Crispy Fish Tacos are an absolute game-changer! Tender, juicy white fish served on a perfectly crispy corn tortilla with fresh pico de gallo, creamy queso fresco, and tangy sour cream. These fish tacos are light, fresh, and full of flavor! Grab a napkin and be prepared to get messy because these crispy fish tacos are unbelievably good.
I’m not sure when my love for tacos truly began but whenever it did I NEVER looked back. Tacos are truly a treat that keeps giving and you will find me making them multiple times a week.
These crispy fish tacos had me and my friends in a chokehold in college. I had a friend moan after every bite. Not sure if they were being dramatic or they were that good. But I can confirm, they are good!
The fish tacos are really super simple to make. All you need is corn tortillas. Make sure they’re corn. Because when fried, they turn into the most perfectly crisp taco, with the perfect crunch.
Why you’ll love these Crispy Fish Tacos?
- Flavor bomb! The flavor, the textures make this such a great dish. One of my favorite ways to eat tacos.
- The crispy shell, juicy flavorful fish, and bright fresh pico de gallo make these fish tacos a match made in heaven. Trust me, you can’t have just one. They’re truly moan-worthy. Haha!
Ingredients for my Crispy Fish Tacos
- Fish: I used Tilapia. It’s my go-to for a cheap fish taco.
- Corn Tortillas: feel free to use flour. I prefer corn for the perfect crisp taco.
- Seasonings: Pantry staples: onion powder, garlic powder, cumin, chile powder, salt and pepper.
- Pico de gallo: Tomatoes, red onion, cilantro, lime juice,
- Sour Cream: or you can use greek yogurt.
- Cheese: Optional, queso fresco.
- Oil: be sure to use a neutral oil to fry the tortillas. I like using olive oil or grape seed oil.
What to serve Crispy Fish Tacos with?
These tacos pair wonderfully with a variety of sides:
- white rice
- Spanish rice
- beans: black beans, pinto beans or refried beans
- plantains: for a sweet and savory pairing.
- tortilla chips: to pick up all that delicious salsa.
Recipe Variations:
- Switch the fish. Don’t like tilapia? You can easily swap it for cod, halibut, or any mild white fish.
- Make it Tropical. Add a tropical twist by using my pineapple salsa or Mango Salsa as a topping.
- Sauce it up: Top your tacos with my avocado cilantro sauce for an extra burst of flavor.
Can these Crispy Fish Tacos be made ahead?
Yes! These tacos can easily be prepared in advance for convenience. Here’s how:
- You can also use pre-made taco shells for an even quicker option. These fish tacos are perfect for meal prep and can be enjoyed throughout the week!
- Prep the fish and pico de gallo ahead of time.
- Fry or air-fry the taco shells just before serving to maintain their crisp texture.
More Recipes To Try
Ultimate Cobb Salad
Chicken Rasta Pasta
Million Dollar Stuffed Shells
Queso Steak Tacos
If you make these Crispy Fish Tacos please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Ci’s Infamous Fish Tacos
Ingredients
- 2 pieces of Tilapia
- 1/2 can diced tomatoes optional
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chile powder
- salt + pepper
- 1 tbsp Olive oil + more for frying tortillas
- 1 lime
For the Pico
- 1-2 Roma tomato diced
- 1/4 cup Cilantro diced
- 1/4 cup red onion diced
- salt + pepper to taste
- red pepper flakes use to your discretion
- 1 lime juice
Taco toppings
- corn tortillas
- sour cream
- queso fresco
Instructions
- In a bowl, combine tomatoes, onions, cilantro, jalapeños, and lime juice. Mix until well combined, then season with salt, pepper, and Tajìn.
- In another bowl, season the fish with 1 tbsp olive oil, onion powder, garlic powder, cumin, chili powder, lime juice, salt, and pepper. Mix until each piece of fish is well coated.
- Heat oil in a skillet. Fry corn tortillas for about 1-1.5 minutes, then fold them into the shape of a taco and cook on both sides until golden and crisp.
- In the same skillet, add 2 tsp of oil, the fish and diced tomatoes. Cook for about 5 minutes on both sides, or until the fish is opaque and flakes easily with a fork. Add a little water to create a bit of sauce. Once the fish is cooked through, use a fork to flake the fish. Add a squeeze of lime juice and remove from the heat
- Stuff the tacos with fish, pico de gallo, queso fresco, and sour cream. Enjoy!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
