Skip to Content

Opening Hours

Today7.00am - 8.00pm
Sunday7.00am - 8.00pm
Monday7.00am - 8.00pm
Tuesday7.00am - 8.00pm
Wednesday7.00am - 8.00pm
Thursday7.00am - 8.00pm
Friday7.00am - 8.00pm

Crispy fish tacos

Serves   4, makes 12
Prep time: 30 mins
Cooking time: 15 mins

Fresh, light and delicious—these moreish fish tacos are the perfect meal option after a long day spent at the beach.





  • 400g dense fish fillets, e.g. cod
  • 1 cup panko crumbs, or ordinary breadcrumbs
  • ½ cup plain flour
  • 2 free-range eggs, whisked
  • 2 Tbsp dried chilli flakes
  • 1 Tbsp cayenne peppe


  • 1 avocado, diced
  • 2 tomatoes, diced
  • 1 red chilli, finely sliced
  • 1 cup diced pineapple
  • ½ small red onion, finely diced
  • Juice of 1 lime
  • Small handful of coriander


  • 12 small soft shell tortillas
  • 2 cups finely shredded cos lettuce
  • 1 cup sour cream
  • 2 Tbsp chilli sauce
  • Salt and pepper

To garnish:

  • Fresh coriander and lime wedges



Mix avocado, tomato, chilli, pineapple, coriander and onion in a large bowl. Season with salt and pepper and a good squeeze of lime juice, then set aside.


  1. Slice fillets into 12 evenly sized small pieces.
  2. Place flour, eggs and crumbs in three separate shallow dishes. Mix cayenne pepper through flour, and the chilli flakes into the crumbs. Using one piece of fish at a time, roll it in the flour, then the egg, then the bread crumbs, pressing on to coat. Repeat until all the fish is crumbed.
  3. Heat 2 inches of oil in a pan or skillet to 180°C. See tip below.
  4. Shallow fry the fish pieces in batches, for 3-4 mins, turning once. Place cooked fish on kitchen towels to soak up excess oil, then put in a warm oven while you cook the remainder.


  1. Mix sour cream and chilli sauce and set aside.
  2. To build a taco, hold a tortilla in your hand. Place some shredded lettuce in the bottom, then a good spoonful of salsa and a piece of fish. 
  3. Top with the chilli sour cream and garnish with fresh coriander and a squeeze of lime juice.

Marty’s tip: If you don’t have a thermometer, drop some breadcrumbs into the hot oil. If they pop to the surface and start to turn golden your oil is hot enough.