Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
If you’re craving a vibrant, crispy delight that bursts with fresh flavors, this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe is your new go-to meal. Imagine flaky white fish, perfectly fried to a golden crunch, tucked inside warm tortillas and topped with a zesty, colorful salsa that marries the sharpness of red onion with the juiciness of tomatoes. It’s a fiesta of textures and tastes that’s quick to prepare yet feels like a special occasion every time you make it.
Ingredients You’ll Need
This recipe shines with simple, fresh ingredients that each play a vital role, bringing out the perfect balance of crunch, tang, and spice in every bite. From the delicate white fish to the punchy red onion-tomato salsa, each item is essential for creating these unforgettable tacos.
- 1 pound white fish fillets (such as cod or tilapia): Choose firm, mild-flavored fish to get tender flakes inside a crisp crust.
- ½ cup all-purpose flour: Provides the first layer of coating to help build that irresistible crunch.
- ½ cup cornmeal: Adds a rustic, gritty texture that makes the crust extra crunchy.
- 1 teaspoon paprika: Gives a subtle smoky note and adds warmth to the breading.
- ½ teaspoon garlic powder: Boosts savory flavor without overpowering the fish.
- ½ teaspoon salt: Essential for seasoning and enhancing all other flavors.
- ½ teaspoon black pepper: Adds a gentle kick that balances the spices.
- 1 cup buttermilk: Tenderizes the fish and helps the breading stick perfectly.
- Vegetable oil for frying: Use a neutral oil with a high smoke point for an even, golden fry.
- 8 small corn or flour tortillas: Choose your favorite base – corn gives more authentic flavor, flour provides softness.
- Red Onion-Tomato Salsa ingredients:
- 1 medium red onion (finely diced): Brings crisp texture and bold flavor to the salsa.
- 2 roma tomatoes (diced): Juicy sweetness to balance the onion’s bite.
- 1 tablespoon lime juice: Adds a zesty brightness that lifts the entire salsa.
- 1 tablespoon olive oil: Smooths out the flavors and adds richness.
- 2 tablespoons chopped cilantro: Fresh herbaceous notes that make every bite pop.
- Salt to taste: To bring all the salsa ingredients together harmoniously.
- Optional toppings: Shredded cabbage for crunch, sour cream or crema for creaminess, and lime wedges for extra tang.
How to Make Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Step 1: Prepare the Red Onion-Tomato Salsa
Begin by combining the finely diced red onion, juicy roma tomatoes, lime juice, olive oil, chopped cilantro, and a pinch of salt in a bowl. Mixing these vibrant ingredients early allows their flavors to meld beautifully while you get the fish ready. This salsa is the star fresh topping that will bring a zesty punch to your tacos.
Step 2: Make the Breading Mixture
In a shallow bowl, whisk together the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper. This well-seasoned mix forms the flavorful crust around the fish, creating that satisfying crunch you’re aiming for. Keeping the spices balanced here is key to a memorable bite.
Step 3: Coat the Fish
Pour the buttermilk into a separate shallow bowl. Cut your fish fillets into bite-sized strips to ensure quick frying and perfect portions. Dip each piece first into the buttermilk, allowing it to soak up moisture, then dredge thoroughly in the flour-cornmeal mixture. This two-step coating ensures the breading clings beautifully and fries to golden perfection.
Step 4: Fry the Fish
Heat about one inch of vegetable oil in a skillet over medium-high heat until it reaches approximately 350°F. Carefully fry the coated fish strips in batches, cooking for 2 to 3 minutes per side until they’re crispy and golden brown. Remove them and let drain on paper towels to shed any excess oil. This step guarantees your fried fish will be delightfully crunchy yet tender inside.
Step 5: Warm the Tortillas and Assemble
Warm your choice of corn or flour tortillas in a hot skillet or microwave just before serving to make them pliable and fragrant. To assemble your Fried Fish Tacos with Red Onion-Tomato Salsa Recipe, place the crispy fish strips in each tortilla and generously spoon over the tangy salsa. Add optional shredded cabbage and a dollop of sour cream or crema for contrast if you like, then serve with lime wedges to squeeze over the top. Each bite is a perfect balance of crunch, freshness, and zest.
How to Serve Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Garnishes
Don’t underestimate the power of a simple garnish. A handful of shredded cabbage adds vibrant crunch and makes each bite more refreshing, while a drizzle of sour cream or a few spoonfuls of crema cools the palate beautifully. A wedge of lime is an easy but essential final touch, bringing brightness and accentuating the flavors.
Side Dishes
These tacos pair wonderfully with light, fresh sides to complement their bold flavors. Consider serving them alongside Mexican street corn salad, a crisp cucumber-lime slaw, or even some black bean and corn salad for a hearty but balanced meal. The goal is to keep everything vibrant and refreshing to accompany the rich fried fish.
Creative Ways to Present
Want to impress friends or family? Serve your Fried Fish Tacos with Red Onion-Tomato Salsa Recipe on a wooden board lined with parchment paper, accompanied by small bowls of extra salsa, guacamole, and crema for DIY taco toppings. You can also spice things up by placing the fish in lettuce wraps for a lighter, low-carb presentation that still packs all the flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover fried fish or salsa, no worries. Store the fish separately in an airtight container in the refrigerator for up to 2 days to maintain crispness. The salsa, thanks to its fresh ingredients, will keep well for about 1 to 2 days but is best enjoyed fresh for maximum zing.
Freezing
While it’s ideal to enjoy the Fried Fish Tacos with Red Onion-Tomato Salsa Recipe fresh, you can freeze the fried fish after cooling it completely. Wrap it tightly in plastic wrap and foil to avoid freezer burn, and store for up to 1 month. The salsa and tortillas don’t freeze as well, so it’s best to make those fresh when serving.
Reheating
When reheating fried fish, do so in a hot oven or toaster oven rather than the microwave to help restore some of the crispiness. Place the fish on a wire rack over a baking sheet at 375°F for about 8–10 minutes. Warm the tortillas separately before assembling to keep everything delicious and fresh tasting.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! White, flaky fish like cod, tilapia, haddock, or even catfish work wonderfully here. Just choose fillets that are firm and not overly delicate to hold up well during frying.
What can I use if I don’t have buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, or use plain yogurt thinned with a bit of milk for a similar tang and tenderizing effect.
Is it better to use corn or flour tortillas?
Both are delicious! Corn tortillas add a traditional, slightly nutty flavor and are naturally gluten-free, while flour tortillas offer a soft, pliable base. It really comes down to personal preference.
Can I prepare the salsa the day before?
Yes! Preparing the red onion-tomato salsa ahead of time actually deepens its flavors. Just store it covered in the refrigerator for a few hours or overnight before serving.
How do I keep the fried fish crispy?
The key is to drain the fish on paper towels right after frying and avoid covering it while hot. Also, reheat in an oven or toaster oven to retain crispiness rather than microwaving.
Final Thoughts
There’s something truly special about sharing a plate of Fried Fish Tacos with Red Onion-Tomato Salsa Recipe – it’s fresh, crunchy, and bursting with personality. Whether for a casual weeknight dinner or impressing friends on the weekend, this recipe brings textures and flavors that everyone will love. So grab your ingredients, fire up the skillet, and dive into one of the most satisfying taco experiences you’ll ever have!
Print
Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy, flavorful fried fish tacos served with a zesty red onion-tomato salsa and optional fresh toppings like shredded cabbage and crema, perfect for a delightful Mexican-inspired meal.
Ingredients
Fish and Batter
- 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 well and let the mixture sit to marinate while you prepare the fish for enhanced flavors.
- Mix the batter: In a shallow bowl, whisk together the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper. In another shallow bowl, pour the buttermilk to use for dipping the fish.
- Coat the fish: Cut the white fish fillets into bite-sized strips. Dip each piece in the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour and cornmeal mixture to coat completely.
- Fry the fish: Heat about 1 inch of vegetable oil in a skillet over medium-high heat until it reaches approximately 350°F. Fry the coated fish strips in batches for 2 to 3 minutes per side or until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Warm the tortillas: Heat the tortillas in a dry skillet or microwave until warm and pliable, ready to assemble.
- Assemble the tacos: Place the fried fish strips inside each warmed tortilla. Top with the prepared red onion-tomato salsa. Add shredded cabbage and sour cream or crema if using. Serve immediately with lime wedges for squeezing over the tacos.
Notes
- For an extra crunchy coating, double-dip the fish by repeating the buttermilk and breading steps before frying.
- Replace buttermilk with plain yogurt thinned with a little milk for a similar tangy flavor and texture.
- The salsa can be prepared a few hours in advance, allowing the flavors to deepen for a more vibrant taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
