I figured since Cinco de Mayo is upon us, why not make some fish tacos for dinner this evening! The last fish taco recipe I followed from Food and Wine made me weep with delight so, naturally, it was the first site I went to when looking for a new recipe. I definitely wanted to use tilapia since I had a package in my freezer that I bought from Trader Joe last week. And since I feel like having a “special sauce” can take a recipe from standard to phenomenal in a matter of seconds I was on the lookout for unique flavor combinations.
I ended up stumbling upon a recipe for Crispy Fried-Fish Tacos and with sauce ingredients including hoisin, sweet pickle relish, and mayonnaise, I knew this was the one!
Crispy Fried-Fish Tacos
• 1/2 cup mayonnaise
• 1/4 cup hoisin sauce
• 2 tablespoons sweet pickle relish
• 1 1/2 teaspoons fresh lemon juice
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon freshly ground white pepper
• 1 lb. tilapia fillets, cut into 4×1 inch strips
• 2 large eggs, beaten
• 3 cups bread crumbs (the recipe calls for panko, which I didn’t have, so I used 2 cups plain breadcrumbs and 1 cup Italian breadcrumbs)
• 3 cups vegetable oil, for frying
• corn tortillas, warmed
• shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving
In a small bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice. I’ve never mixed hoisin sauce with mayonnaise before, and I must admit, I’ve never once even thought about combining the two, especially with relish. But this sauce was “Oh my gosh, this is so good, why didn’t I know about this earlier”… sauce.
Would you tell on me if I confessed to you that I ate a couple spoonfuls? 
And then continued to dip my fingers in the sauce while waiting for the fish to fry? You won’t tell. We’re all friends here
Next, you’re going to combine the flour, garlic salt, onion powder, salt, and white pepper in a large zip-lock bag. Seal the bag closed and shake, shake, shake. Then add your fish in and continue shaking, making sure the fish is nicely coated. This is what will make the fish nice and crispy, so a nice coating is key!
Awkward photo of fish in a bag.
In two separate bowls, add the beaten eggs in one and the breadcrumbs in another.
Dip the fish in the eggs first followed by the breadcrumbs and place on a plate. All while having a ridiculously messy countertop. Duh.
Begin to heat your vegetable oil in a large skillet. Once heated, begin adding the fish and cook for about 3 minutes (1.5 minutes each side), over moderate heat. Place on a paper towel-lined plate.
Now, it’s time to construct the taco! Obviously the second best part. Eating it is, of course, the first best.
Start by adding your lettuce, scallions, and cilantro, as little or as much as you like.
Then add the crispy fish. Sooooo crispy.
And drizzle the heavenly hoisin mixture over the top. I can taste this all over again right now just from looking at the photo.
I served mine with a side of grilled corn (!!!) all while having the biggest smile on my face (dork alert) because this was melt-in-your-mouth wonderful. I actually text my sister as I was eating to tell her how I wish she and my brother-in-law lived closer so I could bring them some. She still insisted I drive the 40-minutes to bring them. Which I did not do.
Also, drinking a margarita while enjoying these fish tacos is almost mandatory. Especially since it’s Cinco de Mayo. And, because I said so
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In other news, I just wanted to say a HUGE thank you to all of you for the fried pickle suggestions! You all left some great tips so I’m definitely going to have a round 2 ASAP and will share the results.
And congratulations to Lauren of Keep it Sweet who won the Herb Savor giveaway! Some of the comments left on that post had me cracking up!
How are you celebrating Cinco de Mayo? Besides making these fish tacos, that is
[Chels]
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These tacos look deeeelish! and I loove your piggy cutting board.
I’m going to a food truck for lunch – they have some mexican specials and I am super excited to try it out!
Those look awesome! And corn on the cob is the perfect side. Your little piggy cutting board is so cute! I’m not sure if we’re going out for some Mexican food or just eating in? We have an eventful weekend ahead, so we may just stay in
The fish looks perfectly crispy and the sauce sounds wonderful with the addition of hoisin.
Happy Cinco de Mayo! These fish tacos look great…and I love your piggy cutting board!
I bought some shrimp yesterday so I might do tacos or a quesadilla tonight… these fish tacos look delicious! I love that creamy sauce.
i don’t like fish, but whenever i see “fish tacos” i wish i did!! they always “look” so yummy, but i know i mentally can never get over the fact that it IS fish. maybe i need to make some crispy fried CHICKEN tacos…or would that be gross?? i planned on making some cauliflower-spinach-chicken-gratin thing tonight, but i feel that in honor of 5/5 i should probably make something more festive. too bad hubby isn’t as big of a fan of Mexican food as i am!
I love fish tacos… grilled, baked, and fried… I’ll eat them all! Love the sauce too…great addition!!
these look so good!
and I LOVE that cutting board
wait! i couldn’t be more impressed! i always make chicken tacos and tried to make fish and they came out awful. too mushy, wrong sauces – it was actually a tragedy. i’m about to follow this recipe this weekend (and eat a few spoon fulls of the sauce cause clearly that’s part of the directions).
xoxo!
Love fish tacos — this is a really unique sauce that I am definitely going to try!
i have no self control when it comes to homemade tacos.
I think i might make this for my next get togehter! that way everyone can eat before i go out of control!
These tacos look so delicious and the pictures are incredible.
Love fish tacos! those look delicious, I cannot believe it is good corn season already!
These look fantastic! And we’re cooking at home, then hitting the town (Somerville, that is) to celebrate accordingly.
Yum. So much fried goodness on your blog these days.
Hi there – I am definitely making these tonight for me and my hubby and because it’s Cinco de Mayo and you insisted I’m going to make the Pioneer Woman’s Blood Orange Margaritas!! I love your pig cutting board – too cute!! Happy Cinco de Mayo!!
Yum!! That makes two fish taco recipes from you that I have to try! I had some crispy fish tacos at Sunset Cantina last week and I have been craving them ever since. Conveniently, I bought a pack of talapia at Trader Joe’s too!
We made some catfish fish tacos last year, and these guys brought back hot, crispy memories. It’s all about a sturdy white fish and an awesome sauce!
I love fish tacos! These look excellent! So crispy crunchity and the sauce IS amazing.
I’m telling everyone you kept sampling the sauce! Everything looks great throughout. Good use of tilapia too.
Yay, I’m so excited about the giveaway! Now I can actually get some fresh herbs and not kill them:-)
I looooooove fish tacos- your sauce sounds yummy!
Yum, wish I was having these for dinner tonight! Oh, I love your cute piggy cutting board
YES!! I’ve been looking for the perfect Fish Taco recipe since I’ve never had them. THIS IS IT. Bookmarking it now for future use
These look great! Actually making them now. How much onion powder and salt for the flour coating in the ziplock? Did I miss that somewhere in the text?
hi @kate, a teaspoon of each
Thanks! I found the measurements in the original recipe that you adapted from. They were a huge hit! Even my 3 year old gobbled them up!
I made 1.5x the recipe and I’m going to try to freeze the left-over fish fillets for a quick dinner for him in the future…
These look great fish tacos are my favorite. Katie and I are going to have to try and make these next week.