Description
Crispy, golden fried fish wrapped in warm tortillas and topped with a fresh, zesty red onion-tomato salsa—these Fried Fish Tacos with Red Onion-Tomato Salsa are a flavor-packed delight! Whether it’s Taco Tuesday or just a craving for something delicious, this recipe is a guaranteed crowd-pleaser.
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Ingredients
Scale
For the Fried Fish:
- 1 lb white fish fillets (cod, tilapia, or halibut)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup all-purpose flour
- ½ cup cornmeal or panko breadcrumbs
- 1 egg, beaten
- ½ cup milk
- Vegetable oil, for frying
For the Red Onion-Tomato Salsa:
- ½ red onion, finely diced
- 1 cup cherry tomatoes, diced
- 1 small jalapeño, finely chopped (optional for heat)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tacos:
- 8 small corn or flour tortillas
- ½ cup shredded cabbage or lettuce
- ¼ cup sour cream or Greek yogurt
- 1 avocado, sliced (optional)
- Lime wedges, for serving
Instructions
Step 1: Prepare the Salsa
- In a bowl, combine diced red onion, cherry tomatoes, jalapeño, cilantro, lime juice, salt, and pepper.
- Mix well and set aside to let the flavors blend while you prepare the fish.
Step 2: Prepare the Fish
- Cut the fish fillets into taco-sized strips.
- In a bowl, mix flour, cornmeal (or panko), salt, pepper, paprika, and garlic powder.
- In another bowl, whisk together the egg and milk.
- Dip each piece of fish into the egg mixture, then coat it in the flour mixture.
Step 3: Fry the Fish
- Heat ½ inch of vegetable oil in a frying pan over medium-high heat.
- Fry the fish in batches for 2-3 minutes per side until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
Step 4: Warm the Tortillas
- Heat tortillas in a dry pan for 30 seconds per side until warm and slightly charred.
Step 5: Assemble the Tacos
- Place shredded cabbage or lettuce onto each tortilla.
- Add crispy fried fish, then top with red onion-tomato salsa.
- Drizzle with sour cream or Greek yogurt and add avocado slices if using.
- Serve with lime wedges on the side.
Notes
Use Fresh Fish – Fresh, firm fish holds up better when fried.
Double-Coat for Extra Crunch – Dip in flour, then egg, then flour again for a crispier texture.
Drain on a Wire Rack – Keeps the fish crispy instead of soggy.
Make-Ahead Salsa – Letting the salsa sit for at least 15 minutes enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican-Inspired