These Fish Tacos are a great family meal, quick to make and on the table in 30 minutes!

This recipe starts with white fish fillets (cod or haddock) dipped in egg and breaded with a flavorful spice mixture and baked or fried until tender and flaky. 

I made a salad to be served with my fish tacos but you can warm some tortillas and can be either corn or flour.

How to make the fish tacos

  1. Prep fish-Dab the fish dry and season with salt and pepper
  2. Set up two bowls– One bowl will have the eggs and heavy cream (or almond milk) beaten well. The second bowl combine psyllium husk, taco seasoning, parsley, chili powder, garlic powder, cumin, paprika salt, pepper and xanthan gum. You can use gluten free flour or arrowroot for this recipe. I have used lupin flour and came out great,
  3. Bake or Fry– Bake in the oven at 375 degrees for 18 minutes or Fry a few at a time 4 to 5 minutes each side.
  4. Prep sauce- Get all the ingredients together, mix well and refrigerate until serving time.

What type of fish is best for fish tacos?

If you are trying to incorporate more fish in your family’s diet or eve if you’ve never been much of a fish fan, I recommend cod. Cod is a mild wild fish loaded with Omega-3s without the fishy flavor that can be found in some seafood.

There is other mild fish like tilapia, halibut, or mahi mahi. I am not a fan of them but I know a few that love them and it would definitely a great way to make fish tacos.

Tips for Fish Tacos

  • To save time , you can season the fish using the dry ingredients as a rub and bake it for 15 minutes instead of dipping it and create a breading for it.
  • Be careful not to overcook the fish because the fish can fall apart when frying or become dry while baking.
  • Make sure the frying oil is hot before frying the fish- the breading will start flaking off and fish not cooked through
  • You can use hard shells instead of tortillas
  • To cut calories, use Greek yogurt for the sauce.
  • The sauce/vinaigrette can be made a day in advance.

Topping ideas

  • Homemade Salsa
  • Cabbage slaw
  • Pico de gallo
  • Shredded cheddar
  • Sliced jalapenos
  • Chopped cilantro
  • Sour cream
  • Avocados

I know you are going to love these tacos because they are delicious! They are perfectly seasoned and pairs with any topping and creamy sauce.

Here are some other recipes you might enjoy!

Pico de gallo

Mango Salsa: Add tomatoes and jalapenos for a spicy mango salsa that will make one of your favorites for any dish

Avocado Cream Sauce : Add 4 tbsp. of your favorite salsa and it so good as side with chips or on your favorite dish.

Spanish Cauliflower Rice: Add veggies, your favorite salsa, beans or pimento and make this explode with amazing flavors

Keto Empanadas: the empanadas can with any favorite meat or all veggies. Its a great way to use up leftovers and dip it with the avocado dip.

If you try the fish taco recipe, let me know! Leave a comment and rate it. Also tag, @LucyChesna on Instagram with a picture of your creation.

Fish Tacos with Spicy Sauce

Recipe by Lucy ChesnaCourse: DinnerCuisine: MexicanDifficulty: Moderate


Prep time


Cooking time






Total time



These Fish Tacos are a great family meal, quick to make and on the table in 30 minutes!
This recipe starts with white fish fillets (cod or haddock) dipped in egg and breaded with a flavorful spice mixture and baked or fried until tender and flaky. 


  • For the Fish
  • 2 pounds code or other white flaky fish

  • Juice of 1 lime

  • 1 1/2 cups psyllium hush (or GF flour, arrowroot, lupin flour or oat fiber flour)

  • 2 tsp. chili powder

  • 2 tsp. paprika

  • 1 tsp. garlic powder

  • 3 tbsp. taco seasoning

  • 1/8 tsp. salt

  • 1/8 tsp. pepper

  • 1 cup heavy cream (or almond milk)

  • 2 eggs

  • 2 cups frying oil

  • For the Sauce
  • 1/4 cup sour cream (or Greek yogurt)

  • 3 tbsp. may or avocado mayo

  • Juice of 1 lime

  • 2 tbsp. taco seasoning

  • 1/2 tsp. garlic powder

  • 1/2 tsp. paprika

  • 1 tbsp. hot sauce

  • 1/2 cup olive oil* (*this is only if you are making the sauce a vinaigrette)


  • Fish Instructions
  • Cut up fish in small pieces and pat down the fish to remove moisture
  • In a bowl, whisk the dry ingredients together and set aside
  • In a another bowl beat well the heavy cream and eggs.
  • Dip the cod fish one at a time to the egg mixture than the breading.
  • Turn on the deep pan with the 2 cups of oil. When it reaches the temperature of 375, start frying 5 to 6 at a time. Do you not over crowd or it wont fry properly.
  • Drain fish on a cooling grid or cooking rack
  • Sauce Instructions
  • Combine all the ingredients in a small bowl; mix well and refrigerate till tacos is served. If want to make the sauce the dressing for a salad then add 1/2 cup of olive oil and 2 tbsp. apple cider vinegar
  • Once the fish is fried or baked. Pop the tortillas in the microwave for 20 seconds. Add 2 – 3 pieces of fish with cabbage slaw, cheese, the sauce.
  • Ready to Serve with your sides


    The nutritional value is based 3 pieces of fish with salad and sauce. The nutritional value for two fish tacos with tortillas is calories 465, carbs 32, fat 20, protein 28

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