El Rey'S Fish Tacos Recipe

Name: El Rey'S Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Guacamole; 4 avocados, pureed; 1 -2 lime, Zest and juice of, depending on size; 1 jalapeno pepper, chopped; 3 drops green chili sauce, such as Tabasco; salt & freshly ground black pepper; Salsa Verde (Green Salsa); 1 pound/ 450g tomatillo; 1 bunch fresh cilantro leaves; 1 lime, zest and juice of; 1 garlic clove, chopped; 1 onion, chopped; 1 jalapeno pepper, seeded and chopped; salt; Salsa Roja (Roasted Red Salsa); 6 Italian tomatoes, halved; 4 garlic cloves; 2 serrano peppers, seeded and halved; 1 onion, peeled and quartered; 1 tablespoon/ 15 ml olive oil; salt & freshly ground black pepper; 1 bunch fresh cilantro leaves; 1 lime, zest and juice of; Salsa Mexicana; 2 tomatoes, seeded and chopped; 1 bunch fresh cilantro leaves; 1 garlic clove, minced; 1 lime, zest and juice of; 1 onion, chopped; 1 jalapeno pepper, seeded and chopped

Try this homemade El Rey'S Fish Tacos recipe the whole family will love. Made with avocados, lime, pepper and chili sauce. Easy step-by-step instruction…

This El Rey'S Fish Tacos relies on simple, everyday ingredients such as guacamole, avocados, pureed, jalapeno pepper, chopped and salsa verde (green salsa). It comes together quickly and makes 4 servings, at about 1126 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

Guacamole
4 avocados, pureed
1 -2 lime, Zest and juice of, depending on size
1 jalapeno pepper, chopped
3 drops green chili sauce, such as Tabasco
salt & freshly ground black pepper
Salsa Verde (Green Salsa)
1 pound/ 450g tomatillo
1 bunch fresh cilantro leaves
1 lime, zest and juice of
1 garlic clove, chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
salt
Salsa Roja (Roasted Red Salsa)
6 Italian tomatoes, halved
4 garlic cloves
2 serrano peppers, seeded and halved
1 onion, peeled and quartered
1 tablespoon/ 15 ml olive oil
salt & freshly ground black pepper
1 bunch fresh cilantro leaves
1 lime, zest and juice of
Salsa Mexicana
2 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
1 garlic clove, minced
1 lime, zest and juice of
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tablespoon/ 15 ml olive oil
salt & freshly ground black pepper
Fish
2 cups/ 500 ml flour plus 1 cup/250 ml flour (for dredging)
1/4 cup/ 60 ml cornstarch
1 tablespoon/ 15 ml baking powder
salt
2 1/2 cups/ 625 ml beer (2 bottles of beer)
2 eggs
1 pound/ 450g parrot fish, cut into large cubes (or any white flesh fish like red snapper, cod or halibut)
canola oil or peanut oil, for frying
corn tortilla
Garnishes
mayonnaise
shredded cabbage
onion, slices
cilantro leaf
lime wedge

1
For the guacamole:
2
In a food processor, mix together the avocados, lime zest and juice, jalapeno pepper and hot sauce. Season with salt and pepper. Keep in the refrigerator.
3
For the salsa verde:
4
Remove the papery husks from the tomatillos and rinse well. Cut in half and place cut-side down on a baking sheet lined with parchment paper. Place under a broiler for about 5 minutes to lightly blacken the skin. Place the tomatillos, cilantro, lime zest and juice, garlic, onions and jalapeno pepper in a food processor (or blender) and pulse until all the ingredients are finely chopped and mixed. Season with salt. Cool in the refrigerator.
5
For the Salsa Roja:
6
Preheat the oven to 400 degrees F (200 degrees C). Lay the tomatoes, garlic, serrano pepper and onions on a baking tray lined with parchment paper. Drizzle with the olive oil and season with salt and pepper. Bake in the oven until the tomatoes look soft and the onions and peppers have a nice char, about 30 minutes. Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro and lime zest and juice. Adjust seasoning. Add a little water if too thick. Keep in the refrigerator.
7
For the Salsa Mexicana:
8
Mix together the tomatoes, cilantro, garlic, lime zest and juice, onions, jalapeno pepper, red bell pepper and olive oil. Season with salt and pepper. Keep in the refrigerator. For the fish: To make the beer batter, in a large bowl, combine the flour, cornstarch, baking powder and some salt. Blend the beer and eggs, and then quickly stir into the flour mixture (don't worry about a few lumps). Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). Dust the fish pieces lightly with flour. Dip into the beer batter and fry until crisp and golden brown. Drain on paper towels.
9
To serve:
10
Place the fried fish in a tortilla, add a dollop of mayonnaise, and top with shredded cabbage, onions and cilantro. Top with guacamole, salsa verde, salsa rosa and salsa Mexicana.

1126

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 49 ingredients. The key ingredients include: Guacamole, 4 avocados, pureed, 1 -2 lime, Zest and juice of, depending on size, 1 jalapeno pepper, chopped, and more.

Yes, El Rey'S Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1126 kcal
Category
Seafood

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