Here’s a delicious, easy recipe for Crispy Fish Tacos—crispy on the outside, tender on the inside, and loaded with fresh toppings.
Ingredients (Serves 4)
For the Fish:
- 1 lb (450 g) white fish fillets (cod, tilapia, or mahi-mahi)
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- ½ cup cornmeal (optional, for extra crunch)
- 1 large egg, beaten
- Vegetable oil, for frying
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or lettuce
- ½ cup chopped cilantro
- ½ cup diced tomatoes
- Lime wedges
Optional Sauce (Creamy Cilantro or Chipotle):
- ½ cup sour cream or Greek yogurt
- 1–2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp hot sauce or chipotle in adobo
- 1 tbsp chopped cilantro
Instructions
- Prepare the fish:
- Cut fish into taco-sized strips.
- In one bowl, mix flour, salt, pepper, and paprika (and cornmeal if using).
- Dip fish into the beaten egg, then dredge in the flour mixture, coating evenly.
- Fry the fish:
- Heat ¼–½ inch vegetable oil in a skillet over medium-high heat.
- Fry fish 2–3 minutes per side until golden brown and cooked through. Drain on paper towels.
- Prepare the sauce (optional):
- Mix sour cream, mayonnaise, lime juice, hot sauce, and cilantro in a small bowl.
- Assemble the tacos:
- Warm tortillas.
- Place shredded cabbage or lettuce on each tortilla.
- Top with fried fish, diced tomatoes, cilantro, and a drizzle of sauce.
- Squeeze fresh lime juice over the top.
- Serve:
- Serve immediately with extra lime wedges and hot sauce on the side.
✅ Tip: For an even crispier fish, let the coated pieces rest for 5 minutes before frying. You can also bake the fish at 425°F (220°C) for 12–15 minutes for a lighter version.
I can also give a quick air fryer version of crispy fish tacos that’s done in 15 minutes if you want a faster, less oily option.
