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Fish tacos extra crispy
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Crispy Fish Tacos

Cod Fish Crispy Tacos. This recipe is for a dish known in Mexico as Pescadillas, which are mouth-watering crispy tacos made with fish and corn tortillas.
Course Antojitos
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Servings (3 Tacos per Person)
Calories 416kcal
Author Mely Martínez - Mexico in my Kitchen


For the filling:

  • 2 tablespoon Olive oil
  • cup finely chopped onion
  • 1 garlic clove chopped
  • 2 cups of diced tomato
  • ½ teaspoon Mexican oregano
  • 1 large Bay leaf or 2 small Bay leaves
  • 1 lb. of Cod
  • Salt & pepper to taste

For frying the Tacos:

  • 12 Corn tortillas*
  • 32 wooden toothpicks
  • cups vegetable oil

For the Spicy Red Salsa

  • 2 plump tomatoes
  • 20 arbol peppers
  • 1 garlic clove
  • 4 cups of water for cooking the ingredients
  • 2 tablespoon white vinegar
  • Salt to taste


  • 3 cups of shredded cabbage
  • Sliced radishes optional
  • Limes wedges optional


Cooking the fish

  • At medium high heat, warm the olive oil in a medium-size pan until hot. Add the finely chopped onion and cook until transparent, about 2 minutes. Stir in the chopped garlic and cook for one minute.
  • Add the tomato, Mexican oregano, and bay leaf. Stir, then cover the pan with the lid. Cook for three minutes.
  • Remove the lid and place the fish in the tomato sauce. Cover again and keep cooking for about 6 minutes. By this time, the fish will start to break apart. With the help of a spoon, start separating the fish into small pieces.
  • Keep cooking for 4 more minutes with the lid off, until there isn’t any liquid left in the pan. Stir well and season with salt and pepper. It is very important that you allow all the liquids to evaporate, in order to avoid having any liquid spill out of the pescadillas at the point of frying them. After the filling is done, remove the pan from the heat to allow everything to cool.

Making the Crispy Tacos

  • Warm the tortillas on a comal or a griddle over medium heat. Warm them for just enough time on each side to make them soft and pliable. Cold tortillas tend to break, so do not skip this step of warming the tortillas. Cover your warm tortillas with a kitchen napkin.
  • Place the vegetable oil in a medium size frying pan and heat the oil over medium heat.
  • While the oil is heating up, form the pescadillas by spreading about 1½ tablespoons of the fish filling in the center of one half of the tortilla, making sure that the filling doesn’t get to the edge of the tortillas.
  • Fold the tortilla to close it, then insert two toothpicks near the edge of the tortillas. Thread the toothpick to go to the other side of the pescadilla and come back out. Try to cover a wide section of the tortilla with one toothpick. It should not touch the filling, since that should only be in the center of the pescadilla.
  • Place the already assembled pescadilla in the hot oil and fry for about 4-5 minutes per side until golden brown. Once fried, place it on a plate lined with napkins (to absorb any excess oil). Repeat with the rest of the pescadillas.
  • To serve, top the pescadillas with shredded cabbage and a spicy red salsa. If you like red pickled onions, that is optional, but they make a great complement to the pescadillas.

How to Make the Salsa for the Fish Tacos

  • Place the tomatoes, arbol peppers, and garlic in a small sauce pan and cover with the four cups of water. Place on the stove over medium-high heat to cook for about 20 minutes, or until tomatoes and peppers are soft and cooked.
  • Place the cooked tomatoes, peppers and garlic, in your blender along with about ¼ cup of the cooking water. Process until you a have smooth sauce.
  • Place the salsa in a bowl, add 2 tablespoons of white vinegar, and season with salt. Set aside until serving time.


  • You can use other types of white fish for this recipe, such as tilapia, haddock, sea bass, or sole.
  • The filling in this recipe can be used as a topping for baked tostadas, making a healthy meal option.
  • You can top these pescadillas with other toppings like the ones mentioned below in “What to Serve with Fish Tacos”.
  • To store any leftover pescadillas, place them in a plastic container and store them in your fridge for up to 3 days.
  • Reheat them in your oven at 350ºF degrees for about 10 minutes. Make sure that the oven is preheated before placing the pescadillas inside.
  • The red salsa will last in your fridge for up to 5 days.
  • To choose the best codfish to make these fish tacos, make sure that fish is firm, does not have a strong odor, and is not leaking any liquids. When buying fish, I try to buy wild-caught fish whenever possible. If not, I try to see if the fish was farmed in sustainable conditions.
  • If buying frozen fish, make sure that the package says it was processed and flash-frozen within hours of being caught. This will ensure that you can enjoy the best natural flavors of the fish.


Serving: 3tacos | Calories: 416kcal | Carbohydrates: 53g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 131mg | Potassium: 927mg | Fiber: 9g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 26mg | Calcium: 141mg | Iron: 2mg