
Introduction
Last weekend I wanted taco night with a twist—so I battered tilapia cubes, fried them golden, and drizzled on a cumin-spiced honey glaze. These Fish Tacos with Cumin Honey are crispy, sweet-smoky, and topped with crunchy cabbage, fresh pico de gallo, and cool chipotle ranch. They taste like a mini summer fiesta in every bite.
Why Make This Recipe
- Fun & Different: Cubed fish bites instead of fillets make for playful, bite-sized tacos.
- Sweet & Savory Combo: Honey meets cumin for an addictive glaze that contrasts the crunchy batter.
- Quick Assembly: Fry, build, and serve—ready in about 40 minutes.
- Crowd Pleaser: Mild fish and a hint of spice keep everyone happy, even picky eaters.
Ingredients & Substitutions
Fish & Tacos
- 2 lbs tilapia, cut into 2″ cubes
- Salt & pepper, to season
- 8–10 small tortillas (corn or flour)
- 2 cups shredded cabbage
- 1 cup pico de gallo
- ½ cup chipotle ranch dressing
- Fresh cilantro leaves
- Lime wedges, for serving
Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup milk (dairy or plant-based)
- 1 large egg
Cumin Honey Glaze
- ¼ cup honey
- 1–2 tsp ground cumin
Substitution Tips:
- Swap tilapia for cod or haddock if preferred.
- Use agave nectar instead of honey for vegan tacos.
- Try whole-wheat flour or a gluten-free blend in the batter.
Directions
- Prep & Season: Pat fish cubes dry. Season lightly with salt and pepper.
- Make the Batter: In a bowl, whisk flour, baking powder, salt, and pepper. Whisk in milk and egg until smooth. Let rest 20 minutes.
- Mix the Glaze: Stir honey and cumin together; set aside.
- Heat the Oil: Preheat oil in a deep skillet or fryer to 375°F.
- Fry the Fish: Dip fish in batter, letting excess drip off. Fry in batches 3–4 minutes until golden. Drain on paper towels.
- Assemble Tacos: Warm tortillas. Divide 3–4 fish cubes per tortilla. Drizzle with cumin honey, then top with cabbage, pico de gallo, chipotle ranch, cilantro, and a squeeze of lime.

How to Serve
Serve tacos immediately so the fish stays crispy. Present on a long platter with extra lime wedges and a bowl of extra glaze for dipping.
How to Store
Leftover fish and glaze keep in the fridge (separately) up to 1 day. Reheat fish briefly in a hot skillet to crisp, then reassemble tacos.
Pro Tips from the Chef
- Dry the Fish: Removing moisture helps the batter stick and get extra crunch.
- Oil Temperature: Keep oil at 375°F—too hot burns the batter; too cool makes it soggy.
- Batter Rest: Letting it sit hydrates the flour for a lighter crust.
Variations
- Spicy Heat: Add a pinch of cayenne to the batter or glaze.
- Herby Twist: Mix chopped parsley or cilantro into the batter.
- Cheesy Upgrade: Sprinkle crumbled cotija or feta over the finished tacos.

FAQs
Can I bake instead of fry?
For a lighter version, bake at 425°F on a greased sheet pan for 12–15 minutes, flipping halfway.
Are these gluten-free?
Use a gluten-free flour blend and ensure taco shells are GF.
Can I prep ahead?
Make the batter and glaze up to 2 hours before frying. Cut the fish and prep toppings in advance.
Conclusion
These Fish Tacos with Cumin Honey combine crispy battered fish, a sweet-spiced glaze, and fresh toppings for the ultimate summer taco experience. They’re fun to make, easy to eat, and perfect for your next backyard party or taco night!

Fish Tacos with Cumin Honey
Ingredients
- 2 lbs tilapia cubed
- Salt & pepper
- Batter: 1 cup flour 1 tsp baking powder, 1 tsp salt, 1 tsp pepper, 1 cup milk, 1 egg
- Glaze: ¼ cup honey 1–2 tsp cumin
- Tortillas shredded cabbage, pico de gallo, chipotle ranch, cilantro, lime
Instructions
- Season fish with salt & pepper.
- Whisk dry batter ingredients; add milk & egg; rest 20 min.
- Mix honey & cumin.
- Heat oil to 375°F; fry battered fish 3–4 min until golden; drain.
- Warm tortillas; fill with fish, drizzle glaze, add toppings, and serve.