Fried Fish Tacos with Red Onion-Tomato Salsa

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Fried Fish Tacos with Red Onion-Tomato Salsa

Dinner Ideas

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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Fried Fish Tacos with Red Onion-Tomato Salsa

Fried Fish Tacos with Red Onion-Tomato Salsa

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  • Author: Sandra
  • 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

Scale

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.

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.

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