Crispy Fish Tacos

$- 1 lb white fish fillets (cod or tilapia recommended) - 1 cup all-purpose flour - 1 cup cornmeal - 2 large eggs, beaten - 1 cup buttermilk - Vegetable oil for frying - 8 small corn tortillas - 1 cup shredded cabbage - 1 ripe avocado, sliced - ½ cup fresh cilantro, chopped - Lime wedges for serving - ½ cup mayonnaise - 1 tablespoon sriracha To make these tacos, I use fresh fish fillets. Cod or tilapia works best because they fry evenly. The batter is key to achieving that perfect crunch. I mix flour and cornmeal for a great texture. The buttermilk adds moisture, while eggs help the batter stick. For toppings, I love adding shredded cabbage for crunch. Sliced avocado adds creaminess, and fresh cilantro brightens the dish. A squeeze of lime juice makes it all pop! Don’t forget the spicy mayo! It’s easy to whip up with just mayo and sriracha. This creamy sauce adds a nice kick. You can find the full recipe above to guide you through each step. Enjoy creating your tasty crispy fish tacos! - Rinse and pat dry fish fillets. - Slice fish into strips or bite-sized pieces. Start with your fish fillets. I love using cod or tilapia for this recipe. Rinse the fillets in cold water to wash off any residue. After rinsing, pat them dry with paper towels. This step helps the batter stick better. You can slice the fish into strips or keep them as small pieces. The choice is yours! - Combine dry ingredients in one bowl. - Whisk together eggs and buttermilk in another bowl. Now, let’s make the batter. In a medium bowl, mix your dry ingredients. You will need flour, cornmeal, baking powder, garlic powder, paprika, cumin, and a good pinch of salt and pepper. In another bowl, whisk the eggs and buttermilk together. This adds moisture and flavor to the fish. - Dip fish in wet mixture then coat with dry batter. - Heat oil and fry fish pieces until golden brown. Next, it’s time to coat the fish. Dip each piece into the wet mixture first. Let any extra drip off. Then, roll it in the dry batter, making sure it is well-coated. Set the coated fish aside. Now, heat about an inch of vegetable oil in a large skillet over medium-high heat. You can test if the oil is hot enough by dropping in a small bit of batter. If it sizzles, you’re ready! Fry the fish pieces in batches for about 3-4 minutes on each side. You want them golden brown and crispy. Once done, place the fish on a paper towel-lined plate to drain any excess oil. This step is key for achieving that perfect crunch! To get that perfect crunch, oil temperature is very important. Heat your oil to 350°F. If it's too cool, the fish will soak up oil and become soggy. You can test the oil by dropping in a bit of batter. If it sizzles and bubbles, it’s ready. Next, avoid overcrowding the pan. Fry in small batches. This helps each piece cook evenly and stay crispy. If you crowd the pan, the fish will steam instead of fry. For great flavor, use spices like garlic powder, paprika, and cumin. These add depth and warmth to the fish. You can even marinate the fish in lime juice and spices for 30 minutes. This adds a zesty kick. When you make the batter, don’t skip the baking powder. It makes the coating light and airy. A good blend of spices and a bit of time will boost the taste. Crispy fish tacos taste amazing with fresh sides. Try serving them with a simple slaw or a bean salad. These add crunch and balance the meal. For drinks, I suggest a cold beer or a refreshing limeade. Both complement the flavors well. Enjoy your tacos fresh and hot, and don’t forget to check the Full Recipe for more details! {{image_4}} You can switch the fish for other white fish. Try using haddock or flounder. They both taste great and fry well. If you want a change, use shrimp. Shrimp cooks fast and gives a nice flavor. Tofu is a good choice too. It’s great for a plant-based option. Just press it to remove extra water before frying. Get creative with toppings! Instead of just cabbage, add mango salsa or pickled onions. You can also sprinkle some cheese on top. For sauces, try a tangy cilantro lime sauce or a spicy chipotle sauce. If you want to mix styles, make a Thai taco. Use peanut sauce, slaw, and fresh herbs for a unique twist. To make these tacos gluten-free, swap the all-purpose flour for almond flour or a gluten-free blend. You can also use corn flour for breading. For tortillas, choose corn tortillas that are labeled gluten-free. They add a nice flavor and work well with the fish. Enjoy your crispy tacos without worry! To store your leftover tacos, keep them in an airtight container. Line the container with paper towels to absorb moisture. This helps keep the fish crispy. You can store them in the fridge for up to three days. After that, the quality goes down. To reheat the fish and keep it crispy, place the fish on a baking sheet. Preheat your oven to 375°F (190°C). Bake for about 10 minutes. For tortillas, warm them in a dry skillet over medium heat for 30 seconds on each side. This will help them stay soft and pliable. Yes, you can freeze the fish. After frying, let it cool completely. Place the fish in a single layer on a baking sheet. Freeze for a few hours until solid. Then, transfer it to a freezer bag. To thaw, move the fish to the fridge overnight. Reheat directly from frozen for best results. For crispy tacos, I recommend using white fish like cod or tilapia. These fish have a mild flavor and firm texture. Cod stays flaky while frying, and tilapia is easy to find. Both options create the perfect bite for your tacos. You can add heat in many ways. Try using cayenne pepper in your batter. You can also mix diced jalapeños into your cabbage. Another option is to increase the sriracha in your spicy mayo. For extra kick, consider adding hot sauce on top. Yes, you can make the batter ahead of time. Mix your dry ingredients and store them in a sealed container. You can also whisk the eggs and buttermilk, then keep them in the fridge. Just remember to mix them before using. Crispy fish tacos go well with many sides. Consider serving them with a fresh corn salad or black beans. You can also pair them with tortilla chips and salsa for a crunchy contrast. A light cucumber salad helps balance the meal too. Crispy fish tacos are a fun and tasty meal you can enjoy. We covered key ingredients, simple steps, and helpful tips to make perfect tacos. Don't forget to try different fish and toppings. You can even change flavors for a new twist. With these easy tips, you're ready to impress your friends and family. Keep this guide handy for your next taco night! Enjoy your cooking and savor each bite.$

Dive into flavor with these crispy fish tacos that are sure to impress! This easy recipe features golden, crunchy fish fillets served on warm corn tortillas, topped with fresh cabbage, creamy avocado, and a spicy mayo kick. Perfect for a quick weeknight dinner or a fun weekend meal. Ready to satisfy your cravings? Click through to explore the full recipe and get started on making these tasty tacos!

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Ingredients

1 lb white fish fillets (cod or tilapia recommended)

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon ground cumin

Salt and pepper to taste

2 large eggs, beaten

1 cup buttermilk

Vegetable oil, for frying

8 small corn tortillas

1 cup shredded cabbage (green or purple for color)

1 ripe avocado, sliced

1 lime, cut into wedges

½ cup fresh cilantro, chopped

Spicy mayo: Combine ½ cup mayonnaise with 1 tablespoon sriracha

Instructions

Prepare the Fish: Rinse fish fillets under cold running water to clean them, then thoroughly pat dry with paper towels. Depending on your preference, slice the fish into strips or small bite-sized pieces.

Make the Batter: In a medium mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, cumin, and a generous pinch of salt and pepper. In a separate bowl, whisk the beaten eggs together with the buttermilk until well blended.

Coat the Fish: Take each piece of fish and first dip it into the wet mixture, allowing any excess to drip off. Next, coat it thoroughly in the dry batter mixture. Place the coated fish pieces onto a plate and set aside.

Fry the Fish: In a large skillet, heat approximately 1 inch of vegetable oil over medium-high heat. Once the oil is hot (you can test it by dropping in a small bit of batter – it should sizzle), gently add the fish pieces in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side until they are golden brown and crispy. Once cooked, transfer the fish to a paper towel-lined plate to drain any excess oil.

Warm the Tortillas: To warm the corn tortillas, use another skillet or heat them directly over an open flame for approximately 30 seconds on each side, until soft and pliable.

Assemble the Tacos: On each warm tortilla, place a generous portion of crispy fish. Top with a handful of shredded cabbage, a few slices of avocado, and a sprinkle of fresh cilantro. Finish with a drizzle of spicy mayo and a squeeze of lime juice to brighten the flavors.

Serve and Enjoy: Serve the tacos immediately while they're warm and crispy, accompanied by lime wedges on the side for extra zest.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4