Super Bowl Crispy Fish Tacos (Printable)
Crowd-pleasing crispy fish tacos with perfectly fried fillets, vibrant fresh toppings, and a zesty crema. Great for any gathering.
# Ingredient List:
→ 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, and season with salt and pepper to taste. Set aside in the refrigerator to allow flavors to meld.
02 - Prepare three separate shallow bowls for dredging. In the first bowl, place the all-purpose flour. In the second bowl, beat the large eggs until thoroughly combined. In the third bowl, combine the panko breadcrumbs, smoked paprika, garlic powder, optional cayenne pepper, sea salt, and black pepper, mixing well.
03 - Working with one piece at a time, dredge each fish strip first in the flour, ensuring it's fully coated, then dip into the beaten egg, allowing excess to drip off. Finally, coat completely with the seasoned panko breadcrumbs, pressing gently to adhere.
04 - Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Once hot, carefully place coated fish strips in the skillet, avoiding overcrowding. 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 excess oil.
05 - Gently warm the corn or flour tortillas individually in a dry skillet over medium heat for about 15-20 seconds per side, or in a microwave until they are soft and pliable.
06 - To assemble, place a few pieces of crispy fish onto each warmed tortilla. Top with shredded cabbage, diced tomatoes, thinly sliced red onion, optional sliced jalapeños, and fresh cilantro leaves. Drizzle generously with the prepared crema and serve immediately with lime wedges.
# Expert Tips:
01 -
- You'll get that satisfying crunch without any fuss, making these tacos absolutely perfect for party platters or a casual family dinner.
- The vibrant, fresh toppings and zesty crema perfectly balance the rich, crispy fish, ensuring every single bite is bright and exciting.
02 -
- Don't overcrowd the pan when frying; this quickly lowers the oil temperature and leads to soggy, rather than crispy, fish.
- Letting the coated fish strips rest for just 5-10 minutes before frying helps the breading adhere more firmly, preventing it from falling off in the hot oil.
03 -
- For a perfectly delicious gluten-free option, substitute gluten-free all-purpose flour and gluten-free panko breadcrumbs; the results are just as fantastic and crispy.
- A quick squeeze of fresh lime over the fish *before* you coat it can add an extra layer of brightness and even help tenderize it ever so slightly.