Fried Fish Tacos with Red Onion-Tomato Salsa

Get ready to bite into a crispy, flavorful fish taco topped with a fresh and zesty red onion-tomato salsa! These Fried Fish Tacos with Red Onion-Tomato Salsa bring the perfect combination of crispy, golden fish and the bright, tangy kick from the salsa. A quick and easy meal that’s perfect for Taco Tuesday or any night you’re craving something fresh and delicious. Ready to make these mouthwatering tacos? Let’s dive in!

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Why You’ll Love These Fish Tacos
✔ Crispy & Light – The fried fish is perfectly crispy on the outside and tender on the inside.
✔ Fresh & Zesty Salsa – The red onion-tomato salsa adds a tangy crunch that balances the richness of the fish.
✔ Quick & Easy – These tacos come together in just 30 minutes, making them perfect for a weeknight dinner or a fun taco night.
✔ Perfectly Customizable – Add your favorite toppings, sauces, or even a squeeze of lime to make these tacos your own!

Ingredients for Fried Fish Tacos with Red Onion-Tomato Salsa

For the Fried Fish:

• 1 lb white fish fillets (like cod, tilapia, or halibut)
• 1 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/2 cup buttermilk (or regular milk)
• Vegetable oil, for frying

For the Red Onion-Tomato Salsa:

• 1/2 red onion, finely diced
• 1 cup cherry tomatoes, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• Salt and pepper, to taste

For the Tacos:

• 8 small flour or corn tortillas
• 1/4 cup sour cream (optional)
• Lime wedges, for serving
• Fresh cilantro, for garnish

Tools You’ll Need
✔ Large skillet or frying pan
✔ Mixing bowls
✔ Tongs or slotted spoon for frying
✔ Paper towels (for draining oil)

How to Make Fried Fish Tacos with Red Onion-Tomato Salsa

Step 1: Prepare the Salsa

• In a mixing bowl, combine the diced red onion, chopped tomatoes, cilantro, lime juice, and olive oil.
• Season with salt and pepper to taste and toss everything together. Set aside to let the flavors meld.

Step 2: Prepare the Fish

• Pat the fish fillets dry with paper towels and cut them into 2-3 inch pieces for tacos.
• In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
• In another bowl, whisk together the egg and buttermilk.
• Dip each fish piece into the flour mixture, coating it evenly, then dip it into the egg mixture, and coat it again with the flour mixture for a crispy crust.

Step 3: Fry the Fish

• Heat vegetable oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan.
• Once the oil is hot, carefully place the breaded fish pieces in the skillet, cooking in batches to avoid overcrowding.
• Fry the fish for 3-4 minutes on each side, until golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.

Step 4: Warm the Tortillas

• While the fish is frying, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable. You can also wrap them in a damp paper towel and microwave for 30 seconds to warm them quickly.

Step 5: Assemble the Tacos

• Place a few pieces of crispy fish onto each warm tortilla.
• Top with a generous spoonful of the red onion-tomato salsa.
• Add a dollop of sour cream (optional) and garnish with fresh cilantro.
• Squeeze fresh lime juice over the tacos for an added burst of flavor.

Step 6: Serve & Enjoy!

• Serve your fried fish tacos immediately with extra lime wedges and enjoy!

Serving Suggestions
Serve with a side of Mexican rice or refried beans for a complete meal.
Top with sliced avocado or a drizzle of creamy chipotle sauce for added richness.
Add a few slices of jalapeño or a sprinkle of chili powder for an extra kick.

Tips for the Best Fried Fish Tacos

✔ Use a Neutral Oil for Frying – Vegetable oil, canola oil, or peanut oil work best for frying the fish to avoid overpowering the flavor.
✔ Don’t Overcrowd the Pan – Fry the fish in batches to keep the oil hot and ensure an even, crispy coating.
✔ Customizable Salsa – Feel free to add more ingredients to the salsa, such as corn, diced cucumber, or even a little jalapeño for extra spice.

Storage & Reheating Instructions

• Store: Leftover fried fish and salsa can be stored separately in airtight containers in the fridge for up to 2 days.
• Reheat: Reheat the fried fish in the oven at 375°F (190°C) for 10-12 minutes to keep it crispy. Warm the tortillas fresh when serving.

Frequently Asked Questions (FAQ)
Q1: Can I use a different type of fish?
A: Absolutely! Any firm white fish like mahi-mahi, snapper, or even trout will work well for these tacos.

Q2: Can I make the salsa ahead of time?
A: Yes! The salsa can be made up to a day ahead and stored in the fridge. Just give it a good stir before serving.

Q3: Can I bake the fish instead of frying it?
A: Yes! To make a lighter version, you can bake the coated fish at 400°F (200°C) for about 10-12 minutes, flipping halfway through.

Crispy, Flavorful, and Fresh! These Fried Fish Tacos with Red Onion-Tomato Salsa are everything you want in a taco—crispy, flavorful fish, fresh salsa, and a burst of lime that makes every bite irresistible. Whether it’s Taco Tuesday or just a craving for something fresh, these tacos will hit the spot!

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🕒 Preparation Time: 15 minutes
🔥 Cooking Time: 15 minutes
🌍 Cuisine: Mexican

Nutritional Information (Per Serving)
Calories: 320
Protein: 20g
Carbohydrates: 30g
Fat: 18g
Fiber: 4g

Enjoy these crispy, fresh fish tacos at your next taco night!

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