Back to all recipes

Crispy Fish Tacos

with Creamy Jalapeño-Cilantro Hot Sauce

  • All White Fish
  • Taco
  • Grace Parisi
  • Fish fry
  • Family friendly
  • Active Time:45 min
  • Total Time:45 min
  • Servings:4
  • Difficulty:Intermediate
Photo by Kelley Jordan

Ordinarily, fish would be fully thawed before cooking, but in this case, it’s fine for the fish to be partially frozen. It allows for easier slicing and a slightly longer frying time without the worry of overcooking the fish. The recipe for the hot sauce yields more than you’ll need for these tacos, but it’s great on everything!


Creamy Jalapeño-Cilantro Hot Sauce:

  • 1 jalapeño, coarsely chopped (seeded if desired)

  • 1 small garlic clove, peeled

  • 2 scallions, coarsely chopped

  • 1 ½ cups (lightly packed) cilantro leaves and stems

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons water

  • ½ cup mayonnaise

  • Kosher salt and freshly ground pepper to taste

Fish Tacos

  • Vegetable oil for shallow frying

  • ½ cup all purpose flour

  • ¼ cup cornstarch

  • 1 teaspoon chile powder

  • Kosher salt

  • 2 portions halibut, (12 to 16 ounces total) partially thawed and sliced ½-inch thick Available in Our Premium Seafood Subscription Box

  • Warm corn tortilla, shredded lettuce, sliced red onion, cilantro leaves, sliced avocado, and lime wedges for serving


Make the Hot Sauce

Combine all of the ingredients except salt and pepper in a blender or food processor and pulse until smooth, scraping down the sides as needed. Season with salt and pepper and transfer to a jar.

Fry the fish:

Set a wire rack over a baking sheet and set next to the stove. Heat 1 inch of oil in a large, deep skillet over medium-high heat until shimmering and a pinch of flour sizzles when dropped in.

In a resealable plastic bag, combine the flour, cornstarch, chile powder, and 1 teaspoon salt. Add the fish, seal the bag, and shake to coat well. Add the fish (in batches if necessary) to the skillet and cook, turning once or twice, until lightly golden brown and crisp, 4 to 5 minutes. Transfer to the wire rack to drain. Immediately sprinkle with salt.

Finish and Serve

Fill warm tortillas with crispy fish, lettuce, sliced onion, cilantro leaves, and avocado and garnish with creamy hot sauce and a squeeze of lime. Enjoy!

Premium Seafood Subscription Box delivery of halibut and sockeye portions
Premium Seafood Subscription Box delivery of halibut and sockeye portions

Premium Seafood Subscription Box

$159 / box 4.5 lbs

Pro Tips

Pair it Up

These tacos scream beer and we’re hearing hoppy IPA with just enough bitterness to balance the spicy sauce.

Level It Up

Swap shredded lettuce with shredded cabbage for extra crunch.

Change It Up

Sauté leftover fish with shredded corn tortillas and beaten eggs for a killer next-day breakfast scramble. Serve with the jalapeño hot sauce.

Lighten It Up

Spray the coated fish with cooking spray and air fry at 400°F for about 15 minutes it for a lighter crust.


Full Bleed Hero
Full Bleed Hero