fish tacos

Fish tacos are one of the favorite meals served here at my company, and with good reason. Basa fish is coated in seasoned flour and dredged in a beer batter, resulting in crispy, flaky fish. Topped with fresh guacamole, pico de gallo, and shredded cabbage, these tacos are sure to tacosfish tacos

Serves 4


Fish tacos

1 hrTotal Time

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    Pico de Gallo
  • 3 large tomatoes, small dice
  • 1/2 onion, small dice
  • 3 tbsp cilantro, chopped
  • 1 jalapeno pepper, seeded and chopped
  • juice of 1 lime
  • salt and pepper
  • Guacamole
  • 2 ripe avocados, pitted, peeled and mashed
  • juice of 1 lime
  • salt and pepper
  • 1 small tomato, small dice
  • 1 jalapeno, seeded and chopped
  • 1/2 small onion, chopped
  • 3 tbsp cilantro, chopped
  • Fish tacos
  • 1 lb basa fish
  • 2 cups all-purpose flour, divided
  • 12 oz can beer such as tecate
  • 2 tbsp salt
  • 1 tbsp paprika
  • 2 tsp old bay seasoning
  • 2 tsp granulated garlic
  • 1 tsp garlic salt
  • 1 tsp cayenne
  • 1 tsp powdered onion
  • 1 tsp celery salt
  • 8 corn tortillas
  • 2 cups thinly shredded green cabbage
  • shredded Monterey Jack cheese, optional
  • sour cream, optional


  1. Prepare the pico de gallo. In a medium bowl, stir together all of the ingredients, seasoning with salt and pepper. Let sit for at least 2 hours before serving.
  2. Prepare the guacamole. In a medium bowl, mash together the avocados with the lime juice, salt, and pepper. Add the remaining ingredients and stir together. Let sit for at least one hour refrigerated or serve immediately.
  3. Heat oil for frying to 350 degrees Fahrenheit.
  4. Combine 1 cup flour with the beer. Whisk together and set aside. Combine the other 1 cup flour with salt - celery salt and set aside.
  5. Cut the fish into 1 inch long portions. Coat the flour with the seasoned flour mixture, shaking off the excess flour. Dip the coated fish in the beer batter, making sure to cover the entire piece evenly. Carefully drop the fish into the heated frying oil and fry until golden brown on each side, about 3 minutes.
  6. Meanwhile, heat the corn tortillas on a heated griddle.
  7. To make the tacos, lay one or two fish pieces, depending on their size per tortilla. Top with 1/4 cup cabbage, 1 tbsp guacamole, and 1 tbsp salsa. Serve with cheese and sour cream on the side.

**Helpful tips and common mistakes

Basa is a type of catfish from Vietnam and Thailand. You can substitute the fish in this recipe for any other white fish such as tilapia, snapper, or even halibut. When you are cutting your fish into portions, remember not to cut it too large since it will become even larger once coated and fried.

To prevent your fingers from getting clumpy from the flour and beer batter, use one hand to dredge the fish in the seasoned flour and the other hand for dipping it in the beer batter.

If you don’t have a griddle there are several other ways to heat up your tortillas. You can either heat them on a pan over low medium or you can warm them up in the microwave in a Ziploc bag.

For the salsa, try to let it sit for at least one hour to let the flavors meld together.

I’ve made other versions of fish tacos, but this recipe is one that I always go back to. The combination of all the seasonings in flour mixture flavor the fish so well without overpowering it while the beer batter allows it to stay crispy. I’ve used the beer batter for onion rings as well and they stayed crispy even hours after they were fried! Serve the fish tacos with tortilla chips, beans, or even corn on the cob and enjoy a great summer meal.
fish tacos



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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