Fish Tacos Recipe

Prep the fish

Pat rockfish fillets dry with paper towels and cut into 3–4 oz taco-size pieces (about 8 pieces). Season lightly with 1 tsp salt and 1/4 tsp black pepper.

Make the batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp paprika and remaining 1/2 tsp salt. If using egg, beat it and whisk into the dry mix. Gradually whisk in 1 cup cold sparkling water until smooth — batter should be slightly thick but dripping (adjust with a splash more water if needed). Chill 10 minutes.

Dredge and fry

Heat 2 cups vegetable oil in a deep skillet over medium-high until it reaches 350°F (if no thermometer, oil should shimmer). Lightly dust fish pieces in 1/2 cup flour (reserved from dredge flour) and shake off excess. Dip each piece into batter, then carefully place into hot oil in batches (do not overcrowd). Fry until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a wire rack set over a baking sheet lined with paper towels; keep warm in a 200°F oven while finishing remaining batches.

Finish

Squeeze a little lime over the fried fish pieces just before assembling tacos.

Combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbs sugar, and 1/2 tsp salt in a heatproof bowl or jar. Stir until sugar and salt dissolve. Add 3 cups thinly sliced red cabbage and optional thin jalapeño slices; press down so cabbage is mostly submerged. Let sit at room temperature for 20–30 minutes to quick-pickle (can be made up to 24 hours ahead and refrigerated). Drain slightly before using.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tsp chopped capers, 1 tsp minced pickled jalapeño, 1 tsp Dijon mustard, 1 tbs fresh lime juice, 2 tbs chopped cilantro, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth and refrigerate at least 10 minutes for flavors to meld. Taste and adjust salt or lime as desired.

Warm a nonstick skillet over medium-high heat and add 2 tbs vegetable oil. Working in batches, sear each corn tortilla for 20–30 seconds per side until pliable and slightly charred; keep tortillas warm wrapped in a clean kitchen towel or oven at low heat.

To assemble each taco: place a warm tortilla on a plate, spread about 1 tbs caper-jalapeño tartar sauce, add one piece of fried rockfish, top with 2–3 tbs quick pickled red cabbage, garnish with a few cilantro leaves, and finish with a squeeze of lime. Makes about 8 tacos (2 per serving if serving 4).

Rinse 1 cup long-grain rice until water runs clear. In a saucepan, heat 1 tsp olive oil over medium heat, add rice and toast for 1 minute. Add 2 cups water or stock, 1 tsp turmeric and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a small skillet heat 1 tsp olive oil over medium. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 cup drained canned black beans, 1/2 tsp ground cumin and 1/4 tsp salt. Cook, stirring gently, until beans are heated through (3–4 minutes). Stir in 1 tbs fresh lime juice and adjust seasoning. Keep warm for plating.