How To Make Your Fave Restaurant’s Fish Tacos At Home

Fish Tacos

The first time I tried fish tacos was when I was dating this guy from OKCupid who I knew was going to be bad news. He was a hot foodie from Brazil who liked wild parties and juggling women (unbeknownst to me at the time). He was charming and he loved to eat and I was pretty smitten. One night he suggested we stay in for sex and take-out from one of my favorite Mexican restaurants in town. He couldn’t believe I had never ordered the fish tacos.

We got some beer and platanos and settled in at my kitchen table to eat. I was in heaven: crispy fried fish, shredded cabbage and diced tomatoes, fresh cilantro and lime wedges. But the best part was the “secret” sauce: creamy, spicy, and limey poured down the center of the tacos. Each taco was made with two corn tortillas to hold all of the ingredients together. Even then, I was still left with sauce dripping down my hands and chin. Those tacos were the highlight of that short-lived romance.

I still go to that spot for fish tacos all the time. When I’m in a pinch at home, I like to whip up some fish tacos for a fast, satisfying meal. I even have my own rendition of the sauce, though to be honest, it’s not quite the same.

Fish Tacos

Fish Tacos for Two

For the Fish

2 Tilapia filets, cut in half or thirds depending on size
1/2 cup flour
1 egg, beaten with a little bit of milk
1/2 cup bread crumbs (if plain, season them with some salt and pepper)
2 Tbs coconut oil for frying
salt to taste

For the Sauce

1/4 cup Sour cream
1 Tbs Mayonnaise
1/2 lime, juiced
milk or heavy cream for thinning
1 heaping Tbs cilantro, finely chopped (more if desired
salt & cayenne pepper to taste

For the Tacos

4 Soft corn tortillas (2 per person)
fresh cilantro, coursely chopped
1 tomato, chopped
1/4 onion, chopped
1 cup shredded cabbage (red or green)
2 big lime wedges


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You should make your sauce at least 30 minutes ahead of time to allow flavors to blend.

  • Mix all ingredients in a bowl. Stir to combine.
  • Thin with milk or heavy cream until it reaches a pourable consistency. You can leave it as thick or as thin as you would like.
  • Cover with saran wrap and chill in the fridge until ready to serve.


  • Dredge the tilapia filets first in flour (shaking off excess), then in egg, and in flour again (shake off excess).
  • Heat the coconut oil in a medium frying pan over medium-high heat. When it has begun to shimmer, but not smoke, add tilapia filets to the pan. Don’t overcrowd them or they will steam and not fry. Cook about 3 minutes per side. Transfer to a paper towel lined plate.
  • Sprinkle with salt and paprika.

Taco Assembly

  • Start with your tortilla

Fish Taco Assembly

  • Place one tilapia filet on one side of the tortilla
  • Layer fish with cabbage, onions, and cilantro

Fish Taco Assembly with Veggies

  • Drizzle with sauce.
  • Serve with a lime wedge.

Fist Tacos Plated

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