Fish Tacos Recipe

Prepare fish

Pat tilapia fillets dry with paper towels and cut into 2-3 inch pieces suitable for tacos. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Make batter

In a bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in 1 cup cold sparkling water until just combined; batter should be smooth and slightly thick but still pourable. Do not overmix — some small lumps are fine. Keep batter cold.

Heat oil

Pour about 1.5–2 cups vegetable oil into a heavy skillet or pot to reach a depth of ~1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles immediately and browns in ~30 seconds.

Fry fish

Working in batches, dip each piece of seasoned tilapia into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C). Avoid overcrowding. Transfer to a wire rack set over a baking sheet or paper towel-lined plate to drain and keep warm while you finish the rest.

Finish

If desired, squeeze lime wedges over the fried fish immediately before assembling tacos.

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon salt, and 1 tablespoon lime juice in a bowl and stir until sugar and salt dissolve. Pack 3 cups thinly sliced red cabbage into a jar or bowl and pour the pickling liquid over it. Press down so cabbage is submerged. Let sit at least 15 minutes at room temperature, or refrigerate for up to 24 hours for a milder flavor. Drain before assembling.

In a small bowl combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 2 tablespoons chopped cilantro, 1/2 teaspoon minced jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt. Taste and adjust salt or lime as desired. Let rest 10 minutes for flavors to meld.

Whisk together 1/2 cup mayonnaise, 1 teaspoon minced chipotle pepper, 1/2 teaspoon adobo sauce, 1 teaspoon lime juice, 1/2 teaspoon grated garlic, and 1/4 teaspoon salt until smooth. Taste and add more chipotle or adobo if you want more heat. Refrigerate until ready to use.

Warm 8 small flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 5–8 minutes.

Spread about 1 tablespoon chipotle mayo on each warm tortilla. Place 2–3 pieces of fried tilapia on top of the mayo. Add a small handful (about 1/4 cup) of drained pickled cabbage and 2 tablespoons pico de gallo. Sprinkle with 1 tablespoon crumbled cotija or queso fresco if using and garnish with cilantro leaves. Serve immediately with lime wedges.