Fish Tacos


Fish Tacos

Everyone who tries these goes from, "fish tacos? yuck!" to "wow these are so good!" - and this recipe is so much tastier than Taco Del Mar's! If time is a concern, you can use good quality frozen beer battered fish fillets, taking out the fish and batter ingredients and instructions below (homemade tastes much better though).
Course Main Dish
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Amy Garrett


White Sauce

  • 1 cup mayonnaise
  • 1 lime , juiced
  • 1/2 jalapeno pepper , minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried dill weed
  • 1/2 teaspoon ground cayenne pepper

Pico de gallo

  • 2 tomatoes , diced
  • 1 onion , finely chopped
  • 2 limes , juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper , seeded and minced
  • salt and pepper to taste

Beer Batter

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer


  • 1 quart oil for frying
  • 1 pound cod fillets , cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn (or flour) tortillas
  • 1/2 medium head cabbage or lettuce , finely shredded


  1. At least an hour in advance to let flavors combine: To make pico de gallo, in a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside. To make white sauce, place mayo in a small bowl, gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage or lettuce, pico de gallo and white sauce.


5 Responses to Fish Tacos

  1. Kate February 1, 2009 at 12:59 pm #

    Hi Amy!!!

    I just wanted to THANK YOU so much for finding the secret TDM fish taco. My mom and I have been craving them forEVER!! But now they have been sort of ripping people off with little tiny pieces of fish and the rice is now just white with nothing else in it. AND they havent lowered their price. So again thanks a lot because now my mamma and I can try this recipe and be really happy.

  2. Porfirio Laremont July 15, 2010 at 11:03 pm #

    You ought to seriously think about steering this website into a serious voice in this market. You obviously have a solid handle of the areas all of us are browsing for on this site anyways and you could maybe even make a buck or three off of some ads. I would dive into following recent topics and increasing the amount of posts you make and I guarantee you’d begin seeing some nice traffic in the near future. Just a thought, good luck regardless!

  3. Outdoor Hydroponics July 30, 2010 at 1:38 pm #

    Yummy… Im going to have to try this recipe!


  4. Doug M February 20, 2011 at 2:58 pm #

    Outstanding. I had a real hunger for Taco Del Mar fish tacos when I saw that thawed fish in the refrigerator staring at me. These were even better and as a man who doesn’t cook much that was an accomplishment.

  5. Clarissa October 7, 2016 at 1:33 pm #

    yay I love this taco but the Taco Del Mar closest to me closed and the next one away isn’t really close enough to pop over for dinner so now I can eat it anyway

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