These are the best and crispiest fish tacos ever! Breaded and fried fish, topped with crisp lettuce and the most delicious homemade taco sauce. This recipe is easy to make and will have you counting down until your next taco night.
It’s amazing how many recipes I have in my repertoire that I’ve forgotten about until I hear one of my kid’s say “We haven’t had this in such a long time!”
That was the case with these crispy fish tacos. Honestly, it has been years since I’ve made this recipe but making it is as routine to me as waking up and brushing my teeth.
What Kind of Fish Should You Use For Fish Tacos?
Any kind of white fish is the best for making fish tacos. Halibut, cod, haddok or tilapia all work really well!
For this tutorial I am using tilapia.
What You Will Need to Make Crispy Fish Tacos
- Your choice of white fish
- Flour
- Chili Powder
- Garlic
- Salt
- Pepper
- Paprika
- Taco Shells
- Creamy Taco Sauce
- Iceberg Lettuce
- Tomatoes
- Avocado
- Oil for frying
How Should You Fry Your Fish
I like using an over sized cast iron wok to fry most things. It is hard to overcrowd a large wok when frying. Because of the shape and size, your fish will have room to rise to the surface without blocking other pieces from doing so.
A large stock pot will also work just be careful to not overcrowd it!
How to Make Crispy Fish Tacos
In a large wok or a deep cast iron skillet, begin heating your oil on the stove top on high heat.
To make the breading for your fish, whisk together the flour, chili powder, garlic, salt, pepper and paprika. Cut your fish into small “nugget” sized pieces and drench them through the breading mixture. Try to make sure that they are as evenly coated as possible.
When the oil has reached an ideal temperature of 350°F, it is time to start frying your fish. If you don’t have a thermometer, you can also check the temperature of the oil by dropping in a small test piece of fish. When the fish begins to bubble and rise to the surface, the oil is good for frying!
While your fish is frying, you can begin to assemble all of your other ingredients. Dice the tomatoes and avocado, make the taco sauce, shred the iceberg lettuce and heat up the taco shells. You can heat your shells up on a cast iron skillet or by placing them into the oven on a low temperature.
When your fish begins to float on top of the oil, it has finished frying. Remove the fish from the oil and onto a cloth to soak up any excess oil. For extra crispy fish, you can even double fry these!
Begin to assemble your tacos. I like to start by laying out the shells in these handy taco holders. These make it so much easier for younger children to keep hold of their tacos.
Start by adding a few pieces of fish into each shell and top with the shredded lettuce, tomatoes, avocado and taco sauce!
Crispy Fish Tacos
These are the best and crispiest fish tacos ever! Breaded and fried fish, topped with crisp lettuce and the most delicious homemade taco sauce. This recipe is easy to make and will have you counting down until your next taco night.
Ingredients
- 4 tilapia fillets
- 1 cup flour
- 1/4 chili powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 12 taco shells
- 1 tomato
- 1 avocado
- 1 cup taco sauce
- 2 cups shredded lettuce
- Oil for frying
Instructions
In a large wok or a deep cast iron skillet, begin heating the oil on the stove top on high heat.
To make the breading for the fish, whisk together the flour, chili powder, garlic, salt, pepper and paprika.
Cut the fish into small “nugget” sized pieces and drench them through the flour mixture, making sure that they are as evenly coated as possible.
When the oil has reached a temperature of 350°F, it is time to begin frying the fish.
While the fish is frying, begin to assemble all of the other ingredients. Dice the tomatoes and avocado, make the taco sauce, shred the iceberg lettuce and warm the taco shells. You can heat your shells up on a cast iron skillet or by placing them into the oven on a low temperature.
When the fish begins to float on top of the oil, it has finished frying. Remove the fish from the oil and onto a cloth to soak up any excess oil. For extra crispy fish, you can even double fry these!
Begin to assemble the tacos. Lay out the shell and add the toppings into the shell, first the lettuce, then a few pieces of fish, tomato, avocado and then drizzle the taco sauce on top.
Serve immediately.
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04/03/2022 at 6:00 am[…] Crispy Fish Tacos […]