If you’ve ever dreamed of a dish that combines crispy, golden-fried fish with a zesty, fresh salsa bursting with flavor, you’re in for a treat. This Fried Fish Tacos with Red Onion-Tomato Salsa Recipe is exactly what you need to bring a little sunshine and spice to your table. With tender white fish strips enveloped in a light, crunchy batter and topped with a colorful, tangy salsa, every bite is a celebration of textures and tastes. Whether it’s taco night or simply a craving for something irresistibly good, these tacos promise a delightful, crowd-pleasing experience that’s as fun to make as it is to eat.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe. Each component plays a crucial role—from the crunchy batter that coats the fish to the fresh salsa that adds brightness and heat, these ingredients come together so simply yet so perfectly.
- White fish fillets (1 pound): Choose cod or tilapia for a mild-flavored, flaky fish that crisps beautifully when fried.
- All-purpose flour (1 cup): The base of the crispy batter, providing structure and crunch.
- Cornstarch (1/2 cup): Adds extra lightness and crispiness to the batter.
- Baking powder (1 teaspoon): Helps the batter puff up into a perfectly airy crust.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Essential seasonings that enhance all the flavors.
- Paprika (1 teaspoon): Offers a subtle smokiness and a lovely color to the batter.
- Cold sparkling water (1 cup): Creates a light batter that fries with maximum crunch.
- Vegetable oil: Needed for frying to get that golden exterior on the fish.
- Corn tortillas (8 small): The perfect soft and slightly sweet vessel for the tacos.
- Shredded cabbage (1 cup): Adds a fresh, crisp layer beneath the fish.
- Sour cream (1/4 cup): Mixes into a limey crema that adds creaminess and tang.
- Lime juice (2 tablespoons, divided): Brings brightness to both crema and salsa.
- Hot sauce (1 teaspoon, optional): For an extra kick in the crema.
- Diced tomatoes (1 cup): Juicy, colorful base for the salsa.
- Finely diced red onion (1/2 cup): Provides sharpness and crunch to balance the tomatoes.
- Chopped fresh cilantro (1/4 cup): Infuses fresh herbal notes into the salsa.
- Finely chopped jalapeño (1): Adds a lively spice to the salsa.
- Olive oil (1 tablespoon): Helps meld the salsa ingredients while adding smoothness.
How to Make Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Step 1: Prepare the batter
In a spacious bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. These dry ingredients form the secret to a light and crispy coating. Slowly stir in the cold sparkling water until you achieve a smooth, pancake-like batter. The bubbles in the sparkling water create that ultra-crispy texture we love in fried fish.
Step 2: Fry the fish
Heat vegetable oil in a deep skillet until it reaches 350 degrees Fahrenheit—careful, hot oil means perfectly fried fish. Dip your fish strips into the batter one by one, coating them completely. Fry the strips in batches so they stay crispy and cook evenly, about 3 to 4 minutes each batch until golden and crunchy. Once fried, transfer the fish to a wire rack to drain any excess oil—this keeps them irresistibly crisp.
Step 3: Make the red onion-tomato salsa
While the fish is frying, mix together diced tomatoes, finely diced red onion, chopped cilantro, jalapeño, olive oil, lime juice, and salt in a bowl. This salsa is a vibrant mix of sweet, spicy, and citrusy flavors that perfectly complements the fried fish’s richness. Stir it gently to combine without turning it mushy—keeping the salsa chunky and fresh is key.
Step 4: Prepare the lime crema and tortillas
In a small bowl, blend the sour cream with lime juice and optional hot sauce to create a tangy, creamy sauce. Warm the corn tortillas over a hot skillet or microwave until soft and pliable—this warming step makes them easier to fold and intensifies their mellow corn flavor.
Step 5: Assemble your tacos
It’s the fun part! Place a handful of shredded cabbage on each tortilla as the base, then pile on the crispy fried fish. Spoon generous amounts of the red onion-tomato salsa on top and drizzle with the lime crema for a cool contrast. Serve these tacos immediately for the best texture and flavor experience.
How to Serve Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
Garnishes
Fresh garnishes transform these tacos from tasty to unforgettable. Consider adding a few slices of ripe avocado for creaminess, a sprinkle of crumbled queso fresco for a subtle salty bite, or even some pickled jalapeños if you love that vinegary tang. A wedge of lime on the side invites everyone to add an extra burst of citrus.
Side Dishes
Keep the fiesta going with classic side dishes like Mexican street corn (elote) sprinkled with chili powder and cotija cheese, or a refreshing cucumber and jicama salad to balance the fried richness. A bowl of black beans or Spanish rice can also round out your meal perfectly without stealing the spotlight from the tacos.
Creative Ways to Present
Elevate your taco night by serving these Fried Fish Tacos with Red Onion-Tomato Salsa Recipe family-style on a large platter, allowing everyone to customize their plates. For parties, consider mini taco servings on small corn tortillas, topped with colorful edible flowers or microgreens for a delightful surprise. Wrapping some tacos individually in parchment paper can also add to the casual, street food-inspired vibe.
Make Ahead and Storage
Storing Leftovers
Leftover fried fish and salsa can be stored separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart ensures the fish remains as crispy as possible when reheated, and the salsa stays fresh and bright.
Freezing
While you can freeze the fried fish strips, expect a slight loss of crispiness upon thawing. For best results, freeze the fish in a single layer on a baking sheet, then transfer to a freezer bag and thaw overnight in the fridge before reheating. Avoid freezing the salsa or crema, as their textures don’t fare well after thawing.
Reheating
To bring back that fresh-from-the-fryer crunch, reheat the fried fish strips in a hot oven or toaster oven at 375 degrees Fahrenheit for about 5-7 minutes. Avoid microwaving as it can make the batter soggy. Rewarm tortillas separately, and serve with fresh salsa and crema to maintain maximum flavor and texture.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! Feel free to swap in mahi mahi, halibut, or any firm white fish for a different texture and flavor. Just be sure it’s fresh and cut into strips of similar size for even frying.
How can I make the batter gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend or rice flour, and use cornstarch as usual. This will maintain the batter’s lightness and crispness while keeping it safe for gluten-sensitive eaters.
Is it possible to bake the fish instead of frying?
Yes, for a lighter version, bake the battered fish strips on a greased baking sheet in a preheated 425°F oven until golden and crispy, roughly 15-20 minutes. However, frying gives that unbeatable crunch that makes these tacos special.
What can I use instead of sour cream for the lime crema?
Greek yogurt is a fantastic substitute that adds tang and creaminess with less fat. For a dairy-free option, try blended silken tofu or a store-bought vegan sour cream alternative.
How spicy is the red onion-tomato salsa?
The salsa has a gentle heat from the jalapeño that can be adjusted by using less or removing the seeds for a milder version. The combination of lime juice and fresh ingredients keeps it bright and refreshing rather than overwhelmingly spicy.
Final Thoughts
I can’t recommend this Fried Fish Tacos with Red Onion-Tomato Salsa Recipe enough for those who love fresh, flavorful meals with a bit of crunch and a splash of zest. It’s straightforward, bursting with delicious contrasts, and always a hit whether for a casual weeknight dinner or a lively gathering. Give it a try—you’re going to fall in love with every bite!
Print
Fried Fish Tacos with Red Onion-Tomato Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Description
Deliciously crispy fried fish tacos paired with a fresh red onion-tomato salsa and a tangy lime crema. This Mexican-American favorite features tender white fish coated in a light, crunchy batter, served on warm corn tortillas with shredded cabbage and a vibrant homemade salsa for a perfect balance of flavors and textures.
Ingredients
For the Fish and Batter
- 1 pound white fish fillets such as cod or tilapia, cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cold sparkling water
- Vegetable oil for frying
For the Tacos and Toppings
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
For the Red Onion-Tomato Salsa
- 1 cup diced tomatoes
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- Prepare the batter: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until well combined. Gradually stir in the cold sparkling water until a smooth batter forms without lumps.
- Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth suitable for frying and heat it to 350°F (175°C) ensuring it is hot enough for frying crispy fish.
- Fry the fish: Dip the fish strips into the batter to fully coat them, then carefully place them into the hot oil in batches. Fry each batch for 3 to 4 minutes or until golden brown and crispy on the outside. Use a slotted spoon to transfer fried fish to a wire rack to drain excess oil and keep them crisp.
- Make the salsa: In a separate bowl, combine the diced tomatoes, finely diced red onion, chopped fresh cilantro, finely chopped jalapeño, olive oil, lime juice, and salt. Mix well to create a fresh and zesty red onion-tomato salsa.
- Prepare the lime crema: In a small bowl, mix the sour cream with lime juice and optional hot sauce to create a tangy and mildly spicy crema to drizzle over the tacos.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable, or warm them quickly in the microwave wrapped in a damp paper towel.
- Assemble the tacos: Place several pieces of fried fish into each warmed tortilla. Add a layer of shredded cabbage, spoon over the red onion-tomato salsa, and drizzle with the lime crema. Serve the tacos immediately while the fish is still crispy and hot.
Notes
- Use mahi mahi or another firm white fish for a heartier texture.
- For extra creaminess, add sliced avocado to the tacos.
- Keep fried fish warm in a low oven if making large batches to preserve crispiness.
- Adjust the amount of jalapeño in the salsa to control spiciness.
- Make sure the oil is at proper frying temperature to avoid greasy fish.
