Fried Fish Tacos with Red Onion-Tomato Salsa

These crispy fried fish tacos are packed with flavor, featuring golden-battered fish, a refreshing red onion-tomato salsa, and warm tortillas. Perfect for taco night, they offer a delicious balance of crunch, zest, and spice!

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Why You’ll Love This Recipe

✔ Crispy & Flavorful – Lightly seasoned and fried to perfection.
✔ Fresh & Zesty – A homemade red onion-tomato salsa adds brightness.
✔ Quick & Easy – Ready in under 30 minutes for a hassle-free meal.

Ingredients

For the Fried Fish:

• 1 lb white fish fillets (cod, tilapia, or halibut)
• ½ cup all-purpose flour
• ½ cup cornmeal or panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg, beaten
• ½ cup buttermilk (or regular milk)
• Vegetable oil, for frying

For the Red Onion-Tomato Salsa:

• ½ red onion, finely diced
• 1 cup cherry tomatoes, diced
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• ½ teaspoon salt
• ½ teaspoon black pepper

For Serving:

• 8 small corn or flour tortillas
• ½ cup shredded cabbage or lettuce
• ½ cup sour cream or Mexican crema
• Lime wedges

Instructions

Step 1: Make the Salsa

1. In a bowl, combine red onion, cherry tomatoes, lime juice, cilantro, salt, and pepper.
2. Stir well and let sit for at least 10 minutes to allow flavors to blend.

Step 2: Prepare the Fish

1. Cut the fish into bite-sized strips.
2. In a bowl, whisk together egg and buttermilk.
3. In a separate dish, mix flour, cornmeal, garlic powder, smoked paprika, cayenne, salt, and pepper.
4. Dip each fish piece into the buttermilk mixture, then coat in the flour mixture.

Step 3: Fry the Fish

1. Heat ½ inch of vegetable oil in a skillet over medium-high heat (about 350°F / 175°C).
2. Fry fish pieces for 2-3 minutes per side, until crispy and golden brown.
3. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Assemble the Tacos

1. Warm the tortillas in a dry skillet or microwave.
2. Place a small amount of shredded cabbage or lettuce on each tortilla.
3. Add fried fish and top with red onion-tomato salsa.
4. Drizzle with sour cream or crema and a squeeze of fresh lime juice.

What to Serve With These Tacos

• Mexican Rice – A perfect side for a complete meal.
• Refried Beans – Creamy and delicious.
• Guacamole or Avocado Crema – A smooth, flavorful topping option.

Tips for Success

✔ Use Fresh Fish – Fresh fillets provide the best taste and texture.
✔ Avoid Overcrowding the Pan – Fry in batches to keep the oil temperature stable.
✔ Serve Immediately – Fried fish is best enjoyed hot and crispy.

Storage & Reheating

• Refrigerate: Store leftover fish in an airtight container for up to 2 days.
• Reheat: To maintain crispiness, reheat in an oven at 375°F (190°C) for 5-7 minutes.
• Freeze: Freeze uncooked, breaded fish for up to 2 months, then fry directly from frozen.

Frequently Asked Questions

Can I use an air fryer?
Yes! Cook at 400°F (200°C) for 8-10 minutes, flipping halfway.

What’s the best fish for tacos?
Cod, tilapia, halibut, and mahi-mahi are excellent choices.

Can I make these gluten-free?
Yes! Use gluten-free flour and corn tortillas.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Cuisine: Mexican-Inspired

Nutritional Information (Per Taco)
Calories: 250 | Protein: 18g | Carbs: 22g | Fat: 10g | Sodium: 320mg

These Fried Fish Tacos with Red Onion-Tomato Salsa are a perfect mix of crispy, fresh, and tangy flavors. Serve them up for taco night and enjoy every bite!

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