Easy Fish Tacos

Easy Fish Tacos
Staff Writer
Fish Tacos

Jessica Chou

Fish Tacos

These tacos, with crispy fried white fish and fresh avocado, are perfect for warm weather. It's the perfect weeknight meal after a busy day at work. Pop open a cerveza, pass around some chips and salsa, and kick back and relax.

Check out Everything You Want to Know About Avocados.

See all recipes for tilapia.


For the fish

  • 3/4  tilapia, or other white fish
  • sweet paprika
  • ground cayenne
  • cloves garlic, peeled and smashed
  • olive oil
  • Salt and pepper, to taste
  • fresh lime juice
  • 1/2  beaten egg
  • 1/4  flour
  • 3/4  panko breadcrumbs
  • cooking oil

For the tacos

  • tortillas
  • 1/2  avocado
  • heaping tablespoons of salsa
  • 1/4  chopped cilantro
  • 1/4  onion, chopped
  • sour cream, to taste
  • chopped lettuce (optional)
  • lemon, or lime


For the fish

Cut the tilapia into 1-inch, bite-sized pieces.

Mix with the paprika, cayenne, garlic, olive oil, salt, pepper, and lime juice. Marinate for 15 minutes.

Add the fish to the egg, coating the fish pieces. Toss in the flour, then the panko breadcrumbs to coat.

Heat a frying pan and add cooking oil to cover the base. Fry the fish for about 2-3 minutes, until cooked through.

For the tacos

Toast the tortillas (or heat in a frying pan with a touch of butter).

Pile on the fish pieces, avocado, salsa, cilantro, onions, sour cream, lettuce, if using, and a squeeze of lime, to taste.

Easy Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Easy Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Easy Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.