Crispy Cajun Fish Tacos

Fish tacos are great for a weekday dinner, especially during the Nativity fast on fish days.   I like to make these tacos with tilapia cut into small chunks.  Any white fish would work.  

Make sure to cut the fish into similar size pieces.  Put them in a gallon size ziploc bag with seasoning and toss them to coat the fish.  To get a good, flavorful and crispy crust, I dip these in a thin beer batter, followed by dredging it in dry beer batter mix.  Fry it in a neutral oil, about half an inch, making sure it is nice and hot before putting in the fish.  Let it brown on each side, about 2-3 minutes per side depending on how thick the fish is.  


Crispy Cajun Fish Tacos

Course: Fish Allowed, Main Dish
Servings: 2
Author: Laura Sedor


  • 2 Tilapia filets cut in two to three inch strips
  • 2 Cups Beer batter mix divided
  • Old Bay
  • vegetable oil
  • tortillas
  • pico de gallo or chopped tomatoes
  • Guacamole
  • Baby sweet lettuce or cabbage


  • Cut the fish into 2 to 3 inch strips.  Place fish strips in gallon bag.  Add Old Bay or Cajun seasoning to bag.  Shake to evenly coat.
  • Mix a thin beer batter.  It should be the consistency of milk.  
  • Cover the bottom of a shallow dish or plate with dry beer batter mix.  
  • Dip the fish sticks into the batter.  Let extra batter drop off.  Dredge it in the dry beer batter mix.
  • Heat up about 1/2 inch vegetable oil in pan.  Non-stick works well.  When it is hot enough, a bit of flour will sizzle when it is dropped in.
  • Put in some fish pieces.  Don’t overcrowd.  Let fry until brown and crispy, about 2-3 minutes per side depending on thickness.
  • After removing from pan, put fish on a drying rack lined with paper towels.  
  • Assemble the tacos.  I use baby lettuce, tomatoes or pico di gallo and guacamole.
  • Enjoy!

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