• ▢ 8 taco shells

Pico de Gallo

• ▢ 20 cherry tomatoes chopped
• ▢ 1 red onion finely diced
• ▢ small bunch fresh coriander | cilantro chopped
• ▢ 2 jalapeños finely chopped
• ▢ 1 tbsp lime juice
• ▢ 1 pinch salt

Sriracha Mayo

• ▢ 6 tbsp mayonnaise
• ▢ 1½ tbsp sriracha

Sweet Potato Mash

• ▢ 2 medium sweet potatoes or 1 large, peeled and diced
• ▢ 1 tsp olive oil
• ▢ 1 tsp ground coriander | cilantro
• ▢ ½ tsp salt
• ▢ ⅓ tsp black pepper
• ▢ ¾ cup coconut cream

Fish Marinate

• ▢ ¾ cup coconut milk
• ▢ 1 egg yolk
• ▢ ¼ tsp salt
• ▢ ¼ tsp black pepper
• ▢ ¼ tsp garlic powder

Fish Coating

• ▢ 4 cod or haddock fillets sliced into thick strips
• ▢ 1 cup cornflour | cornstarch
• ▢ 1 cup all-purpose flour
• ▢ 1 cup panko crumbs
• ▢ ½ tbsp celery salt
• ▢ ½ tbsp paprika
• ▢ ½ tsp onion powder
• ▢ 1 tsp garlic powder
• ▢ 1 tsp baking powder
• ▢ 1 tsp black pepper
• ▢ vegetable oil for frying

Make the Pico de Gallo

• In a medium bowl, thoroughly mix the chopped tomatoes, diced red onion, fresh coriander (cilantro), minced jalapeños, lime juice, and a pinch of salt until well combined. This vibrant mixture is bursting with fresh flavor. Cover the bowl and chill in the refrigerator until you are ready to assemble and serve your delicious tacos. This allows the flavors to meld beautifully.

Make the Sriracha Mayo

• In a small bowl, whisk together the mayonnaise and sriracha until the mixture is perfectly smooth and has a creamy, consistent texture. For an extra zing, you can add a tiny squeeze of fresh lime juice. Once mixed, cover and chill the sriracha mayo in the refrigerator. This allows the flavors to deepen, ensuring it’s beautifully cool and ready to drizzle generously over your assembled tacos when serving.

Make the Sweet Potato Mash

• Heat the olive oil in a medium pot over medium heat. This will be the base for cooking our flavorful sweet potatoes.
• Add the peeled and diced sweet potato to the pot, along with the salt, black pepper, and ground coriander. Stir everything together to ensure the sweet potatoes are evenly coated with the seasonings.
• Cook the sweet potatoes for about 10 minutes, stirring occasionally, until they begin to soften. This initial cooking helps to release their natural sweetness.
• Pour in the coconut cream and continue to cook for another 5-10 minutes, or until the sweet potatoes are completely tender and easily pierced with a fork. The coconut cream will infuse richness and a subtle tropical note.
• Once cooked, carefully transfer the sweet potato mixture to a blender or use an immersion blender directly in the pot. Blend until the mash is wonderfully smooth and creamy, without any lumps. Set aside and chill in the fridge until ready to use, allowing it to cool and firm up slightly.

Marinate the Fish

• In a separate bowl, whisk together the coconut milk, egg yolk, salt, black pepper, and garlic powder until well combined. This creates a flavorful and binding marinade. Add the fish strips to this mixture, ensuring they are fully submerged and coated. Let the fish marinate in the fridge for at least 10 minutes. This short soak will infuse the fish with subtle flavor and help the coating adhere beautifully.

Coat the Fish

• In a shallow bowl, combine all the dry coating ingredients: cornflour (cornstarch), all-purpose flour, panko crumbs, celery salt, paprika, onion powder, garlic powder, baking powder, and black pepper. Mix thoroughly until well combined. Remove the fish from the marinade, allowing any excess liquid to drip off. Then, dredge each fish strip individually in the coating mixture, ensuring it is fully covered on all sides for maximum crispiness. Gently press the coating onto the fish to help it adhere.

Fry the Fish

• Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. The oil is ready when a small sprinkle of flour or a panko crumb sizzles immediately upon contact. It should be around 350-375°F (175-190°C).
• Carefully add the coated fish strips to the hot oil in small batches, being careful not to overcrowd the pan. Overcrowding can drastically lower the oil’s temperature, leading to steamed rather than fried fish, and a soggy coating. Fry for approximately 3 minutes per batch, turning once, until each piece is beautifully golden brown and incredibly crispy. Once cooked, transfer the fish to a wire rack set over paper towels to drain any excess oil, which helps maintain its satisfying crunch. Keep warm in a low oven if frying multiple batches.

Assemble

• Take your warm taco shells or soft tortillas and spread a generous layer of the creamy, chilled sweet potato mash at the base. This provides a delightful, subtly sweet foundation.
• Next, nestle in a few pieces of your perfectly golden and crispy fried fish. Ensure each taco has a good portion of the star ingredient.
• Spoon a heap of the fresh, zesty pico de gallo over the fish. This adds a burst of freshness, tang, and a slight kick, perfectly balancing the richness of the other components.
• Finish with a liberal drizzle of the sriracha mayo. This creamy, spicy sauce ties all the flavors together, adding a fantastic layer of indulgence and heat.
• For an extra pop of color and freshness, garnish with a sprinkle of additional fresh coriander (cilantro) leaves. Serve your magnificent crispy fish tacos immediately and savor every delicious bite!

We believe that making tacos should always be an enjoyable and stress-free culinary adventure. To help you achieve the most delicious and perfectly textured crispy fish tacos, here are a few invaluable tricks and insights that we always keep in mind, ensuring your efforts are rewarded with an exceptional meal:

• Selecting the Ideal Fish: The foundation of a great fish taco is, naturally, the fish itself. For frying, opt for firm, white, and flaky fillets such as cod, haddock, tilapia, or even pollock. These varieties hold their shape beautifully during cooking and develop that desired crispy exterior while remaining tender and moist inside. Avoid overly delicate or oily fish (like salmon), which might not stand up as well to the coating and frying process, potentially leading to a greasy or crumbling result.
• The Golden Rule of Frying in Batches: This is perhaps the most critical tip for achieving maximum crispiness. Never overcrowd your pan when frying the fish. Doing so will drastically lower the oil’s temperature, leading to steamed rather than fried fish, which inevitably results in a soggy coating. Fry in small, manageable batches, giving each piece ample space to crisp up beautifully and evenly. Patience here truly pays off for that irresistible crunch!
• Smart Make-Ahead Prep for Efficiency: To streamline your cooking process and minimize last-minute stress, many components of these tacos can be prepared well in advance. The vibrant pico de gallo, the creamy sriracha mayo, and the sweet potato mash can all be made a few hours (or even a day) ahead of time and stored in the refrigerator. This allows the flavors to deepen and mingle, and frees you up to focus solely on frying the fish just before serving.
• The Crispy Fish Preservation Hack: If you’re frying multiple batches and need to keep the earlier ones warm and crispy, here’s a professional trick: preheat your oven to its lowest setting (around 200°F or 95°C). Place a wire rack over a baking sheet and transfer the fried fish to it in a single layer. Keep it in the warm oven while you finish frying the remaining batches. This ensures air circulation and prevents moisture buildup, keeping every piece perfectly crunchy until serving time.
• Creative Protein Swaps and Delicious Variations: While crispy fish is the star of this recipe, don’t hesitate to experiment with other proteins if you’re looking for a fun twist or catering to different dietary preferences. Crispy chicken strips, succulent pan-seared or grilled shrimp (prawns), or even seasoned plant-based alternatives like halloumi cheese or firm tofu can be fantastic substitutes, offering a different but equally delicious taco experience. Feel free to make this recipe truly your own!
• Warming Your Tortillas for Ultimate Pliability: If you choose to use soft corn or flour tortillas instead of hard shells, gently warming them just before serving is key. You can do this in a dry skillet over medium heat for 15-30 seconds per side, wrap them in foil and heat in the oven, or microwave them briefly wrapped in a damp paper towel. Warm tortillas are significantly more pliable, easier to fold, and enhance the overall texture and flavor of the taco experience.
• Garnishing for Maximum Impact: Beyond the core components, consider adding extra garnishes for both visual appeal and a burst of complementary flavor. A sprinkle of crumbled cotija cheese, a squeeze of fresh lime wedges on the side, a few extra sprigs of fresh cilantro, or even thinly sliced radishes can elevate your tacos to a gourmet level, adding brightness and an inviting presentation.

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