Off The Hook Fish Tacos

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Dear Savages,

Tacos will always be a favorite for me. I love the versatility and creativity you can have with them. These Off The Hook Fish Tacos were a result of two things. The first, my husband loves to fish. The second, I love to cook. While thinking of how I should prepare a Halibut he had caught, I found the Louisana Fish Fry Products Seasoned Crispy Fish Fry and decided to try it. The end result was phenomenal! I am very excited to share this recipe with you.

You can make these tacos using any type of white fish. My favorite thing to make them with is Halibut. For the pictures in this recipe, I used a store-bought Red Snapper. I have also used Stripper and Cod. All turn out amazing and will leave you and those you are feeding happy and satisfied. The Louisana Fish Fry Products Seasoned Crispy Fish Fry has a very good flavor. The coating sticks to the fish well and stays on when you are frying.

Included below is also the fish taco sauce recipe that I use. I make the fish taco sauce either the evening before or the morning of so that it has time to sit in the refrigerator before serving the tacos. You can transfer the fish taco sauce to a sauce bottle, just make sure that you dice your garlic very finely if doing so. This ensures you will have no clogging problems when you use the sauce bottle. I say this from experience and having an oversauced taco when the lid came off because I squeezed to hard and the nozzle was clogged!

This recipe is also a favorite of mine to serve when we have company over. It is an easy consistent recipe that you can make fairly quickly and gives your guests the WOW factor. Typically I make rice and refried beans for the sides, and chips and guac as an appetizer.

You can make these Off The Hook Fish Tacos and enjoy them for dinner tonight. I have included a affiliate link to Instacart in the recipe so that you can order what you need and enjoy it. You will not be disappointed.

Check out more great recipes by visiting my recent posts. Remember to pin this recipe and save it for future use!

From my kitchen to yours,

Jen

P.S. Savory Savage is a reader-supported site and we may earn commissions on any affiliate links at no additional cost to you.

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Off The Hook Fish Tacos

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You can make these Off The Hook Fish Tacos with any white fish. You will also find a fish sauce included in the recipe. 

• Total Time: 45 minutes

Ingredients

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Tacos

• Red Snapper (1 lb)
• 2 Eggs
• Louisana Fish Fry Seasoned Crispy
• Olive Oil
• Corn Tortillas (15)

Fish Sauce

• Mayonnaise (1/2 cup)
• Sour Cream (1/2 cup)
• Limes Juiced (1-2)
• Garlic Cloves (4)
• Huy Fong Sriracha Sauce (4 tsps)
• Salt (1 tsp)

Serve With:

• Cabbage Mix (1 bag (no dressing))
• Cilantro
• Tomato (2 vine ripe)
• Pinto Beans (1 can)
• Mexican Rice (1 box)

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Instructions

Taco Fish Sauce

• You want to make your Fish Taco Sauce ahead of time. Mix the mayonnaise, sour cream, lime juice, finely chopped garlic, salt, and Sriracha. You can add additional Sriracha for spice, or extra lime juice to make the sauce thinner once your sauce is mixed put it in the refrigerator to keep cool.
• You can use a bottle to disperse your taco sauce, just make sure you chop your garlic very finely. 

Off The Hook Fish Tacos

• Make your egg wash in a medium-sized mixing bowl, I use two eggs and 2 tbs. of water and beat using a fork until the egg yolk is completely mixed in. 

• If your fish has skin on it you want to remove the skin using a very thin knife, then cut your fish into bite-size cubes and add your fish to the egg wash. 

• Put the Louisana Fish Fry Seasoned Crispy into a small mixing bowl.

• Heat Olive Oil in a frying pan that has a lip on it. I just add enough Olive Oil to coat the bottom of the pan by about 1/4″ (so not very much oil). 
• Take a piece of fish from the egg wash and coat with the Louisana Fish Fry Seasoned Crispy mix until all fish is coated. I do about half on a plate and then the second half while the first batch is frying. 
• Add your fish to the hot Olive Oil and let the fish cook for about 3-4 minutes before turning the fish to cook on the other side. I do two batches for 1 lb of fish. 

• Once the fish is cooked transfer it to a serving dish. 

Corn Tortillas

• I like to toast my corn tortillas, you can do this while your fish is cooking or before you have started cooking your fish. I just put a thin layer of Olive Oil down in a pan and fry each side for about 30 seconds to a minute. 

Serving Suggestions

• I serve my tacos with cabbage using a coleslaw mix with no dressing. I add in chopped tomato and cilantro for more flavor

Notes

Savory Savage is a reader-supported site; we may earn commissions on any links provided. This is at no additional cost to you. 

• Author: Jennifer Markle
• Prep Time: 20
• Cook Time: 25
• Category: Mexican
• Method: Frying
• Cuisine: Tacos