Tacos have moved well beyond their street food roots and are fast becoming a fixture on UK menus. Seafood supplier and BFFF member Pacific West believes fish and shellfish are ideally placed to help operators get a slice of the action, with minimal disruption to the kitchen.

The Numbers Behind the Boom

According to Restaurant Online, searches for tacos in London have climbed 261% year on year. Taco Bell UK now trades from more than 160 sites and reported profits of £2.52m in 2024, while brands including Wahaca, Madre, Coyo Taco and Two Twins Tacos continue to open new doors. The same report points to cities such as Manchester as largely untapped taco markets, which gives regional operators a real chance to move early.

Why Tacos Suit Today’s Diner

With household budgets still under pressure, many guests are choosing casual, lower priced meals out over a full sit down experience. Tacos hit that sweet spot. They feel like a treat without the price tag, they suit sharing and grazing, and they look great on social media. Seafood fillings add further appeal for the growing number of pescatarian and flexitarian diners looking for something other than meat.

Simple for the Kitchen

From a back of house point of view, a taco is one of the easiest on trend dishes to add. Every build follows the same simple formula: a warm tortilla or crisp shell, a hero protein, something fresh and crunchy, and a sauce to bring it together. Pacific West’s frozen, value added seafood cooks straight from frozen, so there is no marinating, no portioning and no new equipment to buy. Consistent sizing also keeps food costs predictable and waste to a minimum.

Four Seafood Taco Builds to Try

Pacific West has shared four serving ideas that show how far a single tortilla can go:

Katsu Fish Goujon Tacos: Pacific West’s Panko Coated Katsu Fish Goujons are paired with shredded carrot, pickled red onion and rocket, then finished with black sesame and a generous drizzle of katsu sauce. Served as five or six mini tacos, it makes an ideal sharing plate.

Salmon Tacos: Pan seared and flaked Salmon Portions, skinless and boneless for easy handling, go into crisp taco shells with red cabbage, coriander, a spiced mayo and a squeeze of lime. It is a quick assembly that looks and eats like a premium dish, and brings an omega-3 rich choice to the menu.

Tempura Battered Hoki Tacos: MSC certified Tempura Battered Hoki Strips sit alongside a fresh pineapple salsa and a creamy herb dressing, with paprika seasoned fries on the side. Light, sunny and full of contrast, it is a strong candidate for specials boards and event menus.

Fricy Chilli & Mango Prawn Tacos: Tacos are not the only trend making waves this year. Fricy, the fruity and spicy flavour pairing, has been one of 2026’s biggest menu stories, and Pacific West’s Chilli & Mango Prawns deliver it in a single product. The butterflied prawns are coated in a spicy mango chilli jam and hand crumbed, then served in a taco with red cabbage, coriander and a wedge of lime. Fricy meets the taco boom: two on trend moments in one dish.

Where the Taco Trend Goes Next

• Beyond London: Regional cities are expected to drive the next wave of taco openings, creating opportunities for independents and pub operators outside the capital.
• Small plates and sharing: Mini tacos fit neatly into the wider move towards grazing menus and smaller portions.
• Bolder flavours: Fricy, Asian and sweet heat fillings are set to push taco menus beyond classic Mexican combinations.
• Food to go: Tacos travel well, making them a natural fit for lunchtime trade, delivery and events.

In Summary

The taco boom shows no sign of slowing, and seafood offers operators a simple, cost effective and sustainable way to join in. With a range built for speed and consistency, Pacific West can help kitchens turn existing freezer stock into a menu of on trend tacos.

Read more serving inspiration on the Pacific West blog, or get in touch with the Pacific West team to find out more about the range.