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Crispy Rolled Fish Tacos

Here is a fun recipe the whole family will love. My boys were standing around the stove waiting to get some! Serve these with your favorite dipping sauce, sour cream, salsa or guacamole.

  • 1 tablespoon canola oil

  • 1/2 sweet onion, diced

  • 2 cloves garlic, chopped

  • 2 jalapenos, finely diced

  • 1 teaspoon cumin, toasted and ground

  • 2 medium tomatoes, diced

  • 1 pound white fish of choice (I used cod) cut into 1/2 inch pieces

  • salt and pepper to taste

  • 2 scallion, chopped

  • 12 (4 inch diameter) corn tortillas

  • oil for frying


Heat the canola oil in a pan over medium heat. Add the onions and saute until tender, about 5-7 minutes.

Add the garlic, jalapenos and cumin and saute until fragrant, about a minute.

Add the tomatoes and simmer until the liquid thickens, about 2-3 minutes.

Add the fish and cook for about 5 minutes more, or until the fish is cooked through.

Remove from heat, season with salt and mix in the scallion.

Heat the oil in a pan to 350F/180C-375F/190C.

Dip the tortillas in the oil two at a time until soft, about 10 seconds, and place them in a stack on paper towels.

Place 3 tablespoons of the fish mixture on each tortilla, tightly roll it up and skewer with a toothpick to keep sealed.

Fry in the oil until golden brown on both sides, about 1 1/2 minutes per side​

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