Tacocity Podcast: Ricky’s Fish Tacos

Ricky’s Fish Tacos – 31117 Riverside Drive (by the bridge), Los Angeles, CA 90039

Twitter: @rickysfishtacos


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Fish Taco Recipe


  • Vegetable Oil (2-3″ of oil in the pan for frying the fish)
  • Corn tortillas
  • Fish (Catfish, Swai or Cod)
  • 2 tbsp Dijon Mustard
  • Cabbage
  • Your favorite Salsa (I use San Marcos Salsa, comes in a small can on the Mexican Foods aisle)
  • 1 Avocado
  • 1 Jalapeño
  • 1 Tomato
  • 1/2 cup Corn Starch
  • 3 tbsp dried Oregano
  • 1 jar of Crema (Mexican sour cream)
  • 16 oz Seltzer Water
  • 2 cups of flour
  • 1 egg
  • Salt & Pepper


  1. Heat up the oil in a cast iron pan or other type of deep dish pan. You need enough oil for the fish to be submerged, about 2-3.”
  2. Heat up a comal (flat, Mexican griddle) or flat pan that you can cook the tortillas on. Also, prepare a large bowl with a few paper towels inside
  3. Mix the flour, corn starch in a large bowl. Add in the egg, oregano, Dijon mustard, salt and pepper, and 12 oz of the seltzer water. Mix with a fork, you want the batter to look like pancake batter. If it’s too thick, add more of the seltzer water to thin it out. You want to be able to dip the pieces of fish in the batter and have it cover and drip off.
  4. Cut your fish into small strips, finger-sized. shoot for 1″ by 3″ pieces of fish.
  5. Once your oil is ready (it should start popping), it’s ready for fish. One way to test the oil is to take a small piece of potato or tortilla and see if it starts frying. Take the fish and dip them in the batter, completely covered. Gently lay them in the oil – don’t drop them in or allow your fingers to touch the oil. Only drop in as many pieces as there is space in the oil – don’t crowd them. Cook them for 2 minutes on each side.
  6. Using metal tongs, pull the fish out and place it in the bowl with the paper towel to allow it to dry. Repeat the last two steps until all the fish has been cooked.
  7. Cut up the jalapeño, removing the seeds and white membrane if you prefer it less hot. Cut up the tomato, avocado, and cabbage into small chunks.
  8. Add tortillas to the comal/pan. Flip them after 20 seconds, you want the warm but pliable. Remove them to a plate.
  9. Add the fish to the tortilla. Then add the jalapeño, tomato, cabbage & avocado. Drizzle salsa and crema/sour cream over the top, and enjoy!