Fish Tacos Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 8 equal taco-sized pieces (about 2 oz each). Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make dredge

In a shallow bowl combine 3 tbs flour, 1 tbs cornstarch, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp black pepper. Mix thoroughly.

Buttermilk bath

Place 3 tbs buttermilk in a second shallow bowl. Dip each fish piece briefly into the buttermilk, letting excess drip off, then press into the flour mixture to coat completely. Set coated pieces on a plate while you heat the oil.

Fry fish

Pour 1 cup vegetable oil into a wide skillet to reach about 1/4 inch depth and heat over medium-high until it registers 350°F (175°C) or a small pinch of flour sizzles on contact. Fry fish pieces in batches (do not crowd) 2–3 minutes per side until golden brown and cooked through (internal temp ~ 145°F / 63°C). Transfer to a paper-towel-lined plate and squeeze a little fresh lime over the hot fish.

In a medium bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 julienned or grated carrot, and 2 tbs chopped cilantro.

In a small jar or bowl whisk together 2 tbs lime juice, 1 tsp olive oil, 1 tsp honey, 1 tsp kosher salt, and 1/2 tsp black pepper until combined. Pour dressing over the cabbage mixture and toss thoroughly. Taste and adjust seasoning. Let sit 5–10 minutes to mellow and soften the cabbage slightly.

Whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tbs lime juice, 1/2 tsp lime zest, 1/2 tsp minced garlic, and 1/4 tsp kosher salt until smooth. Taste and add more chipotle or lime if desired. Refrigerate until ready to assemble.

Warm 8 tortillas: heat directly over a gas flame for a few seconds per side or in a dry skillet over medium heat until pliable and lightly charred in spots. Keep warm wrapped in a clean kitchen towel.

Assemble tacos: place a warm tortilla on a plate, add a heaping tablespoon of cabbage slaw, top with a piece of crispy fish, a slice or two of avocado, a drizzle of chipotle-lime crema, and a sprinkle of fresh cilantro leaves. Serve with lime wedges and optional hot sauce.

Serve immediately while fish is hot. Leftover fish can be kept in the refrigerator for up to 2 days but will be less crisp; reheat in a 375°F (190°C) oven for 8–10 minutes to revive crispness.