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Fish tacos have surged in popularity over the years, becoming a beloved staple in casual dining and street food scenes across the globe. Originating from the coastal regions of Mexico, these flavorful bites encapsulate the essence of fresh ingredients and vibrant flavors. The combination of crispy fried fish tucked into a warm tortilla, topped with zesty red onion-tomato salsa, creates an irresistible dish that appeals to seafood lovers and culinary adventurers alike.

Fried Fish Tacos with Red Onion-Tomato Salsa

Delve into the delicious world of fried fish tacos topped with zesty red onion-tomato salsa! This easy recipe combines crispy fish and fresh salsa wrapped in warm tortillas, making for a perfect meal any day of the week. Ideal for gatherings or a quick family dinner, these tacos are sure to please seafood lovers and food adventurers alike. Try it out and enjoy a burst of flavors in every bite! #FriedFishTacos #TacoTuesday #SeafoodRecipe #YummyFood #CookingAtHome #CulinaryAdventure #HealthyEating #TacoNight
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Ingredients
  

For the Fried Fish:

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

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1 cup buttermilk

Vegetable oil for frying

For the Red Onion-Tomato Salsa:

1 medium red onion, finely chopped

2 medium ripe tomatoes, diced

1 jalapeño, deseeded and finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For Assembly:

8 small corn or flour tortillas

1 avocado, sliced

Lime wedges for serving

Instructions
 

Prepare the Salsa: In a medium bowl, combine the chopped red onion, diced tomatoes, jalapeño, cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.

    Prepare the Fish: Rinse the fish fillets under cold water and pat dry with paper towels. Cut the fillets into strips or bite-sized pieces.

      Make the Breading: In a large bowl, whisk together the flour, cornmeal, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.

        Batter the Fish: Dip each piece of fish into the buttermilk, allowing any excess to drip off. Then, dredge the fish in the flour-cornmeal mixture until fully coated.

          Fry the Fish: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once hot (you can test by dropping in a small piece of batter; it should sizzle immediately), carefully add the coated fish pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

            Warm the Tortillas: In a separate skillet, warm the tortillas for about 30 seconds on each side or until pliable.

              Assemble the Tacos: Place a few pieces of fried fish on each tortilla. Top with a generous amount of red onion-tomato salsa, a few slices of avocado, and a squeeze of fresh lime juice.

                Serve: Enjoy immediately with extra lime wedges on the side!

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos each)