Crispy Fish Tacos with White and Red Sauce

Crispy Fish Tacos with White and Red Sauce


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Preparing a party can be hectic, and as the host, you deserve to cut corners without comprising the dignity of the meal. Save some time by using frozen fish and whipping up your own no-brainer sauces.

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Chicago, IL

Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

12 servings


  • ½ package of breaded fish, frozen
  • ½ head of cabbage, shredded
  • 12 tortillas
  • 1 yellow bell pepper, diced
  • 1 tomato, diced
  • 1 purple onion, diced
  • ¼ cup of cilantro
  • ½ cup of mayo
  • ½ cup of sour cream
  • 2 tablespoons of lime juice
  • 1 teaspoon of garlic powder
  • 1 teaspoon of hot sauce
  • ½ cup of ketchup
  • ½ teaspoon of garlic powder
  • ½ teaspoon of cumin
  • ½ teaspoon of cayenne
  • ½ teaspoon of paprika
  • ½ teaspoon onion powder

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For the tacos:
In a large skillet with about an inch of oil, fry the fish for five minutes on each side. With a paper towel, paper any excess oil and before adding to a tortilla. Add a heaping portion of cabbage, yellow peppers, tomatoes, onions and cilantro to the taco. Serve with white sauce or red sauce.

For the sauce:
To make the white sauce, mix together the mayo, sour cream, lime juice, garlic powder, and hot sauce. To make the red sauce, mix together the ketchup, garlic powder, cumin, cayenne, paprika, and onion powder. Serve with the fish tacos and enjoy!

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