Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
If you’re craving a meal that’s vibrant, fresh, and packed with flavor, Fried Fish Tacos with Red Onion-Tomato Salsa are an absolute must-try. Each bite delivers the perfect crunch of golden fried fish, the zesty tang of lime, and that irresistible pop of sweet tomato and zippy red onion. Whether you’re feeding friends, family, or just treating yourself, these tacos are the ultimate crowd-pleaser and make any night feel like a fiesta. The combination of crispy fish and lively salsa is so satisfying, you’ll find yourself making this dish on repeat!
Ingredients You’ll Need
The beauty of Fried Fish Tacos with Red Onion-Tomato Salsa lies in their fuss-free ingredient list. Every item plays a special role, contributing to the taste, texture, or color that makes these tacos unforgettable. Here’s what you’ll need—and why it matters:
- White fish fillets (cod or tilapia): Mild, flaky fish is perfect for frying and absorbs the flavor of the batter beautifully.
- All-purpose flour: Provides the structure for a light, crisp batter on the fish.
- Cornstarch: Helps make the batter extra crispy, giving you that satisfying crunch.
- Baking powder: Adds a touch of lift to the batter for the lightest fry possible.
- Salt: Essential for seasoning both the batter and the finished product.
- Garlic powder: Infuses the batter with savory depth and aroma.
- Paprika: Adds gentle warmth and a subtle hint of smokiness.
- Cold sparkling water: The bubbles keep the batter airy and super crisp.
- Vegetable oil: Neutral flavor and high smoke point make it ideal for frying.
- Corn or flour tortillas: Warm, soft tortillas serve as the perfect base for the tacos.
- Red onion: Brings a fresh, slightly spicy bite to the salsa.
- Cherry tomatoes: Their natural sweetness balances the tangy and savory flavors.
- Lime juice: Adds brightness and acidity to the salsa.
- Olive oil: Gives the salsa a silky finish and helps meld flavors.
- Fresh cilantro: A burst of herbal freshness that ties the salsa together.
- Salt and pepper: For seasoning the salsa just right.
- Optional toppings (shredded cabbage, lime wedges, sour cream, hot sauce): These add crunch, creaminess, and spice—customize to your heart’s content!
How to Make Fried Fish Tacos with Red Onion-Tomato Salsa
Step 1: Make the Red Onion-Tomato Salsa
Start by combining the red onion, cherry tomatoes, lime juice, olive oil, chopped cilantro, and a pinch of salt and pepper in a small bowl. Give it a gentle stir and set it aside. This quick salsa is so easy, but the flavors bloom beautifully as it sits, becoming bright and punchy—the ideal topping for your fried fish tacos.
Step 2: Prepare the Batter
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and paprika. Slowly pour in the cold sparkling water, whisking until the batter is smooth and lump-free. The bubbles in the sparkling water are your secret weapon for a truly crispy coating!
Step 3: Heat the Oil
Pour about an inch of vegetable oil into a deep skillet or heavy-bottomed pan. Place it over medium-high heat and let it reach 350°F (175°C). If you don’t have a thermometer, drop in a small bit of batter—if it sizzles and floats, you’re ready to fry.
Step 4: Fry the Fish
Dip each strip of fish into the batter, letting any excess drip off before carefully lowering it into the hot oil. Fry the fish in batches for 3 to 4 minutes, turning once, until each piece is golden brown and deliciously crispy. Transfer the cooked fish to a paper towel-lined plate to drain off any extra oil.
Step 5: Warm the Tortillas
While the fish drains, warm your tortillas in a dry skillet or microwave until they’re soft and pliable. This little step keeps the tacos from breaking and makes them extra comforting.
Step 6: Assemble Your Fried Fish Tacos with Red Onion-Tomato Salsa
Lay out the warm tortillas and add a few pieces of crispy fried fish to each one. Top generously with the red onion-tomato salsa, and pile on any extra toppings you love—shredded cabbage, a dollop of sour cream, a hit of hot sauce, or a squeeze of fresh lime juice. Enjoy immediately for the best texture and flavor!
How to Serve Fried Fish Tacos with Red Onion-Tomato Salsa
Garnishes
When serving Fried Fish Tacos with Red Onion-Tomato Salsa, the right garnishes make all the difference. A sprinkle of extra cilantro or thinly sliced radishes adds a burst of color and freshness, while a few lime wedges on the side let everyone add a citrusy kick. If you love a little heat, don’t forget a drizzle of your favorite hot sauce!
Side Dishes
Pair these tacos with sides that complement their bright, crispy flavors. Classic Mexican rice, creamy refried beans, or a simple avocado salad are always a hit. If you’re in the mood for something lighter, try a crunchy slaw or fresh fruit salad to keep the meal vibrant and balanced.
Creative Ways to Present
For a festive touch, serve your Fried Fish Tacos with Red Onion-Tomato Salsa on a big platter, allowing everyone to build their own. Arrange the fish, salsa, tortillas, and toppings separately so guests can mix and match. Or, for a party, make mini tacos with smaller tortillas and set up a fun taco bar—watch them disappear in no time!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Fried Fish Tacos with Red Onion-Tomato Salsa (a rare occurrence!), store the components separately. Keep the fried fish in an airtight container in the fridge, and store the salsa in another. This keeps the fish crisp and the salsa fresh for up to two days.
Freezing
The fried fish can be frozen once cooled—just lay the pieces on a baking sheet until solid, then transfer to a freezer bag. While the salsa doesn’t freeze well (it loses its fresh crunch), you can always whip up a new batch in minutes when you’re ready to enjoy your tacos again.
Reheating
To re-crisp the fish, reheat it in a 375°F (190°C) oven for about 10 minutes, or until hot and crunchy. Avoid the microwave, which can make the coating soggy. Assemble fresh tacos with warm tortillas and a new batch of salsa for the best taste and texture.
FAQs
Can I use a different type Main Course
Absolutely! Any mild, firm white fish like halibut, haddock, or snapper works beautifully in Fried Fish Tacos with Red Onion-Tomato Salsa. Just make sure to cut the fish into strips for even frying.
Is it possible to make these gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend and double-check that your cornstarch is certified gluten-free. Serve with corn tortillas for a naturally gluten-free taco night.
Can I bake the fish instead of frying?
If you’re looking to lighten things up, you can bake the battered fish on a wire rack at 425°F (220°C) for about 15 minutes, flipping halfway. While the result isn’t quite as crispy as frying, it’s still delicious and works well with the salsa.
How do I keep the fish crispy for a crowd?
Place the fried fish on a wire rack set over a baking sheet in a low oven (around 200°F or 95°C) to keep it warm and crisp until you’re ready to assemble your Fried Fish Tacos with Red Onion-Tomato Salsa.
What other toppings go well with these tacos?
Get creative! Try pickled jalapeños, sliced avocado, queso fresco, or even a crunchy slaw. The beauty of Fried Fish Tacos with Red Onion-Tomato Salsa is how customizable they are to suit your taste.
Final Thoughts
I can’t wait for you to experience the magic of Fried Fish Tacos with Red Onion-Tomato Salsa in your own kitchen. They’re fresh, fun, and sure to become a new favorite at your table. Gather your ingredients, invite your favorite people, and let the taco night festivities begin!
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Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
- Total Time: 35 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Non-Vegetarian
Description
Crispy and flavorful Fried Fish Tacos topped with a fresh red onion and tomato salsa. This Mexican-inspired main course features battered white fish fillets fried to golden perfection, layered in warm tortillas, and garnished with zesty lime and optional toppings for a perfect balance of textures and tastes.
Ingredients
Fish and Batter
- 1 pound white fish fillets (such as cod or tilapia), cut into strips
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3/4 cup cold sparkling water
- Vegetable oil for frying
- 8 small corn or flour tortillas
Red Onion-Tomato Salsa
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Optional Toppings
- Shredded cabbage
- Lime wedges
- Sour cream
- Hot sauce
Instructions
- Prepare the Salsa: In a small bowl, combine the finely chopped red onion, chopped cherry tomatoes, lime juice, olive oil, chopped fresh cilantro, and a pinch of salt and pepper. Mix well and set aside to allow the flavors to meld.
- Make the Batter: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and paprika. Gradually add the cold sparkling water while whisking until the batter is smooth and free of lumps.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet or heavy-bottomed pan and heat it over medium-high heat until it reaches 350°F (175°C), suitable for frying.
- Fry the Fish: Dip each fish strip into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil. Fry the fish in batches for 3 to 4 minutes, turning once during cooking until the fish is golden and crispy.
- Drain the Fish: Remove the fried fish strips from the oil and transfer them to a paper towel–lined plate to drain off excess oil.
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave until warm and pliable.
- Assemble the Tacos: Place a few pieces of the fried fish onto each warm tortilla. Top generously with the prepared red onion-tomato salsa and any optional toppings such as shredded cabbage, sour cream, or hot sauce.
- Serve: Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.
Notes
- For an extra crunchy texture, double-fry the fish in smaller batches.
- Use a mandoline to thinly slice the red onion for a more delicate salsa texture.
- This recipe can be adapted for a gluten-free diet by using gluten-free flour blends in the batter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 55 mg
