These easy crispy fish tacos are a treat! With juicy fish and a crunchy coating, every bite is exciting. Top them with fresh salsa for a burst of flavor!
Honestly, who can resist a good taco? I like to serve mine with extra lime on the side. It’s the zesty cherry on top! 🌮
What makes these tacos super fun is how quick they are to whip up. Just fry the fish, assemble, and enjoy. Perfect for a busy weeknight dinner!
Key Ingredients & Substitutions
White Fish: Cod, tilapia, or pollock work great for these tacos. If you’re looking for something local or seasonal, feel free to use any firm white fish available at your market. Shrimp or even tempeh can be tasty alternatives for a different twist!
Flour: All-purpose flour is perfect for coating, but you can substitute it with gluten-free flour for a gluten-free option. I’ve tried using almond flour too, which gives a slightly nutty flavor!
Panko Breadcrumbs: For that extra crunch, panko is the way to go. If you can’t find panko, regular breadcrumbs can work, but they won’t be quite as crispy. You might consider crushing some cornflakes as an alternative for a fun texture!
Fresh Salsa: The featured salsa balances the fish nicely, but feel free to swap tomatoes for diced mango or pineapple for a fruity flair. If you’re not a fan of spice, you can leave out the jalapeño!
How Do I Get My Fish Extra Crispy?
Getting that perfect crispy coating on your fish is all about proper preparation. Here are some simple steps:
- Make sure your oil is hot enough before frying. Use a thermometer if you have one!
- Carefully coat the fish strips by following the flour, egg, then panko sequence without rushing. This layering is key to achieving a great crunch.
- Fry in batches! Overcrowding the pan causes the temperature to drop, which can lead to soggy fish.
Once you have that crispy fish, don’t forget to enjoy your tacos right away for the best texture! 🐟🌮
Easy Crispy Fish Tacos with Fresh Salsa
Ingredients You’ll Need:
For the Crispy Fish:
- 1 lb white fish fillets (such as cod, tilapia, or pollock), cut into taco-sized strips
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Fresh Salsa:
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
For Assembly:
- 8 small corn or flour tortillas
- Shredded lettuce or cabbage (optional)
- Sour cream or crema (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 25-30 minutes total. You’ll need around 10 minutes for prep (chopping and mixing), and about 15-20 minutes for frying the fish and warming the tortillas. It’s a quick and delightful meal that’ll have everyone asking for seconds!
Step-by-Step Instructions:
1. Prepare the Fresh Salsa:
In a medium bowl, combine the diced tomatoes, red onion, jalapeño (if using), fresh cilantro, and lime juice. Season with salt and pepper to taste, then mix everything together. Set the salsa aside to let the flavors blend while you prepare the fish.
2. Prepare the Crispy Fish Coating:
In one shallow bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper. In a second bowl, beat the egg. In a third bowl, place the panko breadcrumbs. You will use these bowls to coat the fish strips.
3. Coat the Fish:
Take a piece of fish and first dip it into the flour mixture, making sure to shake off any excess. Next, dip it into the beaten egg, allowing any extra to drip off before finally rolling it in the panko breadcrumbs. Press gently to ensure the breadcrumbs stick well. Repeat this with all fish strips.
4. Fry the Fish:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it’s hot (around 350°F / 175°C). Carefully add the coated fish strips in batches, making sure not to overcrowd the pan. Fry each piece for about 2-3 minutes on each side, or until they are golden brown and cooked through. Use tongs to transfer the fried fish to a paper towel-lined plate to drain excess oil.
5. Warm the Tortillas:
In a dry skillet over medium heat, warm each tortilla for about 30 seconds on each side, or until soft and pliable. Alternatively, you can wrap them in foil and warm in a 350°F (175°C) oven for about 5 minutes.
6. Assemble the Tacos:
Take a warm tortilla and place a few pieces of crispy fish in the center. Top with a generous spoonful of your fresh salsa. If you like, add some shredded lettuce or cabbage and a dollop of sour cream for extra flavor and creaminess.
7. Serve Immediately:
Serve your tacos right away, accompanied by lime wedges for squeezing over the top. Enjoy your crispy fish tacos bursting with fresh flavor!
Happy cooking! Enjoy every delicious bite! 🌮
FAQ about Easy Crispy Fish Tacos with Fresh Salsa
Can I Use Frozen Fish for This Recipe?
Yes, you can! Just make sure to thaw the fish in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water to thaw quickly. Pat the fish dry with paper towels before coating to ensure the breading sticks well.
How Can I Make This Recipe Gluten-Free?
To make crispy fish tacos gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend and use gluten-free panko breadcrumbs. Ensure that all other ingredients, particularly the tortillas, are gluten-free as well.
Can I Make the Salsa Ahead of Time?
Absolutely! The salsa can be prepared a few hours in advance and actually tastes even better as it sits and allows the flavors to meld. Just store it in an airtight container in the refrigerator until you’re ready to assemble your tacos.
How Should I Store Leftover Tacos?
If you have leftovers, store the fish and any toppings separately in airtight containers. The crispy fish is best eaten fresh, but it can be stored in the fridge for up to 2 days. To keep it crispy when reheating, consider placing it in an oven at 375°F (190°C) for about 10 minutes instead of using a microwave.