Fried Fish Tacos with Red-Onion Tomato Salsa
Crispy, pan-fried white fish nestled in warm tortillas, topped with a tangy red onion and tomato salsa, and finished with a squeeze of lime. A beautiful fusion of crunch, flavor, and freshness — these tacos come together in under 30 minutes.
Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Fried Fish:
500g (about 1 lb) white fish fillets (tilapia, cod, haddock), cut into strips
1/2 cup flour (or use rice flour for extra crispiness)
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper, to taste
1 large egg, beaten
1 cup breadcrumbs (panko preferred for crunch)
2–3 tbsp olive oil (for shallow frying)
For the Red Onion Tomato Salsa:
1 small red onion, finely diced
2 medium tomatoes, finely chopped (or use cherry tomatoes)
1 tbsp olive oil
1 tbsp lime juice
1 tbsp chopped fresh cilantro or parsley
Salt and pepper, to taste
For Serving:
8 small corn or flour tortillas, warmed
Lime wedges
Optional toppings: sour cream or Greek yogurt, shredded cabbage, avocado slices, crumbled feta
Instructions
1. Make the salsa:
In a bowl, combine diced red onion, tomatoes, lime juice, olive oil, and herbs.
Season with salt and pepper. Set aside to let the flavors meld.
2. Prepare the fish:
Pat fish dry. Season with salt, pepper, garlic powder, and paprika.
Set up a breading station: 1 plate with flour, 1 bowl with beaten egg, 1 plate with breadcrumbs.
Coat each fish strip in flour, then egg, then breadcrumbs.
3. Fry the fish:
Heat olive oil in a large non-stick skillet over medium heat.
Fry fish pieces in batches for about 2–3 minutes per side, or until golden and cooked through.
Remove and drain on a paper towel.
4. Assemble tacos:
Warm the tortillas in a pan or directly over a flame for char.
Add a few pieces of fried fish to each tortilla.
Top with red-onion tomato salsa and any extras (cabbage, avocado, yogurt, etc.).
Serve with lime wedges on the side.
Tips
Extra crispy? Double-dip in egg and breadcrumbs.
Make it gluten-free: Use rice flour and gluten-free breadcrumbs.
Add a drizzle of creamy yogurt-lime sauce for contrast.
For spicy lovers: Add chopped jalapeno to the salsa or a dash of hot sauce.
Frequently Asked Questions
Q: Can I bake the fish instead of frying?
A: Yes! Bake at 220°C (425°F) for 12–15 minutes, flipping once.
Q: How long will the salsa keep?
A: Store it in an airtight container for up to 2 days in the fridge.
Q: Can I make this with frozen fish?
A: Yes, just thaw it fully and pat dry before breading.
Nutritional Information
Calories: 420
Protein: 28g
Fat: 18g
Carbs: 32g
Fiber: 3g
Sodium: Moderate (depends on seasoning)