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Crispy Fish Tacos

Experience the ultimate taco indulgence with Crispy Fish Tacos. This mouthwatering dish features golden-brown, crispy fish fillets nestled in warm tortillas and topped with a medley of fresh and zesty ingredients. With the perfect balance of textures and flavors, these tacos are a true fiesta for your taste buds.
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The Story

Crispy Fish Tacos are a delectable combination of tender fish fillets coated in a crispy batter, served in warm tortillas, and topped with a variety of flavorful toppings. From tangy slaw to creamy sauces, these tacos offer a delightful contrast of textures and a burst of flavors. Get ready to savor the crispy goodness in every bite.


For the Crispy Fish:
1 pound white fish fillets (such as cod, tilapia, or halibut)
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
Vegetable oil, for frying
Fresh lime wedges, for serving
For the Toppings:
8 small flour or corn tortillas, warmed
Shredded lettuce or cabbage
Fresh cilantro leaves
Sliced avocado
Sliced radishes
Diced tomatoes
Sliced jalapeños (optional, for heat)
Creamy sauce (such as chipotle mayo, sour cream, or Greek yogurt)
Hot sauce (optional, for added kick)
1 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 25 Mins

Total TIme:

0 Hrs 0 Mins



In a shallow dish, combine the flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well to create the crispy coating.


Pat the fish fillets dry with a paper towel, then dredge them in the flour mixture, pressing lightly to adhere the coating to the fish.


In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.


Once the oil is hot, carefully add the coated fish fillets to the skillet. Cook for 3-4 minutes on each side, or until the fish is golden brown and crispy.


Remove the fish from the skillet and drain on a paper towel-lined plate to remove any excess oil.


Assemble the tacos: Place a few pieces of crispy fish on each warmed tortilla.


Top the fish with shredded lettuce or cabbage, fresh cilantro leaves, sliced avocado, sliced radishes, diced tomatoes, sliced jalapeños (if desired), and a drizzle of creamy sauce.


Serve the Crispy Fish Tacos immediately, accompanied by fresh lime wedges and hot sauce on the side.

Tips for this recipe

For added crunch and flavor, you can lightly toast the tortillas on a dry skillet before assembling the tacos.

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