Easy Fish Tacos

yield: 4 SERVINGS

prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

A fresh & flavorful Mexican dish you can enjoy year-round with fluffy fish, shrimp, bacon, blackened corn, & other fresh veggies.


Fish Tacos:

  • 1 pound fresh cod fish (or 4 fist-sized chunky filets - wild caught preferred)
  • 5 raw extra jumbo shrimp (or more if preferred)
  • 4 slices uncured bacon (+ bacon fat once cooked)
  • 1 cup frozen or fresh corn
  • 1/2 cup jasmine rice
  • 8 white corn tortillas (or more, if desired)
  • 1 1/3 cup mini peppers (or 2 small bell peppers)
  • 5 tablespoons extra virgin olive oil
  • 1 heaping tablespoon bacon lard
  • 1/2 teaspoon cumin
  • 1/2 tablespoon paprika
  • cracked pepper (sprinkle as desired)
  • cracked sea salt (sprinkle as desired)




Preheat oven to 390°F.


Place bacon on a baking sheet and lightly sprinkle with cracked black pepper. Bake for about 15 minutes at 390° or until crispy.


Rinse jasmine rice and boil in 3/4 cup water with 1 tablespoon olive oil until soft.


Dice all peppers into small, bite-sized pieces. If using a variety of larger peppers, cut them in half, and save the leftovers for snacks or use them as fresh toppings on your tacos if desired.


Coat your sauté pan with olive oil (about 4 tablespoons). Pour corn and diced peppers into the pan and sprinkle with salt and pepper and cook until blackened/charred, turning occasionally.


Heat air fryer on the air crisp setting at 390°.


Mix cumin and paprika into a small bowl and toss fish filets in seasoning. Use less seasoning if desired, as this recipe tastes just as good with only a sprinkle of each.


Chop crispy bacon & raw shrimp into bite-sized pieces and add in the skillet with 1 heaping tablespoon of bacon lard until shrimp is cooked through.


Shrimp cooks fast, so turn frequently until all sides are pink. Turn on low and cover when shrimp is cooked through. If you don't have bacon lard in your fridge, you can sub for more olive oil.


Place seasoned cod in the air fryer. Pour your leftover bacon grease from the pan over the fish and cook for 6-8 minutes. Cook time will vary depending on how thick your fish filets are. Lower the amount of time and seasoning for thinner filets.


Add air crisped fish to your sauté pan & chop it into bite-sized pieces with a spatula. If fish is not cooked through, finish cooking in the pan until you reach a white, fluffy result. Turn on low until ready to eat.


Place your tortillas on a griddle or sauté pan to warm them. This isn't necessary but preferred to keep your tacos hot while eating.


Slice avocado & fresh jalapeño and place on a dish for your toppings. If you don't like either of these toppings, fresh bell pepper, lettuce, or even radishes would make great substitutes.


Start loading up your tortillas with rice, fish, and all your toppings! (Psst...don't forget my favorite hot sauce!) Enjoy, friends!

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