What makes a fish taco worth eating? The fish has to be crispy, the sauce has to be cool and creamy, and the slaw has to have crunch. This version uses tilapia seasoned with ancho chile powder, garlic powder, salt, and pepper, then fried in oil until golden. The avocado sauce is blended avocado, sour cream, and lime juice. Shredded cabbage and cilantro go on top. Everything sits in a warm corn tortilla.
Ancho chile powder is mild and smoky, not spicy. It gives the tilapia a rust-colored crust without any burn. The avocado sauce should be blended smooth and poured from a spoon, not chunky like guacamole. Thin it with a little water if it is too thick to drizzle.
Tips for Crispy Fried Fish Tacos
Get the oil temperature right
Heat the oil to 190C (375F) before adding the fish. If the oil is not hot enough, the fish absorbs grease and turns soggy. If it is too hot, the outside burns before the inside cooks. 
Use a thermometer. Guessing oil temperature is how fish tacos end up greasy. Drop a small piece of fish in first to test. It should sizzle immediately.
Do not crowd the pan
Fry the tilapia pieces in batches with space between them. Crowding drops the oil temperature and creates steam instead of frying.
Each piece needs room for the oil to circulate around it. Two or three pieces at a time in a standard skillet is usually the limit.
Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
- Total Time: 25 minutes
- Yield: Serves 4
Description
Delight in these Mexican-inspired fish tacos featuring spiced tilapia, creamy avocado sauce, and a refreshing cilantro slaw.
Ingredients
- 4 Tilapia fillets
- Ancho chile powder, to taste (3/4 tsp.)
- Garlic powder, to taste (1/2 tsp.)
- Salt, to taste
- Pepper, to taste
- Oil for frying
- 8 Corn tortillas
- 1 Avocado
- 1/4 cup Sour cream
- 1 tbsp Lime juice
- 1 cup Shredded cabbage
- 1/4 cup Chopped cilantro
Instructions
- Season the tilapia fillets with ancho chile powder, garlic powder, salt, and pepper.
- Heat oil in a skillet over medium heat and cook the tilapia fillets until crispy and cooked through.
- In a blender, combine avocado, sour cream, and lime juice to make the avocado sauce.
- In a bowl, mix shredded cabbage and chopped cilantro to make the slaw.
- Warm the corn tortillas in a dry skillet.
- Assemble the tacos by placing a piece of fish on each tortilla, topping with slaw, and drizzling with avocado sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
Frequently Asked Questions
Can I bake the fish instead of frying?
Yes. Place the seasoned tilapia on a lined baking sheet and bake at 220C (425F) for 12 to 15 minutes. The coating will not be as crispy as fried, but it will still be flavorful.
Can I use a different fish?
Cod, mahi-mahi, or halibut all work. Choose a firm white fish that holds together when fried. Flaky fish like sole falls apart in tacos.
How do I warm the corn tortillas?
Heat them directly over a gas burner for 15 seconds per side, or warm them in a dry skillet over medium heat. Wrap in a clean towel to keep them pliable until you are ready to assemble.
The cabbage slaw holds for two days in the fridge, so I made twice the recipe. Ended up putting it on a leftover rice bowl the next night.
I used Greek yogurt instead of sour cream in the avocado sauce since that was what I had. Tangier but blended just as smooth, poured fine off the spoon.
Gas burner method for the tortillas. Fifteen seconds a side, kitchen towel to stack. Wrapping them in a damp paper towel and microwaving never gave me anything close.
Mahi-mahi at the fish counter looked better than the tilapia so I went with it. Held together cleanly and the ancho crust stuck the same way.
cod worked great when my store was out of tilapia. held together better honestly, firmer flake. wouldn’t go back.
Outstanding.
Baked at 425 for 14 minutes since I wasn’t in the mood to deal with frying oil on a Tuesday. Not as crispy as the original but the sauce and slaw made up for it. Easy weeknight version.
Bought a cheap instant-read thermometer after two bad attempts at these. First one burned on the outside, second one was greasy. Third try with the thermometer was finally right. Fifteen dollars well spent.