1/4 teaspoon cayenne pepper or season to taste

Don't forget these too

  • Tortillas of your choice We like soft corn tortillas for this
  • neutral oil for frying such as vegetable oil


Making the Salsa

  • Method 1 (faster / less effort): Using a food processor, quickly pulse the tomatoes and white onion. Quickly pulsing rather than using the 1, 2, or 3 levels on the food processor enables the tomatoes and onions to still have a chunky texture.
    You can use level 1 to finely chop the coriander.
    4 tomatoes, 1 big bunch fresh coriander, 1 small white onion
  • Method 2 (traditional): Dice your tomatoes and white onion. Finely chop your coriander.
  • Combine the cut tomatoes, white onion, and coriander into a bowl. Cut the limes in half and freshly squeeze the lime juice in the bowl.
    2 fresh limes
  • Add a generous amount of salt, but make sure to taste it so that it's season to liking. Remember that the acidity of the lime juice, mixed with the acidity of the tomatoes, means that the saltiness of salt will be reduced as chemical reactions occur. Therefore, salt generously (but don't over salt it).

Making the Fish Taco Sauce

  • Mince the pickled jalapeños (or food process it).
    3 tbsp pickled jalapenos, minced
  • Combine all the Fish Taco Sauce ingredients into one bowl. Mix well.
    1 teaspoon salt, 1/2 cup mayonnaise, 1/2 cup sour cream, 3 tbsp pickled jalapeno juice, 1 teaspoon paprika, 1 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper

Frying the Fish

  • Using a deep frying pan of your choice (I use a wok, but you can use a deep saucepan instead), heat up the oil until it's hot. I don't necessarily use a thermometer, but you can here. Instead, I carefully flick a tiny bit of water from my hands into the oil, and if it starts spitting, then the oil is hot enough.
    neutral oil for frying
  • Wash and pat the fish dry. Then, cut it into small pieces (or whatever size you desire). If you have time, season the fish with a bit of salt and pepper in this step. Mix well to spread the seasonings some more.
    500 g white fish fillet of your choice
  • Combine the wet batter ingredients. Be careful not to over mix.
    2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon ground black pepper, 1 1/2 cups carbonated water, 1 teaspoon salt
  • Dredge fish in flour. Doing this will help make the wet batter stick onto the fish better.
  • Then, dunk into wet batter. You don't need to have a thick layer. Having a thin layer is better, so it can get optimal crunchiness. To remove excess batter, tap the fish on the side of the bowl so that the wet batter is scraped off lightly.
    1/2 cup flour
  • Fry it up! Fry for 3 – 5 minutes, or until the outside is golden brown, and the inside is fully cooked. The internal temperature of fish when cooked should reach 145℉ / 63℃.

Serving it up!

  • Use small size, soft tortillas for this. We like to use corn as it gives it an extra layer of flavor.
    Be sure to warm up the tortillas before serving. You can do this using a frying pan, or spreading them on a baking tray and heating them up in the oven (5 mins at 375℉ / 190℃.
    Tortillas of your choice


I recommend making the salsa and sauce the day before. Then, the next day, you can concentrate only on the fish. I also recommend using a food processor to make the salsa as it has made my life sooo much easier, and super easy quadrupling this recipe for parties too when I use a food processor. 
If you have access to purchase Bob’s Red Mill 1:1 Gluten Free Baking Flour, then I use this (following the same measurements in the recipe) to turn this entire dish Gluten Free! Remember to use cornstarch instead of flour when dredging to ensure it remains gluten free. 


Calories: 699kcal | Carbohydrates: 77g | Protein: 34g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1497mg | Potassium: 1063mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1740IU | Vitamin C: 30mg | Calcium: 230mg | Iron: 6mg

Recipes to break it down!

The recipe for only the fresh salsa is called Simple Pico de Gallo!

One Comment

  1. 5 stars
    These fish tacos are one of new my favorite dishes of all time! This is such a hidden gem, it looks underwhelming but the combination of flavors as the sauce and salsa combine is so on point. My whole family loved it!

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