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Two crispy fish tacos topped with pico de gallo, creamy sauce, and served with a lime wedge, perfect for Taco Tuesday recipes.

How to Make Taco Tuesday Recipes Like a Pro (2025)

This recipe provides instructions for making crispy fish tacos featuring a sweet potato mash, pico de gallo, and sriracha mayo. It is designed for home chefs looking to prepare elevated tacos.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 10 minutes
Total Time 1 hour
Servings: 8 tacos
Course: Dinner
Cuisine: Latin
Calories: 513
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Taco Shells
  • 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
  • 1.5 tbsp sriracha
Sweet Potato Mash
  • 2 medium sweet potatoes or 1 large, peeled and diced
  • 1 tsp olive oil
  • 1 tsp ground coriander | cilantro
  • 0.5 tsp salt
  • 0.33 tsp black pepper
  • 0.75 cup coconut cream
Fish Marinate and Coating
  • 0.75 cup coconut milk
  • 1 egg yolk
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 0.25 tsp garlic powder
  • 4 cod or haddock fillets sliced into thick strips
  • 1 cup cornflour | cornstarch
  • 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
  • as needed vegetable oil for frying

Equipment

  • Large pot
  • Blender
  • Large pan
  • shallow bowl

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.
  4. Add sweet potato, salt, pepper, and coriander. Cook for 10 minutes, stirring occasionally.
  5. Add coconut cream and cook 5 to 10 minutes more until the potato is tender.
  6. Once cooked, use a blender to blend the mixture until smooth and creamy. Set aside and chill in the refrigerator.
  7. Marinate the Fish: In a bowl, whisk coconut milk, egg yolk, salt, pepper, and garlic powder. Add fish strips and marinate in the refrigerator for 10 minutes.
  8. Coat the Fish: Mix all coating ingredients in a shallow bowl. Remove fish from the marinade, dredge in the coating until fully covered.
  9. 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 the fried fish on paper towels.
  10. 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 fillets like cod or haddock for frying. Fry the fish in small batches to keep the coating extra crispy. You can prepare the pico, sriracha mayo, and mash earlier in the day. Keep fried fish warm on a wire rack in the oven to prevent sogginess. Swap the fish for chicken strips or shrimp for a different taco filling.

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