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–+ servings
Three crispy fish tacos filled with fresh pico de gallo, cilantro, and a creamy sauce, served with mashed sweet potatoes. Perfect for Taco Tuesday recipes.

Taco Tuesday Fish Tacos

Enjoy delicious fish tacos with sweet potato mash, pico de gallo, and sriracha mayo.
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Prep Time 20 minutes
Cook Time 25 minutes
Fish Marinating Time 10 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 513
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 8 taco shells
For the Pico de Gallo
  • 20 cherry tomatoes chopped
  • 1 red onion finely diced
  • 1 small bunch fresh coriander chopped
  • 2 jalapeños finely chopped
  • 1 tbsp lime juice
  • 1 pinch salt
For the Sriracha Mayo
  • 6 tbsp mayonnaise
  • 1.5 tbsp sriracha
For the Sweet Potato Mash
  • 2 medium sweet potatoes or 1 large, peeled and diced
  • 1 tsp olive oil
  • 1 tsp ground coriander
  • 0.5 tsp salt
  • 0.33 tsp black pepper
  • 0.75 cup coconut cream
For the Fish Marinade
  • 0.75 cup coconut milk
  • 1 egg yolk
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
For the Fish Coating
  • 4 cod or haddock fillets sliced into thick strips
  • 1 cup cornflour
  • 1 cup all-purpose flour
  • 1 cup panko crumbs
  • 0.5 tbsp celery salt
  • 0.5 tbsp paprika
  • 0.5 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp baking powder
  • 1 tsp black pepper
  • vegetable oil for frying

Equipment

  • Bowl
  • pot
  • Blender
  • shallow bowl
  • large pan
  • Paper towels
  • Wire rack

Method
 

  1. Make the Pico de Gallo: Mix tomatoes, onion, coriander, jalapeños, lime juice, and salt in a bowl. Chill until ready to serve.
  2. Make the Sriracha Mayo: Whisk mayonnaise with sriracha until smooth. Chill.
  3. Make the Sweet Potato Mash: Heat olive oil in a pot over medium heat. Add sweet potato, salt, pepper, and coriander. Cook for 10 minutes, stirring occasionally. Add coconut cream and cook 5–10 minutes more until tender. Once cooked, blend until smooth and creamy. Set aside and chill in fridge.
  4. Marinate the Fish: In a bowl, whisk coconut milk, egg yolk, salt, pepper, and garlic powder. Add fish strips and marinate in fridge for 10 minutes.
  5. Coat the Fish: Mix all coating ingredients in a shallow bowl. Remove fish from marinade, dredge in coating until fully covered.
  6. Fry the Fish: Heat 2 inches of oil in a large pan over medium-high heat. Fry fish in batches until golden and crispy (about 3 minutes per batch). Drain on paper towels.
  7. Assemble: Spread sweet potato mash in each taco shell. Top with crispy fish pieces. Spoon pico de gallo over the fish. Drizzle with sriracha mayo. Garnish with extra coriander leaves.

Nutrition

Calories: 513kcalCarbohydrates: 60gProtein: 7gFat: 28gSaturated Fat: 15gCholesterol: 30mgSodium: 1250mgPotassium: 537mgFiber: 5gSugar: 5gVitamin A: 8632IUVitamin C: 17mgCalcium: 101mgIron: 4mg

Notes

Choose white, flaky fish like cod or haddock. Fry fish in small batches to keep it crispy. Pico de gallo, sriracha mayo, and mash can be made ahead. Keep fried fish warm on a wire rack in the oven to prevent sogginess. You can substitute fish with chicken strips or shrimp.

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