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- 1 lb white fish fillets (such as cod or tilapia) - 1 cup all-purpose flour - 1 cup cornmeal - 1 tsp paprika - 1/2 tsp cayenne pepper - 1/2 tsp garlic powder - 1/2 tsp salt - 1/4 tsp black pepper - 2 large eggs, beaten - Vegetable oil for frying - 8 small corn tortillas - 1/2 cup red cabbage, thinly sliced - 1 avocado, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving For crispy fish tacos, start with fresh fish. I love cod or tilapia for their mild flavor. They fry up nice and crispy. The coating is key to perfect tacos. I mix flour and cornmeal for crunch. The seasonings add depth. Paprika gives color, while cayenne adds heat. Garlic powder enhances the fish's flavor. Salt and black pepper balance everything. You’ll need eggs to help the coating stick. Vegetable oil is perfect for frying. It gets nice and hot, which is crucial for that crispy texture. For the tacos, grab small corn tortillas. They hold the fish well. Top with sliced red cabbage for crunch and color. Avocado adds creaminess, making each bite delightful. Don't forget fresh cilantro! It brightens the dish. Lime wedges are a must for a fresh squeeze before you dig in. For the full recipe, refer to the complete list of ingredients and instructions. Start by drying the fish fillets with paper towels. This step is key. Moist fish will not crisp well. Cut the fillets into strips, about 1 inch wide. Next, mix the flour, cornmeal, paprika, cayenne pepper, garlic powder, salt, and black pepper in a bowl. This mixture adds great flavor. In another bowl, beat the eggs. Dip each fish strip into the eggs. Let any extra egg drip off before coating. Now, coat the fish in the flour mixture. Press lightly to help it stick well. This will give you a nice crunch when fried. Heat about 1 inch of vegetable oil in a large skillet. Medium-high heat works best, around 350°F or 175°C. You want the oil hot but not smoking. Carefully add the coated fish strips to the hot oil. Fry them in small batches. This keeps the oil hot and helps the fish crisp up. Fry each side for about 3-4 minutes until golden brown. When done, remove the fish and place it on a paper towel-lined plate. This helps drain any excess oil. You’ll love the crispy texture! Warm the corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side. This step makes them soft and easy to fold. To assemble the tacos, place 2-3 pieces of crispy fish on each warm tortilla. Top them with sliced red cabbage, avocado, and fresh cilantro. The colors and flavors really pop! Serve with lime wedges on the side. Squeezing some lime juice over the tacos adds a nice zest. For the full recipe, check the details above. Enjoy your delicious, crispy fish tacos! To get that perfect crunch, heat your oil to about 350°F. This hot oil cooks the fish fast, keeping it crispy. If the oil is too cold, the fish will soak up oil and become soggy. Fry the fish in small batches. This keeps the temperature steady. If you add too many pieces at once, the fish won’t cook right. To avoid breaking, coat the fish well. Press the flour mix onto the fish firmly. This will help it stay intact while cooking. For tasty toppings, I love using sliced red cabbage and creamy avocado. These add a nice crunch and creaminess. Fresh cilantro gives a pop of color and flavor. When you serve, arrange the tacos on a bright platter. This makes them stand out. Add lime wedges on the side for squeezing. A drizzle of spicy crema or a side of salsa can really enhance the flavors. You can switch up the fish if you like! Try shrimp or salmon for a fun twist. You can also bake the fish instead of frying it. Baking is a healthy option. Just coat the fish and place it on a baking sheet. Bake at 425°F for about 15-20 minutes until golden. This method keeps it crispy without frying. Explore different cooking styles to find your favorite! For the full recipe, check the detailed instructions above. {{image_2}} You can switch up the protein in your tacos. Shrimp, chicken, or tofu work great. For shrimp, keep the cook time short. Sauté them for just 2-3 minutes until they turn pink. Chicken needs more time. Grill, bake, or sauté it until no longer pink. For tofu, press it to remove water, then cut into cubes. Sauté until golden brown. Each protein changes the flavor. Shrimp brings a sweet taste, chicken adds heartiness, and tofu offers a nice base for sauces. Toppings can make your tacos unique. Try spicy crema for a kick. Mix sour cream with lime juice and chipotle for a zesty sauce. Mango salsa adds sweetness. Just chop mango, red onion, and cilantro. Combine them with lime juice for a fresh taste. If you want a meatless taco, load up on black beans, corn, and diced peppers. These toppings balance well with the fish and add color and crunch. You can choose between hard-shell and soft-shell tacos. Hard-shell tacos add a fun crunch. Soft-shell tacos are more flexible and easier to eat. You can create a taco bar. Set out all the ingredients, so everyone can build their own taco. This makes it fun for family or friends. You can also mix and match proteins and toppings, allowing everyone to enjoy their own creation. To store leftover crispy fish, place it in an airtight container. Make sure it is cool before sealing. This keeps the fish from getting soggy. You can store it in the fridge for up to two days. For the tortillas, wrap them in a damp paper towel. Place them in a zip-top bag. This helps keep them fresh and soft. To reheat the fish and keep it crispy, use an oven. Preheat the oven to 375°F (190°C). Place the fish on a baking sheet. Bake for about 10 minutes. This method revives the crunch. For tortillas, warm them in a dry skillet over medium heat. Heat for about 30 seconds on each side. This makes them soft and ready for filling. Yes, you can freeze cooked fish! After it cools, wrap it tightly in foil. Place it in a freezer bag, and it will last for up to three months. For the tortillas, stack them with parchment paper in between. Then, wrap them well and freeze. Toppings like cabbage and avocado do not freeze well. It's best to add those fresh when you serve. For crispy fish tacos, I recommend using white fish. Cod and tilapia are great choices. They have a mild flavor and a flaky texture. Both fry well and stay crispy. When choosing fish, look for sustainable options. This helps protect ocean life. You can check for labels like MSC or ASC. These labels show the fish was caught or farmed responsibly. Yes, you can prepare fish tacos ahead. Store the cooked fish in an airtight container. Keep it in the fridge for up to two days. To reheat, use an oven or a skillet. This keeps the fish crispy. Warm tortillas in a pan for a few seconds before serving. This ensures your tacos stay fresh and delicious. You can make fish tacos gluten-free with simple swaps. Use gluten-free flour instead of all-purpose flour. This works well for the coating. For the cornmeal, look for brands that are gluten-free. Choose corn tortillas or lettuce wraps for the tacos. Both options keep the meal tasty and free from gluten. Crispy fish tacos go well with many sides. Popular choices include black beans, rice, and chips with salsa. Fresh guacamole is a delightful dip that adds creaminess. To enhance your meal, try a cold drink. Limeade or a light beer works well. These sides and drinks balance the flavors of your crispy fish tacos. For the full recipe, check out the section above. Crispy fish tacos are easy to make with simple ingredients. We covered the fish, coating, and seasonings to bring great flavor. You learned the steps for frying and assembling the tacos. Tips for perfecting crunchiness and storing leftovers can help you enjoy them longer. Experiment with different proteins and toppings to suit your taste. Whether you stick to the classic or try something new, fish tacos are a fun dish. Remember, cooking should be about joy, so enjoy each bite.

Crispy Fish Tacos

Savor the taste of summer with these crispy fish tacos! This easy recipe features perfectly fried fish fillets, warm corn tortillas, and vibrant toppings like red cabbage and avocado. In just 30 minutes, you can create a mouth-watering meal that will impress your family and friends. Ready to dive into deliciousness? Click through to explore the full recipe and master the art of making the best crispy fish tacos!
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Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup cornmeal

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 large eggs, beaten

Vegetable oil for frying

8 small corn tortillas

1/2 cup red cabbage, thinly sliced

1 avocado, sliced

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

Start by preparing the fish fillets. Pat them dry with paper towels and cut them into strips, about 1 inch wide.

    In a bowl, mix together the flour, cornmeal, paprika, cayenne pepper, garlic powder, salt, and black pepper.

      In another bowl, beat the eggs and set aside.

        Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot (around 350°F or 175°C).

          Dip each fish strip into the beaten eggs, allowing excess to drip off, then coat them in the flour mixture, pressing lightly to adhere.

            Carefully place the coated fish strips into the hot oil. Fry them in batches, without overcrowding the pan, for about 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

              Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

                To assemble the tacos, place 2-3 pieces of crispy fish on each tortilla. Top with sliced red cabbage, avocado, and a sprinkle of fresh cilantro.

                  Serve with lime wedges on the side for squeezing over the tacos.

                    Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings

                      - Presentation Tips: Arrange the tacos on a colorful platter and garnish with extra cilantro and lime wedges for a vibrant display. Adding a side of salsa or a drizzle of spicy crema can enhance the flavors and appearance.