If you are craving a dish that perfectly balances crispy, tender fried fish with a vibrant and zesty salsa, then this Fried Fish Tacos with Red Onion Tomato Salsa Recipe is going to be your new favorite. It brings together the crunch of golden-fried white fish strips and the fresh tang of a lively red onion and tomato salsa, wrapped in warm tortillas and topped with simple, refreshing garnishes. Every bite bursts with flavor and texture, making it an irresistible choice for taco nights or casual get-togethers.
Ingredients You’ll Need
The magic of this dish lies in its simplicity and the quality of each ingredient. Each component, from the crisp batter to the fresh salsa, plays an essential role in creating a memorable combination of taste, texture, and color.
- White fish fillets (1 pound): Choose cod or tilapia for their mild flavor and flaky texture, ideal for frying.
- All-purpose flour (½ cup): Provides structure to the batter, helping to create that irresistible crunch.
- Cornstarch (½ cup): Adds lightness and extra crispiness to the coating of the fish.
- Baking powder (1 teaspoon): Helps the batter puff up beautifully when fried.
- Salt (½ teaspoon): Enhances all the other flavors in the batter and salsa.
- Black pepper (¼ teaspoon): Offers a mild kick and depth to the fish seasoning.
- Paprika (½ teaspoon): Gives a subtle smoky note and lovely color to the batter.
- Cold sparkling water (¾ cup): Creates a light, airy batter that hugs the fish perfectly.
- Vegetable oil: Needed for frying to get that golden-crisp exterior.
- Cherry tomatoes (1 cup): Their sweetness and juiciness are the heart of the salsa.
- Red onion (½ small): Finely chopped for a sharp yet fresh crunch in the salsa.
- Lime juice (1 tablespoon): Lifts all the flavors with a bright citrus zing.
- Fresh cilantro (1 tablespoon): Adds herbal brightness to the salsa.
- Olive oil (1 teaspoon): Smooths out and enriches the salsa’s flavor.
- Corn or flour tortillas (8 small): The cozy wrap that holds everything together.
- Shredded cabbage or lettuce: Adds crunch and freshness to the tacos.
- Lime wedges: For an extra dose of citrus right before eating.
- Sour cream or crema (optional): A creamy counterbalance to the salsa’s tanginess.
- Avocado slices (optional): Bring lush creaminess and richness to the tacos.
How to Make Fried Fish Tacos with Red Onion Tomato Salsa Recipe
Step 1: Make the Salsa
Start by combining the diced cherry tomatoes and finely chopped red onion in a small bowl. Add fresh lime juice, chopped cilantro, a drizzle of olive oil, and season with a pinch of salt and pepper. Stir everything gently and let it sit for at least 10 minutes. This resting time is crucial as it allows the flavors to meld beautifully, giving you a salsa bursting with freshness and vibrant color to complement the crispy fish.
Step 2: Prepare the Fish Batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Slowly add the cold sparkling water while whisking until you get a smooth batter that’s slightly thick but still flows easily. The sparkling water is the secret here – it creates tiny bubbles that keep the batter light and crunchy once fried, making every bite delightfully crisp.
Step 3: Fry the Fish
Heat 2 to 3 inches of vegetable oil in a deep pan to about 350°F (175°C). Dip the fish strips into the batter, letting any excess drip off so you don’t end up with clumpy coating. Carefully place the battered pieces into the hot oil without crowding the pan. Fry in batches for about 3 to 4 minutes until the fish turns golden brown and crispy on the outside while remaining wonderfully flaky inside. Remove the fried fish onto paper towels to drain any excess oil.
Step 4: Assemble the Tacos
Warm your tortillas in a skillet or microwave so they’re soft and pliable. Fill each tortilla with a few pieces of the crispy fried fish, a good handful of shredded cabbage or lettuce, and a spoonful of that zesty red onion tomato salsa you made earlier. Add optional toppings like creamy sour cream or avocado slices if you want an extra layer of indulgence. Serve immediately with lime wedges on the side for squeezing fresh juice over your tacos.
How to Serve Fried Fish Tacos with Red Onion Tomato Salsa Recipe
Garnishes
Garnishes can elevate your Fried Fish Tacos with Red Onion Tomato Salsa Recipe from delicious to downright unforgettable. Fresh cilantro leaves add a burst of herbal aroma, thinly sliced radishes bring crunch and a peppery bite, and a drizzle of crema or sour cream offers a silky contrast to the crispy fish and tangy salsa.
Side Dishes
Complement your tacos with simple yet flavorful sides. Mexican-style street corn or elote with a twist of lime and a sprinkle of chili powder is a perfect match. Alternatively, a crisp green salad with avocado and zesty dressing, or even some black beans and rice, will round out your meal with satisfying textures and flavors.
Creative Ways to Present
If you want to impress your guests or add a fun twist, serve your tacos deconstructed on a platter with all components laid out neatly. This lets everyone customize their own taco bites. Another idea is to make mini taco sliders using small tortillas for a party-friendly appetizer that highlights the Fried Fish Tacos with Red Onion Tomato Salsa Recipe in delightful, bite-sized portions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Fried Fish Tacos with Red Onion Tomato Salsa Recipe, store the fried fish separately from the salsa and tortillas in airtight containers in the fridge. This helps keep the fish from becoming soggy and the salsa fresh and bright. Consume within 2 days for the best flavor and texture.
Freezing
While the fish is best enjoyed fresh, you can freeze the batter-coated fish pieces before frying. Place them on a tray, freeze until solid, and then transfer to a freezer bag for up to a month. When ready, fry them directly from frozen, increasing the frying time slightly. The salsa and tortillas don’t freeze well due to texture changes.
Reheating
To reheat fried fish without losing its delightful crunch, place the pieces on a wire rack over a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, which makes the coating soggy. Warm tortillas gently in a skillet or microwave and serve fresh salsa alongside.
FAQs
Can I use other types of fish for this recipe?
Absolutely! White, flaky fish like cod and tilapia work best, but you can also try haddock or pollock. The key is choosing a fish that holds together well and has a mild flavor to let the crispy batter and salsa shine.
Is there a way to make these tacos gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend and ensure the cornstarch is certified gluten-free. This will keep the batter light and crispy without wheat.
Can I prepare the salsa in advance?
Definitely. The red onion tomato salsa actually tastes better after sitting for a few hours or overnight because the flavors deepen and blend. Just cover and refrigerate until you’re ready to assemble the tacos.
What if I don’t have sparkling water for the batter?
While sparkling water helps keep the batter light and airy, you can substitute it with very cold club soda or even chilled plain water. Just try to keep the liquid cold for best results.
How do I keep the fried fish crispy when assembling tacos?
To maintain crispiness, keep the fried fish on a wire rack instead of paper towels to avoid steaming. Assemble the tacos right before eating, and avoid stacking the fish under too many moist toppings until the last moment.
Final Thoughts
This Fried Fish Tacos with Red Onion Tomato Salsa Recipe is a shining example of how a handful of simple ingredients can come together to create something truly special. Whether it’s a casual weeknight treat or a fun meal to share with friends, these tacos bring together bright, fresh flavors and irresistible crunch in every bite. I can’t wait for you to try making them and fall in love with this vibrant, satisfying dish just like I have!
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Fried Fish Tacos with Red Onion Tomato Salsa Recipe
- Total Time: 40 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Pescatarian
Description
These Fried Fish Tacos with Red Onion Tomato Salsa are a crispy, flavorful Mexican-inspired dish perfect for taco night. Tender white fish is coated in a light, bubbly batter and fried to golden perfection, then topped with a fresh, tangy salsa made of cherry tomatoes, red onion, and lime juice. Served on warm tortillas with shredded cabbage and optional avocado and crema, these tacos offer a delightful balance of textures and vibrant flavors.
Ingredients
For the Fish:
- 1 pound white fish fillets (like cod or tilapia), cut into strips
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¾ cup cold sparkling water (more as needed)
- Vegetable oil for frying (about 2–3 inches in a deep pan)
For the Salsa:
- 1 cup cherry tomatoes, diced
- ½ small red onion, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon olive oil
- Salt and pepper to taste
For Serving:
- 8 small corn or flour tortillas
- Shredded cabbage or lettuce
- Lime wedges
- Sour cream or crema (optional)
- Avocado slices (optional)
Instructions
- Make the salsa: In a small bowl, combine diced cherry tomatoes, finely chopped red onion, lime juice, chopped fresh cilantro, olive oil, salt, and pepper. Stir gently and let the salsa sit for at least 10 minutes to allow the flavors to blend well.
- Prepare the fish batter: In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually add the cold sparkling water while whisking until the batter becomes smooth and slightly thick but still light.
- Fry the fish: Heat 2–3 inches of vegetable oil in a deep pan to 350°F (175°C). Dip each fish strip into the batter, allowing excess to drip off, then carefully place it into the hot oil. Fry the pieces in batches for 3–4 minutes or until they turn golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
- Assemble the tacos: Warm the tortillas in a dry skillet or microwave until soft and pliable. Place a few pieces of fried fish on each tortilla, top with shredded cabbage or lettuce, spoon some red onion tomato salsa over, and add optional toppings like sour cream or avocado slices. Serve immediately with lime wedges on the side for squeezing.
Notes
- You can swap the fried fish for grilled or pan-seared fish for a lighter version.
- The red onion tomato salsa can be prepared a few hours ahead and stored in the refrigerator to enhance the flavor.
- Use fresh sparkling water in the batter for a crispier texture.
- Make sure the frying oil temperature is consistent to avoid greasy fish.
- Serve with extra lime wedges for a bright, fresh zest.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
