Fried Fish Tacos with Red Onion-Tomato Salsa are crispy, fresh, and bursting with flavor! Tender white fish is coated in a light, golden batter and nestled in warm tortillas, then topped with a zesty red onion-tomato salsa. Whether it’s Taco Tuesday or just a craving for something delicious, these tacos are a must-try!
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Why You’ll Love This Recipe
- Crispy & Flavorful – Golden-fried fish pairs perfectly with fresh toppings.
- Quick & Easy – Ready in under 30 minutes!
- Fresh & Zesty – The salsa adds a bright, tangy balance.
- Customizable – Adjust toppings and spice level to your taste.
Ingredients You’ll Need
For the Fried Fish:
- White Fish Fillets (1 lb, like cod or tilapia) – Mild and flaky, perfect for tacos.
- All-Purpose Flour (½ cup) – Forms the crispy coating.
- Cornstarch (¼ cup) – Makes the batter extra light and crunchy.
- Baking Powder (½ tsp) – Helps create a crisp texture.
- Garlic Powder (½ tsp) – Adds extra flavor.
- Paprika (½ tsp) – Gives a hint of smokiness.
- Salt & Pepper (to taste) – Enhances the flavor.
- Egg (1, beaten) – Helps the batter stick to the fish.
- Milk (¼ cup) – Adds moisture to the batter.
- Oil (for frying) – Use a neutral oil like vegetable or canola.
For the Red Onion-Tomato Salsa:
- Red Onion (½ cup, finely diced) – Adds a sharp, fresh crunch.
- Cherry Tomatoes (1 cup, diced) – Sweet and juicy.
- Cilantro (¼ cup, chopped) – Brings a fresh, herby touch.
- Lime Juice (2 tbsp) – Adds brightness and acidity.
- Jalapeño (1 small, finely chopped, optional) – For a spicy kick.
- Salt & Pepper (to taste) – Enhances the flavors.
For Assembling the Tacos:
- Small Corn or Flour Tortillas (8) – Warm and soft.
- Shredded Cabbage (1 cup) – Adds crunch.
- Sour Cream or Greek Yogurt (¼ cup) – For a creamy topping.
- Extra Lime Wedges (for serving) – A squeeze of freshness!
Tools You’ll Need
- Mixing bowls
- Whisk
- Frying pan or deep skillet
- Tongs
- Paper towels
- Slotted spoon
How to Make Fried Fish Tacos with Red Onion-Tomato Salsa
Step 1: Prepare the Salsa
- In a small bowl, mix together the diced red onion, cherry tomatoes, cilantro, lime juice, jalapeño (if using), salt, and pepper.
- Stir well and set aside to let the flavors blend.
Step 2: Prepare the Fish Batter
- In a mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
- Add the beaten egg and milk, whisking until smooth.
Step 3: Fry the Fish
- Heat about ½ inch of oil in a frying pan over medium heat.
- Dip each fish fillet into the batter, coating evenly, then carefully place into the hot oil.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Remove from the oil and drain on a paper towel-lined plate.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry pan or microwave for a few seconds.
- Place shredded cabbage on each tortilla, followed by a piece of fried fish.
- Spoon the red onion-tomato salsa over the top.
- Drizzle with sour cream or Greek yogurt and add a squeeze of lime.
Step 5: Serve & Enjoy!
- Serve immediately and enjoy these crispy, flavorful tacos!
What to Serve with Fried Fish Tacos
- Mexican Rice – A perfect side dish.
- Refried Beans – Adds creaminess to the meal.
- Guacamole & Chips – A must-have pairing.
- Corn Salad – A refreshing complement.
Tips for the Best Fried Fish Tacos
- Use Fresh Fish – The fresher, the better!
- Don’t Overcrowd the Pan – Fry in batches to keep the fish crispy.
- Make the Salsa Ahead – This allows the flavors to meld together.
- Customize Your Toppings – Add avocado, hot sauce, or pickled onions for variety.
Storing and Reheating
- Refrigerate – Store leftover fried fish in an airtight container for up to 2 days.
- Reheat – Warm in an oven at 350°F (175°C) for 5–7 minutes to keep it crispy.
- Freeze – Freeze fried fish separately and reheat in the oven before serving.
Frequently Asked Questions
Can I bake the fish instead of frying?
Yes! Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
Can I use a different fish?
Of course! Halibut, mahi-mahi, or snapper work great too.
Are these tacos spicy?
Not too spicy, but you can add more jalapeño or hot sauce for extra heat!
Conclusion
These Fried Fish Tacos with Red Onion-Tomato Salsa are a crispy, zesty, and satisfying meal perfect for any occasion! Whether you’re serving them for a family dinner or a taco night with friends, they’ll be a hit.
Don’t forget to leave a review below and share your taco photos on Pinterest! I can’t wait to see your delicious creations.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Mexican
Nutritional Information (Per Serving):
Calories: 320 | Protein: 22g | Carbohydrates: 34g | Fat: 10g | Fiber: 4g | Sodium: 420mg
Fried Fish Tacos with Red Onion-Tomato Salsa
- Total Time: 25 minutes
Description
Fried Fish Tacos with Red Onion-Tomato Salsa are crispy, fresh, and bursting with flavor! Tender white fish is coated in a light, golden batter and nestled in warm tortillas, then topped with a zesty red onion-tomato salsa. Whether it’s Taco Tuesday or just a craving for something delicious, these tacos are a must-try!
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Fried Fish:
- White Fish Fillets (1 lb, like cod or tilapia) – Mild and flaky, perfect for tacos.
- All-Purpose Flour (½ cup) – Forms the crispy coating.
- Cornstarch (¼ cup) – Makes the batter extra light and crunchy.
- Baking Powder (½ tsp) – Helps create a crisp texture.
- Garlic Powder (½ tsp) – Adds extra flavor.
- Paprika (½ tsp) – Gives a hint of smokiness.
- Salt & Pepper (to taste) – Enhances the flavor.
- Egg (1, beaten) – Helps the batter stick to the fish.
- Milk (¼ cup) – Adds moisture to the batter.
- Oil (for frying) – Use a neutral oil like vegetable or canola.
For the Red Onion-Tomato Salsa:
- Red Onion (½ cup, finely diced) – Adds a sharp, fresh crunch.
- Cherry Tomatoes (1 cup, diced) – Sweet and juicy.
- Cilantro (¼ cup, chopped) – Brings a fresh, herby touch.
- Lime Juice (2 tbsp) – Adds brightness and acidity.
- Jalapeño (1 small, finely chopped, optional) – For a spicy kick.
- Salt & Pepper (to taste) – Enhances the flavors.
For Assembling the Tacos:
- Small Corn or Flour Tortillas (8) – Warm and soft.
- Shredded Cabbage (1 cup) – Adds crunch.
- Sour Cream or Greek Yogurt (¼ cup) – For a creamy topping.
- Extra Lime Wedges (for serving) – A squeeze of freshness!
Instructions
Step 1: Prepare the Salsa
- In a small bowl, mix together the diced red onion, cherry tomatoes, cilantro, lime juice, jalapeño (if using), salt, and pepper.
- Stir well and set aside to let the flavors blend.
Step 2: Prepare the Fish Batter
- In a mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
- Add the beaten egg and milk, whisking until smooth.
Step 3: Fry the Fish
- Heat about ½ inch of oil in a frying pan over medium heat.
- Dip each fish fillet into the batter, coating evenly, then carefully place into the hot oil.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Remove from the oil and drain on a paper towel-lined plate.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry pan or microwave for a few seconds.
- Place shredded cabbage on each tortilla, followed by a piece of fried fish.
- Spoon the red onion-tomato salsa over the top.
- Drizzle with sour cream or Greek yogurt and add a squeeze of lime.
Step 5: Serve & Enjoy!
- Serve immediately and enjoy these crispy, flavorful tacos!
Notes
- Use Fresh Fish – The fresher, the better!
- Don’t Overcrowd the Pan – Fry in batches to keep the fish crispy.
- Make the Salsa Ahead – This allows the flavors to meld together.
- Customize Your Toppings – Add avocado, hot sauce, or pickled onions for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Mexican
