Authentic Fish Tacos w/Lime Herb Mayo

By Erika on January 29th, 2014 / / 4 Comments

I could eat these everyday…crispy, flaky and tender fish topped with tangy slaw, tomatillo salsa, spicy pico de gallo, cool and creamy herb lime mayo and of course guacamole! I think mexican food is my favorite and this recipe sure helps keep me a fan for life.

You can make your own tortillas if you have the extra time it’s pretty easy with just two ingredients-  masa harina (corn flour) and water. A little work kneading, rolling or pressing the tortillas then toss on a hot cast iron pan. If you are not feeling adventurous or you don’t have, the time store-bought tortillas are great too!


Yield: Makes 6 tacos

Authentic Fish Tacos w/Lime Herb Mayo

Authentic Fish Tacos w/Lime Herb Mayo


For the fish:

  • 8 ounces Flaky fish like tilapia, mahi mahi
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup water

For the cabbage slaw:

  • 1/4 of a red cabbage, shredded
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt

For the Herb Lime Mayo:

  • 1/4 cup mayonaise
  • juice of one lime
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • oil for frying

For Pico de Gallo:

  • 2 vine-ripened tomatoes, seeded and chopped finely
  • 1/4 white onion, chopped finely
  • 1 teaspoon chopped jalapeno
  • 2 tablespoons chopped cilantro
  • squeeze of fresh lime
  • salt to taste

For Guacamole:

  • 2 ripe avocados
  • 1 vine-ripened tomato, seeded and diced
  • 1/4 white onion, minced
  • 1 teaspoon finely chopped serrano chile (start by adding 1/2 of this and testing your heat preference)
  • 1 1/2 tablespoons chopped cilantro
  • 2 teaspoons lime juice
  • salt and pepper to taste

For Tomatillo Salsa:

  • 3 tomatillos
  • 2 cloves roasted garlic
  • 1/4 roasted jalapeño

For assembly and garnish:

  • 6 corn tortillas (store-bought or handmade are easy and delicious!)
  • 2 radishes, thinly sliced
  • chopped cilantro
  • 6 lime wedges


  1. Prepare the fish and batter. Cut fish into equal pieces and place in refrigerator. Mix all ingredients for the batter and set aside. Heat oil in fryer or medium saucepan to 350 degrees to 375 degrees.
  2. Prepare slaw, mayo, pico de gallo and guacamole. Get five small bowls and mix ingredients for each item in their separate bowls set aside.
  3. Prepare tomatillo salsa. Put all ingredients into a small food processor or blender. Blend until smooth. You may need to add a touch of water.
  4. Fry the fish. When oil is hot, dip fish into batter and allow drippings to fall off back into bowl. Place in oil and fry for about 1 1/2 minutes until golden brown.
  5. While fish is cooking, heat tortillas on griddle or hot pan (I like to fry mine in a little oil!). Immediately place fish in hot tortilla then top with slaw, tomatillo salsa, mayo, pico de gallo and guacamole. Garnish with cilantro and radishes. Serve with lime wedges immediately.

Authentic Fish Tacos w/Lime Herb Mayo | The Hopeless Housewife

Linked up with Menu Plan Monday on I’m an Organizing Junkie.




show comments 4 responses

  • ~~Rhonda says:

    Those sound delicious. I’m putting them into my “must try” file. Thanks for sharing and happy MM! ~~Rhonda

  • Rona says:

    We fell in love with fish tacos while living in San Diego. It’s been awhile since I made some.
    Maybe I’ll add them to next week’s menu plan.
    Have a wonderful week!

  • Joyce says:

    I made these tonight and they were SOOOOO delicious!! I highly recommend that everybody tries this recipe out 🙂

    I didn’t have all the supplies so I only made the herb mayo, the cabbage slaw, and the pico de gallo. Still super delicious. Thanks!

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