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Del Taco Crispy Fish Taco

By Todd Wilbur

Score: 5.00. Votes: 1
In stock (9853 items available)
  • $0.00

The number two Mexican fast food chain nicely duplicates the delicious fish tacos you'd find in coastal towns south of the border: two corn tortillas wrapped around a fried halibut fillet that's topped with cabbage, fresh salsa, and a creamy "secret sauce." It's practically impossible to eat just one—they're that good. And, thanks to the availability of breaded frozen fish sticks in just about every market, a home clone is stupidly simple. If you can't find crispy halibut sticks in your local store, the more common breaded pollock will work just fine here. You can also use frozen fish portions that are grilled if you're not into the breaded (fried) stuff. The real recipe at Del Taco comes with two thin corn tortillas, but sometimes the only available corn tortillas in consumer markets are the thicker ones. If that's the case, you'll need just one per taco.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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Secret Sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon whole milk
  • 1/2 teaspoon lime juice
  • 2 medium tomatoes, diced (about 1 1/2 cups)
  • 1/2 medium Spanish onion, diced (about 3/4 cup)
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 8 frozen fish sticks (halibut or pollock)
  • 2 cups shredded cabbage
  • 16 small (and thin) corn tortillas
  • 8 lime wedges
  • Do This
    • Restaurant/Brand
      Del Taco
    • Instructions

      1. Make the secret sauce by combining the mayonnaise, milk, and lime juice in a small bowl. Whisk until smooth, and then cover and chill it until needed.

      2. Make the salsa by combining all of the ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you're ready to build the tacos.

      3. Bake the frozen fish sticks as directed on the box.

      4. Warm the tortillas in the microwave in a tortilla warmer, or wrap them in moist paper towels before nuking.

      5. Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve each taco with a lime wedge. 

      Makes 8 tacos.

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Score: 5.00. Votes: 1
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Julie Buehler
Jul 15, 2014, 22:00

This sauce is also good on sandwiches.