Description
Crispy Fish Tacos Recipe
Ingredients
Scale
- 1 lb white fish fillets (such as cod, tilapia, or haddock)
- 1 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for spice)
- Salt and pepper (to taste)
- 1 cup buttermilk (or milk)
- Vegetable oil (for frying)
- 8 small corn or flour tortillas
- 1 cup shredded cabbage (green or purple)
- 1/2 cup pico de gallo (or diced tomatoes)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
- Optional toppings: Avocado slices, sour cream, or hot sauce
Instructions
- Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
- Dip each fish fillet into the buttermilk, allowing any excess to drip off.
- In a shallow dish, combine the flour, cayenne pepper (if using), and a pinch of salt and pepper.
- Dredge each fish fillet in the flour mixture, pressing gently to adhere the flour.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
- Once the oil is hot, carefully add the coated fish fillets. Fry for about 3–4 minutes per side, or until golden brown and crispy. Remove the fish and place it on a paper towel-lined plate to drain excess oil.
- In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side until pliable.
- Place a piece of crispy fish on each tortilla. Top with shredded cabbage, pico de gallo, and chopped cilantro.
- Squeeze fresh lime juice over the tacos and add any optional toppings like avocado slices, sour cream, or hot sauce.
- Serve immediately and enjoy your crispy fish tacos.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg