For a long time I only ordered fish tacos when out on the town at any given restaurant and never thought of attempting them at home.  Till one after fishing a pond and hauling in a limit of largemouth bass I decided to give it a go and it was relatively simple.  I found that a good creamy sauce really adds the touch I like and for this the Herdez Guacamole Salsa really fit the bill (its also great on breakfast tacos too).  However, a freshly made pico (fresh diced tomatoes, onion, garlic and jalapeño) is another great choice.  I also found that cabbage is the preferred topper as opposed to lettuce but I have no explanation for this, except its better.  In any event, its simple, good and I highly recommend you give it a go with your fresh catch.

A couple of other tips:  Cornmeal also makes a great batter.  Toasting the tortillas in a skillet or on the grill, prior to adding your fillings takes it to another level.

Serves 2-3

Prep time:  15-20 minutes


  • 12-16oz. of white skinless fish filets (I used Striper, but any white fish such as bass, crappie, perch, etc. will suffice)
  • 2-3 T of Oil (I typically use Extra Virgin Olive Oil) depending on the size of your pan. You want enough oil to coat the entire pan but you don’t want them to be swimming in oil.
  • ¼ C Panko Bread Crumbs (or additional if you like a more fully coated crispy filet)
  • ¼ t Ground Cayenne Pepper
  • ¼ t of salt (or additional to taste)
  • Shredded Cabbage
  • Fresh Cilantro
  • Salsa/sauce of choice – we love using Herdez Guacamole Salsa
  • Lemons/Lime wedges optional.



  1. Season your filets with salt and cayenne pepper
  2. Lightly dust each filet with Panko Bread Crumbs
  3. Add oil to skillet and heat skillet to medium high heat
  4. Add filets cooking about 4 mins on each side or until you can insert a fork into the thicker portions and the meat flakes apart. You may need to adjust the time depending upon the thickness of your filets.  When it flakes apart, remove from pan.

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