Fried Fish Tacos with Red Onion-Tomato Salsa

These Fried Fish Tacos are crispy, golden, and perfectly seasoned, topped with a fresh and zesty red onion-tomato salsa. Wrapped in warm tortillas and finished with a drizzle of creamy sauce, they’re a must-try for taco night!

Why You’ll Love This Recipe

Crispy & Flavorful – Perfectly seasoned, golden-fried fish.
Fresh & Zesty – A bright and tangy salsa complements the fish.
Quick & Easy – Ready in under 30 minutes for a simple, delicious meal.

Ingredients You’ll Need

For the Fried Fish:

• 1 lb white fish fillets (cod, tilapia, or halibut)
• ½ cup all-purpose flour
• ½ cup cornmeal or panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg, beaten
• ½ cup buttermilk (or regular milk)
• Vegetable oil, for frying

For the Red Onion-Tomato Salsa:

• ½ red onion, finely diced
• 1 cup cherry tomatoes, diced
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• ½ teaspoon salt
• ½ teaspoon black pepper

For Serving:

• 8 small corn or flour tortillas
• ½ cup shredded cabbage or lettuce
• ½ cup sour cream or Mexican crema
• Lime wedges

Tools You’ll Need

• Mixing bowls
• Shallow plates for breading
• Large skillet or deep fryer
• Tongs for flipping fish
• Paper towels for draining

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

Step 1: Make the Salsa

1. In a bowl, mix diced red onion, cherry tomatoes, lime juice, cilantro, salt, and pepper.
2. Stir well and let sit for at least 10 minutes to enhance the flavors.

Step 2: Prepare the Fish

1. Cut fish into bite-sized strips or fillets for tacos.
2. In a bowl, whisk together egg and buttermilk.
3. In a separate dish, mix flour, cornmeal, garlic powder, smoked paprika, cayenne, salt, and pepper.
4. Dip each fish piece into the buttermilk mixture, then coat in the flour mixture.

Step 3: Fry the Fish

1. Heat ½ inch of vegetable oil in a skillet over medium-high heat (about 350°F / 175°C).
2. Fry fish pieces for 2-3 minutes per side, until golden brown and crispy.
3. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Assemble the Tacos

1. Warm the tortillas in a dry skillet or microwave.
2. Place a small amount of shredded cabbage or lettuce on each tortilla.
3. Add fried fish and a spoonful of red onion-tomato salsa.
4. Drizzle with sour cream or crema and a squeeze of fresh lime juice.

What to Serve With Fried Fish Tacos

• Mexican Rice – A great side dish for a complete meal.
• Refried Beans – Creamy and flavorful.
• Avocado Crema – A smooth, rich topping alternative.

Tips for Success

Use Fresh Fish – Fresh fillets give the best flavor and texture.
Don’t Overcrowd the Pan – Fry in batches to keep the oil temperature stable.
Serve Immediately – Fried fish is best enjoyed crispy and hot!

Storing & Reheating

• Refrigerate: Store leftover fish in an airtight container for up to 2 days.
• Reheat: Crisp up the fish in a hot oven (375°F) for 5-7 minutes.
• Freeze: Breaded (uncooked) fish can be frozen for up to 2 months.

Frequently Asked Questions

Can I use an air fryer instead of frying in oil?
Yes! Cook at 400°F (200°C) for 8-10 minutes, flipping halfway.

What’s the best type of fish for tacos?
Mild, flaky fish like cod, tilapia, halibut, or mahi-mahi works best.

Can I make these gluten-free?
Yes! Use gluten-free flour and corn tortillas.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Cuisine: Mexican-Inspired

Nutritional Information (Per Taco)
Calories: 250 | Protein: 18g | Carbs: 22g | Fat: 10g | Sodium: 320mg

These Fried Fish Tacos with Red Onion-Tomato Salsa bring a delicious crunch and a burst of fresh flavor to your table. Serve them up for taco night and enjoy every crispy, zesty bite!

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