Crispy Fish Tacos with Creamy Yogurt Sauce
These crispy fish tacos are better than any food truck version—flaky, seasoned white fish with a crunchy coating, topped with fresh veggies and a creamy, tangy yogurt sauce. Ready in just 25 minutes, they’re a perfect weeknight meal.
Ingredients
- For the Fish:
- Firm white fish cod – 1 lb, cut into 1-inch cubes
- Flour any type, e.g. almond flour – ½ cup
- Cornstarch – 1 tsp
- Taco seasoning – 2 tsp
- Garlic powder – 1 tsp
- Salt – ¼ tsp adjust to taste
- Black pepper – to taste
- Avocado oil – 2 tbsp for frying
- For the Sauce:
- Plain yogurt 2% or higher – ½ cup
- Mayonnaise avocado oil preferred – ¼ cup
- Lime juice – juice of 1 lime
- Taco seasoning – ½ tsp
- Salt – ¼ tsp
- Cayenne pepper – pinch adjust to heat preference
- Water – as needed to thin sauce if desired
- Taco Assembly:
- Corn tortillas – 9 pieces or flour tortillas
- Cabbage – thinly sliced
- Tomato – diced
- Avocado – diced just before serving
- Red onion – finely diced
- Cilantro – fresh leaves for topping
Instructions
- Prep the Fish:
- Pat fish cubes completely dry. In a bowl, combine flour, cornstarch, taco seasoning, garlic powder, salt, and pepper. Mix well.
- Cook the Fish:
- Heat avocado oil in a large skillet over medium-high heat. Dredge fish pieces in the flour mixture, coating all sides. Cook in batches, 2 minutes per side, until crispy and golden. Transfer to paper towel-lined plate.
- Make the Sauce:
- In a bowl, whisk together yogurt, mayo, lime juice, taco seasoning, salt, cayenne, and a bit of black pepper. Add water 1 tsp at a time to thin if needed. Sauce should be drizzle-able.
- Warm the Tortillas:
- Heat tortillas in a dry skillet for about 10 seconds per side until warm and pliable.
- Assemble the Tacos:
- Place 3–4 pieces of crispy fish on each tortilla. Top with cabbage, tomato, avocado, red onion, and cilantro. Drizzle generously with the yogurt sauce. Serve immediately.
Notes
Fish options: Cod, halibut, or mahi-mahi work best. Frozen fish: Thaw completely and pat dry before coating. Make-ahead tips: Sauce and toppings can be prepped ahead. Dice avocado just before serving. Baking option: Bake coated fish at 425°F for 12–15 mins, flipping once. Serving idea: Serve with elote, guacamole, black bean salad, or fruit salsa. Double batch: Works well for a crowd. Keep fish warm in a 200°F oven between batches. Storage: Store each component separately. Reheat fish in the oven to keep it crispy.
