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Crispy Fish Tacos with Pico de Gallo

T Millan
Sep 1
3 min read

Updated: Sep 5

Fish tacos bring together everything we love about Mexican food—crispy textures, bold spices, and fresh toppings. Made with golden-fried fish, zesty pico de gallo, and a drizzle of spicy mayo, this recipe is perfect for sharing.

During Día de los Muertos, adding tacos to the table brings vibrant flavor and festive energy, honoring loved ones with a dish that’s as lively as the celebración (celebration) itself. Place them alongside pan de muerto, calaveras de azúcar, or your family’s favorite platillos (dishes) to complete your ofrenda-inspired meal.

Instructions for Crispy Fish Tacos with Pico de Gallo

Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, and place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).

4 cod or haddock fillets,240 ml (1 cup) buttermilk,1/2 tsp salt,1/4 tsp white pepper,1/4 tsp garlic salt

Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.

vegetable oil for frying

Mix together the fish-coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the fish is coated.

180 g (1 1/2 cups) plain (all-purpose) flour,1 tsp baking powder,1 tsp salt,1 tsp black pepper,1/2 tsp celery salt,1 tsp dried thyme,1 tsp paprika,1 tsp chilli flakes

Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, remove from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.
Meanwhile, mix together all of the pico de gallo ingredients in a bowl.

12 cherry (grape) tomatoes,1/2 red onion,small bunch coriander,1-2 jalapenos,juice of half a lime,1 tsp salt flakes,pinch sugar

Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds on each side). Place on a plate and repeat with the rest of the tortillas.

6 white tortillas

Mix together the mayonnaise and sriracha and put to one side.

4 tbsp mayonnaise,1 tbsp sriracha

Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.
Repeat until you have filled all 6 tacos, then serve immediately.

Why It Matters

Tacos are more than a meal—they’re a shared experience. The crunch of the fish, the brightness of lime, the warmth of freshly toasted tortillas—all come together in the same spirit as Día de los Muertos: joy, remembrance, and gathering.

✨ Tradition Tip: When you prepare these tacos, think of a loved one who loved seafood or family gatherings. Add a plate to your ofrenda (altar) as a way of saying “Siempre estás con nosotros” (“You are always with us”).