If you’re craving a dish that bursts with vibrant colors, bold flavors, and an irresistible crunch, you have to try this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe. Imagine tender, flaky white fish, perfectly fried to golden perfection, wrapped in soft tortillas and topped with a zesty, fresh salsa made from tangy red onions and juicy tomatoes. It’s an absolute celebration of textures and tastes that never fails to bring smiles around the table. Whether you’re cooking for family, friends, or just indulging yourself, this recipe is a guaranteed crowd-pleaser that feels both comforting and special.
Ingredients You’ll Need
The magic behind this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe lies in its simple yet carefully selected ingredients. Each one plays a vital role in building layers of flavor, from the crispy coating on the fish to the refreshing salsa that balances every bite.
- 1 pound white fish fillets (such as cod or tilapia): Choose a firm, mild-flavored fish to ensure a flaky interior that holds up well to frying.
- ½ cup all-purpose flour: Provides a light base for the crispy coating, helping the cornmeal stick better.
- ½ cup cornmeal: Adds great texture and crunch to the fish’s exterior.
- 1 teaspoon paprika: Offers a subtle smoky depth and beautiful color to the breading.
- ½ teaspoon garlic powder: Essential for a savory undertone that complements the fish perfectly.
- ½ teaspoon salt: Enhances overall flavor and balances the spices.
- ½ teaspoon black pepper: Adds a gentle heat and complexity.
- 1 cup buttermilk: Tenderizes the fish while helping the coating adhere beautifully.
- Vegetable oil for frying: Use a neutral oil with a high smoke point to get that perfect golden crust.
- 8 small corn or flour tortillas: Warm and flexible, these are the perfect vessels to hold your delicious creation.
- 1 medium red onion (finely diced): Brings sharpness and crunch to the salsa.
- 2 roma tomatoes (diced): Adds juiciness and natural sweetness to balance the onion.
- 1 tablespoon lime juice: Infuses the salsa with fresh acidity.
- 1 tablespoon olive oil: Smooths the salsa’s flavors and adds richness.
- 2 tablespoons chopped cilantro: Provides a fragrant, herbal brightness that ties everything together.
- Salt to taste (for salsa): Essential to bring out the salsa’s full flavor.
- Optional toppings such as shredded cabbage, sour cream or crema, lime wedges: These add layers of texture, creaminess, and tang to finish each taco.
How to Make Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Step 1: Prepare the Red Onion-Tomato Salsa
The salsa is the heart of this recipe, so start by combining the finely diced red onion, diced roma tomatoes, lime juice, olive oil, chopped cilantro, and a pinch of salt in a bowl. Mix everything gently to meld the flavors, and let it sit while you work on the fish. This resting time allows the ingredients to soak up the lime and oil, resulting in a fresh, tangy salsa that perfectly complements the rich fried fish.
Step 2: Make the Crispy Coating Mix
In a shallow bowl, whisk together the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper. This combination creates a flavorful, crunchy crust that will give your fish that signature crispy texture every bite needs. The paprika adds a lovely hue, while the garlic and spices deepen the flavor profile.
Step 3: Dip and Coat the Fish
Cut your white fish fillets into bite-sized strips for easy piling into tortillas. Dip each piece first into the buttermilk, which tenderizes the fish and helps the coating stick, then roll it thoroughly in the flour and cornmeal mixture. Make sure each strip is fully covered for maximum crispiness after frying.
Step 4: Fry the Fish Until Golden
Heat about one inch of vegetable oil in a skillet over medium-high heat until it reaches around 350 degrees Fahrenheit. Carefully fry the fish strips in batches to avoid overcrowding the pan, cooking each for 2 to 3 minutes on each side. You want that gorgeous golden brown exterior, signaling the perfect crunch and that the fish inside is cooked just right. Drain on paper towels to remove excess oil before assembling.
Step 5: Warm the Tortillas
Gently warm your corn or flour tortillas in a clean skillet or microwave until soft and pliable. Warm tortillas are crucial to wrapping up those crispy fish strips and salsa, preventing breakage and enhancing the overall eating experience.
Step 6: Assemble Your Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Now for the fun part! Place a couple of pieces of fried fish into each warm tortilla, spoon a generous amount of the vibrant red onion-tomato salsa on top, and add any optional toppings you love—like shredded cabbage for crunch, sour cream or crema for creaminess, and a squeeze of lime for that extra zing. Serve immediately to enjoy all the wonderful contrasts in flavor and texture.
How to Serve Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Garnishes
To elevate your Fried Fish Tacos with Red Onion-Tomato Salsa Recipe, consider simple garnishes that add freshness and personality. Crisp shredded cabbage provides an appealing crunch alongside the tender fish. A dollop of sour cream or crema adds luscious creaminess that balances the tangy salsa perfectly. And never underestimate the power of a lime wedge—its bright citrus juice ties everything together with an invigorating punch.
Side Dishes
These tacos deserve sides that complement their Mexican-inspired roots. Think about serving with cilantro-lime rice, refried beans, or a light corn salad to make a well-rounded meal. A refreshing agua fresca or cold cerveza can make the whole dining experience feel festive and relaxed.
Creative Ways to Present
For a playful presentation, arrange your tacos on a colorful platter and top each with a sprinkle of chopped cilantro and thinly sliced radishes for extra texture. Wrapping the tacos individually in parchment paper tied with twine is perfect for casual gatherings or picnics. You can also turn this recipe into a taco bar, allowing everyone to customize their own with various salsas, hot sauces, and garnishes for an interactive feast.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover fried fish or salsa (which is rare!), store the fish in an airtight container in the refrigerator for up to two days. Keep the salsa separately in a sealed jar or bowl to maintain its freshness and prevent the tortillas or fish from getting soggy.
Freezing
While fresh fried fish tastes best, you can freeze the cooked fish strips if needed. Lay them out in a single layer on a baking sheet to freeze first, then transfer to a sealed freezer bag or container for up to one month. The salsa does not freeze well due to its fresh ingredients, so prepare it fresh whenever possible.
Reheating
To reheat leftover fried fish, avoid microwaving which can make it soggy. Instead, crisp it up in a preheated oven or toaster oven at 350 degrees Fahrenheit for about 10 minutes. This approach revives the crunch without drying out the fish. Rewarm tortillas separately to keep them soft and enjoyable.
FAQs
Can I use a different type of fish for this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe?
Absolutely! Any firm white fish like haddock, halibut, or even catfish will work well. Just make sure it’s fresh and cut into manageable strips for even cooking.
Is there a way to make the fish coating gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure your cornmeal is certified gluten-free to keep this recipe safe for gluten-sensitive diners.
Can the red onion-tomato salsa be made ahead of time?
Definitely! The salsa actually tastes better after sitting for a few hours since the flavors meld beautifully. Just store it in the fridge covered until you’re ready to serve.
What’s the best way to keep the fish crispy when assembling tacos?
Drain the fish well on paper towels and assemble the tacos right before serving. Avoid letting the fish sit in the salsa or tortilla too long to prevent sogginess.
Can I bake the fish instead of frying it?
While frying gives the iconic crunch, you can bake the fish strips at 425 degrees Fahrenheit for about 15-20 minutes. Coat them with a bit of oil spray before baking to achieve a crisper texture.
Final Thoughts
There’s something truly special about sinking your teeth into these Fried Fish Tacos with Red Onion-Tomato Salsa Recipe — a perfect harmony of crunchy, tangy, fresh, and flavorful. It’s a meal that feels both festive and homey, ideal for sharing or treating yourself on any day. Once you try this recipe, it’s likely to become a favorite that you’ll want to revisit again and again. So gather your ingredients, fire up the stove, and get ready to create tacos that bring joy with every bite!
Print
Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Description
Deliciously crispy Fried Fish Tacos with a zesty Red Onion-Tomato Salsa. These tacos feature tender white fish fillets coated in a seasoned cornmeal and flour mixture, fried to golden perfection, and topped with a fresh, tangy salsa complemented by optional crunchy cabbage and creamy crema. Perfect for a flavorful Mexican-inspired main course that comes together quickly for a satisfying meal.
Ingredients
For the Fish:
- 1 pound white fish fillets (such as cod or tilapia)
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- 8 small corn or flour tortillas
Red Onion-Tomato Salsa:
- 1 medium red onion, finely diced
- 2 roma tomatoes, diced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 tablespoons chopped cilantro
- Salt to taste
Optional Toppings:
- Shredded cabbage
- Sour cream or crema
- Lime wedges
Instructions
- Prepare the salsa: Combine finely diced red onion, diced roma tomatoes, lime juice, olive oil, chopped cilantro, and a pinch of salt in a bowl. Mix thoroughly and let the salsa marinate to develop flavors while you prepare the fish.
- Mix the breading: In a shallow bowl, whisk together all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper to create a seasoned coating mixture.
- Coat the fish: Pour the buttermilk into another shallow bowl. Cut the white fish fillets into bite-sized strips. Dip each piece of fish first into the buttermilk, then dredge thoroughly in the flour and cornmeal mixture to coat completely.
- Heat the oil: Pour about 1 inch of vegetable oil into a skillet and heat over medium-high heat, allowing the oil to reach approximately 350°F (175°C) for optimal frying temperature.
- Fry the fish: Fry the coated fish strips in batches, avoiding overcrowding, for 2 to 3 minutes per side or until golden brown and cooked through. Remove the fish from the oil and drain on paper towels to remove excess oil.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat or microwave until warm and pliable, ready for assembling the tacos.
- Assemble the tacos: Place several pieces of fried fish into each tortilla, top generously with the red onion-tomato salsa, and add shredded cabbage and sour cream or crema if desired. Serve the tacos immediately with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For extra crunch, double-dip the fish by dipping twice in buttermilk and breading before frying.
- Substitute buttermilk with plain yogurt thinned with a little milk if preferred.
- The salsa can be prepared a few hours in advance to deepen the flavors.
- Use fresh fish for the best texture and taste.
- Monitor oil temperature with a thermometer to avoid greasy or undercooked fish.
