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
Scale
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.
