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
Scale
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.
