Crispy Fish Tacos
350kcal
Ingredients
For the Fish
- 1 lb white fish fillets 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
- Salt and pepper to taste
- 1 cup buttermilk or milk
- Vegetable oil for frying
For the Tacos
- 8 small corn or flour tortillas your choice
- 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
- Hot sauce
Method
Instructions
- Pat the fish fillets dry with paper towels. Sprinkle both sides with salt, pepper, paprika, and garlic powder.
- Carefully dip each seasoned fish fillet into the buttermilk, letting any excess drip off.
- In a shallow dish, combine the flour, cayenne pepper (if using), plus a pinch of salt and pepper.
- Gently dredge each fish fillet in the flour mixture, pressing slightly for even coverage.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
- Carefully add the coated fish fillets to the hot oil; fry for about 3–4 minutes per side until golden brown.
- In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side.
- Place a piece of crispy fish on each tortilla. Load with shredded cabbage, pico de gallo, and cilantro.
- Squeeze fresh lime juice over the tacos and top with optional ingredients like avocado or sour cream.
- Enjoy the tacos immediately while they're hot and crispy.
Nutrition
Serving1tacoCalories350kcalCarbohydrates30gProtein20gFat15gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol50mgSodium600mgPotassium400mgFiber3gSugar2gVitamin A250IUVitamin C15mgCalcium50mgIron2mg
Notes
For the perfect crispy fish tacos, ensure your fish fillets are patted dry before seasoning to help the coating adhere better. A common mistake is using too much oil; only heat about 1/2 inch for frying to achieve that desirable crunch without excess grease.