Easy Fish Tacos

Contributed by

Meagan Abraham

The Story

Quick, Easy and Super Delicious! Perfect for Taco Tuesdays!

This is a go to recipe for me when I am low on groceries or just can’t be bothered. I always have fillets of firm white fish in the freezer that I can defrost quickly at short notice which is perfect for this dish. And tortillas are another ‘must have’ pantry item for me. Apart from these two ingredients, you need some salad leaves and aioli, that’s it – so its easy to whip up without much effort or forethought!

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Easy Fish Tacos

This recipe is super quick and easy. The crumbed fish are crispy and so tasty even just on their own if you’d like to serve them that way. But yes, the crumbed fish are beautiful stuffed into a soft taco with a bit of salad and aioli too. Once you try this recipe and see how fast it is to whip up I’m sure it will become part of your recipe rotation – easy to make but also popular with kids and adults alike.
Servings 2
Prep Time 20 mins
Cook Time 10 mins


  • 400 g Firm White Fish, cut into 4 inch pieces
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbs Italian Seasoning
  • 1 tsp Coriander Powder
  • 1 tbs Smoked Paprika
  • 1 egg beaten
  • 1 cup Breadcrumbs
  • 3/4 cup Vegetable Oil

To Serve

  • 1 Lemon, quartered
  • 8 Tortilla Wraps
  • 3 tbs Aioli
  • 1 handful Baby Spinach


  • Combine the dry spices together and coat the fish fillets on both sides. Dip the fish fillets one at a time into the beaten egg and then into the breadcrumbs patting the breadcrumbs into the fish so its sticks, then shake off the excess. Lay the crumbed fish fillets onto a baking tray. Once all the fillets have been crumbed, place into the fridge for 10-15 minutes to firm up.
  • Heat the vegetable oil in a medium to large frypan. Once the oil has heated, place 4-6 fish fillets into the oil carefully and cook on each side 4-5 minutes until crisp and golden. Careful not to overcrowd the pan. Drain the fried fish fillets onto paper towel and repeat the process in batches until all the fish has been fried.
  • Toast the tortilla wraps to warm them through, spread the aioli, place some baby spinach on then 2-3 fish pieces in each tortilla, fold and serve two tortillas per person, with a lemon wedge.
Course: Main
Cuisine: Mexican

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