Zucchini Soft Taco Shells Recipe with Fish | Healthy Fish Tacos Recipe (2024)

FAQs

What is best tasting fish for fish tacos? ›

White-fleshed, mild, saltwater fish

Whether snapper, mahi-mahi, grouper, flounder, halibut, or cod, wild, local fish are the tastiest choice for Baja-style tacos.

Fish is an excellent source of protein. Any fat that it contains is polyunsaturated and beneficial, including heart-healthy omega-3 fat. Other vital nutrients in fish include iron, iodine, selenium, zinc and vitamin B12. Tilapia, which is called for in today's recipe for fish tacos, also provides choline.

Fish tacos are almost always made with white fish. I like using cod as it holds up well when battered and fried. It also boasts a mild and slightly sweet flavor that I adore. You can use tilapia instead, although cod is generally easier to cook with and is a bit lighter.

Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce. Did you love the recipe? Give us some stars and leave a comment below!

Pete Scherer is a cook and baker with a decade of experience across many facets of the Southern California food scene. That tangy, slightly spicy white sauce that often accompanies Baja style fish tacos is usually made with sour cream, mayonnaise, and lime juice.

The low fat, high protein content makes seafood healthier than meat. This is especially true about red meat. According to a Harvard study, red meat is associated with heart disease, type 2 diabetes, stroke, and certain cancers. In contrast, seafood is highly beneficial for our long-term health.

Baja Fish Tacos: Corn

While the Baja Peninsula is in the border region where flour tortillas are still commonly eaten, fish tacos are an instance where the flavor of the corn itself comes through stronger than it does with other tacos.

Some people have been known to choose a fish sandwich over a traditional burger, figuring that fish is always better than beef. ... But if the fish is fried and slathered with tartar sauce, then the grilled beef burger is the clear winner, with half the fat and a third fewer calories.

Pan-fried fish uses just a thin layer of hot oil or shortening in a skillet and a light flour or cornmeal coating on the fish instead of a batter. It's simpler, less messy, and more healthful than deep-frying.

Heating up the tortillas before you fill them makes every taco recipe that much more savory and delicious, so don't skip this step!

What's better for fish tacos cod or tilapia? ›

The best fish for fish tacos:

We use cod in this recipe, but any flaky variety (like tilapia) will work just fine. Whatever fish you choose, we highly recommend marinating it in our simple mixture of lime juice, chili powder, and cumin.

Fish tacos made from the mussel, mackerel, Atlantic herring, farmed salmon, Albacore tuna, sardines, anchovies, swordfish, Alaska pollock, and other fatty fish get you more health benefits than you would get from other fish tacos because they are highly concentrated in Omega-3 fatty acids aka Omega-3 oils.

Most people point to Baja California, Mexico and its 800-mile stretch of Pacific coastline as the fish taco's place of origin—though you'll find just as many versions served up along the Gulf Coast side of Mexico as well.

Our crispy fish tacos live up to our Del Taco® Better Mex™ standards with a combination of wild caught Alaska Pollock and our special beer batter recipe.

Crispy beer-battered cod tucked into corn tortillas and topped with slaw and a smoky chipotle sauce, Baja fish tacos are the perfect summer meal.

A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut, and is considered the best and choicest cut of fish.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.