Crispy Fish Tacos with Cajun Mayo

White fish is lightly battered, fried until crispy, and served with a slightly-spicy sauce for crispy fish tacos with Cajun mayo.

I haven’t always been a fan of seafood. I was super picky growing up and, even though I lived in the Pacific Northwest, I didn’t even try salmon until I was an adult. Gradually, though, my taste bud horizons expanded and I discovered the deliciousness of fish and shellfish.

Now, these fish tacos are a staple on our monthly menu plans. I realize fried fish isn’t too healthy, but we rarely fry anything at home and, and when it comes to breading and hot oil, I’d say we get the most bang for our frying buck by making these crispy fish tacos.

The batter puffs up and creates the perfect golden crunch around the tender, flaky fish. The Cajun mayo is light and provides just the right hint of heat. You could serve your tacos with lettuce or shredded cheese or salsa, but to be honest, we love to just let these two star ingredients shine.

Crispy Fish Tacos with Cajun Mayo

adapted from Delicious Shots

Ingredients

For the Fish

3-4 fish fillets (I use tillapia)
1 1/2 c. flour
2 tbs. cornstarch
1 1/2 tsp Cajun seasoning (you really should be using Tony’s; there’s nothing like it)
1 3/4 c. seltzer water, lemon-lime soda, or beer
vegetable oil

For the Mayo

1/2 c. mayonnaise
1/2 tsp. minced garlic
1 tsp. Tony’s
1 tsp. lemon juice
a few dashes of hot sauce

Instructions

If frozen, thaw fish completely. Pat it dry and cut fillets into strips. In a large skillet or pan, heat vegetable oil over medium heat. You want it to reach 350 degrees (this is the thermometer I use). In a large bowl, stir together the flour, cornstarch, and Cajun seasoning. Add the liquid and mix well. Batter should be the consistency of pancake batter.

Put all the fish fillets in the batter and dunk them. Working in batches of 5 or 6 pieces, transfer the fish from the batter to the hot oil. Allow them to cook a minute or two one side and then flip. You want the batter to be a light golden brown on both sides. Remove fish to drain on a paper towel-lined plate.

To make the mayo, whisk all the ingredients together in a medium bowl.

Serve hot on tortillas with Cajun mayo and taco toppings of your choosing.

But wait! There’s more!

I’m so excited to be joining a ton of awesome bloggers to bring you a round-up of mouthwatering Cinco de Mayo recipes. Drinks, apps, desserts… there’s so much goodness happening here!

Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology

(this post contains affiliate links; to learn more, see my disclosure policy)