Gordon Ramsay Fish Tacos Recipe

This easy and delicious fish taco recipe is quick to make and perfect for any meal. Crispy fried fish is paired with a creamy chipotle sauce, zesty cabbage slaw, and fresh toppings like avocado and pico de gallo. It’s a simple yet flavorful dish you can customize with your favorite ingredients!

Ingredients Needed:

For the Cabbage Slaw:

• 1/2 head green or red cabbage, thinly sliced
• 15g fresh cilantro, chopped
• 60ml fresh lime juice
• 1 jalapeño, thinly sliced
• 1/2 red onion, thinly sliced
• Kosher or sea salt, to taste

For the Fish Sauce:

• 120g mayonnaise
• 120g Mexican crema, sour cream
• 1 tsp paprika

For the Fish Fillets:

• 450g white fish fillets
• 120g all-purpose flour, plus more for dredging
• Freshly ground black pepper, to taste
• 240ml beer
• Olive oil or vegetable oil, for frying

For the Tacos:

• 1 avocado, diced, for serving
• Pico de gallo or salsa, for serving
• Lime wedges, for serving
• Warm corn tortillas, for serving

How To Make Fish Tacos Recipe?

1. Make Slaw: Mix cabbage, cilantro, 3 tbsp lime juice, jalapeño, and red onion in a bowl. Add salt to taste.
2. Make Sauce: Mix mayonnaise, crema, chipotle, paprika, and 1 tbsp lime juice in a bowl. Add salt to taste.
3. Make Batter: In a bowl, whisk flour, salt, and pepper. Add beer and mix until smooth.
4. Fry Fish: Heat oil in a skillet. Dip fish in batter and fry for 3 minutes per side until golden. Drain on paper towels.
5. Assemble Tacos: Place fish in tortillas. Top with slaw, sauce, diced avocado, and pico de gallo. Serve with lime wedges.

Recipe Tips:

• Use Fresh Fish: Fresh white fish like tilapia or mahi-mahi works best for crispy, tender fillets.
• Get the Oil Hot: Make sure the oil is hot enough before frying—this ensures the fish becomes crispy without absorbing too much oil.
• Batter Consistency: The batter should be thick like a pancake batter. If it’s too thin, it won’t coat the fish properly.
• Don’t Overcrowd the Pan: Fry the fish in batches to keep the oil temperature high and get a crispier texture.
• Warm the Tortillas: Warm the tortillas in a dry skillet or microwave to make them soft and flexible for easy folding.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the fish tacos to room temperature. Store the fish, slaw, and sauce in separate airtight containers in the fridge for up to 2 days.
• Reheat: Heat the fish in a pan for 2-3 minutes to keep it crispy.

Nutrition Facts:

• Calories: 244 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 35mg
• Sodium: 390mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 9g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Pan-Seared Halibut Recipe 
• Gordon Ramsay Pan-Seared Sea Bass Recipe 
• Gordon Ramsay Swordfish Recipe