Crispy Fish Taco Recipe

Prepare fish

Pat haddock fillets dry with paper towels and cut into 8 equal strips (roughly 1–1.5 oz each). Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Place the 3 tbs flour in a shallow dish. In a second shallow dish, whisk the egg with 2 tbs milk until combined. In a third shallow dish, combine panko, 1 tsp chile powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, and remaining 1/2 tsp kosher salt; mix well.

Bread the fish

Dredge each fish strip in flour (shake off excess), dip into the egg mixture, then press into the seasoned panko to coat completely. Transfer breaded strips to a plate and let rest 5 minutes so coating adheres.

Shallow fry

Pour 1/2 cup vegetable oil into a large skillet and heat over medium-high until shimmering and a pinch of panko sizzles (about 350°F / 175°C). Fry the fish in batches without overcrowding, 2–3 minutes per side, until golden brown and cooked through (internal temp 145°F / opaque). Transfer to a wire rack or paper towel-lined plate and squeeze a little lime over the hot fish.

While the fish rests, whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp finely minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tbs fresh lime juice, 1/2 tsp honey and 1/4 tsp kosher salt until smooth. Taste and adjust heat or salt as needed. Refrigerate until assembly.

Combine diced tomato, 1/4 cup diced red onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/4 tsp kosher salt in a bowl. Stir, let sit 5–10 minutes for flavors to meld, then taste and adjust salt or lime.

Warm tortillas & prep veg

Warm a dry skillet over medium heat. Lightly brush each tortilla with the 1 tsp vegetable oil and warm 20–30 seconds per side until pliable and lightly blistered. Keep wrapped in a clean towel to stay warm. Toss shredded red cabbage with a pinch of salt to taste and set out sliced green onions.

Assemble tacos

Place 1 tortilla on a plate. Add about 2 tbs shredded cabbage, 1 breaded fish strip, 1 spoonful pico de gallo, a drizzle (about 1 tbs) of chipotle crema, and a sprinkle of sliced green onions. Repeat to make 8 tacos (about 2 tacos per person if serving 4). Serve immediately with lime wedges.