Crispy Fish Tacos are delicious bites with crunchy breaded fish wrapped in soft tortillas. Topped with fresh veggies and maybe a squeeze of lime, they are quick to make and full of flavor.
I enjoy stacking mine high and adding a little extra hot sauce. I sometimes wish I had a second taco just for the last bite!
If you want I use yogurt or sour cream to cool down the heat. Perfect for a light, tasty meal that everyone will enjoy.
Ingredients & Substitutions
White Fish: I recommend tilapia or cod for their mild flavor and firm texture. I often use frozen fillets and thaw them first. If you prefer, salmon can work, but it adds a richer taste. Fresh or frozen both work well.
Cornstarch or Flour: This helps the fish get crispy. I use cornstarch because it creates a lighter crunch, but all-purpose flour works too. For a gluten-free option, try rice flour or gluten-free flour blends.
Sour Cream or Greek Yogurt: This makes a simple, tangy sauce that pairs nicely. I like Greek yogurt for extra creaminess. You can swap it with mayonnaise for a richer taste or use a squeeze of lime juice for brightness.
Seasonings (Cumin, Paprika, Garlic Powder): These add flavor. I keep the amount moderate so they don’t overpower. If you’re out of paprika, smoked paprika gives a nice smoky touch. Adjust spices to your liking.
Corn Tortillas: Fresh or slightly warmed tortillas are best. I heat mine briefly in a skillet. If you’re out, flour tortillas or even crunchy taco shells work in a pinch.
How do I get crispy fish without it falling apart?
1. Pat the fish dry with paper towels to remove excess moisture, which helps the coating stick better.
2. Dredge the fish evenly in the cornstarch or flour, shaking off excess to prevent a soggy crust.
3. Use hot oil (about 375°F)—too cool, and the coating gets greasy; too hot, it burns. Use a thermometer or test with a small piece first.
4. Cook the fish in a single layer without crowding the pan, flipping once until golden and cooked through. Overcrowding causes sogginess.
How to Make Crispy Fish Tacos?
Ingredients You’ll Need:
For the Fish
- 1 pound white fish fillets (cod, tilapia, or haddock)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 cup panko bread crumbs
For the Tacos
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or lettuce
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream or lime crema
- Lime wedges for serving
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 10 minutes. Total: 25 minutes.
Step-by-Step Instructions:
1. Prepare the Fish
Cut fish into strips. Mix flour, paprika, cumin, salt, and pepper in a shallow dish. Pour buttermilk into another dish. Place panko in a third dish.
2. Coat the Fish
Dip fish in the flour mixture, then in buttermilk, and finally in panko crumbs. Press panko onto fish to coat evenly.
3. Cook the Fish
Heat oil in a skillet over medium heat. Add fish strips and cook 3-4 minutes per side until golden and cooked through. Drain on paper towels.
4. Assemble the Tacos
Warm tortillas. Spread sour cream on each. Add fish strips, then top with cabbage and cilantro. Squeeze lime over each taco.
