Tex-Mex Tempura Fried Fish Tacos

Fish Tacos

Three fish tacos close up
Tempura battered Cream Dory, fresh made cilantro guacamole, stewed tomato salsa, homemade garlic sour cream sauce, topped with my Tex-Mex seasoning blend.

I have been having mad cravings for Tex-Mex. Fish Tacos always do the trick of satisfying such a hunger. Plus they have the added bonus of not inducing a food coma like most heavy Tex-Mex dishes can do. Now these fish tacos are not the sweet, red cabbage slaw, California style, cod fish taco. While those are delicious, these are Texas style. Tempura fried fish, with all the classic toppings and a nice buttery tortilla, on the gordita side of thickness. I still had several kilos of Cream Dory in the freezer so I used that, but any white fish will work perfectly.

Fish Tacos


  • White Fish Filet – 1/2 Kilo
  • Tempura Batter – 2 Cups (The box recipe called for 1 1/4 cup, but it was way too thin so I added until I got a thicker viscosity)
  • Lettuce – any variety
  • Cilantro
  • Limes
  • Flour Tortillas – Treat these like a grill cheese. Hot skillet. Lots of Butter.
  • Tomatoes – Small Diced
  • Red Onion – Small Diced

Cut the fish in half down the length of the filet, then slice into large bite size cubes. Follow the tempura batter directions and fry. Drain excess oil from the fish on paper towels before plating.

Clean Slate Tex-Mex Seasoning


  • 4 Tablespoons chili powder
  • 2 Tablespoon ground cumin
  • 2 Tablespoon granulated garlic
  • 4 teaspoons sea salt
  • 3 teaspoons smoked paprika
  • 2 teaspoon ground coriander seed
  • 2 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper

Place all ingredients in a jar with a lid and shake until blended. Let the dust settle before opening the container.

Guacamole (the seed from the avocado inside the guac bowl will keep it green)


  • Ripe avocado – 1 to 2 depending on size
  • Lime juice – 1 to 2  limes worth
  • 1/2 cup small diced onion
  • 1/2 cup small diced tomato
  • Cilantro

Mix and mash everything to a consistency you like. It does not take long to prepare so I suggest making this right before serving.

Stewed Salsa


  • Olive Oil – around 2 ounces
  • Jalapeños – up to you, I use around ten slices.
  • Lime juice – 1 t0 2 limes
  • 1/4 cup shredded cilantro
  • 2 Tablespoons slice garlic (4 cloves)
  • 2 cup small diced tomatoes
  • 1 cup small diced onion
  • water

Heat 2 ounces of Olive oil in a sauce pot. Place the tomato in the hot oil and let them soften. Lower the heat and add the rest of the ingredients except the water. Add water to thin the sauce if it is too thick. Do not immediately chill.  Hot tomatoes will sour if refrigerated before cooling to room temperature. Salt to taste.

Easy Mode Spanish Rice


  • 2 Cups steamed white rice
  • Butter
  •  2 Tablespoons Clean Slate Taco Seasoning
  • shredded cilantro

Gently stir the butter, cilantro,  and seasoning into the warm rice and serve.

Garlic Sour Cream Sauce


  • 6 ounces of sour cream
  • 1 whole head of garlic, minced
  • lime juice
  • teaspoon of Clean Slate Tex-Mex Seasoning

Blitz all of this in a food processor and you have one addictive sauce.

All the fixin's
All the fixin’s

Refried Pinto beans

Taco seasoning blend
The Clean Slate Tex-mex seasoning is powerful stuff. 2 Tablespoons to a pound of meat makes perfect tacos.
Spanish Rice
All the flavor, none of the hassle. And no lard!
Holy guacamole!
Could be chunkier, but I had a very ripe avacado.
Buttered and skillet fried flour tortillas
Buttered and skillet fried flour tortillas. Nice and thick.
Tortillas and Fish
The Tortillas and Fish
Close up tortillas and fish
Tempura batter is a bit tricky. Practice makes perfect. Do not expect to get it right the first time.
Tempora battered dory
I used more batter mix than the box called for, the original was way too thin.

Close up of Tempura battered dory with limes and rice

One tip: use deep, not shallow oil to prevent sticking.
One tip: Use deep, not shallow oil to prevent sticking.

Single fish taco

Single fish taco angled

single fish taco bite side close up
Drizzled with the garlic sour cream and dusted with a little more Tex-Mex seasoning blend.
the full fish taco spread1
Pink lemonade anyone?

The full fish taco spread2

the full fish taco spread close up

the full fish taco spread bite side

Three fish tacos close up
Now all I need is a thick slice of tres leches. Heaven.

8 thoughts on “Tex-Mex Tempura Fried Fish Tacos”

    1. Wow, thank you very much for saying that! With each new post I feel like I learn more and more things about how to make that post even better. I have really enjoyed learning more about photography along this journey and it is becoming a deep passion of mine. It is truly energizing to hear positive feedback like this, thank you!


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