These Easy Crispy Fish Tacos are a fun meal that everyone will love! With crunchy fish, fresh toppings, and a yummy sauce, they’re perfect for any night of the week!
Making these tacos is a breeze, and I love how you can add your favorite toppings. Sometimes, I go a little wild with extra salsa! Who doesn’t love a taco party? 🌮
Key Ingredients & Substitutions
White Fish: Cod, tilapia, or haddock all work wonderfully for this recipe. If you’re looking for alternatives, shrimp or even firm tofu can be great options for a different twist!
Buttermilk: If you don’t have buttermilk, mixing regular milk with a tablespoon of lemon juice or vinegar works just as well for tender fish.
Tortillas: While I love flour tortillas for their softness, corn tortillas add a nice traditional flavor. Use whichever you prefer or have on hand.
Pico de Gallo: You can make your own or buy it pre-made. Feel free to swap in other fresh toppings like mango salsa or avocado for a fun change!
How to Achieve the Perfectly Crispy Fish?
Getting that nice, crispy coating on your fish is key. Start by making sure your oil is hot enough before frying. If it’s too cold, the fish will absorb too much oil and lose that crunch.
- Test the oil by dropping in a small piece of fish; it should sizzle immediately.
- Don’t overcrowd the pan. Fry in batches to keep the temperature steady.
- Let the fish rest on a paper towel after frying to absorb excess oil, keeping it crispy.
With these tips, you’ll master crispy fish tacos everyone will enjoy!
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 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
- Vegetable oil, for frying
For the Tacos:
- 8 small flour or corn tortillas
- 1 cup shredded lettuce or cabbage
- 1 cup fresh pico de gallo (diced tomatoes, red onion, jalapeño, cilantro, lime juice)
- 1/2 cup diced bell peppers (red and orange)
- 1/4 cup chopped red onion
- Sliced jalapeños (optional)
- Lime wedges, for serving
For the Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha or hot sauce
- 1 teaspoon lime juice
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 15 minutes for cooking, making it a great option for a quick and delicious dinner that everyone will love!
Step-by-Step Instructions:
1. Prepare the Coatings:
In a shallow bowl, mix together the flour, smoked paprika, garlic powder, cumin, salt, and black pepper. In another bowl, pour in the buttermilk. This will help your fish get that delicious crispy coating!
2. Cut the Fish:
Slice the white fish into taco-sized strips. You want them to be about 1 to 1.5 inches wide so they’re easy to eat.
3. Heat the Oil:
In a large skillet, pour in about 1/2 inch of vegetable oil and heat it over medium-high heat. You’re looking for the oil to be hot enough that it sizzles when you add the fish.
4. Coat the Fish:
Dip each piece of fish into the buttermilk, letting any excess drip off. Then, dredge it in the seasoned flour mixture, making sure to coat it well on all sides.
5. Fry the Fish:
Carefully place the coated fish strips in the hot oil. Fry them in batches to avoid crowding the pan. Cook each side for about 3-4 minutes, or until they are golden brown and crispy. Once cooked, transfer the fish to a paper towel-lined plate to drain any excess oil.
6. Make the Sauce:
In a small bowl, mix together the mayonnaise, sriracha or hot sauce, lime juice, and a pinch of salt. Adjust the spice level to your liking!
7. Warm the Tortillas:
Warm your tortillas in a dry skillet or microwave until soft and pliable, making them easier to fill.
8. Assemble the Tacos:
Now it’s time to build your tacos! Start with a layer of shredded lettuce or cabbage on each tortilla. Add a crispy piece of fish, followed by a spoonful of pico de gallo, diced bell peppers, and chopped red onion. If you like a little heat, add some sliced jalapeños on top!
9. Drizzle the Sauce:
Finally, drizzle each taco with the spicy mayo sauce. Yum!
10. Serve and Enjoy!
Serve your delicious fish tacos immediately, with lime wedges on the side for extra zing. Enjoy your meal!
FAQ for Easy Crispy Fish Tacos
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish! Just make sure to properly thaw it first. The best way is to place it in the fridge overnight, or you can quickly thaw it by sealing it in a plastic bag and submerging it in cold water for about 30 minutes.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, just mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for about 5-10 minutes. This will give you a similar tangy flavor and tenderness for your fish.
How Do I Store Leftover Tacos?
Store any leftover fish in an airtight container in the fridge for up to 2 days. It’s best to keep the components separate to maintain freshness. Reheat the fish lightly in an oven or skillet before assembling the tacos again.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the spicy mayo sauce a day in advance and store it in the fridge. Just give it a good stir before using, and enjoy the convenience of having it ready to go!
