Fish Tacos II Recipe - Mexican Cuisine

Fish Tacos II

Fish Tacos II Recipe - Mexican Cuisine
Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8


Fish Tacos II
Fish Tacos II

Fish tacos are a popular dish that originated in Mexico and have since become a favorite in many parts of the world. This recipe for Fish Tacos II features crispy fried red snapper fillets served in warm tortillas with a zesty guacamole and fresh toppings.


Fish tacos have been a staple in Mexican cuisine for centuries, with variations of the dish being enjoyed by coastal communities throughout the country. The combination of crispy fried fish, fresh vegetables, and creamy guacamole has made fish tacos a beloved dish that is now enjoyed worldwide.


Zesty Guacamole

How to prepare

  1. Heat the oil in a pan to 375°F, or use a deep fat fryer.
  2. Season the flour with salt and pepper.
  3. Cut the fillets lengthwise into 2 oz (57 g) portions and coat them in the seasoned flour.
  4. Fry the tortillas in the oil for 3 to 5 seconds per side, just to soften and heat through.
  5. Fry the fish until it begins to flake and has browned, approximately 3 to 5 minutes.
  6. Place one piece of fish in a tortilla, and garnish with shredded green cabbage, diced tomato, and diced California avocado.
  7. Serve with refried beans, Spanish rice, lime wedge, and zesty guacamole.

Zesty Guacamole Preparation

  1. Seed, peel, and coarsely mash the California avocados.
  2. Add remaining ingredients.


  • Substitute the red snapper fillets with another firm white fish such as cod or halibut.
  • Add a spicy kick to the fish tacos by including sliced jalapenos or hot sauce.
  • Use corn tortillas instead of flour tortillas for a gluten-free option.

Cooking Tips & Tricks

Make sure to season the flour well before coating the fish fillets to ensure they are flavorful.

- Fry the tortillas briefly in hot oil to soften them and make them pliable for wrapping.

- Use a deep fat fryer for best results when frying the fish fillets to ensure they cook evenly and become crispy.

Serving Suggestions

Serve Fish Tacos II with refried beans, Spanish rice, lime wedges, and zesty guacamole for a complete and satisfying meal.

Cooking Techniques

Frying the fish fillets until crispy ensures a delicious texture and flavor.

- Softening the tortillas in hot oil before assembling the tacos makes them easier to fold and eat.

Ingredient Substitutions

If red snapper is not available, you can use another firm white fish such as tilapia or grouper.

- Substitute the green cabbage with shredded lettuce or coleslaw mix for a different texture.

Make Ahead Tips

Prepare the zesty guacamole ahead of time and store it in the refrigerator until ready to serve. The fish fillets can also be breaded and refrigerated until ready to fry.

Presentation Ideas

Arrange the Fish Tacos II on a platter with a colorful garnish of fresh cilantro and lime wedges for a vibrant and appetizing presentation.

Pairing Recommendations

Pair Fish Tacos II with a light and refreshing beer or a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover fish tacos in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Fish Tacos II contains approximately 400 calories.


Each serving of Fish Tacos II contains approximately 45 grams of carbohydrates.


Each serving of Fish Tacos II contains approximately 15 grams of fats.


Each serving of Fish Tacos II contains approximately 25 grams of proteins.

Vitamins and minerals

Fish Tacos II are a good source of vitamin C, vitamin A, and potassium from the fresh vegetables and avocados used in the recipe.


This recipe contains fish, wheat, and avocado, which may be allergens for some individuals.


Fish Tacos II are a balanced meal that provides a good mix of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals.


Fish Tacos II are a delicious and satisfying meal that combines crispy fried fish with fresh vegetables and zesty guacamole. This recipe is easy to make and perfect for a casual dinner or entertaining guests. Enjoy the flavors of Mexico with this tasty dish!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Fish Tacos II. It was a warm summer day, and I had just finished attending a cooking class at the local community center. The instructor had shared many delicious recipes with us that day, but this one stood out to me the most.

The recipe called for fresh white fish, marinated in a blend of citrus juices and spices, then grilled to perfection. The fish was then placed in warm corn tortillas and topped with a crunchy cabbage slaw and a tangy cilantro-lime sauce. It sounded like the perfect combination of flavors and textures, and I couldn't wait to try it out for myself.

As soon as I got home, I gathered all the ingredients I needed and got to work. I marinated the fish in a mixture of lime juice, orange juice, garlic, cumin, and chili powder, letting it sit for a few hours to soak up all the flavors. While the fish marinated, I prepared the cabbage slaw, tossing thinly sliced cabbage with carrots, red onion, and a creamy dressing made with mayonnaise, lime juice, and cilantro.

Once everything was ready, I heated up the grill and cooked the fish until it was flaky and tender. I then warmed up the corn tortillas on the grill, giving them a nice charred flavor that would complement the fish perfectly. As I assembled the tacos, I couldn't help but admire how colorful and vibrant they looked, with the bright orange fish contrasting against the purple cabbage and green cilantro.

I took a bite of the first taco and was immediately blown away by the burst of flavors in my mouth. The fish was tangy and slightly sweet from the citrus marinade, while the cabbage slaw provided a crunchy texture and a creamy richness from the dressing. The cilantro-lime sauce added a zesty kick that tied everything together perfectly. It was a symphony of flavors that danced on my taste buds, and I knew I had found a new favorite recipe.

Over the years, I have made these Fish Tacos II countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a dash of hot sauce for an extra kick, or swap out the white fish for shrimp or salmon. No matter how I change it up, the tacos always turn out delicious, and they never fail to impress my family and friends.

I have shared this recipe with many people over the years, passing it on to friends and family members who have all fallen in love with it just as I have. It has become a staple in my kitchen, a go-to recipe for whenever I want to whip up something quick, easy, and delicious.

As I sit here now, reminiscing about the first time I made these Fish Tacos II, I can't help but feel grateful for all the wonderful recipes and cooking tips I have learned over the years. Each one holds a special place in my heart, a memory of a moment shared with loved ones or a new culinary discovery that I will cherish forever.

And so, I continue to cook and bake, to experiment and create, always on the lookout for that next great recipe that will bring joy and satisfaction to those who taste it. Cooking is not just a hobby for me, it is a passion, a way of expressing myself and sharing a piece of my soul with the world.

So here's to many more years of delicious meals and happy memories, of culinary adventures and new discoveries. And here's to the Fish Tacos II that started it all, a recipe that will always hold a special place in my heart. Cheers to good food, good company, and good times ahead.


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