Fish & Chip Smash Tacos with Tartare Sauce
If you’re looking for more smash taco recipe ideas, try my Prawn Smash Tacos, Big Mac Smash Tacos or my Mediterranean Lamb Smash Tacos
Helpful Tips
Storage
Best eaten fresh for maximum crispiness. Leftover fish mixture can be stored in the fridge for up to 1 day and cooked fresh. Tartare sauce keeps in an airtight container in the fridge for up to 3 days. Do not freeze the assembled tacos.
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Substitutions
Fish: Any firm white fish works - cod, haddock, flathead, or even salmon for a richer flavourTortillas: Use corn tortillas for gluten-free, or small flour tortillas for softer texture
Serving Suggestions
Serve with sweet potato fries instead of regular fries or keep it lighter with a crunchy cabbage slaw on the side. Pickled jalapeños, hot sauce, or extra lemon wedges make great additions.
Helpful Tips
Storage
Best eaten fresh for maximum crispiness. Leftover fish mixture can be stored in the fridge for up to 1 day and cooked fresh. Tartare sauce keeps in an airtight container in the fridge for up to 3 days. Do not freeze the assembled tacos.
Substitutions
Fish: Any firm white fish works - cod, haddock, flathead, or even salmon for a richer flavourTortillas: Use corn tortillas for gluten-free, or small flour tortillas for softer texture
Serving Suggestions
Serve with sweet potato fries instead of regular fries or keep it lighter with a crunchy cabbage slaw on the side. Pickled jalapeños, hot sauce, or extra lemon wedges make great additions.
Ingredients
For the fish mixture:
- 500g firm white fish fillets (barramundi, snapper, or cod), cut into chunks
- 1 egg
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- salt and pepper
- 2 tbsp olive oil (for cooking)
For the tacos:
- 8 small flour tortillas (taco-sized)
- 1 cup panko breadcrumbs
For the healthier tartare sauce:
- 1/2 cup Greek yoghurt
- 2 tbsp mayonnaise (or all Greek yoghurt for lighter version)
- 2 tbsp dill pickles, finely chopped
- 1 tbsp capers, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Pinch of salt and pepper
To serve:
- 2 cups iceberg lettuce, finely shredded
- Lemon wedges
- 400g frozen oven fries (or homemade chips)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the healthier tartare sauce:
- In a small bowl, whisk together Greek yoghurt, mayonnaise, chopped pickles, capers, fresh dill, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Cover and refrigerate until serving.
For the fish tacos:
- Pat the fish fillets dry with paper towel. Add the fish to a food processor along with the egg, smoked paprika, salt, pepper, and garlic powder. Pulse 8-10 times until the fish is finely minced but still has some texture.
- Lay out the tortillas on a clean surface. Divide the fish mixture evenly between the tortillas (about 2-3 tablespoons each). Spread the mixture across the entire surface of each tortilla, pressing it down to the edges.
- Sprinkle panko breadcrumbs generously over the fish mixture on each tortilla, pressing down gently so the crumbs stick.
- Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat.
- Place one tortilla in the pan, fish-side down. Press down firmly with a spatula for 10-15 seconds to flatten. Cook for 3-4 minutes until crispy and the fish is cooked through (the fish should be opaque and firm).
- Carefully flip the tortilla using a spatula. Cook the other side for 2-3 minutes until the bottom is golden brown and crispy. Transfer to a plate and keep warm. Repeat with remaining tortillas, adding more oil to the pan as needed between batches.
To serve:
Top each fish taco with a generous dollop of tartare sauce, shredded lettuce, a squeeze of fresh lemon juice and fries.
Ingredients
For the fish mixture:
- 500g firm white fish fillets (barramundi, snapper, or cod), cut into chunks
- 1 egg
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- salt and pepper
- 2 tbsp olive oil (for cooking)
For the tacos:
- 8 small flour tortillas (taco-sized)
- 1 cup panko breadcrumbs
For the healthier tartare sauce:
- 1/2 cup Greek yoghurt
- 2 tbsp mayonnaise (or all Greek yoghurt for lighter version)
- 2 tbsp dill pickles, finely chopped
- 1 tbsp capers, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Pinch of salt and pepper
To serve:
- 2 cups iceberg lettuce, finely shredded
- Lemon wedges
- 400g frozen oven fries (or homemade chips)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the healthier tartare sauce:
- In a small bowl, whisk together Greek yoghurt, mayonnaise, chopped pickles, capers, fresh dill, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Cover and refrigerate until serving.
For the fish tacos:
- Pat the fish fillets dry with paper towel. Add the fish to a food processor along with the egg, smoked paprika, salt, pepper, and garlic powder. Pulse 8-10 times until the fish is finely minced but still has some texture.
- Lay out the tortillas on a clean surface. Divide the fish mixture evenly between the tortillas (about 2-3 tablespoons each). Spread the mixture across the entire surface of each tortilla, pressing it down to the edges.
- Sprinkle panko breadcrumbs generously over the fish mixture on each tortilla, pressing down gently so the crumbs stick.
- Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat.
- Place one tortilla in the pan, fish-side down. Press down firmly with a spatula for 10-15 seconds to flatten. Cook for 3-4 minutes until crispy and the fish is cooked through (the fish should be opaque and firm).
- Carefully flip the tortilla using a spatula. Cook the other side for 2-3 minutes until the bottom is golden brown and crispy. Transfer to a plate and keep warm. Repeat with remaining tortillas, adding more oil to the pan as needed between batches.
To serve:
Top each fish taco with a generous dollop of tartare sauce, shredded lettuce, a squeeze of fresh lemon juice and fries.
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