Super Bowl Crispy Fish Tacos (Printable)
Crunchy fish fillets, fresh toppings, and zesty crema make these tacos a perfect choice for your next casual gathering.
# What You Need:
→ Fish
01 - 1 pound white fish fillets (such as cod, tilapia, or haddock), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1 cup panko breadcrumbs
04 - 2 large eggs
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon cayenne pepper (optional)
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon black pepper
10 - 1/4 cup vegetable oil, for frying
→ Tacos & Toppings
11 - 8 small corn or flour tortillas, warmed
12 - 2 cups shredded cabbage (green or red)
13 - 1/2 cup diced tomatoes
14 - 1/2 cup thinly sliced red onion
15 - 1 to 2 jalapeños, thinly sliced (optional)
16 - 1/2 cup fresh cilantro leaves
17 - 1 lime, cut into wedges
→ Crema
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - Salt and pepper, to taste
# Directions:
01 - In a small bowl, whisk together the sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce (if using), salt, and pepper until thoroughly combined. Refrigerate the crema until ready to serve.
02 - Arrange three separate shallow bowls for coating the fish. Place the all-purpose flour in the first bowl. In the second bowl, vigorously beat the large eggs. In the third bowl, combine the panko breadcrumbs, smoked paprika, garlic powder, cayenne pepper (if using), sea salt, and black pepper, mixing well.
03 - Dredge each fish strip first in the flour, ensuring it is lightly coated and shaking off any excess. Next, dip the floured strip into the beaten egg, allowing any extra to drip off. Finally, thoroughly coat the fish strip with the seasoned panko mixture, pressing gently to ensure an even and firm layer.
04 - Heat 1/4 cup of vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, carefully add the coated fish strips in batches, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per side, or until the fish is golden brown and cooked through. Transfer the fried fish to a plate lined with paper towels to drain any excess oil.
05 - Gently warm the corn or flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or microwave them briefly until they are soft and pliable.
06 - Lay a few pieces of the crispy fish onto each warmed tortilla. Top with shredded cabbage, diced tomatoes, thinly sliced red onion, and jalapeños (if using). Garnish generously with fresh cilantro leaves. Drizzle the prepared zesty crema over the toppings and serve immediately with lime wedges.
# Expert Tips:
01 -
- You're going to adore how quickly these come together, making them perfect for unexpected guests or a speedy weeknight dinner.
- The balance of the perfectly crispy fish, fresh, zesty toppings, and that creamy, spicy crema is just out of this world.
02 -
- I once tried to fry all the fish at once and ended up with soggy fish; frying in batches is essential for that perfect crispiness you're aiming for.
- If you're looking for a lighter touch, baking the coated fish on a parchment-lined baking sheet at 425°F (220°C) for 12–15 minutes, flipping halfway, works surprisingly well too.
03 -
- Prep all your toppings before you start frying the fish; this makes assembly quick and ensures everything is fresh and ready to go.
- Serve extra lime wedges on the side; a fresh squeeze of lime is the ultimate flavor enhancer for these tacos.