Fish tacos
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Fish Tacos with Coleslaw and Corn

These soft shell fish tacos with coleslaw and corn salad, are perfect. Every bite you take is filled with fish, crunch, spiciness, creaminess, tartness and sweetness.

When we went to a local restaurant with a friend and they suggested that I taste their fish tacos, I was skeptical. I reluctantly tried it and was taken by surprise at how delicious this Mexican food tasted. I knew right away, that I would have to make some at home and so I did. They have since been added to our regular menu.

The Ingredients:

Some vegetables, some golden fried deliciousness, some sauces and you have yourself some wonderful Mexican food.

Fish taco ingredients

The Ingredients List:

There are 4 main categories for this recipe. Here is a list of the ingredients by category:

Corn Salad

  • 1 cup corn kernels (thawed)
  • 1/2 red onion finely chopped
  • 1 fresh chili (red or green or jalapeños) finely chopped
  • 1 teaspoon fresh lime juice
  • 1 tablespoon fresh coriander finely chopped
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 teaspoon ground cumin (optional)

Coleslaw

  • 2 cups coleslaw mix
  • 4 tablespoons mayonnaise
  • 1 tablespoon white vinegar
  • Salt and pepper to taste
  • 1 teaspoon sugar (optional)

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Taco Sauce

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream (or greek yogurt)
  • 1 teaspoon garlic hot sauce
  • 1/4 teaspoon fresh lime juice

Fish

  • 1/2 cup corn starch
  • 1 egg plus 1 tablespoon of water
  • 1 teaspoon garlic hot sauce
  • 1 cup all purpose flour (or rice flour for gluten free version)
  • Salt and pepper to taste
  • 2 large Cod fillets (or Tilapia) cut into 8 2 inch pieces
  • Oil for frying

Let’s make the Corn Salad

Corn Salad ingredients

In a small mixing bowl, combine

  • 1 cup of corn kernels
  • 1/2 red onion
  • 1 fresh chili
  • 1 teaspoon fresh lime juice. Mix well.
  • Add fresh coriander
  • 1/2 teaspoon paprika,
  • salt and pepper to taste.
  • Combine well to form the salad.
  • I sometimes add 1/4 teaspoon of ground cumin powder (optional). This gives the salad a very Mexican taste. Set aside.
Corn salad

The Coleslaw:

To make:

  • Combine 1 cup of green cabbage, 1/2 cup of shredded carrots, and 1/2 cup of radicchio in a small bowl.
  • Add 4 tablespoons of mayonnaise.
  • 1 tablespoon of white vinegar.
  • Salt and pepper to taste.
  • I often add a teaspoon of sugar. I find that tends to balance the sourness from the vinegar. But if you prefer it tangy, skip the sugar.
Coleslaw mix ready for use

Taco Sauce:

The taco sauce is the perfect way to complete this recipe. To make the sauce

  • Combine 3 tablespoons of mayonnaise
  • 3 tablespoons of sour cream
  • 1/2 teaspoon garlic chili sauce
  • 1/4 teaspoon lime juice in a small bowl and set aside.
Taco sauce

Frying the Fillets:

This is the only process in this whole recipe that takes a little time.

  • Remove two large Cod fillets from their package and pat dry them with a paper towel. I use Cod because it holds its shape. You can use Tilapia too.
  • Cut each fillet into 4 equal 2 inch pieces.
  • Place all of the pieces on a plate and sprinkle about 1/4 cup of corn starch on one side. Turn over and sprinkle another 1/4 cup on the other side. This will allow the flour to adhere better.
Fish with corn starch
  • Beat one egg in a bowl.
  • To it add 1 teaspoon garlic hot sauce
  • 1 tablespoon of water and mix well.
  • Flavouring the egg mix and the flour ensures that each bite is flavourful.
Fish in egg mix

In another bowl, mix

  • 1 cup all purpose flour and salt and pepper to taste.
  • Dip each fillet in the egg mix and then drop it into the flour bowl.
  • Push down on it so that the flour adheres to it.
  • Flip it over and do the same on the other side.
Fish in flour

Place the coated fillets into the oil and fry it till it’s brown and crisp. Do not overcrowd the pan or else the temperature of the oil drops and it gets soggy. Once fried, remove it from the oil and place it on a paper towel lined plate.

Fried fish for Fish Tacos

Assembling Process:

I use soft corn tortillas, but you can use white flour tortillas, or even hard shell ones. It’s all a personal preference.

  • If using soft shell, warm one side of the tacos on a hot skillet or non stick pan for just one minute so they become pliable.
  • Put 2 tablespoons of coleslaw on one half of the taco.
  • Place one piece of fillet on top of that
  • Put 2 tablespoons of corn salad on it.
  • Now time to pour the delicious taco sauce over the whole taco. You can add some fresh avocado if you like. It provides further creaminess to the tacos.
Fish taco with coleslaw and corn

Fold the taco over and enjoy! Two per person are a perfect meal to be enjoyed any day! To make it spicier, you can add fresh or pickled jalapeños.

Fish Tacos with Coleslaw and Corn

Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

480

kcal
Assembly time

5

mins
Total time

40

minutes

These soft shell fish tacos with coleslaw and corn salad, are perfect. Every bite you take is filled with fish, crunch, spiciness, creaminess, tartness, and sweetness.

Ingredients

  • Corn Salad
  • 1 cup corn kernels (thawed)

  • 1/2 red onion finely chopped

  • 1 fresh chili (red or green or jalapeños) finely chopped

  • 1 teaspoon fresh lime juice

  • 1 tablespoon fresh coriander finely chopped

  • 1/2 teaspoon paprika

  • Salt and pepper to taste

  • 1/4 teaspoon ground cumin (optional)

  • Coleslaw
  • 2 cups coleslaw mix

  • 4 tablespoons mayonnaise

  • 1 tablespoon white vinegar

  • Salt and pepper to taste

  • 1 teaspoon sugar (optional)

  • Taco Sauce
  • 3 tablespoons mayonnaise

  • 3 tablespoons sour cream (or greek yogurt)

  • 1 teaspoon garlic hot sauce

  • 1/4 teaspoon fresh lime juice

  • Fish
  • 1/2 cup corn starch

  • 1 egg plus 1 tablespoon of water

  • 1 teaspoon garlic hot sauce

  • 1 cup all purpose flour (or rice flour for gluten free version)

  • Salt and pepper to taste

  • 2 large Cod fillets (or Tilapia) cut into 8 2 inch pieces

  • Oil for frying

Directions

  • Corn Salad
  • In a small bowl, mix all ingredients and set aside.
  • Coleslaw
  • In a small bowl, mix all ingredients and set aside.
  • Taco Sauce
  • In a small bowl, mix all ingredients and set aside.
  • Fish
  • Heat the frying oil to 325 degrees F.
  • Remove the fillets from the package and pat dry with a paper towel.
  • Sprinkle with the corn starch on one side and then flip over and sprinkle again to cover the fillets.
  • In a medium bowl, mix the egg, water, and garlic sauce.
  • Dust off any extra corn starch and dip each piece into the egg mix.
  • In another medium bowl, mix the flour, salt, and pepper.
  • Remove from the egg mix and quickly drop it into the flour mix. Push each piece down on the flour so the side in the flour gets well coated. Flip over and repeat so the other side gets well coated. Drop the fillets into the hot oil and cook till it browns well and is crispy.
  • Assembling
  • Take one soft taco shell, and heat it a slight bit on one side on a warm skillet (or microwave for 10 secs).
  • Place 2 tablespoons of coleslaw on one half of the taco.
  • Place a piece of fish on top.
  • Now you can add 2 tablespoons of the corn salad on top.
  • Pour the taco sauce on top of everything and fold the taco over and enjoy.
  • You can add a couple of slices of fresh avocado to the taco for added creaminess. Add fresh or pickled jalapeños for added spiciness.

Notes

    Nutrition for Fish Tacos


    What are Fish Tacos made of?

    Fish taco with coleslaw and corn

    Fish tacos are made with white fish – which is generally milder tasting. It is dipped in batter and fried to golden perfection. Soft shell tacos are then filled with corn salad, coleslaw, and the fried perfection. Lather on a delicious creamy sauce and you are in heaven.


    What type of Fish is used for Fish Tacos?

    Fried fish for Fish Tacos

    Traditionally, lean and flakey white fish fillets are used in fish tacos because of their milder flavour. Dipped in a batter and deep fried to golden perfection or baked till it is golden and crunchy. You can use:
    – Tilapia
    – Cod
    – Halibut
    – Bass


    What do you serve with a Fish Taco?

    Fish tacos

    I serve my delicious fish tacos with:
    – home made coleslaw
    – fresh corn salad
    lettuce
    – home made creamy sauce

    .


    Check out other Entree recipes here.

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    3 Comments

    1. Anuradha Khoda says:

      I know what my shopping list for tomorrow is.
      A must for tomorrow’s dinner.
      Well done Deepti; thank you for sharing this recipe.

      1. Hello Anuradha,

        Please let me know how the tacos turn out when you try them.

        Thank you,
        Deepti