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The Best Fat Fish Taco

by Amna Munir
The Best Fat Fish Taco

Almost any sort of fish can be used to make a fat fish taco, depending on how it is prepared. The fat fish taco is rather easy to make. Use any mild-flavored, lean, flaky, white fish, such as cod, haddock, or tilapia, according to most fish taco recipes.

This is beneficial to a point, but which fish is the best depends on whether you are cooking fat fish tacos, which is regarded as the original Baja California version, or grilled fish tacos. The fish can alternatively be steamed or pan-fried.

However, it is important to remember that conventional fish tacos, which are cooked using mild-flavored fish, do not taste like fish at all. The toppings, which feature potent flavors like chiles, raw onions, zesty mayonnaise, and lime juice, as well as the savory batter if the fish is fried, take center stage.

Since protein makes us feel full more quickly, fish is also a substantial source of protein. However, as a result, even a few of our fish tacos will satisfy your hunger. Fish is a fantastic alternative for people who are seeking to shed a few extra pounds.

The fat fish taco is a popular heart-healthy food, which means it can help improve cardiovascular health and help prevent heart attacks and strokes. Along with this, Mexican and Tex-Mex cuisine is both Bollywood tacos. Also included are American and Mexican master cooks. additionally confirmed their recipes.

Fried Fat Fish Taco

Cod or tilapia, which is typically battered and fried, is the type of fish used to make traditional fish tacos in Baja California. The fish must be firm enough to fry well and mild enough not to overpower the other crunchy, creamy, and spicy elements that go inside the corn tortilla with the fish.

The ideal fish to deep fry is lean; fatty fish, such as salmon or tuna, can taste overly oily when cooked this way. Stick with cod or tilapia if you want a fish taco done traditionally. Other options include snapper, pollock, haddock, striped bass, and catfish, which is deliciously fried.

Fat Fish Taco with Grilled Fish

When cooking fish for fish tacos, grilling is a fantastic substitute for frying. The fish gains flavor from the grill as well as from any spice or marinade that may have been used. Along with this, the best food trucks in the area will serve an unmatched selection of distinctive Mexican cuisine at the Royal Oak Taco Fest.

You need a fish that withstands intense heat and won’t disintegrate on the grill for fish tacos. Once again, cod and tilapia are excellent options, but you may also use fattier fish like tuna, salmon, and swordfish. Halibut is another excellent fish to grill since it has a steak-like texture as opposed to flaky.

What Requires Preparing Nutritious Fish Tacos?

  • Fish that is firm, like tilapia
  • Olive oil or an avocado
  • Because avocado oil has a greater smoke point than olive oil, I like using it to cook fish because it produces better results
  • shredded red, white, or a combination of the two
  • The slaw’s carrots give wonderful color, crunch, and nutrients
  • Lime picks up a number
  • The fish, crema, and slaw all benefit from lime juice, and a few additional wedges make for a stunning presentation when presented with the tacos
  • Chopped cilantro gives the slaw a wonderful color and flavor boost
  • Use anything you have on hand to make the crema’s base, whether it is sour cream or plain Greek yogurt
  • In most large grocery shops, you can find canned chipotle Chile peppers next to other Mexican goods. Adobo sauce is the secret sauce that goes around them
  • However, in its absence, omit it and replace it with 1/2 teaspoon of Chile powder in the crema
  • Cumin, chili powder, and kosher salt are the seasonings
  • You do not need to add a lot of extra toppings because the fish and slaw are so tasty, but you need a taco bowl
  • Use any kind you want
  • You enjoy cooking corn or flour tortillas at home for special occasions
  • However, it is really simple and incredibly satisfying

Tips and Methods of Fat Fish Taco

Put Away Any Extra Adobo

Only a small amount of adobo sauce is required for this recipe, so place any leftovers in a small airtight jar with the chilies and keep it in the refrigerator. It is fantastic to have on hand and remains fresh for weeks. It gives almost any Mexican or Tex-Mex dish flavor and fire.

Do Not Worry About the Fish

However, it is okay if the fish flakes while cooking in the skillet. For the tacos, you want it in bits anyhow. This is just another factor that makes this recipe simple and stress-free.

Griddle Your Tortillas

This is a very straightforward method, but I skipped it for far too long before discovering how quick and effective it is. Simply hold each tortilla over the open flame for 3–4 seconds on each side, then flip using tongs if you have a gas range. This is the key to getting those scorched edges and the greatest method for softening malleable tortillas. Just keep an eye on them.

Layer Carefully

Contrary to popular belief, I prefer to assemble these tacos with the slaw on the bottom, the fish on top, and the crema on top. I feel that this method helps everything remain together and prevents the tortilla from becoming soggy.

Recipe of Fat Fish Taco

Prep TimeCook TimeTotal TimeServings
15 Minutes10 Minutes25 Minutes4



  • juice of 1/2 lime
  • 1 teaspoon of cumin
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of chili powder
  • 1 tablespoon of olive or avocado oil
  • 4 pieces tilapia or another firm white fish about 4 ounces each


  • juice of 1/2 lime
  • 1/4 teaspoon of kosher salt
  • 1/3 cup of sour cream or Greek yogurt
  • 1-2 teaspoons of adobo sauce optional, see note
  • 1-2 teaspoons of water just enough to thin the sauce as desired


  • juice of 1 lime
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped cilantro
  • 1/4 cup shredded carrots
  • 1 tablespoon olive or avocado oil
  • 2 cups shredded cabbage red, white, or a mixture


  • Lime wedges
  • Tortillas charred or warmed


  • Salt, cumin, and chili powder should use to season the fish on both sides
  • Prepare the slaw and the sauce
  • However, in a small bowl, combine the sour cream or Greek yogurt, water, chili powder, salt, and juice from half a lime
  • Combine the slaw ingredients in a medium bowl
  • Put both in the refrigerator and wait to consume them
  • Prepare the fish
  • Over medium-high heat, drizzle a large skillet with olive or avocado oil
  • When the skillet heat, add the fish and cook for 4-5 minutes on each side, or until the fish is cooked through and has a few spots of blackening
  • The fish should take out of the skillet, generously spritzed with lime juice, and cut into big slices
  • Build the tacos by placing the charred or warmed tortilla on the bottom, followed by the slaw, fish, and sauce in that order
  • However, as desired, add additional toppings, and serve with additional lime wedges

Fat Fish Taco with Chipotle Sauce

The Best Fat Fish Taco


  • 1lb of tilapia fillet
  • 1⁄4 teaspoon of salt
  • 4 garlic cloves, minced
  • 1⁄2 teaspoon of pepper
  • 1 tablespoon of olive oil
  • 1⁄4 teaspoon of cinnamon
  • 2 tablespoons of lime juice
  • 2 cups of shredded cabbage
  • 1⁄2 teaspoon of ground cumin
  • 3 tablespoons of fresh cilantro, chopped


  • However, in a bowl, combine the ingredients for the chipotle cream sauce and reserve
  • Add all seven ingredients, starting with the olive oil and ending with the cilantro, to a skillet over medium-high heat
  • Spend five minutes sautĂŠing those ingredients
  • Tilapia should add after the five minutes and cook for three more minutes, or until the fish is fully cooked
  • After that, add the lime juice and continue cooking for another minute
  • However, as directed on the packaging, heat the tortillas
  • One-fourth of the cabbage and fish should place in the center of each warmed tortilla, which should lay out on a cutting board
  • Add an equal quantity of the chipotle cream sauce to each
  • Tacos made by folding the tortillas over are then served
The Best Fat Fish Taco


The type of fish that is used to make a fat fish taco depends on how it is prepared. However, it’s not particularly challenging to make the fat fish tacos. The majority of recipes for fish tacos call for using any softly flavored, lean, flaky, white fish, such as cod, haddock, or tilapia.

This is beneficial to a degree, but the best fish to use depends on whether you are cooking grilled fish tacos or the traditional fat fish tacos from Baja California. The fish can alternatively steam or pan-fried.

Fish is another excellent source of protein since it helps us feel full more quickly. But because of this, even a few of our fish tacos can quell your appetite. For those who want to lose a few extra pounds, fish is a great substitute.

The popular “heart-healthy dish” known as the fat fish taco can aid in enhancing cardiovascular health and preventing heart attacks and strokes.

How are fish tacos made?

Use silicone liners or parchment paper to line a sizable baking sheet. Combine the seasonings in a small bowl: Add 1 teaspoon salt, 1⁄4 teaspoon black pepper, ½ teaspoon cumin, as well as ½ teaspoon cayenne pepper to a spice mixture as well as equally distribute it over the tilapia’s two sides.
Fish should be lightly brushed with olive oil as well as topped with a small amount of butter.

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