Description
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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Ingredients
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
Instructions
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!
Notes
✔ 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Mexican