Crispy Fish Tacos

Have a craving for Crispy Fish Tacos? Here’s a satisfying, quick and easy way to make them at home! Nestled on a tortilla with an Asian slaw, these fish tacos hit the spot!

There are plenty of things I make from scratch as evidenced by all the recipes here on my food blog. However sometimes, you need a meal in a hurry and I welcome shortcuts where I can find them.

I love seafood any way I can get it! Things like this Spicy Grilled Shrimp and Blackened Scallops are go-to quick and easy meals I feel good about.

Frying fish is not a task I enjoy to be honest. I mean sure the result will be tasty (as long as the oil was properly heated first) but the smell and cleanup are no fun.

I found the easiest and best way to make Crispy Fish Tacos at home easily with the help of frozen battered fish.

Just use the store brand that you most enjoy. For me, I go for beer battered fish for a fish taco. I love the light yet crisp crunch of a beer batter, whether I make my own batter or choose a pre-made convenience.

My 13-year-old daughter deems Gorton’s Beer Battered Fillets and Fish Sticks as the BEST and crunchiest. Why bother trying to beer batter your own fish and fry it up? I mean I am a gal who loves to cook but that right there is a messy situation, lol!

And it’s hard to perfect. I will leave this one to the experts! I have seen Nigella Lawson tap on fried fish a few times when she judges a dish, to make sure the fish is crisped properly. Ever since, I can’t help but do the same, just ask my husband lol!

For these Crispy Fish Tacos, I used Gorton’s Beer Battered Fish Fillets, made a quick Asian Slaw and whipped up a 2 ingredient Sriracha Mayo. In the time it took for the fillets to cook, I had everything ready.

Ingredients

• Beer Battered fish (store bought or homemade)
• Slaw ingredients (homemade or store-bought)
• Flour tortillas or Iceberg lettuce leaves
• Mayo and Sriracha
• Peanuts (optional)

Variations

• Choose traditional coleslaw or your favorite type of homemade or store-bought slaw instead.
• Use whole fillets or battered fish sticks.
• If you are avoiding breading of any type, you can simply sauté seasoned fresh cod with salt & pepper in a little avocado or olive oil and add a squeeze of fresh lemon at the end and and use that instead.

Storage

These tacos are best enjoyed just after making. Same goes for the slaw. You can always make the Sriracha mayo ahead of time and keep in the fridge until ready to use and prep the slaw ahead and add wet ingredients just before serving.

This is perfect for busy school nights or a weekend lunch. The crunch of the Beer Battered Fillets will not disappoint, its perfect every time and hold up, bite after bite, even with the slaw and mayo!

The crunch of the beer battered fillets mingling with the flavorful Asian slaw, chopped peanuts for added crunch and a drizzle of Sriracha mayo is one of those “happy food dance” moments!

Make these with flour tortillas or use a few large lettuce leaves lettuce leaves as a wrap. Both options will hit the spot. It just depends on what you are in the mood for.

Whichever way you choose to make Crispy Fish Tacos, you are in for a treat! XO Colleen

Originally published February, 2018. Updated February, 2025.

Seafood recipes you need to try

Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @Colleen’sCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started Soufflé Bombay in 2009.

Crispy Fish Tacos

Colleen Kennedy

Easy Crispy Fish Tacos These are perfect for lunch or a quick dinner and hit all the notes! Crispy Fish Tacos with Asian Slaw and peanuts.