Fish tacos with salsa and homemade Mexican seasoning

Soft tortillas, golden-crumbed fish and punchy homemade salsa combine to create these delicious fish tacos. This recipe may look complex, but all it takes is a few simple steps to enjoy this dish

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 75.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 2 cup dried breadcrumbs (see recipe tip)
  • 1/4 cup flour
  • 450 gram firm-fleshed white fish
  • 2 eggs, lightly beaten
  • 1 cup canola or soy bean oil for frying
  • 6 soft tortillas
  • 1 cup finely shredded lettuce
  • 1 cup coleslaw
Mexican seasoning
  • 1 heaped tbsp ground cumin
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 tablespoon chilli powder or flakes, or to taste
  • 2 ripe tomatoes, chopped
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon freshly chopped coriander
  • dash of chilli sauce
  • squeeze of lemon or lime juice


  • 1
    Combine the Mexican seasoning ingredients in a small container.
  • 2
    Place the breadcrumbs in a bowl and mix in 1-2 tablespoons of the Mexican seasoning.
  • 3
    Place the flour in a plastic bag. Cut the fish into strips, place them in the bag of flour and shake it gently to coat the fish. Dip the coated fish in the egg and then in the seasoned breadcrumbs.
  • 4
    Heat the oil in a frypan and fry the crumbed fish, turning it, until it is golden and crispy, about 5-7 minutes.
  • 5
    Meanwhile, to make the salsa, combine all the ingredients in a bowl.
  • 6
    To serve, warm the tortillas according to the packet instructions. Place some of the shredded lettuce and coleslaw on top of each tortilla and top it with the crispy fried fish and a spoonful of salsa.


  • Serves 4-6. - Inexpensive fish options, such as lemon fish and trevally are perfect for this recipe. - We used panko breadcrumbs for this recipe, as they are super-crispy.