These easy crispy fish tacos are a fun meal packed with flavor! They feature crunchy fish fillets wrapped in soft tortillas and topped with fresh veggies.
What’s the best part? You can customize each taco with your favorite toppings. I love loading mine with extra salsa and a squeeze of lime! 🌮
Key Ingredients & Substitutions
White Fish Fillets: Cod, tilapia, and haddock work best for their mild flavors and flaky texture. If you’re looking for a healthier option, use salmon or even shrimp as a substitute!
Flour: All-purpose flour gives a great crispy coating. However, you can use gluten-free flour or a blend of cornmeal and flour if you need a gluten-free option.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice—let it sit for 5-10 minutes for a similar effect.
Pico de Gallo: Fresh salsa adds great flavor. You can substitute with store-bought salsa or use diced avocados and cucumbers for a refreshing twist!
What’s the Best Way to Fry Fish for Tacos?
Frying the fish is key to achieving that crispy texture. Here’s how to do it right:
- Use a heavy skillet or frying pan for even heat distribution.
- Heat the oil until it’s shimmering but not smoking; this ensures a golden crust without greasy fish.
- Fry fish in small batches to maintain oil temperature. Overcrowding leads to steaming instead of frying.
- Keep a close eye on the cooking time. Aim for 3-4 minutes per side until golden brown and flaky.
- Drain on paper towels to remove excess oil and keep them crispy.
With these tips, your fish will turn out perfectly crispy every time! Enjoy your tacos with plenty of lime juice for that fresh touch!
Easy Crispy Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or haddock)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 cup buttermilk
- Vegetable oil, for frying
For Assembly:
- 8 small flour or corn tortillas
- 1 cup shredded lettuce or cabbage
- 1 cup fresh pico de gallo (diced tomatoes, red onion, jalapeño, cilantro)
- 1/2 cup shredded cheddar or Mexican cheese blend
- Lime wedges, for serving
For the Sauce:
- 1/2 cup mayonnaise
- 2 tbsp hot sauce or sriracha
- 1 tsp lime juice
- Pinch of salt
How Much Time Will You Need?
This recipe takes roughly 15 minutes to prep and about 10-15 minutes to cook. Make sure to allow time for the oil to heat up properly for frying. Overall, you’re looking at about 30 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the mayonnaise, hot sauce, lime juice, and a pinch of salt until well combined. Set it aside to let the flavors meld.
2. Prepare the Fish:
Take your fish fillets and pat them dry with a paper towel. This helps the coating stick better. Cut the fillets into taco-sized strips or pieces to fit in your tortillas.
3. Make the Coating:
In one shallow bowl, combine the flour, paprika, garlic powder, cumin, salt, and pepper. This will be your dry coating. In another bowl, pour the buttermilk for dipping.
4. Coat the Fish:
Take each piece of fish, dip it into the buttermilk first, ensuring it’s fully coated. Then dredge it in the seasoned flour mixture, shaking off any excess flour.
5. Fry the Fish:
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Once the oil is hot (you can drop a little flour in to test), carefully add the fish. Fry the fish for about 3-4 minutes on each side or until golden brown and crispy. Once done, remove them from the oil and place them on paper towels to drain excess oil.
6. Warm the Tortillas:
While the fish is frying, warm the tortillas. You can do this in a dry skillet on low heat or wrap them in foil and place them in a warm oven for a few minutes until they are soft.
7. Assemble the Tacos:
On each warm tortilla, layer a handful of shredded lettuce or cabbage, then add your crispy fish piece. Top with fresh pico de gallo and a sprinkle of cheese. Drizzle on the spicy mayonnaise sauce to finish it off.
8. Serve:
Garnish your tacos with lime wedges on the side. Serve immediately and enjoy the burst of flavors in every bite!
This recipe provides you with incredibly crunchy and flavorful fish tacos topped with fresh, zesty ingredients and a creamy spicy sauce. A delicious meal ready in no time. Enjoy!
Can I Use Different Types of Fish for These Tacos?
Absolutely! While cod, tilapia, and haddock are excellent choices, you can also use salmon, catfish, or even shrimp for a fun twist. Just ensure they’re fish fillets that can stand up to frying!
What Should I Do If I Don’t Have Buttermilk?
No problem! You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
Can I Make the Sauce Ahead of Time?
Yes! The spicy mayonnaise sauce can be prepared in advance and stored in the fridge for up to a week. This allows the flavors to meld, making it even tastier for your tacos!
How Can I Store Leftover Tacos?
To store leftovers, keep the crispy fish, tortillas, and toppings separate in airtight containers in the fridge for up to two days. When ready to eat, reheat the fish in the oven and warm the tortillas for the best texture!
