Tasty Homemade Fish Tacos

Homemade fish tacos are a delicious and healthy meal any time of year. Made with crispy fish, fresh vegetables, and a zesty sauce, fish tacos are a versatile dish that can be customized to suit your taste preferences. Every time we make them, they’re slightly different – different fish, different toppings and even different tortillas – sometimes they’re flour, sometimes they’re corn tortillas. No matter the variations – they’re ALWAYS a hit, whether I make them for my family or friends coming for dinner.

close up of fully loaded crispy battered homemade fish taco in hand
Fully loaded and ready to take a bite of this fish taco.

Also Read: Homemade Taco SeasoningHomemade Vegetarian TacosPickerel and Asparagus Sheet Pan

Toppings, crispy fish and tortillas ready for assembly.

What are the Most Common Toppings for Fish Tacos

I love, love, love the fruit salsa shown below. I vary the fruit based on what’s in season – oranges in winter, frozen peaches or mangoes in the in-between seasons and fresh fruit in the summer. It just goes to show, you can add whatever YOU love. Here are some other topping ideas too:

Shredded cabbage or lettuce

Cabbage or lettuce adds a nice crunch and freshness to your tacos.


I love fruit salsa, but you can do a fresh pico de gallo with tomatoes.


Guacamole is a creamy and flavorful topping that pairs well with fish tacos or try my creamier Avocado Cilantro Lime sauce.

Sour cream or crema

Sour cream or crema can be used to add a tangy flavor and creamy texture to your tacos.

Pickled onions

Try my pickled red onions, they’d be awesome on these tacos.


Radishes add a crisp and refreshing texture to your tacos.

Cotija or Feta cheese

Cotija cheese is a crumbly and salty cheese that can be used to add flavor and texture to your tacos. It may be hard to find so reach for a little feta instead.

Lime wedges

Lime wedges can be squeezed over your tacos to add a bright and citrusy flavor.

Mix and match these toppings to create your own flavor combinations, or add other toppings that you enjoy, such as jalapeños, black beans, or corn. The possibilities are endless!

Fruit Salsa for Fish Tacos

I love this fresh fruit salsa on fish tacos. This is one of the toppings that changes every time depending on what fruit is available. I have made it with fresh oranges, mangos and pineapple – AMAZING. The salsa featured in these photos was a peach salsa made with frozen peaches – yup, that’s right frozen peaches and it was delicious!

peach salsa in bowl diagonal on cutting board
Print Recipe
5 from 2 votes

Savoury Fruit Salsa

This savoury fruit salsa swaps tomatoes with fresh or frozen fruit for a tasty alternative. It's great on fish tacos or BBQ pork chops, chicken or fish. Try peaches, mango, oranges or pineapple and don't be afraid to add in some kiwi or strawberries.
Prep : 30 minutes
Total Time: 30 minutes
Servings: 2.5 cups
Author: Getty Stewart


  • 2 cups small diced fruit (peaches, mango, pineapple)
  • 1/4 cup red onion, chopped
  • 1-2 tsp hot peppers, chopped (or hot pepper flakes)
  • 2-4 Tbsp fresh chopped ginger
  • 1/4 cup chopped cilantro or parsley
  • 1 Tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • salt and pepper to taste


  • Combine fruit, onion, hot peppers, ginger and cilantro in medium bowl.
  • Mix in lime juice, cumin, coriander, salt and pepper. Taste and adjust seasoning.
  • Let sit for 30 minutes to blend flavors, then enjoy.
  • Store remaining salsa in fridge for 3-5 days. Bring to room temp before serving and drain any liquid.



While sweet fresh, seasonal fruit is AMAZING, you can also use frozen fruit. Thaw and drain well before dicing. I have used frozen peaches and mangoes with great success.
Makes: ~2 1/2 cups
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Nutrition Facts (per serving)

Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Sodium: 60mg | Fiber: 3g | Sugar: 11g | Iron: 1mg
Course: preserves
Cuisine: Mexican
Keyword: Salsa, sides
Season fish well! Notice the fruit salsa made with oranges in the back!

What’s the Best Fish for Homemade Fish Tacos

The best fish for making tacos is one that has a mild flavor, is flaky, and can hold up to being cooked and then assembled in a taco. Some popular fish options for making tacos include:


Cod is a popular choice for making fish tacos because of its mild flavor and flaky texture. It’s also widely available and relatively affordable.

Mahi Mahi

Mahi Mahi has a slightly firmer texture than cod and a slightly sweeter flavor. It holds up well to grilling or frying and is a great choice for fish tacos.


Tilapia is another mild-flavored fish that is easy to cook and holds up well in tacos. It’s also a relatively affordable option.

Basa Fillets

Another mild-flavoured affordable white fish. It is a little more tender, so handle gently.


Halibut has a firmer texture than some other fish, which makes it a good choice for grilling or pan-searing. It also has a slightly sweeter flavor that works well in tacos.


Tuna is a popular choice for sushi, but it can also work well in fish tacos. It has a firmer texture and a slightly stronger flavor than some other fish, so it pairs well with bold flavors like lime and cilantro.


A freshwater fish that’s a favourite in my part of Canada. It is mild flavoured with firm white flesh that works beautifully for tacos.

Northern Pike/Jackfish

I know this freshwater fish isn’t a favourite for many – but if it’s a fresh caught Jack – it’s mighty tasty!

Firm whitefish like cod or halibut are perfect for crispy battered fish tacos. But freshwater fish like pickerel or pike work too!

Ultimately, the best fish for making tacos is one that you enjoy and that is the one you have! 😘.

Tips for Using Frozen Fish for Tacos

Using frozen fish is a great option for making fish tacos, especially if fresh fish isn’t available or you want to save money. Here are some tips for using frozen fish for this recipe:

Thaw the fish properly

The best way to thaw frozen fish fillets is to place the fish in the refrigerator and allow it to thaw overnight. If you don’t have that much time, you can also thaw the fish (in an airtight bag) in a bowl of cold water. Make sure to change the water every 30 minutes or so to keep the fish at a safe temperature.

Pat the fish dry

Once the fish is thawed, make sure to pat it dry with paper towels – press a little to get the extra moisture. This will help keep the coating on the fish and make sure you have a crispy not soggy coating.

Bread the fish while it’s still cold

For best results, bread the fish while it’s still cold. This will help the breadcrumbs adhere better and prevent them from falling off during cooking.

Adjust cooking time

If the fish is still icy cold, it may take slightly longer to cook than fresh fish, so make sure to adjust the cooking time accordingly. It’s important to cook the fish until it reaches an internal temperature of 145°F to ensure that it’s fully cooked.

Consider baking instead of frying

If you’re using frozen fish, consider baking it instead of frying it. This can help to reduce the amount of oil that the fish absorbs during cooking and make the tacos a bit healthier. To bake the fish, preheat your oven to 400°F/204°C and place the breaded fish strips on a well greased baking sheet. Bake for 8 minutes, flip and bake for another 4-6 minutes until the fish is cooked through and the breadcrumbs are golden brown.

Use a hot pan

If you’re frying the fish, make sure the pan and then the oil is hot before you add the fish, and don’t overcrowd the pan.

two fully loaded fish tacos on plate ready to eat
If you have any leftovers, store them separately to avoid soggy leftovers!

How to Store Extra Fish Tacos

Honestly, fish tacos taste best fresh. Don’t make too many, and definitely don’t assemble them. If you want extras for the next day, keep the toppings, the fish, the salsa, the sauce and the tortillas separate. Otherwise you’ll have a soggy mess.

To keep the battered, cooked fish, wrap well and store in an airtight container in the refrigerator for up to 3 days or up to 2 months in the freezer.

Reheat the fish in a skillet over medium heat until it’s heated through. You can also reheat the tortillas in the microwave or oven for a few seconds to make them warm and pliable again.

Recipe for Homemade Fish Tacos

fish taco toppings on table for assembly
Print Recipe
5 from 2 votes

Homemade Fish Tacos

These homemade fish tacos are SO good, totally worth the extra time it takes to assemble everything. For the fish, I like a mild white fish like cod, halibut, basa or freshwater fish like pickerel or even jackfish. Prep all the toppings and sauce before cooking the fish. Try the fruit salsa (shown in blog article) on top too – it's my favourite topping!
Prep : 30 minutes
Cook : 15 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Getty Stewart


The Fish

  • 2 lb firm white fish fillets cod, halibut, pickerel
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • 2 cup all-purpose flour
  • 1-2 eggs
  • 2 cups panko breadcrumbs
  • 4-6 Tbsp canola oil for frying

Taco Filling

  • 12 corn or flour tortillas small
  • 2 1/2 cups coleslaw
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup pickled red onions or fresh
  • 1 lime cut into wedges
  • additional toppings as desired (cucumbers, avocado, tomatoes, fruit salsa, jalapenos, feta or cotja cheese, etc.

The White Sauce

  • 3 Tbsp Greek yogurt or sour cream
  • 2 Tbsp mayonnaise
  • 1 Tbsp lime juice
  • 1/4 tsp salt
  • 1 tsp hot sauce


  • Preheat oven to 200°F/93°C to keep cooked fish warm while you finish cooking.
  • Cut fish fillets into 1-inch strips. Combine spices and season all sides of fish. Set aside.
  • Set up coating stations. Three plates, one with flour, one with a beaten egg and one with panko breadcrumbs.
  • Dip each fish strip into flour, then egg, and then panko breadcrumbs, pressing the breadcrumbs onto the fish to make sure they adhere.
  • Heat large fry pan and add about 1/2 inch of oil in a large skillet over medium-high heat. When oil is hot, add fish strips in batches. Cook 2-3 minutes per side, or until golden brown and crispy. Transfer cooked fish to a paper towel-lined plate and keep warm in oven while cooking remaining fish.

The White Sauce

  • Whisk together all ingredients in small bowl. Taste and ajdust seasoning to your liking.

Taco Fillings & Assembly

  • Prepare all taco fillings and arrange on plates or bowls with serving utensils so each guest can assemble their own tacos.
  • Warm tortillas in a dry skillet over medium-high heat for about 30 seconds per side. Or heat in the microwave by placing on a plate with a damp paper towel and cooking for 30 to 60 seconds.


Seasoning: Replace the spices with your favourite seasoning. I like using Cajun Seasoning or Taco Seasoning.
Fish: I like firm white fish like cod, halibut or basa. We also use pickerel/walleye or Northern pike/jackfish when we catch them fresh from the lake. 
Oven-Baked Fish: Bake the fish instead of frying it. Preheat oven to 400°F/204°C and generously grease baking sheet.  Bake for 8 minutes then flip and bake for another 4-6 minutes or until the fish is cooked through and the breadcrumbs are golden brown.
Toppings: Pick and choose what you love best – radishes, tomatoes, avocado, cucumbers, fruit salsa (my personal favourite), hot peppers, feta or cotja cheese, 
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 961kcal | Carbohydrates: 126g | Protein: 63g | Fat: 21g | Sodium: 1862mg | Fiber: 9g | Sugar: 9g | Iron: 10mg
Course: main dish
Cuisine: Mexican
Keyword: fish, fish tacos
loading up a fish taco with coleslaw, fish and fruit salsa
Make the fruit salsa – it’s so good on top of these tacos!

I’d love to hear what your favourite type of fish is for fish tacos and what your favourite toppings are. Let me know your thoughts in the comments below or tag me on Instagram @getgettys when you make your next batch.

Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist,who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.

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