Fish Tacos Recipe - On the Lake (2024)

FAQs

What's the best frozen fish to use for fish tacos? ›

White-fleshed, mild, saltwater fish

Whether snapper, mahi-mahi, grouper, flounder, halibut, or cod, wild, local fish are the tastiest choice for Baja-style tacos.

Any firm white fish fillets will work fine here, especially if they are fleshy. My favourites are snapper and barramundi. They have “meaty” flesh which I particularly enjoy in tacos. Other common fish that are ideal include: tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish.

Are corn or flour tortillas best for fish tacos? Corn tortillas are the best for fish tacos.

There are three important components to making great fish tacos: white fish, shredded cabbage, and crema (a white sauce). Other parts of this recipe are adaptable, but those three things, paired together, are the trinity of basic fish tacos.

Fish: I love cod for fish tacos because it has a great texture and mild flavor. However, any white fish is great in this recipe-try tilapia, cod, halibut, or haddock. Seasoning: The homemade spice rub is easy to make with spices you likely have on hand, like chili powder, cumin, paprika, and garlic powder.

Here are some of the most common ways of cooking fish straight from frozen: Deep frying in batter – cook the fish straight from frozen using the instructions on the packaging. Deep frying in bread crumbs – cook from frozen, but please note that the bread-crumbing is more successful if done with defrosted fish.

That tangy, slightly spicy white sauce that often accompanies Baja style fish tacos is usually made with sour cream, mayonnaise, and lime juice. Some variations have more ingredients, often including things like cumin, cilantro, or hot sauce.

Fish Tacos + Paloma co*cktail: A Paloma is a classic Mexican co*cktail made with tequila, grapefruit juice, and soda water, served with a salt-rimmed glass. Its refreshing, citrusy, and slightly bitter taste makes it a perfect pairing for fish tacos.

In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm. Keep warmed tortillas wrapped in a clean dish towel while you make the fish.

Fish tacos made from the mussel, mackerel, Atlantic herring, farmed salmon, Albacore tuna, sardines, anchovies, swordfish, Alaska pollock, and other fatty fish get you more health benefits than you would get from other fish tacos because they are highly concentrated in Omega-3 fatty acids aka Omega-3 oils.

Do Mexicans eat fish tacos? ›

People have been eating fish tacos in the coastal areas of Mexico for as long as fisherman have worked the seas and have had stone-ground tortillas to wrap their fire-roasted bounty in—we're talking hundreds of years.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.

Tacos de Pescado

“Pescado” means fish, so we are talking fish tacos here.

High quality, sustainably WILD-CAUGHT Alaska Pollock. Flash-frozen at the peak of freshness to lock in full flavor & nutrition. 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics. Good source of Protein.

The best fish for fish tacos:

We use cod in this recipe, but any flaky variety (like tilapia) will work just fine. Whatever fish you choose, we highly recommend marinating it in our simple mixture of lime juice, chili powder, and cumin.

Baby brine shrimp is one of the best foods to feed your fish fry to boost healthy growth and increase survival rate. For larger fish, aim for frozen fish foods that contain bigger ingredients, such as mysis shrimp, krill, and silversides.

Baking, poaching or steaming are the best methods for cooking fish if you're skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won't be evenly cooked. If you're following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked.