Fisk Tacos Recipe

Prep fish

Pat the fish fillets dry with paper towels. Cut into 6-8 strips (to yield 2 tacos with 3–4 pieces each). Squeeze the juice of half a lime over the pieces and let rest 5 minutes.

Make seasoning mix

In a shallow bowl, combine flour, cornstarch, paprika, cumin, garlic powder, kosher salt, and black pepper; mix well.

Coat and cook fish

Heat a nonstick or cast-iron skillet over medium-high and add 1 tablespoon olive oil. Dredge each fish piece lightly in the seasoning mix, shaking off excess. When the oil shimmers, add fish in a single layer (work in two batches if necessary). Cook 2–3 minutes per side until golden and cooked through (internal temperature ~145°F / 63°C). Remove to a plate and squeeze remaining lime half over the cooked fish.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice and 1/4 tsp salt in a small bowl. Stir, taste and adjust salt or lime. Let sit at room temperature while you finish other components to allow flavors to meld (10–15 minutes preferred).

In a small bowl mix the cooked corn kernels, diced red bell pepper, 1/2 tablespoon lime juice, 1 teaspoon chopped cilantro and 1/8 tsp salt. Toss to combine and set aside.

Rinse the 1/2 cup rice under cold water until water runs mostly clear. In a small saucepan bring 3/4 cup water, 1/2 tsp oil or butter and 1/8 tsp salt to a simmer. Add rice, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let stand, covered, 5 minutes; fluff with a fork.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 20–30 seconds for 2–4 tortillas.

Assemble tacos: divide shredded lettuce between 4 warmed tortillas (about 1/4 cup lettuce per tortilla). Place cooked fish pieces on top (about 3 pieces per taco). Spoon pico de gallo and a tablespoon of corn salad over the fish. Sprinkle each taco with about 1 tablespoon shredded cheese. If using, drizzle 1 teaspoon of the optional sauce onto each taco or serve on the side. Serve tacos with a portion of the cooked rice (about 1/4 cup each) on the plate.

Mix sour cream or Greek yogurt with minced chipotle or hot sauce, 1/2 tsp lime juice and a pinch of salt until smooth. Taste and adjust heat or lime. Use immediately or refrigerate briefly.