If you’re craving a dish that bursts with vibrant flavors, crispy textures, and a touch of zest, look no further than this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe. It’s a true celebration of fresh ingredients and bold taste, combining perfectly fried white fish with a bright, tangy salsa that elevates every bite. Whether you’re cooking for friends or treating yourself, these tacos are a delicious and satisfying way to bring some sunshine to your table.
Ingredients You’ll Need
Simple but essential, each ingredient in this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe plays a crucial role. From the spices that create a crispy, flavorful coating to the fresh salsa that adds a zesty kick, every component contributes to a perfect balance of taste, texture, and color.
- 1 lb white fish fillets (cod, tilapia, or haddock): Choose firm, flaky fish for the best frying results and tender bite.
- 1 cup all-purpose flour: This forms the base of the crispy coating for the fish.
- 1 tsp paprika: Adds a smoky, mild heat and beautiful color to the coating mix.
- 1/2 tsp garlic powder: Infuses the batter with subtle savory notes.
- 1/2 tsp cumin: Brings warmth and earthiness that complements the fish perfectly.
- 1/2 tsp chili powder: Offers just a hint of heat to liven up the coating.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the flavors.
- 1 cup buttermilk (or regular milk): Tenderizes the fish and helps the coated flour stick flawlessly.
- Vegetable oil, for frying: Provides the perfect medium for crispy, golden fish without overpowering flavor.
- 8 small soft flour or corn tortillas: Your taco’s cozy vessel, warm and pliable for easy folding.
- 1 medium red onion, finely chopped: Adds crunch and sharpness to the salsa.
- 2 medium tomatoes, diced: Brings juicy sweetness and vibrant color to the salsa.
- 1/4 cup fresh cilantro, chopped: Introduces a fresh, herbaceous lift.
- 1 tbsp lime juice: Delivers the essential brightness that ties the salsa together.
- 1/2 tsp sugar: Balances acidity in the salsa, rounding out flavors.
- Salt and pepper, to taste: Enhances and sharpens the salsa’s components.
- Shredded lettuce or cabbage: Adds refreshing crunch inside the tacos.
- Sliced avocado or guacamole: Brings creamy richness for contrast.
- Sour cream or crema: Offers a cool, tangy drizzle for extra indulgence.
- Hot sauce: Adds a spicy kick to customize your taco experience.
How to Make Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Step 1: Prepare the Salsa
Start by making the red onion-tomato salsa, which is the bright heart of this recipe. In a medium bowl, combine the finely chopped red onion, diced tomatoes, cilantro, lime juice, and sugar. Stir everything thoroughly, then season with salt and pepper to taste. Letting it sit while you prepare the fish helps the flavors blend beautifully, making each spoonful burst with freshness.
Step 2: Prepare the Fish
In a shallow dish, mix together the flour, paprika, garlic powder, cumin, chili powder, salt, and pepper. This seasoned flour mixture forms that delectably crispy crust. In a separate shallow dish, pour the buttermilk. Dip each white fish fillet first into the buttermilk, allowing the coating to adhere, then dredge it evenly in the seasoned flour mixture.
Step 3: Fry the Fish
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot, around 350°F. Carefully place each battered fish fillet into the hot oil. Fry them for 3 to 4 minutes on each side, turning gently until golden brown and irresistibly crispy. Remove the fish and drain on paper towels to keep every bite light and crunchy.
Step 4: Assemble the Tacos
Warm the tortillas in a dry skillet or microwave so they’re soft and pliable. To build your tacos, place one or two pieces of the golden fried fish in each tortilla. Top generously with a spoonful of the zesty red onion-tomato salsa from step one. Add shredded lettuce or cabbage, sliced avocado or guacamole, a dollop of sour cream or crema, and a drizzle of hot sauce if you like that extra spice. Serve immediately for the perfect combination of textures and flavors.
How to Serve Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Garnishes
Fresh garnishes take these tacos to the next level. Crisp shredded lettuce or cabbage brings crunch, while creamy avocado or guacamole cools and balances the spices. A drizzle of sour cream or crema adds luscious creaminess, and a squeeze of additional lime juice can brighten up every bite. Don’t forget your favorite hot sauce if you enjoy a little heat!
Side Dishes
Keep your sides light and complementary. Mexican-style rice, refried beans, or a simple corn salad all pair beautifully with fried fish tacos. For something lighter, a crisp jicama slaw or fresh grilled corn on the cob with chili powder and lime makes for a vibrant, festive meal that resonates with every bite.
Creative Ways to Present
For a fun twist, serve your Fried Fish Tacos with Red Onion-Tomato Salsa Recipe on colorful plates lined with fresh banana leaves to evoke an authentic street-food vibe. You could also place the tacos in a bamboo basket or offer a taco bar setup with all your favorite toppings and sides for friends and family to build their own creations. Presentation is all about making the meal feel special and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftover fried fish or salsa, store them separately in airtight containers in the refrigerator. The fish is best eaten within 1 to 2 days to maintain its crispness, while the salsa can last up to 3 days, staying fresh and zesty.
Freezing
Fried fish can be frozen, but it’s best done before assembling the tacos. Place the cooled fried fish in a freezer-safe container, separated by parchment paper to prevent sticking. Freeze for up to a month for convenience. The salsa does not freeze well and should be made fresh or stored refrigerated only.
Reheating
To reheat the fried fish, use a preheated oven or air fryer instead of the microwave to preserve crunchiness—about 350°F for 10 minutes works well. Avoid overcooking to keep the fish moist inside and crispy outside. Add fresh salsa and garnishes after reheating for the best experience.
FAQs
Can I use frozen fish fillets for this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe?
Absolutely! Just make sure to thaw the fish completely and pat it dry before dipping in the buttermilk and flour mixture. This helps the coating stick better and fry up nice and crispy.
What type of tortillas work best for these fish tacos?
Both soft flour and corn tortillas work beautifully. Corn tortillas offer a more traditional flavor, while flour tortillas provide a soft, slightly chewy texture—choose based on your preference!
Is there a vegetarian or vegan alternative to this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe?
Yes! You can swap the fish for crispy battered tofu or crispy mushrooms, using the same seasoning and frying technique. The salsa stays perfectly vegan as is.
How spicy is the chili powder in the coating?
The chili powder adds mild heat and enhances flavor without overwhelming the dish. If you prefer a milder version, reduce the amount or omit it, and add hot sauce to taste when serving.
Can I prepare the salsa in advance?
Definitely! Making the red onion-tomato salsa ahead allows the flavors to meld even more. It’s best made a few hours ahead or the day before and kept refrigerated until ready to serve.
Final Thoughts
This Fried Fish Tacos with Red Onion-Tomato Salsa Recipe is a true delight for anyone who loves fresh, bold flavors with a satisfying crunch. It’s easy enough for a weeknight dinner but festive enough for entertaining. I promise once you try these tacos, they’ll become one of your go-to favorites to brighten up any meal. So gather your ingredients, embrace the fun of frying, and enjoy a vibrant burst of flavor that’s hard to beat!
Print
Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Fried Fish Tacos with Red Onion-Tomato Salsa are a quick and delicious meal perfect for any weeknight. Crispy battered white fish fillets are fried to golden perfection, then wrapped in warm tortillas and topped with a fresh, tangy salsa and creamy avocado for the perfect balance of flavors and textures.
Ingredients
Fish and Battering
- 1 lb white fish fillets (such as cod, tilapia, or haddock)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1 cup buttermilk (or regular milk)
- Vegetable oil, for frying
Salsa
- 1 medium red onion, finely chopped
- 2 medium tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp sugar
- Salt and pepper, to taste
Assembly and Toppings
- 8 small soft flour or corn tortillas
- Shredded lettuce or cabbage
- Sliced avocado or guacamole
- Sour cream or crema
- Hot sauce
Instructions
- Prepare the salsa: In a medium bowl, combine the finely chopped red onion, diced tomatoes, chopped cilantro, lime juice, and sugar. Stir well and season with salt and pepper to taste. Allow the salsa to rest while you prepare the fish so the flavors can meld together.
- Mix the battering dry ingredients: In a shallow dish, combine the all-purpose flour, paprika, garlic powder, cumin, chili powder, salt, and pepper. Mix thoroughly to distribute the spices evenly.
- Dip the fish in buttermilk and dredge in flour mixture: Pour the buttermilk into another shallow dish. Dip each white fish fillet first into the buttermilk, then dredge in the seasoned flour mixture, coating each piece evenly on all sides.
- Heat the oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until it reaches approximately 350°F. The oil should be hot enough to sizzle when the fish is added but not smoking.
- Fry the fish fillets: Carefully place the battered fish fillets in the hot oil. Fry for 3-4 minutes per side or until the fish turns golden brown and crispy. Use tongs to flip the fish gently to avoid breaking. Once cooked, remove the fillets and drain on paper towels to remove excess oil.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side or microwave them wrapped in a damp paper towel for about 20 seconds to make them pliable.
- Assemble the tacos: Place one or two pieces of fried fish on each warm tortilla. Top with a generous spoonful of the red onion-tomato salsa. Add optional toppings like shredded lettuce or cabbage, sliced avocado or guacamole, sour cream or crema, and a dash of hot sauce to taste.
- Serve immediately: Enjoy these crispy, flavorful fish tacos fresh while the fish is hot and the tortillas are warm.
Notes
- For extra crispy fish, double dredge by dipping the fish back into the buttermilk and flour mixture once more before frying.
- Use fresh white fish fillets for the best flavor and flaky texture.
- Adjust the amount of chili powder or hot sauce to control the spice level according to your preference.
- To keep cooked fish warm while frying in batches, place on a baking sheet in a low oven (around 200°F).
- These tacos can be made with either flour or corn tortillas depending on dietary preferences.
