San Diego Fish Tacos

Delicious and easy-to-make fish tacos featuring crispy fried fish, fresh toppings, and creamy sauces, perfect for busy weeknights or weekend gatherings.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 12 tacos

Course: Dinner, Main Course

Cuisine: Mexican, Seafood

Calories: 320

Ingredients Method Notes

Ingredients

Batter for Fish

1 cup all-purpose flour
½ teaspoon garlic powder
¼ teaspoon cayenne pepper Adjust to taste for spice level
¼ teaspoon black pepper
1 cup beer Mexican lager recommended

Fish and Frying

1 pound white fish fillets (cod, tilapia, mahi mahi, etc.) Choose mild, flaky fish
Vegetable or canola oil For frying
Salt To taste

Sauce and Toppings

½ cup mayonnaise
½ cup plain yogurt
12 pieces corn tortillas
Shredded cheddar cheese For topping
Salsa For topping
Shredded green cabbage For topping
Lime wedges For serving

Method

Preparation

In a bowl, whisk together the flour, garlic powder, cayenne pepper, and black pepper. Slowly add the beer and whisk until smooth.
In a small bowl, combine mayonnaise and yogurt; whisk until smooth. Chill until needed.

Cooking

Heat oil in a skillet to 375°F (190°C). Rinse and pat dry the fish, then season lightly with salt.
Dip the fillets into the batter and fry in batches until golden and crisp, about 2–4 minutes per side. Drain on paper towels.
Heat the tortillas in a skillet or briefly fry in oil for extra flavor. Drain.

Assembly

Fill each tortilla with a piece of fried fish, a sprinkle of cheese, a spoonful of the white sauce, cabbage, salsa, and a squeeze of lime.

Notes

Store leftover components separately in an airtight container. Fried fish can be refrigerated for up to 2 days and reheated in an oven at 350°F for about 10 minutes to regain crunch. Avoid heating tortillas; enjoy fresh.