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
- In a bowl, combine red onion, cherry tomatoes, lime juice, cilantro, salt, and pepper.
- Stir well and let sit for at least 10 minutes to allow flavors to blend.
Step 2: Prepare the Fish
- Cut the fish into bite-sized strips.
- In a bowl, whisk together egg and buttermilk.
- In a separate dish, mix flour, cornmeal, garlic powder, smoked paprika, cayenne, salt, and pepper.
- Dip each fish piece into the buttermilk mixture, then coat in the flour mixture.
Step 3: Fry the Fish
- Heat ½ inch of vegetable oil in a skillet over medium-high heat (about 350°F / 175°C).
- Fry fish pieces for 2-3 minutes per side, until crispy and golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Place a small amount of shredded cabbage or lettuce on each tortilla.
- Add fried fish and top with red onion-tomato salsa.
- 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!
Print
Fried Fish Tacos with Red Onion-Tomato Salsa
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cuisine: Mexican-Inspired
Description
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!
Hungry for more? Subscribe now and have this recipe sent directly to your inbox—along with exclusive foodie updates!
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
- In a bowl, combine red onion, cherry tomatoes, lime juice, cilantro, salt, and pepper.
- Stir well and let sit for at least 10 minutes to allow flavors to blend.
Step 2: Prepare the Fish
- Cut the fish into bite-sized strips.
- In a bowl, whisk together egg and buttermilk.
- In a separate dish, mix flour, cornmeal, garlic powder, smoked paprika, cayenne, salt, and pepper.
- Dip each fish piece into the buttermilk mixture, then coat in the flour mixture.
Step 3: Fry the Fish
- Heat ½ inch of vegetable oil in a skillet over medium-high heat (about 350°F / 175°C).
- Fry fish pieces for 2-3 minutes per side, until crispy and golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Place a small amount of shredded cabbage or lettuce on each tortilla.
- Add fried fish and top with red onion-tomato salsa.
- Drizzle with sour cream or crema and a squeeze of fresh lime juice.
Notes
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.