Crispy Fish Tacos Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 8 even strips (about 3/4-1 inch wide). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a bowl, whisk together all-purpose flour, cornstarch, baking powder, 1/2 tsp salt, 3/4 tsp black pepper and smoked paprika. Slowly whisk in cold sparkling water until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be a bit runny; adjust with a splash more water if needed.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in about 30 seconds.

Fry fish

Working in batches, dip each fish strip into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per side, turning once, until golden-brown and cooked through (internal temperature ~145°F / opaque flakes). Do not overcrowd the pan. Transfer to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining fish.

In a small bowl, whisk together sour cream, mayonnaise, chipotle paste (start with 1 tbs and adjust to heat preference), lime juice, honey and 1/2 tsp salt until smooth. Taste and adjust seasoning or chipotle amount. Refrigerate until ready to assemble.

In a mixing bowl combine julienned jicama, sliced red cabbage and grated carrot. In a small jar or bowl whisk together 2 tbs lime juice, olive oil, honey (or agave), 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss to coat. Let sit at least 10 minutes so flavors meld; refrigerate if preparing ahead.

Slice avocado just before serving: halve, remove pit, slice inside the skin, then scoop out or dice. Toss gently with a squeeze of lime to prevent browning if desired. Chop cilantro and have lime wedges and pickled red onion ready.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay warm.

To assemble each taco: place a warm tortilla on a plate, spread about 1 tablespoon of chipotle crema down the center, add a piece or two of crispy fish (1–2 strips per taco depending on size), top with a generous heap (about 2–3 tablespoons) of jicama slaw, a few slices or chunks of avocado, a sprinkle of chopped cilantro and pickled red onion if using. Finish with a squeeze of lime.

Serve immediately while fish is hot and crunchy. Offer extra chipotle crema and lime wedges on the side.