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Tortilla Battered Fish Taco with Avocado Salsa

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Australians, and perhaps the world, are in love with fish tacos. 🐟🌮
When I was asked to prepare a recipe to present at the AustralianTV show, My Market Kitchen, I decided that a crunchy fish taco would be perfect. ⚡
I wanted to make a crunchy batter and after trying many options, it occurred to me that using tortillas you can add a lot of crunchiness when frying them.  So why not add tortilla crumbs to the batter so when fried with the batter these become tortilla chips crumbs.
Well, this is the result. 🙌
Print Recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes


  • Blender
  • Frying pan
  • Mixing bowls


  • 300 grams of snapper filet skin off and cut in 3cms slices
  • 8 corn tortillas from La Tortilleria
  • 200 ml vegetable oil


  • 4 corn tortillas from La Tortilleria
  • 3 tbsp corn flour have some extra for coating
  • 1 tbsp baking powder
  • 1 egg
  • 1 tbsp chipotle in adobo
  • 1 tbsp garlic powder
  • ¼ cup of mineral water

Avocado Salsa

  • 1 small zucchini diced vertically in 4 parts
  • 2 avocados preferably hash
  • 2 garlic cloves
  • ½ onion preferably white or yellow
  • 2 jalapenos chillies cut in half and stalk removed
  • ½ bunch of coriander
  • ¼ cup veggie stock
  • 2 tbsp extra virgin olive oil
  • 1 lime juiced
  • Salt to taste


  • ½ purple cabbage finely chopped
  • ½ bunch of coriander finely chopped
  • 1 lime juiced
  • 2 tbsp extra virgin oil


  • Cover a frying pan on a thin layer of oil and bring the flame to medium heat.
  • Lightly fry the zucchini, chillies, onion and garlic; remove when starting to get brown and place in a blender.
  • Add the lime juice, coriander, veggie stock, olive oil, avocado and salt. Blend until you have achieved a smooth consistency.
  • Place in a sealed container and store in the fridge until ready serve.
  • In a bowl, mix all the ingredients for the garnish.
  • Prepare the batter by mixing all the ingredients in a food processor or blender. Add the mineral water slowly until you achieve a thick consistency for the batter.
  • Place the batter in a mixing bowl, and the additional corn flour on another. In a frying pan or fryer, add enough oil to cover submerge the fish and heat the oil at medium temperature.
  • Grabbing one piece of fish at a time, toss it on the flour, then cover on batter and put it in the hot oil. Place the battered fish on paper towels to absorb the extra oil.
  • On a very hot frying pan, place the corn tortillas on each side until soft and floppy, wrapping them in a tea towel as you go to stay warm.
  • Assemble the tacos by putting a piece of fish on each tortilla, then garnish followed by salsa on top.
    Crunchy Fish Tacos