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
Scale
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
