Fish tacos have become a popular menu item across the United States. Their popularity stems from the combination of lightly fried fish, crunchy cabbage, creamy sauce, and warm corn or flour tortillas. With so many options for fish tacos, one question remains: what kind of fish works best?
What is a Fish Taco?
A fish taco is a soft corn or flour tortilla filled with fried or grilled fish, crunchy cabbage slaw, pico de gallo, avocado, and a creamy sauce like crema, ranch, or tartar sauce. They originated in Baja California, Mexico where fishermen would grill or fry their catch and eat it in a tortilla with simple toppings.
Fish tacos were first popularized in Southern California, especially San Diego, in the 1980s and 1990s. From there, they spread across the United States, becoming a popular menu item at restaurants and food trucks nationwide. Their broad appeal comes from the contrast of flavors and textures – the crunch of the cabbage, creaminess of the sauce, and flakiness of the fish.
Best Fish for Tacos
The key to a great fish taco is choosing a fish that holds up well to frying or grilling while still offering great flavor. The most popular choices are:
Tilapia
Tilapia is a widely available, affordable white fish with a mild flavor. It has a firm texture that doesn’t fall apart easily when fried. Tilapia is a great choice for fish tacos because it takes on the flavors of the taco toppings well.
Cod
Cod is another white fish option with a flaky texture and mild taste. It is sustainable and affordable. Cod holds up well to frying or grilling. The mild flavor pairs nicely with tacos seasonings and toppings.
Mahi Mahi
Mahi mahi is a firm white fish found in warmer waters. It has a nice light flavor and is not fishy tasting. Mahi mahi grills up well in tacos because it stays moist. It also fries up crispy.
Halibut
Halibut is a flaky white fish with a sweet, mild flavor. It is on the higher end for cost but makes for delicious tacos. Halibut has a dense texture that stays together well through cooking. It is rich and indulgent in tacos.
Snapper
Red snapper is a white fish with a slightly sweeter, bolder flavor. It holds up well to frying and grilling. Snapper has a texture that flakes nicely when cooked. It gives tacos great flavor.
Shrimp
Shrimp make excellent tacos when they are lightly fried. They have a sweet, briny flavor that pairs well with typical taco toppings. Grilled shrimp also work well. The benefit of shrimp is you don’t have to debone it like fish fillets.
Scallops
Sea scallops have a delicate, sweet flavor. They grill up nicely for tacos with a slightly charred exterior while staying tender on the inside. Bay scallops also fry up well with a crispy texture. Scallops add something unique from typical white fish.
Best Cooking Methods
The cooking method impacts the flavor and texture of fish tacos. Frying and grilling are the most popular.
Frying
Frying makes fish crispy on the outside while keeping it tender and moist inside. Dredge firm fish fillets like tilapia, cod, or snapper in a light coating of flour, cornmeal, or panko breadcrumbs. Fry for 2-3 minutes per side until golden brown and cooked through. Frying brings out the best texture.
Grilling
Grilling adds great charred flavor to fish tacos. Firmer fish like mahi mahi, shrimp, and scallops work best. Brush fish with oil and season. Grill for 3-5 minutes per side. Watch closely to prevent overcooking. Grilling imparts a smoky depth.
Baking
Baking is a lower fat method. Place seasoned fish on a baking sheet and bake at 400°F for 10-15 minutes until opaque and flaky. Baking works best with thin white fish fillets. While it won’t get as crispy, baking still yields moist, tender fish.
Blackening
For more spice, blacken the fish before frying or baking. Coat fish in a spicy dry rub with peppers, paprika, oregano, garlic powder, onion powder, and cayenne. Cook fish as normal. The rub gives great kick.
Best Toppings
Beyond the fish, toppings are key for building tasty tacos. Try these popular options:
Cabbage Slaw
Thinly sliced cabbage tossed with lime juice, salt, and cilantro gives crunchy freshness. Cabbage slaw balances the rich fried fish. Green or purple cabbage both work well.
Pico de Gallo
Pico de gallo, made with diced tomatoes, onion, jalapeno, cilantro, and lime, adds a fresh tomato kick. The bright acidity and spice cuts through the heaviness of fried fish.
Avocado
Creamy, buttery avocado slices bring cool richness to tacos. Avocado balances salty and spicy flavors. It also makes tacos more satisfying with healthy fats.
Crema
Mexican crema, sour cream thinned with milk and lime, delivers tangy creaminess. Drizzle it over tacos or serve on the side. Crema cools the heat of spicy salsa.
Hot Sauce
A variety of hot sauces can amp up the spice level in tacos from a mild chili sauce to fiery habanero sauce. They also add lots of flavor beyond just heat.
Best Tortillas
Warm corn or flour tortillas are fundamental for serving fish tacos. Double wrap for extra durability with messy fried fish.
Corn Tortillas
Com tortillas have a gritty, cornmeal taste that pairs well with tacos. They have more texture than flour. Heat them in a dry skillet or microwave to soften.
Flour Tortillas
Flour tortillas make a slightly more durable taco shell. They have a neutral flavor that highlights fillings. Find a brand without too much thickness.
Street Taco Tortillas
Smaller soft taco shells, around 4-6 inches, are ideal for traditional street tacos. The smaller size lets you pile on more fillings.
Recipe Ideas
To get you started, here are some delicious recipes for fish tacos:
Classic Fried Fish Tacos
Ingredients:
– 1 lb firm white fish fillets like tilapia or cod
– 1 cup flour
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp salt
– Vegetable oil for frying
– 8 corn or flour tortillas
– Shredded cabbage
– Pico de gallo
– Mexican crema
Instructions:
1. Cut fish into strips. Season flour with spices. Dredge fish in flour.
2. Heat 1/2 inch oil in skillet over medium high heat. Fry fish 2-3 minutes per side until golden brown. Drain on paper towels.
3. Warm tortillas. Fill with fish, cabbage, pico de gallo, and crema.
Cajun Blackened Shrimp Tacos
Ingredients:
– 1 lb shrimp, peeled and deveined
– 2 tsp Cajun seasoning
– 1 tbsp olive oil
– 1 lime, juiced
– 8 flour tortillas
– Shredded lettuce
– Diced tomato
– Guacamole
– Salsa
Instructions:
1. Toss shrimp with Cajun seasoning.
2. Heat olive oil in skillet over high heat. Cook shrimp 1-2 minutes per side until blackened.
3. Squeeze lime juice over shrimp.
4. Fill tortillas with shrimp, lettuce, tomato, guacamole, and salsa.
Baja Grilled Fish Tacos
Ingredients:
– 1 lb mahi mahi fillets
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 2 tbsp olive oil
– Lime wedges
– Corn tortillas
– Shredded red cabbage
– Avocado slices
– Salsa
Instructions:
1. Rub fish with spice mixture. Drizzle with olive oil.
2. Grill fish over high heat 3-4 minutes per side until nicely charred.
3. Serve fish in warm tortillas with cabbage, avocado, salsa, and lime.
Popular Additions
Customize your tacos with extra ingredients like:
– Pickled red onions – tangy crunch
– Cotija cheese – salty, crumbly cheese
– Cilantro – fresh herb flavor
– Jalapenos – spice and acidity
– Mango – sweetness to balance
– Pineapple salsa – fruity twist
– Chipotle mayo – smoky and creamy
– Queso fresco – mild, soft cheese
– Sliced radish – crisp peppery bite
– Lime wedges – bright acidity
The possibilities are endless for delicious flavors in fish tacos!
Where to Find Great Fish Tacos
You can’t go wrong hitting up these spots to get your fish taco fix:
San Diego, California
As the American birthplace of the fish taco, San Diego offers classic Baja-style tacos all over the city. Hot spots include:
– Oscar’s Mexican Seafood – Original location in Pacific Beach
– South Beach Bar and Grille – Near the beach in Ocean Beach
– Blue Water Seafood Market – Two locations with fresh fish
– Rubio’s Coastal Grill – Fish taco chain started in San Diego
Austin, Texas
The food scene in Austin embraces the fish taco. Top options include:
– Veracruz All Natural – Food truck with housemade tortillas
– Papalote Taco House – Tex Mex meets Baja flavors
– Mi Madres – Modern spin on classic tacos
– Garbo’s Grill – Casual counter serving tacos and agua frescas
Los Angeles, California
LA’s diverse food culture means plenty of great fish taco options:
– Mariscos Jalisco – Popular Mexican seafood food truck
– Ricky’s Fish Tacos – Classic SoCal fish tacos
– Tacos Baja Ensenada – Traditional Ensenada-style tacos
– Tacos Punta Cabras – Trendy Marina del Rey hot spot
Regional Variations
Fish tacos take on different regional influences:
Baja California
– Fried fish, pico de gallo, cabbage, crema
– Flour or corn tortillas
– Simple, fresh ingredients
Southern California
– Grilled or fried fish
– Shredded cabbage slaw dresses up tacos
– Flour tortillas common but corn also used
Southwest
– Bold spice rubs and salsas
– More cheese, veggies, beans
– Double tortilla stacks
Gulf Coast
– Local fish like grouper, snapper, catfish
– Creole seasoning
– Cayenne pepper hot sauce
How to Eat a Fish Taco
Fish tacos should be juicy, flavorful, and slightly messy! Follow these tips:
– Wrap tortillas in foil and heat in oven to warm and soften them
– Fry or grill fish just before serving for best texture
– Fill tortillas generously with fish, toppings, and sauce
– Expect ingredients to spill out and double wrap if needed
– Take bites across the middle to get all ingredients in each bite
– Balance bites of different elements like fish, crunch, creaminess, and spice
– Have napkins ready for greasy fingers
– Enjoy immediately before tortillas get soggy
Part of the fun of fish tacos is the casual, hand-held eating style. Just dig right in and enjoy all the flavors in each tasty bite!
Fish Taco Tips
– Pound fish fillets to an even 1/2 inch thickness so they cook evenly
– Let cooked fish drain on a paper towel lined plate to soak up excess oil
– Use a nonstick skillet when frying to prevent fish sticking
– Mix flour coating in a paper bag for easy dredging
– Brush tortillas with oil and warm them on both sides in a skillet
– Make cabbage slaw ahead of time to let flavors meld
– Top with fresh cilantro at the end for best color and flavor
Conclusion
When it comes to the best fish for tacos, go with a firmer white fish that holds up well to frying or grilling like tilapia, cod, mahi mahi, or snapper. For easy tacos, shrimp and scallops also work nicely. Grill, fry, or blacken the fish to add lots of flavor. Load up warm tortillas with flavorful toppings like crunchy cabbage, pico de gallo, avocado, crema, and salsa. Customize tacos to taste and enjoy the contrast of textures and flavors in every bite. With so many options for delicious fish tacos, you’re sure to find a favorite.