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
Scale
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.
