Easy Fish Tacos with Spicy Mayo
Crispy, flavorful, and perfectly fresh — these easy fish tacos combine the best of both worlds: convenience and homemade goodness. Using storebought beer-battered fish fillets as the base and pairing them with bright, zesty toppings like pickled red cabbage slaw, spicy mayo, and crumbly queso fresco, this recipe delivers restaurant-quality flavor in under 30 minutes. Perfect for taco night, summer cookouts, or an easy weeknight meal, these tacos are a true high-low masterpiece — a mix of handmade touches and smart shortcuts that make every bite irresistible.
Ingredients
For the Tacos:
1 package beer-battered fish fillets (storebought or homemade, about 1 1/2 lbs)
10 small flour tortillas
1/2 cup crumbled queso fresco
1 small head Romaine lettuce, chopped
1 bunch fresh cilantro, roughly chopped
Spicy mayo (see below)
Pickled red cabbage slaw (see below)
Lime wedges, for serving
Pickled Red Cabbage Slaw:
1/2 small red cabbage, thinly sliced
1 tbsp rice vinegar
Juice of 1/2 lime
1 tbsp oil (olive or neutral)
1/2 tsp Tajín seasoning
Salt, to taste
Instructions:
In a medium bowl, toss the sliced red cabbage with rice vinegar, lime juice, oil, Tajín, and salt.
Let sit for at least 15 minutes while preparing the rest of the meal to lightly pickle and soften.
Spicy Mayo:
1 cup mayo
Juice of 1/2 lime
1/2 tsp rice vinegar
1/8 tsp cayenne
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp hot sauce (like Sriracha)
Salt, to taste
Instructions:
In a small bowl, whisk all ingredients until smooth.
Adjust spice or lime to taste. Set aside or refrigerate until ready to use.
Assembly:
Cook the fish according to package directions until golden and crispy.
Warm the tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.
Assemble your tacos: Add a layer of spicy mayo to you tortilla, add fish filet and then top with slaw, romaine, pico de gallo crumbled queso fresco, and cilantro. Serve immediately with lime wedges for an extra squeeze of brightness.