Crispy, golden fried fish tucked into warm tortillas and topped with a zesty red onion-tomato salsa—these Fried Fish Tacos are the ultimate crowd-pleaser! Perfect for a quick weeknight dinner or a fun weekend meal, these tacos are packed with flavor and texture in every bite.
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Why You’ll Love These Tacos
- Crispy & Flavorful: The perfectly seasoned fried fish has an irresistible crunch.
- Fresh & Zesty: The red onion-tomato salsa adds a bright, refreshing contrast.
- Quick & Easy: Ready in just 30 minutes—perfect for busy days.
- Customizable: Serve with your favorite toppings like avocado, slaw, or creamy sauce.
Ingredients for Fried Fish Tacos with Red Onion-Tomato Salsa
For the Fried Fish:
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup all-purpose flour
- ½ cup cornmeal or breadcrumbs (for extra crunch)
- 1 egg, beaten
- ½ cup milk
- 1 cup vegetable oil (for frying)
- 8 small corn or flour tortillas
For the Red Onion-Tomato Salsa:
- 1 small red onion, finely diced
- 2 medium tomatoes, chopped
- 1 small jalapeño, finely chopped (optional for spice)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- Lime wedges
- Avocado slices (optional)
- Shredded cabbage or lettuce (optional)
- Sour cream or a drizzle of creamy taco sauce
Tools You’ll Need
- Mixing bowls
- Frying pan or deep skillet
- Tongs or slotted spoon
- Paper towels
- Cutting board and knife
How to Make Fried Fish Tacos with Red Onion-Tomato Salsa
Step 1: Prepare the Salsa
- In a bowl, combine the diced red onion, chopped tomatoes, jalapeño (if using), and cilantro.
- Add lime juice, salt, and black pepper. Mix well and set aside to allow the flavors to meld.
Step 2: Prepare the Fish
- Pat the fish fillets dry with paper towels and cut them into bite-sized strips.
- Season the fish with salt, black pepper, garlic powder, and smoked paprika.
- In one bowl, mix the flour and cornmeal (or breadcrumbs).
- In another bowl, whisk the egg and milk together.
- Dip each fish piece into the egg mixture, then coat it in the flour mixture. Press lightly to ensure a good coating.
Step 3: Fry the Fish
- Heat the vegetable oil in a frying pan over medium-high heat.
- Once the oil is hot, carefully place the coated fish pieces into the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Place a few pieces of fried fish on each tortilla.
- Top with the red onion-tomato salsa.
- Add optional toppings like avocado slices, shredded cabbage, or a drizzle of sour cream.
- Squeeze fresh lime juice over the tacos and serve immediately!
Serving Suggestions
- Pair with Mexican rice or black beans for a complete meal.
- Serve with a side of chips and guacamole for extra flavor.
- Enjoy with a refreshing lime agua fresca or iced tea.
Tips for the Best Fried Fish Tacos
- Use fresh fish for the best flavor and texture.
- Make the salsa ahead of time to let the flavors develop.
- Keep the fried fish warm in a low oven (200°F) while you assemble the tacos.
- For a healthier version, bake or air-fry the fish instead of deep frying.
Storage Instructions
- Store leftover fish in an airtight container in the refrigerator for up to 2 days.
- Reheat in a hot skillet or oven for a crispier texture—avoid microwaving, as it can make the fish soggy.
- The salsa can be stored in the fridge for up to 3 days.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen fish?
A: Yes! Thaw it completely and pat it dry before seasoning and frying.
Q2: What’s the best oil for frying fish?
A: Vegetable oil, canola oil, or peanut oil work best for frying due to their high smoke points.
Q3: Can I make these tacos gluten-free?
A: Absolutely! Use corn tortillas and substitute gluten-free flour for the coating.
Conclusion: A Flavor-Packed Taco Night!
These Fried Fish Tacos with Red Onion-Tomato Salsa are crispy, fresh, and bursting with flavor. Whether for a taco Tuesday or a weekend treat, this easy recipe is sure to be a hit with family and friends. Give it a try and enjoy every crunchy, zesty bite!
Did you make this recipe? Tag us on social media with your taco creations—we’d love to see them! 🌮✨
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Mexican-Inspired
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 3g
Enjoy your delicious homemade fish tacos, and happy cooking!
Print
Fried Fish Tacos with Red Onion-Tomato Salsa
- Total Time: 25 minutes
Description
Crispy, golden fried fish tucked into warm tortillas and topped with a zesty red onion-tomato salsa—these Fried Fish Tacos are the ultimate crowd-pleaser! Perfect for a quick weeknight dinner or a fun weekend meal, these tacos are packed with flavor and texture in every bite.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Fried Fish:
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup all-purpose flour
- ½ cup cornmeal or breadcrumbs (for extra crunch)
- 1 egg, beaten
- ½ cup milk
- 1 cup vegetable oil (for frying)
- 8 small corn or flour tortillas
For the Red Onion-Tomato Salsa:
- 1 small red onion, finely diced
- 2 medium tomatoes, chopped
- 1 small jalapeño, finely chopped (optional for spice)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- Lime wedges
- Avocado slices (optional)
- Shredded cabbage or lettuce (optional)
- Sour cream or a drizzle of creamy taco sauce
Instructions
Step 1: Prepare the Salsa
- In a bowl, combine the diced red onion, chopped tomatoes, jalapeño (if using), and cilantro.
- Add lime juice, salt, and black pepper. Mix well and set aside to allow the flavors to meld.
Step 2: Prepare the Fish
- Pat the fish fillets dry with paper towels and cut them into bite-sized strips.
- Season the fish with salt, black pepper, garlic powder, and smoked paprika.
- In one bowl, mix the flour and cornmeal (or breadcrumbs).
- In another bowl, whisk the egg and milk together.
- Dip each fish piece into the egg mixture, then coat it in the flour mixture. Press lightly to ensure a good coating.
Step 3: Fry the Fish
- Heat the vegetable oil in a frying pan over medium-high heat.
- Once the oil is hot, carefully place the coated fish pieces into the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Place a few pieces of fried fish on each tortilla.
- Top with the red onion-tomato salsa.
- Add optional toppings like avocado slices, shredded cabbage, or a drizzle of sour cream.
- Squeeze fresh lime juice over the tacos and serve immediately!
Notes
- Use fresh fish for the best flavor and texture.
- Make the salsa ahead of time to let the flavors develop.
- Keep the fried fish warm in a low oven (200°F) while you assemble the tacos.
- For a healthier version, bake or air-fry the fish instead of deep frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Mexican-Inspired
