Crispy Fish Tacos with Heirloom Tomato Salsa
on Aug 14, 2026
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These Crispy Fish Tacos with Heirloom Tomato Salsa might be one of the best summertime meals to make! They are crispy and crunchy from the double dredge and topped with salsa, sour cream crema, and cabbage.
If you’re looking for more fish recipes, be sure to check out our Honey Ginger Glazed Salmon and Halibut en Papillote with Green Olive Salsa Verde.
Why You’ll Love This Recipe
- 30 minutes from start to finish, including frying
- Heirloom tomatoes add sweetness and flavor to the salsa
- Includes minimal ingredients
- Easy to scale servings
- Can be served for a taco night, dinner party, or a special lunch meal by the pool
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Heirloom Tomato Salsa: For the salsa, all it takes is a quick blend of tomatoes, shallots, jalapeño, garlic, cilantro, lime juice, and kosher salt.
- For the battered fish: You will need a firm white fish, such as cod, halibut, mahi mahi, or opakapaka. Season with salt and pepper in a double dredge with flour, cornstarch, baking soda, and NA beer.
- Serving: Serve with shaved cabbage and sour cream.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Have a cold batter: This will make a crispier batter than room temperature. Keep all your batter ingredients cold!
- Fish options: You will need a firm white fish, such as cod, halibut, mahi mahi, or opakapaka.
- Prep: You can prepare the salsa, crema, and cabbage ahead of time, as well as the batter.
- Storing: Keep the salsa and crema in separate airtight containers in the fridge for up to 3 days. Fried fish is best made fresh, so we do not recommend prepping or storing.
How to Make Crispy Fish Tacos
Step 1: Prep your salsa, two batters, and all your preferred toppings. Heat oil.
Step 2: Season and dredge your fish in the dry batter, and then the wet batter.
Step 3: In batches, fry until golden brown, transferring to a lined tray. Char your tortillas.
Step 4: Assemble your tacos with your fish, salsa, and cabbage, and serve!
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with crispy fish tacos? We have you covered!
Crispy Fish Tacos FAQs
You will need a firm white fish, such as cod, halibut, mahi mahi, or opakapaka. Avoid any delicate fish like flounder or sole, for example.
The double dredge helps with this, and frying at the right temperature. Frying too low will make the fish soggy. Also, ensure you are draining the fish on a wire rack.
Yes, you can! Follow the same protocol, but you may want to add a crispy coating on top (such as panko) in addition to wet batter in the air fryer.
More Fish Recipes
If you do make this Crispy Fish Tacos recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Crispy Fish Tacos with Heirloom Tomato Salsa
Ingredients
Heirloom Tomato Salsa
- 2 large heirloom tomatoes, quartered
- 1 large shallot, roughly chopped
- 1 large jalapeño, seeded for less heat, roughly chopped
- 1 large garlic clove
- 1/2 cup fresh cilantro
- Juice of 1 lime
- Kosher salt
Lime Crema
- 1/2 cup sour cream, or plain Greek yogurt
- 1/4 cup mayo
- Zest and juice of 1/2 lime
- Kosher salt
Beer Battered Fish
- Neutral oil, for frying (canola, avocado, or vegetable)
- 1 pound firm white fish, such as cod, halibut, mahi mahi, or opakapaka, cut into 1-inch strips
- Kosher salt
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 12 ounces cold NA beer
Dry Dredge
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- Pinch of kosher salt
For Serving
- Thinly shaved green cabbage, lime wedges, corn tortillas
Instructions
- Make your Salsa: In the base of a food processor, pulse your tomatoes, shallot, jalapeno, garlic, cilantro, lime, and salt just until combined. I like to do a few quick pulses so it still has some chunkiness to it. Transfer to the fridge until ready to serve.
- Prepare your crema: In a small bowl, whisk together sour cream, mayo, zest, and juice of lime, seasoning with salt. Transfer to the fridge until ready to serve.
- Fry your fish: Fill a heavy-bottomed pot or Dutch oven with about 2 to 3 inches of oil and heat to 375°F. Pat the fish completely dry with paper towels and season lightly with kosher salt.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add in your beer while whisking to completely combine the batter, being careful not to overmix. The batter consistency should be like pancake mix. Transfer to the fridge.
- In a shallow bowl, toss together flour, cornstarch, and salt.
- When your oil is ready, coat the fish strips in the dry batter, shaking off the excess, and then the wet batter, shaking off any excess.
- Carefully lower the fish into the hot oil, frying in batches as needed. Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and the fish has cooked through.
- Transfer to a wire rack. Sprinkle with salt as it gets out of the oven.
- Warm your tortillas on a dry skillet or directly on the gas flame until charred.
- Assemble your tacos: Spread a spoonful of crema, then your cabbage, then the battered fish, finishing with the salsa. Serve alongside more salsa and crema, and eat immediately.
Notes
- Have a cold batter: This will make a crispier batter than room temperature. Keep all your batter ingredients cold!
- Fish options: You will need a firm white fish, such as cod, halibut, mahi mahi, or opakapaka.
- Prep: You can prepare the salsa, crema, and cabbage ahead of time, as well as the batter.
- Storing: Keep the salsa and crema in separate airtight containers in the fridge for up to 3 days. Fried fish is best made fresh, so we do not recommend prepping or storing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s still summer in my book, and I love making these crispy fish tacos poolside! Hope you enjoy!