A recipe for homemade fish tacos using fresh fish, cilantro lime rice, Chipotle Aoli and topped with Pico de Gallo. Serve fish tacos for a weekend dinner.
This is one of my family’s favorite recipes! It came about from a dish we had at a local brewery and restaurant and we loved it so much we decided to re-create it at home. Finding recipes online yielded hit and miss results, so this is our creation after making this recipe about a dozen times.
The entire meal will take you about 2 hours start to finish, so this is a good one for the weekend when you have more time to shop for ingredients and prepare it.
This is a great date night recipe and is good if you have two cooks in the kitchen as there is a lot of prep work, but the end result is totally worth it! My husband and I love cooking together in the kitchen. Do enjoy!
How To Assemble Homemade Fish Tacos
- Print out the following recipes below:
Fish Preparation Method – either baked or deep fried (You can use just about any fresh water white fish)
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Cilantro Lime Rice
Corn Tortillas
Pico de Gallo
Chipotle Aoli
2. Make the Chipotle Aoli and Pico de Gallo first (1-2 hours ahead of your planned meal time.) Place in refrigerator.
3. Make the Cilantro Lime Rice and keep warm. You may have to reheat this slightly before serving.
4. Fry the Corn tortillas and place on a plate.
5. Bake or Fry the fish.
6. To assemble the taco place 1-2 small chunks of fish on the taco, add cilantro lime rice, Chipotle Aoli, and a spoon of Pico de Gallo. Make about 3 per person. Dig in and enjoy!
Note: Please use fresh cilantro and fresh limes in the recipe. It will turn out so much better!
Homemade Fish Tacos
Fish Preparation Method #1 – Baked
Homemade Fish Tacos - Fish Preparation Method #1 - Baked
Ingredients
- 1-1/2 pounds Talapia or White Bass Fillets about 3-4 fillets, thawed
- Lime Juice
- Chipotle Seasoning
Instructions
- Preheat oven to 350 degrees. Spray a 10" x 15" baking sheet with non-stick vegetable cooking spray.
- Remove any excess water from the fish by patting lightly with paper towels. Place the fillets on the baking sheet.
- Squeeze juice from a fresh lime on to each of the fillets.
- Sprinkle Chipotle seasoning on each of the fillets.
- Bake for 15-20 minutes until fish is flaky and tender.
Fish Preparation Method #2 – Deep Fried
Homemade Fish Tacos Fish Preparation Method #2 - Deep Fried
Ingredients
- 1-1/2 pounds Talapia or White Bass Fillets about 3-4 fillets, thawed
- 1 9- ounce box Shore Lunch Fish Breading Original Recipe
- 1 16- ounce box Frying Magic Seasoned Coating Mix Original Recipe
- Paper Lunch Bag
- Deep Fryer
Instructions
- Preheat deep fryer to 375 degrees. Make sure your oil is clean and fresh.
- In a resealable plastic container, combine 1 box Shore Lunch and 1 box Frying Magic together and mix well. This is an all-purpose frying mix you can use on any type of fish. Set aside.
- Once the oil is up to temperature and ready for frying, spoon 4-6 large spoonfuls of frying mix into a paper lunch bag. Drop 2-3 fillets into the bag and shake well. Place the fish in the frying basket and fry the fish until golden brown. Repeat coating and frying the remaining fillets. Drain on paper towels and keep warm. Do not cover with plastic wrap or the coating will become soggy.
- Store the unused frying mix sealed in the cupboard for another time.
Cilantro Lime Rice Recipe
Cilantro Lime Rice Recipe
Ingredients
- 1 cup uncooked long-grain white rice
- 1 teaspoon butter
- 2 cloves fresh garlic minced
- 2 teaspoons freshly squeezed lime juice
- 1-14.5 ounce container vegetable broth
- 1 Tablespoon freshly squeezed lime juice
- 4 Tablespoons fresh chopped cilantro
Instructions
- In a medium sauce pan combine the rice, butter, garlic, 2 teaspoons lime juice, and vegetable broth. Bring to a boil.
- Cover and cook on low 15-20 minutes, until the rice is tender. Do NOT open the lid.
- Remove from heat and let stand for 10 minutes. Fluff the rice with a fork.
- Add 1 Tablespoon lime juice and the chopped cilantro to the rice and mix together. Serve warm as a side dish or use for this fish taco recipe.
Fried Corn Tortillas
Homemade Fish Tacos
Ingredients
- 18 5"-6" Mission brand Yellow Corn Tortillas (Do not use flour tortillas)
- 1 tablespoon Olive Oil
Instructions
- In a 10"-12" Teflon skillet, add 1 Tablespoon olive oil. Heat the oil. Place 3-4 tortillas in the frying pan and fry lightly on both sides. Do not skip this step as it brings out the flavor of the corn tortillas.
Fresh Pico de Gallo Recipe
Ingredients
- 3 cups seeded diced tomatoes (1 seeded medium tomato = about 1/2 cup chopped)
- 1/2 cup diced red onion
- 2 Tablespoons fresh jalapenos diced small
- 2 Tablespoons minced garlic
- Juice of 2 fresh limes
- 4 Tablespoons fresh cilantro
- Fresh ground salt and fresh cracked pepper to taste.
Instructions
- To seed a tomato, place on a cutting board with the stem facing up. Roll the tomato on to its side so the stem is now facing to the left or right. Slice the tomato in half through the fleshy middle section. Using a small spoon, scoop out the seeds, core and liquid center. Seeding a tomato helps remove excess liquid.
- Dice the tomatoes.
- In a medium glass bowl, combine the diced tomatoes and all ingredients. Stir together well. Refrigerate 30-60 minutes to allow the flavors to develop. This is great on tortilla chips too.
Chipotle Aoli
Chipotle Aoli Recipe
Ingredients
- 1 cup Hellman's Mayonnaise
- 2 Tablespoons finely chopped chives
- 2 cloves garlic minced
- 2 teaspoons fresh squeezed lime juice
- 1 teaspoon Chipotle Chile powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a medium bowl, mix together mayonnaise, chives, lime juice, and Chipotle Chile powder, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate until ready to serve.
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