Zesty Fish Tacos

Zesty Fish Tacos

Zesty Fish Tacos

I ate fish tacos at various restaurants for years before I dared try to make them at home. With this recipe, now we eat them more at home than out at a restaurant – they’re so good!

Most of the time we use tilapia, although we have used shrimp before too.

Zesty Fish Tacos

Prep Time: 25 minutes

Cook Time: 35 minutes

1 hour

Yield: 6

We often combine the sour cream and hot sauce in a bowl; makes a spicy taco topping. Fish breading: often you can find this at your local supermarket. If not, use bread crumbs and spice them up with garlic powder, pepper, cumin, and fajita seasoning. Last note: we always use two people when cooking this meal - one to dip the fish, the other to cook it.


  • 1 pound tilapia fillets, cut into strips
  • 1-2 eggs, beaten
  • 1 cup fish breading (see notes below)
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 small red onion, diced
  • 2 tbsp diced jalapenos
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Tortillas
  • Shredded Cheese
  • Sour Cream
  • Mexican hot sauce


Combine green pepper, red pepper, onion, jalapenos, lime juice, cumin, and garlic powder in a small bowl. Mix well and refrigerate until ready to serve.

Fill a large skillet 1 inch high with vegetable oil, heat for a few minutes. Put beaten eggs in one bowl, and breading in a separate bowl. Dip strips of fish in egg, then breading, then place in oil. Cook fish for 3-4 minutes, flip and cook another 4-5 minutes. Remove and place on paper towels until done.

Serve fish with pepper salsa, tortillas, shredded cheese, sour cream and hot sauce.

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