Perfect Homemade Fish Tacos (Grilled Vs. Fried)

Cut the white fish fillets into 1-inch pieces.

In a bowl, toss the fish pieces with vegetable oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.

In a large bowl, whisk together the masa harina and salt.

Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. Add more water if too dry, or more masa if too sticky.

Cover the dough with a damp cloth and let it rest for 10-15 minutes.

In a medium bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, lime juice, and mayonnaise. Season with salt and pepper to taste. Mix well.

Divide the dough into 8 equal portions and roll each into a ball.

Press each dough ball into a thin tortilla using a tortilla press or by hand. Aim for about 6 inches in diameter.

Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, until puffed and lightly browned.

Preheat your grill to medium-high heat. Grill the seasoned fish pieces for 2-3 minutes per side, until cooked through and slightly charred.

In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold water until a smooth batter forms.

Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C).

Dip the seasoned fish pieces into the batter, ensuring they are fully coated. Carefully place the battered fish into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fill each warm tortilla with your choice of grilled or fried fish. Top generously with the prepared slaw. Add any optional toppings like avocado slices, crema, or hot sauce.