Crispy crumbed pieces of fish, with pickled red onion and all your taco favourites. These Fish Taco’s have everything you need for a fabulous dinner and they are simple as to whip together.

One of my dessert island dishes is Fish Taco’s with lots of creamy avocado and a killer spicy sauce. This combo is heaven!

If I am serving them for a family meal including the kids I serve all the elements in separate bowls, but when serving for adults I just love serving them on a platter like this with all the elements mingling and getting excited.

Ingredients:

White fish, such as Terakihi, Snapper, Blue Cod, Gurnard
Eggs
Breadcrumbs, panko always crisp up well
White Flour
Salt & Pepper
Cucumber
Avocado
Handful of Coriander
Cherry Tomatoes
Red onion
Oil
Flour Tacos
Feta
White vinegar
White sugar
Lemons
Siracha Mayo to serve

How to make Fish Tacos:

Make the pickled red onion & crumb the fish: First the red onion pickle, in a jar, add the red onion, sugar & white vinegar. Mix a little and set aside. Now let’s crumb the fish. Place the flour on a plate and season with salt and pepper. In a bowl, crack the eggs and mix with a fork a little. On another plate, place the crumb. Slice the fish into finger sized slices. Dip the fish in the flour, then egg, then crumb mix. I like to use one hand for dipping and keep one clean in case I need to add something else or answer the door/phone. Set aside.

Prepare vegetables and cook the fish: Slice the tomatoes and dice the cucumber. Cook the fish in a pan on a medium heat, in a little oil until cooked through. While the fish is cooking, heat your tacos and take one of your avocados, peel and dice. Add a generous squeeze of lemon and season well with salt and pepper.

Plate up: On a large platter, place your tacos, fish, chopped avocado & if you like some extra avocado slices like I have here as well. Add your cucumber to the red onion and place on the platter, scatter over some tomato, coriander and finish with siracha mayo. I like to do a final season of the fish with salt & pepper and serve with lots of lemon wedges and scatter over crumbled feta. Serve.

If you are looking for more tasty seafood recipes check out my posts for Red Salmon & Pineapple Curry and Fish Pie with Hash Bites.

Common questions about Fish Taco’s:

What can I use instead of fish? You could use chicken or Haloumi and crumb them the same as you would the fish.

What fish shall I use? Terakihi, snapper, blue cod, gurnard, elephant fish would work well. These are all fish with a medium amount of firmness and have good size fillets.

What wine would you serve with this dish? A gorgeous fresh Sauvignon Blanc is the obvious choice but these fish taco’s would also go well with a Pinot Gris.

Fish Taco’s

Ingredients

500 grams white fish i.e. Terakihi, gurnard, snapper, blue cod
2 Eggs
1 ½ cup breadcrumbs I used a mixture, and I love using panko
½ cup white Flour
Salt & Pepper
1/3 Cucumber
2 Avocado
Handful of Coriander
½ punnet of cherry Tomatoes chopped
1 Red onion sliced
1-2 tablespoons Oil
8 flour Tacos
50 Grams Feta
1-2 tablespoons white vinegar
1-2 tablespoons white sugar
2 lemons
Siracha Mayo to serve

Instructions

First the red onion pickle, in a jar, add the red onion, sugar & white vinegar. Mix a little and set aside.
Now let’s crumb the fish.
Place the flour on a plate and season with salt and pepper.
In a bowl, crack the eggs and mix with a fork a little
On another plate, place the crumb
Slice the fish into finger sized slices
Dip the fish in the flour, then egg, then crumb mix. I like to use one hand for dipping and keep one clean in case i need to add something else or answer the door/phone!
Set aside.
Slice the tomatoes and dice the cucumber
Cook the fish in a pan on a medium heat, in a little oil until cooked through.
While the fish is cooking, heat your tacos and take one of your avocados, peel and dice.
Add a generous squeeze of lemon and season well with salt and pepper.
On a large platter, place your tacos, fish, chopped avocado & if you like some extra avocado slices like I have here as well. Add your cucumber to the red onion and place on the platter, scatter over some tomato, coriander and finish with siracha mayo. I like to do a final season of the fish with salt & pepper and serve with lots of lemon wedges and scatter over crumbled feta.
Serve.