Fish Tacos With Fresh Salsa

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 large tomatillo, husked, rinsed and chopped

1 medium tomato, chopped

1/2 small red onion, finely chopped

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

1/2 jalapeno pepper, minced (remove seeds for less heat)

Kosher salt

Vegetable oil, for frying

1 1/4 pounds catfish fillets, cut into 1-inch pieces

Freshly ground pepper

1/4 cup instant flour (such as Wondra) or cornstarch

8 corn tortillas, warmed

1 cup shredded iceberg lettuce


  1. Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
  2. Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
  3. Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
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