Crispy Fish Tacos
Crispy golden fish tucked into taco shells with creamy sweet potato mash, fresh pico de gallo, and a spicy drizzle of sriracha mayo. Fun, crunchy, and loaded with flavor—perfect for taco night.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 taco shells
- 20 cherry tomatoes (chopped)
- 1 red onion (finely diced)
- small bunch fresh coriander | cilantro (chopped)
- 2 jalapeños (finely chopped)
- 1 tbsp lime juice
- 1 pinch salt
- 6 tbsp mayonnaise
- 1½ tbsp sriracha
- 2 medium sweet potatoes (or 1 large, peeled and diced)
- 1 tsp olive oil
- 1 tsp ground coriander | cilantro
- ½ tsp salt
- ⅓ tsp black pepper
- ¾ cup coconut cream
- ¾ cup coconut milk
- 1 egg yolk
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 4 cod or haddock fillets (sliced into thick strips)
- 1 cup cornflour | cornstarch
- 1 cup all-purpose flour
- 1 cup panko crumbs
- ½ tbsp celery salt
- ½ tbsp paprika
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp baking powder
- 1 tsp black pepper
- vegetable oil (for frying)
Instructions
- 1
mix tomatoes, onion, coriander, jalapeños, lime juice, and salt in a bowl. Chill until ready to serve.
- 2
Whisk mayonnaise with sriracha until smooth. Chill.
- 3
Heat olive oil in a pot over medium heat.
- 4
Add sweet potato, salt, pepper, and coriander.
- 5
Cook for 10 minutes, stirring occasionally.
- 6
Add coconut cream and cook 5–10 minutes more until tender.
- 7
Once cooked, using a blender, blend until smooth and creamy. Set aside and chill in fridge.
- 8
In a bowl, whisk coconut milk, egg yolk, salt, pepper, and garlic powder. Add fish strips and marinate in fridge for 10 minutes
- 9
Mix all coating ingredients in a shallow bowl. Remove fish from marinade, dredge in coating until fully covered.
- 10
Heat 2 inches of oil in a large pan over medium-high heat.
- 11
Fry fish in batches until golden and crispy (about 3 minutes per batch). Drain on paper towels.
- 12
Spread sweet potato mash in each taco shell.
- 13
Top with crispy fish pieces.
- 14
Spoon pico de gallo over the fish.
- 15
Drizzle with sriracha mayo.
- 16
Garnish with extra coriander leaves.