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Crispy Fish Tacos

Best Crispy Fish Tacos

Delicious crispy fish tacos with fresh toppings and zesty sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Fish Ingredients
  • 1 pound White fish fillets (such as cod or tilapia) Cut into strips or bite-sized pieces.
  • 1 cup All-purpose flour For coating the fish.
  • 1 teaspoon Paprika Adds color and flavor.
  • 1 teaspoon Garlic powder Enhances flavor.
  • 1 teaspoon Cumin Adds warmth and depth.
  • to taste Salt and pepper For seasoning.
  • 1 cup Buttermilk Helps the batter stick.
  • 1 cup Panko breadcrumbs For a crispy coating.
Taco Ingredients
  • 8 small Corn tortillas For serving.
  • 1 cup Shredded cabbage Adds crunch.
  • 1 whole Avocado, sliced For topping.
  • 1/2 cup Fresh cilantro, chopped For garnish.
  • to taste Lime wedges For serving.
Sauce Ingredients
  • 1/2 cup Sour cream Base for the sauce.
  • 1 tablespoon Mayonnaise Adds creaminess.
  • 1 tablespoon Lime juice For tanginess.
  • 1 teaspoon Hot sauce (optional) For heat.
  • to taste Salt For seasoning the sauce.

Equipment

  • large skillet
  • mixing bowls
  • Slotted spoon
  • Paper towels
  • Tongs

Method
 

  1. Prepare the fish by cutting it into strips or bite-sized pieces. Season with salt and pepper.
  2. In a bowl, mix together flour, paprika, garlic powder, cumin, salt, and pepper. In another bowl, pour the buttermilk, and in a third bowl, place the panko breadcrumbs.
  3. Dredge each piece of fish in the flour mixture, then dip in buttermilk, and finally coat with panko breadcrumbs. Set aside.
  4. In a small bowl, combine sour cream, mayonnaise, lime juice, hot sauce (if using), and salt. Mix until smooth.
  5. Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded fish pieces in batches for 3-4 minutes on each side until golden brown.
  6. Remove the fish from the oil and place on paper towels to drain excess oil.
  7. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
  8. Assemble the tacos by placing crispy fish in the center of each tortilla, topping with shredded cabbage, avocado slices, cilantro, and drizzling with the creamy sauce. Serve with lime wedges.

Notes

Feel free to customize the toppings and sauces to your liking. Enjoy your crispy fish tacos!