Smashed Fish Tacos
These smashed fish tacos are everything you want in a weeknight dinner—crispy on the outside, flaky and tender on the inside, and packed with bold flavor in every bite. Instead of cooking a whole fillet, seasoned white fish is ground and seasoned, then pressed onto a tortilla, creating a thin layer that crisps up beautifully in a pan with olive oil.
You’re left with a perfectly golden fish taco that’s ready in minutes and packed with flavor. Top it off with a crunchy cabbage salad, creamy avocado, a squeeze of fresh lime, and your favorite hot sauce.
What makes these tacos even better is how versatile they are. Use cod, mahi-mahi, halibut, or any mild white fish you enjoy. You can customize the toppings with pico de gallo, pickled onions, cilantro, jalapeños, or a drizzle of avocado salsa to make them your own.
Ingredients you’ll need for smashed fish tacos
- Small soft-shell tortillas
- White fish of choice- like mahi mahi, cod, tilapia etc. You can also make this recipe using ground salmon
- Egg
- Cilantro
- Spices- paprika, smoked paprika, cumin, salt & pepper
- Kale slaw made with shredded kale/cabbage blend, mayonnaise, lime juice and salt
- Avocado and pickled jalapenos to top
- Grind the fish in a food processor
- Add the ground fish to a bowl and mix with the chopped parsley, egg and spices
- Press about 3 tbsp of the fish mixture into the tortillas and flatten down
- Heat a skillet on medium heat with olive oil, and cook fish side down for about 4-5 minutes, then flip for another 2-3 minutes
- Toss the kale mix with mayo, lime juice and salt
- Top each taco with the kale slaw, avocado and jalapeno or hot sauce
This recipe is such a fun way to change up your fish recipes, and a fun spin on the classic fish taco.
Whether you’re looking for a quick family dinner, an easy summer meal, or a fun recipe to impress guests, these smashed fish tacos deliver every time.
They’re crispy, fresh, and packed with satisfying texture—all while coming together with minimal effort. I can’t wait for you guys to try them!
Other fish recipes you’ll enjoy-
Blackened Salmon Wraps
Coconut Crusted Fish with Mango Salsa
Branzino with Citrus Olive Salsa
Smashed Fish Tacos
Ingredients
- 8 -10 small soft shell tortillas
- 1 lb skinless white fish ground (mahi mahi, cod, tilapia), or sub salmon
- 1/2 cup cilantro finely chopped
- 1 egg
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- Olive oil
Kale Slaw
- 3 cups shredded kale/kale cabbage blend
- 2 tbsp mayonnaise
- Juice from 1 lime
- Salt to taste
Serve with
- Avocado
- Pickled jalapenos
Directions
- Add the fish to a food processor and pulse until its ground.
- Transfer the ground fish to a bowl and add the chopped cilantro, spices, and egg. Mix well
- Take about 3 tbsp of the mixture and flatten it onto the tortillas to create a thin layer
- Heat a skillet with 1/4 cup olive oil on medium heat. Once hot, place the tortillas fish side down and cook for about 4-5 minutes on medium heat, then flip for another 2 minutes. Repeat with remaining tortillas, adding more oil as needed in between batches.
- Add the shredded kale to a bowl with the mayo, lime juice and salt. Massage the dressing into the kale to soften
- Top the smashed fish tacos with the kale slaw, sliced avocados, and jalapenos or hot sauce when ready to serve
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