Crispy Cornflake Fish Tacos

an easy way to spice up your weeknight rotation.

Most of us fall into a bit of a weeknight rhythm — meals that taste good and get the job done, but aren’t exactly exciting.

This fish taco recipe is a great way to shake things up.

With a quick sauce and a fresh, punchy salsa, you can turn your simple protein and side vegetable into something that feels way more fun than your typical Tuesday night fish. And if you’re short on time, skip the breading fish step altogether and use your favourite store-bought breaded fish. While the fish cooks, you can pull everything else together, and dinner’s basically done.

Recipe video here!

Side note: Mother’s Day is just around the corner!

If you’re a mom or mother figure, consider this your reminder that you deserve a day off — including from cooking. And if you’re on the other side of that equation, this is your sign to start planning something special.

Here are a few ideas to get you started:

For brunch:
– Spring Frittata
– Chili Crisp Eggs with Labneh

For dinner:
– Grilled Caesar Salad
– Ricotta Gnocchi with Summer Veg
– Spring Green Burrata Pasta
– Smoky Chorizo Mussels
– Spaghetti alla Vodka

For dessert:
– Sticky Toffee Pudding
– Lemon Meringue Tart
– Salted Brown Butter Chocolate Chunk Cookies

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Crispy Cornflake Fish Tacos with Mango Salsa and Chipotle Crema

Serves: 8 tacos

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Ingredients

For the fish:

• 1-1.5Ibs white fish (cod, sole, or haddock), cut into ~8 pieces (about the size of a chicken finger)

• 2 cups cornflakes, lightly crushed with your hands

• 1 cup all-purpose flour

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 2 tsp smoked paprika

• 2 tsp salt

• 2½ tbsp olive oil

• 2 eggs, whisked

OR use your favourite store-bought frozen breaded fish.

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For the chipotle crema:

• ¾ cup Greek yogurt

• 1 clove garlic

• 2 chipotle peppers

• Juice of ½ lime

• 1 tbsp honey

• ½ tsp salt

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For the mango salsa:

• 1 mango, diced

• ½ cup cucumber, diced

• ¼ cup red onion, finely diced

• 1 tbsp jalapeño (or to taste), finely diced

• Handful of cilantro, chopped

• Juice of 1 lime

• ½ tsp salt

• 1 tbsp honey

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To assemble:

• 8 Corn tortillas

• Optional shredded cabbage or slaw (see below for recipe suggestion)

• Optional pickled red onions (see below for recipe)

• Fresh cilantro

• Jalapeño, thinly sliced

• Lime wedges

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Instructions

Prep the fish:

Preheat oven to 415°F (210°C) or an air fryer if you have one, to 400°F

Set up a dredging station:

• Bowl 1: whisked eggs

• Bowl 2: flour + half the spices

• Bowl 3: crushed cornflakes + remaining spices + olive oil (mix well so the flakes are lightly coated)

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Bread the fish:

Pat the fish dry.
Dip into the flour (shake off excess) → egg → cornflake mixture, pressing gently to adhere.

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Bake:

Arrange on a wire rack set over a baking sheet.

Bake at 415°F (210°C) until crispy on the outside and flaky in the centre.

• For thicker pieces (like in my video): 15–20 minutes, flipping halfway

• For thinner fillets (like tilapia): 12–15 minutes

If using an air fryer: cook at 400°F for 8–10 minutes, until crispy and cooked through.

Finish under the broiler for 1–2 minutes for extra crunch (watch closely).

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Make the crema:

Blend Greek yogurt, garlic, chipotle peppers, lime juice, honey, and salt until just combined.

Tip: Don’t overblend — Greek yogurt can loosen and become watery. Blend just until smooth. If it thins out, don’t worry it’ll still taste great. Stir in a spoonful of yogurt to thicken if desired.

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Make the salsa:

Combine mango, cucumber, red onion, jalapeño, and cilantro.
Add lime juice, salt, and honey. Toss and adjust to taste.

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Warm tortillas:

Toast in a dry pan or over a flame until soft and lightly charred.
Alternatively, wrap in foil and warm in the oven for the last few minutes of cooking.

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Assemble:

Layer crispy fish onto tortillas. This is where you get to choose your own adeventure!
Top with mango salsa, crema, jalapeño, cilantro, and a squeeze of lime. Optional but highly recommended add-ons include a quick cabbage slaw and pickled red onions.

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Optional Add-Ons (Highly Recommend)

Quick Pickled Red Onions

This is a great one to keep in the fridge all week — perfect on tacos, eggs, salads, everything.

• 1 red onion, thinly sliced

• 1 cup boiling water

• 1 cup red wine vinegar

• 1 tbsp sugar

• 1 tsp salt

Add everything to a mason jar and shake to dissolve. Let sit in the fridge at least 30 minutes before using.

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Simple Cabbage Slaw

• Thinly sliced cabbage

• Drizzle of red wine vinegar

• Drizzle of olive oil

• Salt + pepper + sugar

Toss and let sit for 5–10 minutes to soften slightly before serving.