Here’s a tried-and-true recipe for Crispy Fish Tacos—crispy, flavorful, and perfect for a quick weeknight dinner or casual gathering.
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, adds 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 Creamy Sauce:
- ½ cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp hot sauce or chipotle in adobo
- 1 tbsp chopped cilantro
Instructions
- Prep the fish:
- Cut fish into strips about 3–4 inches long.
- In a bowl, combine flour, salt, pepper, paprika, and cornmeal (if using).
- Dip fish strips into beaten egg, then dredge in the flour mixture until fully coated.
- Fry the fish:
- Heat ¼–½ inch vegetable oil in a skillet over medium-high heat.
- Fry fish 2–3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Make the sauce (optional):
- Mix sour cream, mayonnaise, lime juice, hot sauce, and chopped cilantro in a small bowl.
- Assemble tacos:
- Warm tortillas in a skillet or microwave.
- Layer shredded cabbage or lettuce on each tortilla.
- Top with crispy fish, diced tomatoes, cilantro, and a drizzle of the sauce.
- Squeeze fresh lime juice on top.
- Serve:
- Serve immediately with extra lime wedges and hot sauce on the side.
✅ Tip: For a lighter version, bake the coated fish at 425°F (220°C) for 12–15 minutes, flipping halfway, instead of frying. You can also make these in an air fryer for a crispy finish with less oil.
If you want, I can give a zesty Mexican-style slaw version to pair perfectly with these tacos for extra crunch and flavor.
