Battered fish tacos

Fish tacos are very popular Mexican fare – and for good reason. Crispy battered fish, zingy avocado salsa and heat from a top-quality chilli sauce; the texture and flavour combinations are unbeatable. Photograph by Jani Shepherd.

  • 1 hr 27 mins cooking
  • Serves 8
  • Print


Hand-rolled flour tortillas
  • 3 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/3 cup vegetable oil
  • 1 cup warm water
Salad mix
  • 1 punnet cherry tomatoes
  • 1/2 yellow capsicum, finely chopped
  • 1/2 avocado, chopped
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
To serve
  • small bunch coriander leaves
  • hot sauce (i used culley’s and the lucky taco) or extra lime juice or some sliced pickled jalapeños – or a combination of these
  • hot battered fish fillets


  • 1
    For tortillas, add flour, baking powder and salt to the bowl of a stand mixer fitted with a dough hook and mix until combined. With the mixer running, add the oil and water and mix for about 1 minute until mixture comes together. Mix for another minute or so until dough is smooth. (Or mix by hand in a bowl.)
  • 2
    Transfer to a floured surface, cover with a damp tea towel and leave to rest for at least 1 hour.
  • 3
    After dough has rested, heat a dry cast-iron frying pan over medium heat. Divide dough into 16 or more evenly sized pieces.
  • 4
    Roll into balls and press flat with your hand. Using a lightly floured rolling pin, roll out each to a thin disc.
  • 5
    Gently place a dough disc into the hot, dry pan and cook for 1-2 minutes until the bottom of the tortilla is lightly browned in places and starting to bubble slightly. Flip and cook the other side for around 30 seconds. All cooking surfaces behave differently so you may need to adjust the heat slightly – ideally, the tortillas should be soft with brown spots on the surface.
  • 6
    Remove from pan and stack on a plate. Repeat until all tortillas are cooked. If you are making these in advance, wait until they are cool then cover in plastic food wrap; they’ll keep for 24 hours. Or freeze in a ziplock bag (to use, warm in a microwave from frozen).
  • 7
    For the salad mix, chop the tomatoes into three and place in a bowl. Add the chopped capsicum, avocado and lime juice. Add the salt and olive oil and gently stir to combine. Taste and adjust seasoning to suit.
  • 8
    Place a small amount of salad on each tortilla. Break up a few pieces of hot battered fish and lay these on top and scatter with a little torn coriander. Top with a sprinkle of hot sauce and/or an extra squeeze of lime juice and/or a few jalapeños. Fold over tortillas and devour immediately.
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