Fried Fish Tacos with Red Onion-Tomato Salsa

If you’re looking for a fun and flavorful dish that’s perfect for taco night, Fried Fish Tacos with Red Onion-Tomato Salsa should be at the top of your list. These tacos are everything you want in a meal: crispy, savory, and fresh, with a little zing from the homemade salsa that brings it all together. The lightly fried fish is seasoned to perfection and wrapped up in soft tortillas, topped with a vibrant, tangy salsa made from juicy tomatoes and crisp red onions. Every bite is a mix of textures and flavors that will have everyone coming back for more. Trust me, once you try these, you’ll be hooked.

What makes these tacos truly special is how easy they are to make, and yet they feel like a celebration of bright, bold flavors. Whether you’re serving them for a casual dinner or making them for a fun get-together with friends, these tacos are guaranteed to steal the show. Let’s dive in!

Why You’ll Love Fried Fish Tacos with Red Onion-Tomato Salsa

Crispy Fish, Fresh Salsa

The crispy fried fish pairs perfectly with the fresh, zesty red onion-tomato salsa, creating a balanced and flavorful taco that’s packed with texture and freshness.

Quick & Easy

This dish comes together in about 30 minutes, making it perfect for busy weeknights or a last-minute meal when you want something flavorful but don’t have a ton of time to spend in the kitchen.

Customizable

The beauty of fish tacos is how easily you can customize them. If you prefer a milder salsa, just tone down the jalapeños. If you like your tacos extra spicy, add more! You can also swap the fish for shrimp or even grilled chicken.

Perfect for Taco Night

Tacos are always a hit, and these fried fish tacos are no exception. Serve them with a variety of toppings and sides for a taco night that’ll have everyone talking.

Ingredients

Here’s everything you’ll need to make these mouthwatering fried fish tacos:

For the Fried Fish:

• White Fish Fillets (like tilapia, cod, or halibut): Firm, flaky fish that fries up beautifully.
• Flour: For dredging the fish to create that crispy coating.
• Cornstarch: Adds extra crispiness to the batter.
• Baking Powder: Helps the batter puff up and become light and airy.
• Salt & Pepper: For seasoning the batter and fish.
• Cayenne Pepper: For a touch of heat (optional).
• Beer (or sparkling water for a non-alcoholic option): The secret to a light and crispy batter.
• Vegetable Oil: For frying the fish.

For the Red Onion-Tomato Salsa:

• Tomatoes: Juicy, ripe tomatoes are key to this salsa’s freshness.
• Red Onion: Adds a sharp, sweet contrast to the tomatoes.
• Cilantro: Fresh, fragrant cilantro for a burst of flavor.
• Jalapeño: Adds just the right amount of heat.
• Lime: For a burst of citrusy brightness.
• Salt & Pepper: To taste.

For the Tacos:

• Corn or Flour Tortillas: Soft and warm, these will hold all the delicious fillings.
• Shredded Cabbage: Optional, for a little crunch and freshness.
• Lime Wedges: For a squeeze of fresh lime juice on top.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to bring these tacos to life:

Make the Salsa:

1. In a bowl, combine the diced tomatoes, chopped red onion, cilantro, and jalapeño. Season with salt and pepper to taste.
2. Squeeze in the juice of one lime, and give everything a good toss to combine. Set the salsa aside to let the flavors meld.

Prepare the Fish:

3. Pat the fish fillets dry with paper towels to remove excess moisture. This will help the batter adhere better.
4. In a bowl, whisk together the flour, cornstarch, baking powder, cayenne pepper (if using), and a pinch of salt and pepper.
5. Gradually add the beer (or sparkling water) to the dry ingredients, whisking until you have a smooth batter. The batter should be thick enough to coat the back of a spoon.

Fry the Fish:

6. Heat about 2 inches of vegetable oil in a large skillet over medium-high heat. To test the oil, drop a small bit of batter into the pan—if it bubbles and rises to the surface, the oil is ready.
7. Dip each piece of fish into the batter, ensuring it’s fully coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding.
8. Fry for about 3-4 minutes per side, or until the fish is golden brown and crispy. Remove the fish from the oil and place it on a paper towel-lined plate to drain.

Assemble the Tacos:

9. Warm your tortillas in a dry skillet for a few seconds on each side, or heat them in the microwave wrapped in a damp paper towel.
10. To assemble, place a few pieces of fried fish on each tortilla. Top with the red onion-tomato salsa and a handful of shredded cabbage for added crunch (optional). Finish with a squeeze of fresh lime juice.

Serve:

11. Serve the tacos immediately, and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 350-400 calories (depending on fish portion size and toppings)

Preparation Time

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes

How to Serve Fried Fish Tacos with Red Onion-Tomato Salsa

These tacos are a meal in themselves, but here are a few serving suggestions to make them even more amazing:

• Mexican Rice: A flavorful side of Mexican rice pairs perfectly with the freshness of the tacos.
• Refried Beans: A creamy, hearty side that complements the crispy fish.
• Grilled Vegetables: Roasted peppers, zucchini, or corn on the cob would be perfect alongside these tacos.
• Guacamole: The creamy richness of guacamole balances the crispy fish and tangy salsa perfectly.

Additional Tips

• Keep the Fish Crispy: For extra crispiness, make sure your oil is hot enough when frying the fish. The batter should bubble and crisp up immediately when the fish hits the pan.
• Make Ahead Salsa: The salsa can be made up to a few hours ahead of time. Just cover and refrigerate it to let the flavors develop.
• Alternative Fish: If you prefer a different type of fish, try using cod, haddock, or even snapper for a similar flaky texture.
• Spice Adjustments: If you like it spicier, feel free to add extra jalapeños or even a few dashes of hot sauce to the salsa.

FAQ Section

Q1: Can I use a different type of fish?

A1: Yes! You can use any white fish, such as cod, halibut, or even catfish, for these tacos. Just make sure the fish is firm enough to hold up to frying.

Q2: Can I make these tacos ahead of time?

A2: While the fried fish is best enjoyed fresh and crispy, you can prepare the salsa in advance. You can also fry the fish ahead of time and reheat it in the oven at 350°F (175°C) for about 10 minutes to crisp it up again.

Q3: Can I make these tacos gluten-free?

A3: Yes! You can use gluten-free flour and cornstarch for the batter. Make sure to check the tortillas for a gluten-free option as well.

Q4: How do I store leftovers?

A4: Store leftover fish in an airtight container in the fridge for up to 2 days. The fried fish may lose some of its crispiness when reheated, but it’ll still taste delicious.

Q5: Can I make the fish without batter?

A5: Yes! If you prefer grilled or baked fish, you can skip the batter and cook the fish with your favorite seasonings for a lighter option.

Q6: Can I use store-bought salsa instead of homemade?

A6: While homemade salsa gives the freshest flavor, you can absolutely use store-bought salsa if you’re short on time. Look for a chunky variety for the best texture.

Q7: How can I make these tacos spicier?

A7: Add more jalapeños to the salsa, or drizzle your tacos with some hot sauce or spicy mayo for an extra kick.

Q8: Can I use flour tortillas instead of corn?

A8: Absolutely! You can use flour tortillas if you prefer. They’ll still hold all the delicious fillings and add a slightly softer texture to the tacos.

Q9: Can I add cheese to these tacos?

A9: Yes, a little shredded cheese (like cotija, cheddar, or Monterey Jack) would be a great addition if you like a cheesy twist.

Q10: Can I make this dish with shrimp instead of fish?

A10: Yes, shrimp would be a fantastic substitute for the fish. Just be sure to adjust the cooking time, as shrimp cooks much faster than fish.

Conclusion

Fried Fish Tacos with Red Onion-Tomato Salsa are a perfect balance of crispy, savory fish, fresh and zesty salsa, and soft tortillas. This dish is a celebration of flavor, and it’s sure to be a hit whether you’re serving it for Taco Tuesday, a family dinner, or a fun gathering with friends. With minimal prep and maximum flavor, you’ll find yourself making these tacos time and time again. Enjoy!

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