These Easy Crispy Fish Tacos are a tasty treat! With flaky fish, crunchy cabbage, and a zesty sauce, they’re perfect for a fun dinner.
Who doesn’t love tacos? I whip these up in no time, and they always make my family smile. Just wrap the fish and toppings in a soft tortilla, and you’re good to go!
Key Ingredients & Substitutions
White Fish: Cod, tilapia, or halibut work well, bringing flakiness to the tacos. If you prefer, try salmon or shrimp for a different flavor.
Panko Breadcrumbs: These give the fish a nice crunch. If you don’t have panko, regular breadcrumbs can be used, but the texture won’t be as crispy.
Buttermilk: This helps tenderize the fish; however, you can simply mix regular milk with a tablespoon of vinegar to make a quick buttermilk substitute.
Tortillas: Choose flour for a soft feel or corn for a gluten-free option. Both will work great for holding the tasty fillings!
Spicy Mayo: Customize the level of spice in the mayo by adjusting the amount of hot sauce! Greek yogurt can be a yogurt substitute to lighten it up.
How Do I Get the Fish Perfectly Crispy?
Achieving crispy fish is all about the breading process. Here’s how to do it right:
- Start by seasoning your flour mix well. The more flavor you infuse, the tastier your fish will be!
- Make sure each piece of fish is fully coated in flour before dipping in buttermilk. This step ensures the panko sticks.
- Allow the breaded fish to sit for a minute before frying. This helps the coating adhere better and stay crispy.
- Fry in batches and don’t overcrowd the pan. This keeps the oil hot and helps to achieve that beautiful golden color.
Remember, patience is key. Let each piece get enough time in the oil to crisp up without rushing the process!
Easy Crispy Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or halibut)
- 1 cup all-purpose flour
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For Serving:
- 8 small flour or corn tortillas
- 1 cup shredded lettuce or chopped romaine
- 1 cup diced tomatoes or fresh pico de gallo (mixed diced tomatoes, red onion, cilantro, jalapeño)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1-2 limes, sliced for garnish
- Optional: sliced jalapeños for heat
For the Spicy Mayo Sauce:
- 1/2 cup mayonnaise
- 1-2 tbsp hot sauce (such as sriracha)
- 1 tsp lime juice
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, with an additional 15 minutes for cooking. You’ll spend about 10 minutes on prep like cutting the fish and mixing ingredients, and then 20 minutes frying and assembling the tacos. Quick and delicious!
Step-by-Step Instructions:
1. Prepare the Breading Station:
Start by setting up a breading station. In a shallow bowl, mix together the flour, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. In a second bowl, pour the buttermilk. Lastly, place the panko breadcrumbs in a third bowl. This will make breading the fish easy and organized!
2. Cut the Fish:
Take the fish fillets and cut them into taco-sized pieces. Aim for pieces that are about 2-3 inches long. This makes them easy to fit into your tortillas later!
3. Bread the Fish:
Now it’s time to bread the fish! Dip each piece into the seasoned flour, making sure it’s fully coated. Then, dip it into the buttermilk, and finally coat it in panko breadcrumbs, pressing lightly so they stick well. Set them aside on a plate.
4. Fry the Fish:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once it’s hot, carefully add the breaded fish pieces in batches. Fry them for about 3-4 minutes per side, or until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
5. Warm the Tortillas:
While the fish is frying, warm your tortillas. You can do this in a dry skillet over medium heat, or you can wrap them in a damp paper towel and microwave them for about 20 seconds. This helps them stay pliable for wrapping!
6. Make the Spicy Mayo:
In a small bowl, mix together the mayonnaise, hot sauce, and lime juice until well combined. Adjust the hot sauce to your liking if you want more heat!
7. Assemble Your Tacos:
To assemble the tacos, take a warm tortilla and start with some shredded lettuce as the base. Next, top it with a piece of crispy fish. Add diced tomatoes or pico de gallo, a sprinkle of diced red onion, and fresh cilantro. Finish it off with a drizzle of spicy mayo.
8. Serve and Enjoy!
Garnish your fish tacos with lime slices and sliced jalapeños if you like things spicy! Serve immediately and enjoy the burst of flavors and textures!
These easy crispy fish tacos are sure to become a family favorite, bringing a taste of the coast right to your kitchen!
FAQ for Easy Crispy Fish Tacos
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish, but make sure to thaw it completely beforehand. The best way to do this is to leave it in the refrigerator overnight or submerge it in cold water for about 30 minutes. Pat the fish dry before breading to ensure the coating sticks well!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
How Do I Store Leftover Fish Tacos?
Store any leftover components separately in airtight containers. The fried fish can be refrigerated for up to 2 days. To reheat, place the fish in a single layer on a baking sheet and warm at 350°F (175°C) for about 10-15 minutes to maintain crispiness. Reassemble the tacos just before serving.
Can I Prepare the Fish in Advance?
Absolutely! You can bread the fish and refrigerate it for up to an hour before frying, which can save time at dinnertime. Just cover it with plastic wrap to prevent it from drying out, then fry just before serving!
