Lahori Fish Tacos

Lahori Fish Tacos

Today’s post features a fusion cuisine; combining two irresistibly tasty and popular eats of Mexico and Pakistan —Lahori Fish Tacos.

Lahori Fish, coated in a spicy batter made of Besan (Chickpea Flour) and fried to crunchy perfection was a favourite of the Mughal emperors and a recipe that received unfaltering appreciation from the nobles and courtiers. Now a favourite street food of Lahore, this delectable fish is enjoyed by people all over the country and is no more a food fit just for royalty.

The best fish tacos I have ever had was in Calgary. I am not sure if it was the occasion we were celebrating or just the delightful company of my dearest girlfriends or perhaps the combination of Sangria and Margarita that made me develop a deep liking towards fish tacos that night. This morning, I was missing Calgary and fish tacos and more than anything, my besties. So, I decided to make fish tacos and reminisce about that night — that “holy” night (inside joke).

About the fish; I used Basa fillets here but you can use any firm-fleshed fish. Chickpea flour gives it an almost nutty flavour with a crispy texture. You can get them in any Indian or Pakistani store. One thing to note while grinding the whole spices is that you want them just crushed or broken and not ground. This will give the fish pieces an extra crunch after frying.

Use any of your favourite toppings but the following make a terrific accompaniment to these Lahori Fish Tacos — green chutney made with cilantro and mint in yogurt — a traditional choice, pickled red onions, lime wedges, jalapeno, lettuce, avocado, salsa, sour cream, mayo, sriracha and Sangria and/or Margarita!!

Lahori Fish Tacos

Serves 6 Tacos
Prep time 25 minutes
Cook time 8 minutes
Total time 33 minutes
Dietary Gluten Free
Meal type Lunch
Misc Serve Hot
Occasion Casual Party


  • 1lb Basa Fish Fillet (boneless)
  • 1 Egg
  • 1/3 cup Chickpea Flour
  • 4 teaspoons Corainder Seeds
  • 2 teaspoons Red Chilli Flakes
  • 3/4 teaspoons Carom Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Turmeric Powder
  • 2 cloves Garlic (minced)
  • 4 teaspoons Lemon Juice
  • 1 tablespoon Sea Salt
  • Oil (for frying)
  • 6 Tacos
  • Toppings


Crush spices in a blender for no more than 10 seconds.
Combine all ingredients except oil, check for seasoning and marinate fish pieces for at least 15 minutes.
Fry for 3-4 minutes on each side or until cooked and golden brown on medium heat. Do not fry on high heat as the spices can burn easily.
Assemble the tacos with toppings of your choice.


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