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
Scale
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
