Fish tacos done right. Crispy, flaky fish. Crunchy slaw. A little heat from the chipotle. A squeeze of lime to tie it all together. This isn't complicated, but it requires one thing: decent fish. Cod is great. Catfish works. Mahi-mahi if you're feeling fancy. But tilapia? No. Absolutely not. Tilapia is the fish equivalent of wet cardboard. It tastes like nothing and has the texture of disappointment. If you're going to make fish tacos, use fish that actually tastes like something. We have standards here.
Set up your breading station. Mix the flour, salt, pepper, and chili powder in a shallow bowl or plate. Give it a stir so everything's combined. In a separate bowl, pour in enough milk to fill it about halfway—roughly a cup. These two bowls are your assembly line: milk first, then flour.
Prep the fish. If your fish has skin on it, remove it. Nobody wants to bite into fish skin in a taco. Cut the fish into chunks about 1-2 inches each—bite-sized pieces that'll fit nicely in a tortilla. Don't overthink the shapes. They're getting covered in slaw and sauce anyway.
Soak the fish in milk. Drop all your fish chunks into the bowl of milk. Let them hang out for a minute. The milk does two things: it helps the flour stick better, and it mellows out any "fishy" taste. Science.
Bread the fish. One piece at a time, pull the fish out of the milk (let excess drip off) and toss it into the flour mixture. Coat it on all sides. Set aside on a plate. Repeat until all your fish is breaded. Yes, your hands will get gross. This is the price of tacos.
Heat the pan. Add the oil to a large skillet over medium heat. Give it a minute or two to heat up. To test if it's ready, drop a tiny pinch of flour in—if it sizzles, you're good to go. If it just sits there sadly, wait longer.
Cook the fish. Add the breaded fish pieces to the pan in a single layer. Don't crowd it—work in batches if you need to. Once they're in, gently move them around so the oil coats all sides. Cook for about 3-4 minutes per side, flipping when the bottom is golden brown. The fish is done when it's golden all over and flakes easily with a fork. If you're unsure, cut one open—it should be opaque white all the way through, not translucent.
Warm your tortillas. While the fish is cooking, warm your tortillas. You can microwave them wrapped in a damp paper towel for 20-30 seconds, or toss them directly on a burner for a few seconds per side if you like a little char. Cold tortillas are sad tortillas. Don't serve sad tortillas.
Build your tacos. Tortilla down. Add a few pieces of crispy fish. Spoon on about a tablespoon of salsa—more if you're feeling dangerous, less if you're a coward. Top with a handful of coleslaw—be generous, the crunch matters. Drizzle with chipotle sauce. Squeeze a lime wedge over the top. Eat immediately.
Tips So You Don't Screw This Up
On the fish: Fresh is better than frozen, but frozen works fine if you thaw it properly (in the fridge overnight, not on the counter like a food safety hazard). Just pat it dry before you start.
On the coating: The amounts I gave you are starting points. If you need more flour, make more. If you want it spicier, add some cayenne to the flour or double up the chili powder. This is cooking, not a math test.
On the slaw: You can dress the slaw if you want—a little mayo, some lime juice, maybe some cilantro. Or just use it straight out of the bag. The chipotle sauce adds plenty of flavor.
On the chipotle sauce: Most grocery stores have this near the mayo or in the Mexican food aisle. If you can't find it, mix some chipotle peppers in adobo into mayo or sour cream. Or just use sriracha mayo. We're not picky.
Stuff You'll Need
A cutting board and knife. Two shallow bowls for the breading station. A large skillet. A spatula or tongs. A plate lined with paper towels for draining the fish. The ability to resist eating all the crispy fish pieces before they make it into the tacos.
