Best Fish Tacos

$- 1 lb white fish fillets (tilapia or cod) - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - ½ teaspoon black pepper - ½ teaspoon salt - 1 cup buttermilk (or plain yogurt) - Vegetable oil (for frying) - 8 small corn tortillas - 1 cup red cabbage, finely shredded - 1 avocado, sliced - ½ cup fresh cilantro, chopped - 1 lime, cut into wedges - ¼ cup spicy crema (sour cream mixed with hot sauce) I love using fresh, white fish like tilapia or cod for these tacos. They are mild in flavor and fry up nicely. You can use other fish if you want, but I find these two work best. I mix the all-purpose flour with spices like paprika, garlic powder, and cumin. These spices give the fish a great taste. The buttermilk helps the batter stick to the fish. You can also use plain yogurt if you prefer. Vegetable oil is key for frying. It gets hot and helps the fish become crispy. For toppings, I use shredded red cabbage for crunch, creamy avocado for richness, and fresh cilantro for brightness. A squeeze of lime juice adds a tangy finish. The spicy crema gives a nice kick to the tacos. This blend of ingredients makes for the best fish tacos. For the full recipe, check the detailed instructions. 1. Rinse and Cut the Fish Fillets: Start by rinsing your fish fillets in cold water. Pat them dry with paper towels. Cut the fish into bite-sized pieces. This size helps them cook evenly. 2. Seasoning the Fish and Mixing the Batter: Lightly season the cut fish with salt and black pepper. In a separate bowl, mix the flour, paprika, garlic powder, cumin, and salt. This mix adds great flavor and crunch to your fish. 1. Frying the Fish Until Golden: Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, dip each piece of fish into buttermilk, letting the excess drip off. Next, coat the fish with the flour mix. Carefully add the fish to the hot oil, frying until golden brown. This should take about three to four minutes on each side. 2. Warming the Tortillas: While the fish cooks, warm your corn tortillas in a separate pan. Place them over medium heat for about 30 seconds on each side. This makes them soft and easy to fold. 1. Layering the Fried Fish and Toppings: Once the fish is golden and crispy, it’s time to assemble! Place a few pieces of fried fish on each warm tortilla. Top with shredded red cabbage, avocado slices, and fresh cilantro. Drizzle some spicy crema over the top and squeeze a little lime juice for that fresh kick. Now you have a tasty fish taco ready to enjoy! For the complete recipe, check out the Full Recipe section. Selecting the right fish for frying Choose fresh, white fish like tilapia or cod. These fish have mild flavors and a nice texture. They fry well and stay moist inside. Look for fillets that are firm and without strong odors. Freshness is key for great taste. How to achieve the ideal crispy texture To get that perfect crunch, use cold buttermilk for coating. It helps the batter stick better. Mix flour with spices like paprika and garlic powder for added flavor. When frying, keep the oil hot but not smoking. This helps the fish cook evenly and become golden brown. Fry in small batches to avoid steaming. Let the fish drain on paper towels after frying. Best sides to complement fish tacos Fish tacos pair well with fresh sides. Try a simple corn salad or black bean salad. You could also serve tortilla chips with salsa for a crunch. Adding a side of lime wedges brightens the meal. Pairing drinks with taco meals A light drink works best with fish tacos. Think about serving a crisp lager or a refreshing margarita. For a non-alcoholic option, try a limeade or sparkling water with lime. These drinks enhance the flavors of your meal. {{image_2}} You can use many types of fish for tacos. Each fish brings a unique taste. I love using tilapia or cod because they fry up nicely. However, you can try these options: - Mahi-mahi: This fish has a firm texture and sweet flavor. - Snapper: It offers a mild taste and works well with spices. - Salmon: Rich in flavor, salmon gives a nice twist. - Catfish: This fish has a unique flavor and crisps up well. By switching fish, you can explore new flavors and keep things exciting! Toppings can change your tacos from good to great. Here are some fun ideas to try: - Mango salsa: Fresh mango with lime, onion, and cilantro adds sweetness. - Pineapple salsa: Chopped pineapple mixed with jalapeños gives a spicy kick. - Pickled onions: They add a tangy crunch that brightens each bite. - Chipotle crema: A mix of sour cream and chipotle sauce gives a smoky flavor. Feel free to mix and match these toppings to create your perfect taco. If you need a gluten-free option, it's easy to make some swaps. Instead of flour, use these alternatives: - Corn flour: This works well and keeps the batter light. - Almond flour: It adds a nutty flavor and is great for frying. - Rice flour: This option creates a crispy texture that you will love. Make sure your tortillas are also gluten-free. Most corn tortillas are safe, but always check the label. Enjoy tasty fish tacos without worry! For the complete recipe, check out the Full Recipe. To keep your fish tacos fresh, store them properly. First, separate the fish from the tortillas and toppings. This helps keep them crisp. Place the fish in an airtight container. Use parchment paper to separate layers if needed. Store the tortillas in a plastic bag or wrap them in foil. The cabbage and other toppings should go in separate containers. This keeps them fresh for up to two days in the fridge. Reheating fish tacos can be tricky. To keep the fish crispy, use an oven. Preheat the oven to 350°F (175°C). Place the fish on a baking sheet. Heat for about 10 minutes or until warm. For tortillas, wrap them in a damp paper towel. Microwave for 20-30 seconds. This helps them stay soft and warm. Avoid using the microwave for the fish. It can make it soggy and lose its crunch. Enjoy your tacos like they were freshly made! Don't forget to check the Full Recipe for more details! The best fish for tacos is white fish. Options like tilapia or cod work well. These fish are mild and flaky. They absorb flavors well and fry beautifully. Yes, you can prep some parts ahead. Marinate the fish for extra flavor. You can also prepare the toppings in advance. Store them in the fridge until you need them. Just remember to fry the fish fresh for the best taste. To make fish tacos healthier, choose grilled fish instead of fried. You can also use whole grain tortillas. Swap sour cream for Greek yogurt to cut fat. Add more veggies like lettuce or tomatoes for crunch and color. You can find great fish tacos at local food trucks and restaurants. Check out spots with good reviews online. Ask friends for their favorite places. Some popular chains also serve tasty fish tacos, so you might want to explore those too. For a delicious recipe to try at home, check out the Full Recipe. Now you know how to make the best fish tacos. You’ve learned about the key ingredients. You understand the simple steps to prepare, cook, and assemble them. I also shared tips for perfect texture and serving ideas. Explore variations and healthy options to suit your taste. Remember to store any leftovers properly to keep the flavor alive. With this guide, you can enjoy delicious fish tacos anytime. Happy cooking!$

Get ready to indulge in the ultimate Best Fish Tacos that bring the flavors of the coast right to your kitchen! With crispy fried fish, fresh avocado, and a zesty crema, these tacos are easy to make and perfect for any occasion. Follow our simple steps to create a delicious meal that your family and friends will love. Click through to uncover the complete recipe and dive into a world of flavor!

Print Recipe Pin Recipe

Ingredients

1 lb white fish fillets (like tilapia or cod)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon black pepper

½ teaspoon salt

1 cup buttermilk (or plain yogurt)

Vegetable oil (for frying)

8 small corn tortillas

1 cup red cabbage, finely shredded

1 avocado, sliced

½ cup fresh cilantro, chopped

1 lime, cut into wedges

¼ cup spicy crema (sour cream mixed with hot sauce)

Instructions

Prepare the Fish: Rinse and pat dry the fish fillets. Cut them into bite-sized pieces and season lightly with salt and pepper.

Make the Batter: In a bowl, mix the flour, paprika, garlic powder, cumin, black pepper, and salt. In another bowl, pour the buttermilk.

Coat the Fish: Dip each piece of fish into the buttermilk, allowing excess to drip off, then coat with the seasoned flour mixture. Shake off any excess flour.

Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until hot but not smoking.

Fry the Fish: Carefully place the coated fish pieces into the skillet (avoid overcrowding). Fry for 3-4 minutes on each side, or until golden and crispy. Remove fish and let drain on paper towels.

Warm the Tortillas: In a separate pan, warm the corn tortillas over medium heat for 30 seconds on each side, or until pliable.

Assemble the Tacos: Place a few pieces of fried fish on each tortilla. Top with shredded cabbage, avocado slices, and a sprinkle of fresh cilantro. Drizzle with spicy crema and squeeze fresh lime juice over the top.

Serve Immediately: Enjoy the tacos hot, accompanied by extra lime wedges and your favorite salsa if desired.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4