fish tacos recipe

TexMex Fish Tacos (crispy)

Course: Main Course
Cuisine: American, TexMex
Prep: 20 minutes
Burn Time: 20 minutes
Total Time: 40 minutes
Mouths: 1
Calories: 2168 kcal
Author: txbut
A fish taco is kinda new to my area of the kitchen much like mango salsas were no too long ago. Have tried a lot of fish taco recipes but none that "wow'ed" me. Not a fan of corn tortillas raw, toasted, and rarely grilled. To me they really do taste like raw grits, and yes I've tried ;). There are only a few tacos that require a corn tortillas IMO like barbacoa. With soft corn wrapped fish tacos I always felt they added a blank taste and split up the delicate flavors of the fish in the taco. 

Eventually I gave fish tacos another shot, it was late, thought everything was in house. It wasn't up until everything was cooked and ready to fill the tacos that there was no tortillas. There was a box of crispy taco shells. What the heck lets try! While crispy taco shells are corn tortillas the taste and texture is changed from being pre-fried. 

In the end make your garnish they way you envision a fish taco recipe, this is much to do about crispy taco shells. In fact you like fried fish better than grilled I say go with your heart. Trick’em out with some bacon! Made these 2 days before this recipe with just mango and queso fresco, they were great!

Anyways, a grilled fish tacos recipe star was born and you too will likely feel warm and fuzzy devouring these.

Made for 1 human or 2 on diets

Print 🖨️



  • 1 lb fish =’s 2 filetes Swai 1 half per taco
  • 6 oz taco shells =’s 4 Stand-n-Stuff shells
  • 4 oz shrimp =’s 4 jumbo peeled optional
  • 1 tbs Cottonmouth
  • ½ tsp salt

Mango Pico

  • 1 cup mango =’s 1 mango
  • 1 cup tomato =’s 1 medium tomato
  • 1 oz queso fresco crumbled
  • 1 oz jalapeno diced de-seeded for less heat
  • 1 oz cilantro rough chopped
  • ½ oz onion fine diced barely ¼ of a med onion
  • ½ tsp salt

Remoulade Slaw

  • 1 1/2 cup cabbage shredded thin
  • 5 tbs mayonnaise
  • 1 tbs mustard Creole
  • 1/4 tsp paprika
  • 1/2 tsp Cottonmouth seasoning
  • 1/2 tsp horseradish
  • 1/4 tsp hot sauce Louisiana style
  • 1/2 garlic clove smashed

The Build

Mango Pico

  1. K, pretty easy but make the pico before any seafood prep.
  2. Chop all the mango pico parts up.
  3. Put everything in bowl, mix, and set off in fridge.

Roumalad Slaw

  1. Mix it all up well in a bowl.
  2. Better if you do a day ahead. At least 2 hours.

Fish Grill

  1. For grilling I used a hibachi which can vary in temps greatly from my house to yours. So below is for what I know and a little more fool proof when using a cast iron grill pan. It loses in general to outside charcoaling but I’m tell’n ya these tacos have a lot of yum yum in store for you!
  2. Start your pan to medium heat.
  3. Get your fish thawed, clean, and patted dry. Shrimp too if using.
  4. Coat the fish with olive oil and sprinkle Cottonmouth on both sides. Cottonmouth isn't salty so a pinch of salt is up to you. Be sure you get a good coat of oil on fish and or shrimp.
  5. At the same time olive oil and dust the shrimp with Cottonmouth if using.

  6. Make sure the cast iron is up to temperature because if it is not hot enough the fish is gonna stick (booo).
  7. Then lay your fish on the grill delicately.

  8. Start your timer for 4 minutes.
  9. When the fish has cooked for 4 minutes lightly check to see if a spatula will allow the fish to move. If so flip the filet's and cook for 4 more minutes and set on plate.

  10. If not continue cooking for an additional minute. If the fish fillets are still sticking we will have to get dirty with it.

  11. Lay the shrimp in grill and cook 3 minutes per side.
  12. We should now have a plate of fish n shrimps!
  13. Build It They Will Come
  14. Heat up your crispy taco shells according to package.
  15. I put the Remoulade slaw on first to keep clean breaks from the mango pico.
  16. Cut fish fillets in half long and short way (you’ll have 4 pieces). Add 2 pieces per taco.
  17. Add about ¼ cup mango pico to top of fish.
  18. Finally, I just dropped a whole shrimp on the taco and it works fine. A jumbo shrimp is big so it wouldn't hurt to half the shrimp flat ways to get 2 pieces per taco or use smaller shrimp. 

  19. Think that's it! By far this is my best fish tacos recipe. Hope you dig them as much as I do!!!

➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
TexMex Fish Tacos (crispy)
Amount Per Serving (355 g)
Calories 2168 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 25g 125%
Cholesterol 561mg 187%
Sodium 4823mg 201%
Potassium 3290mg 94%
Total Carbohydrates 166g 55%
Dietary Fiber 25g 100%
Sugars 36g
Protein 138g 276%
Vitamin A 184.8%
Vitamin C 202.3%
Calcium 68.1%
Iron 69.7%
* Percent Daily Values are based on a 2000 calorie diet.
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