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
Scale
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
