Best Fish Tacos Recipe: A Comparison of Grilled and Fried
Fish tacos may be unfamiliar to some, but once you try these crispy, flavorful delights, whether grilled or fried, you’ll be hooked! Perfect for a fresh bite or a crunchy snack, fish tacos truly offer something for everyone. Here, we’ll walk you through making the best homemade fish taco recipe in two ways: grilled and fried. Let’s get into flavor town!
Why Fish Tacos Belong on Your Plate
Fish taco recipes are the unsung hero of any menu. Some folks swear by them, others shun them altogether, but when you taste the magic, it’s a game changer. This recipe guide is not just about recipes; there’s more to this than just that. It’s about deciding on an adventure: light and zesty grilled tacos or deep-fried, crunchy fish tacos.
Grilled Fish Tacos with Pineapple Relish
Let’s begin with the healthier option. This grilled fish tacos recipe takes a cue from yakitori-style cuisine and is topped with a grilled pineapple relish that explodes with sweet, spicy, and herby flavors.
Ingredients for Grilled Fish Tacos Recipe
Fresh corn tortillas (or flour if that’s what you prefer)
2 lbs slightly fatty white fish (such as branzino or snapper)
Ripe pineapple (grilled and chopped)
Pickled jalapeños & serrano peppers
Cilantro, oregano, garlic
Fresh lime juice
Extra virgin olive oil
Optional: diced avocado, sliced radishes, and salsa
How to Make It
Grill Setup: Preheat a yakitori grill or regular grill. Establish a hot zone and a cool zone.
Pineapple Relish: Grill pineapple quarters until charred, then dice and combine with jalapeños, serrano, cilantro, oregano, garlic, lime juice, and olive oil.
Grill the Fish: Spray a wire rack and the fish with non-stick spray. Season, grill skin-side down, then finish over indirect heat.
Assemble: On a warm tortilla, layer grilled fish, relish, avocado, radish, and cilantro. Serve fresh or with salsa.
Flavor Profile: Bright, smoky, tangy, and fresh, perfect for summer.
Fried Fish Tacos with Chili Crema & Slaw
Now for the indulgent version, because who doesn’t love fried food? This recipe features beer-battered cod, a spicy chili crema, and crunchy cabbage slaw.
What You’ll Need For Fried Fish Tacos Recipe
Corn tortillas
1.5–2 lbs of cod (cut into taco-size strips)
All-purpose flour, white pepper, smoked paprika, garlic powder
1 egg + 12 oz light beer (lager preferred)
Oil for frying (neutral, high smoke point)
For the Slaw Recipe
½ head of cabbage, thinly sliced
½ red onion, sliced
Cilantro, lime zest, and juice
Extra virgin olive oil
For the Chili Crema Recipe
1 guajillo chili & 1 ancho chili (rehydrated & blended)
⅓ cup mayonnaise
⅓ cup sour cream
Smoked paprika, hot sauce, and optional garlic
How to Make Fried Fish Tacos
- Prep the Slaw: Toss together cabbage, onion, cilantro, lime zest/juice, and olive oil. Season to taste.
- Make the Crema: Blend softened chilies and mix with mayo, sour cream, and spices until smooth.
- Beer Batter the Fish: Dust fish in flour, dip in beer batter, and fry at 365°F for 3–5 minutes until crispy and golden.
- Assemble: Warm your tortilla, put a crispy fish fillet on it, drizzle with crema, and top with the slaw.
- Flavor Profile: Spicy, crispy, tangy, and rich, the perfect comfort taco.
Grilled vs. Fried: Which Is Better?
Following taste tests with both, it is found that the fried taco is slightly superior to its grilled counterpart for its indulgent, crunchy texture and big flavors. The grilled taco isn’t far behind, though, fresh, flavorful, and ideal for warm weather. Either way, you can’t lose.
Conclusion: Make It Your Variations
These tacos are completely customizable. Replace pineapple with mango, spice up the crema, or go crazy with garnishes. Regardless of how you construct it, one thing is for sure: homemade fish tacos will blow minds and capture hearts.
So get grilling (or frying), grab some tortillas, and cook up your masterpiece. Your ideal taco awaits.
