Fried Fish Tacos with Red Onion-Tomato Salsa

Crispy, golden fish wrapped in warm tortillas, topped with a fresh and zesty red onion-tomato salsa—these Fried Fish Tacos are a flavor-packed meal that’s perfect for any taco night! Light, crunchy, and bursting with citrusy freshness, they’re sure to become a family favorite.

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Why You’ll Love This Recipe

• Crispy & Flavorful: Golden-fried fish with a light, crunchy coating.
• Fresh & Zesty: A refreshing red onion-tomato salsa adds the perfect contrast.
• Quick & Easy: Ready in under 30 minutes!
• Customizable: Swap out toppings or fish varieties to suit your taste.

Ingredients You’ll Need

For the Fried Fish:

• White Fish Fillets (1 lb, such as cod, tilapia, or haddock) – Mild and flaky.
• All-Purpose Flour (½ cup) – Forms a crispy coating.
• Cornstarch (¼ cup) – Ensures extra crunch.
• Paprika (1 tsp) – Adds a mild smoky flavor.
• Garlic Powder (1 tsp) – Enhances the taste.
• Salt & Black Pepper (to taste) – Brings out the flavors.
• Egg (1 large, beaten) – Helps the coating stick.
• Panko Breadcrumbs (1 cup) – For the crispiest texture.
• Vegetable Oil (for frying) – A neutral oil like canola or sunflower works best.

For the Red Onion-Tomato Salsa:

• Red Onion (1 small, finely diced) – Adds a slight crunch and tang.
• Tomatoes (2, diced) – Juicy and refreshing.
• Cilantro (¼ cup, chopped) – Brightens up the salsa.
• Lime Juice (2 tbsp) – Brings acidity and freshness.
• Salt & Black Pepper (to taste) – Enhances the flavors.

For Assembling the Tacos:

• Corn or Flour Tortillas (8 small) – Warmed up for serving.
• Shredded Cabbage (1 cup) – Adds a fresh, crunchy texture.
• Sour Cream (½ cup, optional) – A creamy topping.
• Lime Wedges (for serving) – Extra citrusy zing!

Tools You’ll Need

• Mixing bowls
• Large skillet or deep frying pan
• Tongs
• Paper towels (for draining fried fish)

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

1. Prepare the Red Onion-Tomato Salsa
In a bowl, combine diced red onion, tomatoes, cilantro, lime juice, salt, and black pepper. Mix well and set aside for the flavors to meld.

2. Coat the Fish
Pat the fish fillets dry and cut them into bite-sized strips. In one bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. In another bowl, beat the egg. In a third bowl, place panko breadcrumbs.

Dip each fish piece into the flour mixture, then the egg, and finally coat with panko breadcrumbs.

3. Fry the Fish
Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry the fish pieces for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

4. Warm the Tortillas
Heat tortillas in a dry skillet for about 30 seconds per side or wrap them in foil and warm in the oven at 300°F (150°C) for 5 minutes.

5. Assemble the Tacos
Place shredded cabbage on each tortilla, top with crispy fish, and spoon over the red onion-tomato salsa. Drizzle with sour cream if desired, and serve with lime wedges.

What to Serve with These Tacos

• Mexican Rice: A perfect side dish.
• Guacamole & Chips: A creamy, delicious addition.
• Black Beans: For a protein-packed option.

Tips for the Best Fish Tacos

• Use Fresh Fish: The fresher the fish, the better the taste.
• Keep the Oil Hot: Maintain a temperature of about 350°F for crispy results.
• Don’t Overcrowd the Pan: Fry in batches to keep the fish crisp.

Storing and Reheating

• Refrigerate: Store leftover fish in an airtight container for up to 2 days.
• Reheat: Use an oven at 375°F for 5–7 minutes to keep it crispy. Avoid microwaving to prevent sogginess.
• Salsa Storage: Best eaten fresh but can be refrigerated for up to 1 day.

Frequently Asked Questions

Can I bake the fish instead of frying?
Yes! Bake at 400°F for 12–15 minutes, flipping halfway through.

What other toppings can I use?
Avocado slices, pickled onions, jalapeños, or a drizzle of hot sauce work great.

Can I use frozen fish?
Yes, but make sure to thaw and pat it dry before breading to avoid sogginess.

Conclusion

These Fried Fish Tacos with Red Onion-Tomato Salsa are crunchy, fresh, and full of bold flavors. Whether it’s taco night or a casual dinner, this recipe will have everyone asking for seconds!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: Mexican

Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 45g | Fat: 14g | Fiber: 4g | Sodium: 580mg

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