Fried Fish Tacos

Crispy, golden fish nestled in warm tortillas with a swipe of crème fraîche, punchy salsa roja, and fresh greens. Easy to make, even easier to devour.

Why You'll Love Fried Fish Tacos

These tacos hit all the right notes-crispy golden fish, cool crème fraîche, smoky salsa roja, and a burst of fresh herbs. They're balanced, bold, and just messy enough to feel like a proper taco night win. Every bite delivers crunch, heat, creaminess, and brightness.

Tips and Tricks

• Keep it crispy: Always pat your fish dry before dredging to help the coating stick and crisp up evenly.
• Hot oil = light fry: Make sure your oil stays at 375°F to avoid soggy or greasy fish.
• Warm your tortillas: A quick sear on a dry skillet keeps tortillas pliable and brings out their flavor.

Variations

• Option 1: Swap fish for shrimp or scallops for a twist on seafood tacos.
• Option 2: Add shredded cabbage or pickled onions for extra crunch and tang.
• Option 3: Use chipotle mayo or avocado crema instead of crème fraîche for a different kind of cool.

Substitutions

• Option 1: Sub Greek yogurt or sour cream for crème fraîche if needed.
• Option 2: Use vegetable or grapeseed oil if avocado oil isn't available.
• Option 3: No salsa roja? Any smoky chili sauce or hot sauce can work in a pinch.

Best served with

• Chilled Mexican lager or light pilsner
• Grilled corn or esquites
• Cilantro-lime rice or black beans
• Pickled jalapeños or radishes

How to Store Leftovers

• Fried fish is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 400°F oven or air fryer for 5-8 minutes to revive the crisp.
• Store tortillas, sauces, and garnishes separately for easy assembly when ready to eat.

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Fried Fish Tacos

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Crispy, golden fish nestled in warm tortillas with a swipe of crème fraîche, punchy salsa roja, and fresh greens. Easy to make, even easier to devour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Californian, Mexican-Inspired

Calories: 4550

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Fish

• 6 oz white fish snapper, mahi-mahi, cod, etc., cut into bite-sized chunks
• ½ cup all-purpose flour
• 2 egg whites beaten
• 2 cups avocado oil for frying
• Salt and black pepper to taste

For Serving

• 4-6 corn tortillas
• 2 tablespoon crème fraîche
• 2 tablespoon salsa roja
• 2 tablespoon cilantro sauce
• 1 handful cilantro microgreens

Equipment

• Cast iron skillet
• Thermometer
• Tongs

Method

 

Fry the Fish

1. Heat avocado oil in a cast iron pan over medium heat until it reaches 375°F.
2. Pat fish dry and season lightly with salt.
3. In a bowl, season the flour with salt and black pepper.
4. Dredge each piece of fish in the seasoned flour, dip in egg whites, then coat again in flour.
5. Working in batches, fry fish until golden brown.
6. Transfer to a paper towel-lined plate and immediately season with kosher salt.

Assemble the Tacos

1. Warm tortillas.
2. Spread a dollop of crème fraîche on each one.
3. Top with crispy fish, a drizzle of salsa roja, and cilantro sauce.
4. Garnish with cilantro microgreens and serve immediately.

Nutrition

Calories: 4550kcalCarbohydrates: 96gProtein: 54gFat: 447gSaturated Fat: 54gPolyunsaturated Fat: 61gMonounsaturated Fat: 310gCholesterol: 99mgSodium: 244mgPotassium: 902mgFiber: 8gSugar: 2gVitamin A: 152IUVitamin C: 0.2mgCalcium: 139mgIron: 5mg

Notes

Storage: best eaten right away while the fish is still crispy and the tortillas are warm. Leftover fried fish keeps in the fridge for up to 2 days, reheat in a hot oven or air fryer, not the microwave, to bring some crunch back.

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