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Fish tacos by Matt Moran

Name: Easy fish tacos by Matt Moran
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: /mexican
Ingredients: Plain flour, to dust; Woolworths Sunflower Oil, to deep-fry; 800g firm, skinless white fish fillets (we used flathead), pin-boned, cut into 8cm pieces; 12 white corn tortillas; 300g white cabbage, shredded; Coriander leaves, to serve; Lime wedges, to serve; Pickled jalapenos, to serve; 2 tomatoes, finely chopped; 2 long green shallots, finely chopped; 1 jalapeno chilli (optional), finely chopped; 1/2 small garlic clove, finely chopped; 1 tbs finely chopped coriander leaves; Juice of 1 lime; 2 tbs olive oil; Pinch of ground cumin; 200g sour cream; 1/4 cup (70g) Greek yoghurt; Pinch of ground chilli; 2 eggs; 2 cups (300g) plain flour; 1 tsp bicarbonate of soda

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 24, 2023

The whole family will love these easy fish tacos. “Leave out the jalapeno from the recipe if you're heat-shy – the fish tacos will still be tasty,” says Matt Moran.

What you need to know before you start

While this recipe is easy to prepare, there are few steps which require careful consideration and special equipment. Before cutting your fish, check there are no fish bones remaining. If there are any bones, simply remove with a pair of tweezers.

This recipe also involves deep-frying, where you’ll need a large saucepan, a slotted spoon to gently remove the fish from the saucepan while allowing the excess oil to drip away, and paper towels.

Why is this the best fish taco recipe?

Created by Australian chef Matt Moran, everything from the fish batter to the salsa and the sour cream sauce are made from scratch. Beautifully flaky flathead is encased in a golden, crunchy batter served on a warmed corn tortilla with all the fixin’s, like tomato salsa, tangy sauce, cabbage slaw and pickled jalapenos. Combined, each bite of these baja-style tacos is flavourful, moreish and full of bite.

What kind of fish is best for fish tacos?

Any firm white-fleshed fish would work beautifully in this recipe. We chose flathead but you could also use snapper or barramundi if you prefer.

What ingredients you’ll need

Plain flour: Flour is used to dust the fish before frying to lock in the moisture while retaining the fish’s natural flaky texture. Flour is also used in the fish batter.

Sunflower oil: This neutral-flavoured oil is used to deep-fry the fish fillets. You can use any oil that has a high smoke point, such as rice bran or canola oil.

White fish fillets: We used skinless flathead pieces as our seafood of choice.

White corn tortillas: These form the base of our tacos. Corn varieties are often used in authentic Mexican cuisine thanks to their distinct earthy, slightly sweet taste and firm texture. If you choose to make your own tortillas, follow our recipe. You can also use flour tortillas, if you prefer.

White cabbage: Shredded cabbage adds bite, freshness and body to the tacos.

Coriander leaves: Fresh coriander leaves are used in both the tomato salsa and as a serving suggestion. It adds a refreshing vibrancy with slight peppery undertones.

Lime: The juice of the lime is used in the tomato salsa, sour cream sauce and as a garnish to the complete dish. It adds a bright, tangy acidity that cuts through the richness of the fish and the creamy sauce.

Pickled and fresh (optional) jalapenos: Tangy pickled jalapenos as a topping add a burst of salty sweetness, while the fresh jalapenos in the tomato salsa impart a kick of heat.

Tomatoes: Fresh sweet and acidic tomatoes form the base of the salsa.

Long green shallots: Long green shallots bring a light, herbaceous flavour to the salsa with a mild onion flavour.

Garlic: Raw garlic imparts a strong, sharp flavour that can give the salsa a robust and distinctive kick.

Olive oil: The subtle, fruity aroma of olive oil enhances the overall taste of the salsa.

Ground cumin: Ground cumin introduces a warm, earthy, and slightly nutty flavour to salsa to complement the acidity and sweetness of the tomatoes.

Sour cream: Sour cream provides a rich, creamy texture that pairs beautifully with the flavours of the fish while imparting a cooling effect to counter any heat.

Greek-style yoghurt: When combined with the sour cream to create the creamy sauce, Greek-style yoghurt adds tanginess and body thanks to its thicker texture.

Ground chilli: The spice from the chilli adds a kick of flavour to the creamy sauce.

Eggs: The eggs are used in the batter to help it bind together and adhere to the fish.

Bicarb soda: This acts as a leavening agent, which helps the fish batter rise and become light and airy.

How do you prepare, cut and cook fish for tacos?

For this recipe, we use 800g skinless flathead that has been pin-boned and cut into 8cm pieces. To prepare, lay the fish on a cutting board and use clean hands to gently run your fingers along the fish's flesh to feel for any pin bones. Using tweezers, firmly grasp each bone and pull it out in one smooth motion. Once all the bones have been removed, use a large sharp knife to portion into pieces.

When you’re ready to cook, you have two options. If you prefer, fill a deep-fryer half way up with sunflower oil and heat to 200°C. Depending on the type of deep-fryer you have, it may have an integrated thermometer. Otherwise a deep-fry thermometer will do the trick. If you’re using a saucepan, test the temperature of the oil with a cube of bread. When it’s hot enough, the bread will turn golden in 35 seconds.

How to store leftover fish tacos

Leftover ingredients should be stored separately for optimum freshness. The tomato salsa and sour cream sauce can be placed into airtight containers and refrigerated for one week.

Seal corn tortillas in a zip-lock bag to keep in the fridge, or wrap in foil to store in the freezer. Fried fish should be kept for no more than 3-4 days. You may notice the batter will become soggy over time. Reheating in the oven – or even better, in your air fryer – should restore its crunchy exterior.

What to serve with fish tacos

Fish tacos are best served with all the condiments and toppings, such as salsa, cabbage, a creamy sauce, fresh coriander leaves, pickled jalapenos and chilli sauce for kick. If you’re serving these as part of a larger spread, opt for a side of corn chips, grilled corn and taco rice.

Drink pairings with fish tacos

In keeping with the Mexican theme, complete your meal with a refreshing drink like a frozen margarita or watermelon spritz.

A crisp and acidic white wine like a sauvignon blanc or pinot grigio will also pair beautifully with the delicate flavours of fish and refreshing toppings.

If you love Matt Moran’s fish tacos recipes

Loved the Mexican flavours of the dish? Explore our selection of South American-inspired dishes and other taco recipes:

Fish tacos

Plain flour, to dust
Woolworths Sunflower Oil, to deep-fry
800g firm, skinless white fish fillets (we used flathead), pin-boned, cut into 8cm pieces
12 white corn tortillas
300g white cabbage, shredded
Coriander leaves, to serve
Lime wedges, to serve
Pickled jalapenos, to serve

Tomato salsa

2 tomatoes, finely chopped
2 long green shallots, finely chopped
1 jalapeno chilli (optional), finely chopped
1/2 small garlic clove, finely chopped
1 tbs finely chopped coriander leaves
Juice of 1 lime
2 tbs olive oil
Pinch of ground cumin

Sour cream sauce

200g sour cream
1/4 cup (70g) Greek yoghurt
Juice of 1 lime
Pinch of ground chilli

Batter

2 eggs
2 cups (300g) plain flour
1 tsp bicarbonate of soda

Method

1.

For the tomato salsa, combine all ingredients in a bowl and set aside.
2.

For the sour cream sauce, combine all ingredients in a bowl and set aside.
3.

For the batter, whisk eggs in a bowl until well combined, then fold in flour, bicarb and 2 cups (500ml) iced water (the batter should be a thin consistency – add a little extra water if necessary).
4.

To make the fish, place flour in a shallow bowl and season well with salt flakes and freshly ground black pepper.
5.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 200°C (a cube of bread will turn golden in 35 seconds when the oil is hot enough). In batches, dust fish in the seasoned flour, then dip into batter, allowing excess to drip off.
6.

Deep-fry coated fish, turning halfway, for 2-3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Repeat with remaining fish.
7.

Meanwhile, heat a frypan over high heat and warm tortillas for 1 minute each side or until heated through. Wrap hot tortillas loosely in a clean tea towel while you warm remaining tortillas.
8.

Fill each taco with some fried fish and shredded cabbage. Top with salsa, drizzle with sour cream sauce and sprinkle with coriander. Serve immediately with lime wedges and pickled jalapenos.