Alaskan Street Tacos Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 6 pieces roughly 3–4 inches long (one piece per taco). Season lightly with 1/4 tsp salt and 1/8 tsp pepper.

Make batter

In a bowl whisk together 3 tbs flour, cornstarch, baking powder, remaining 3/4 tsp salt and 3/8 tsp pepper. In a separate bowl beat the egg lightly, then whisk in cold sparkling water or beer until smooth. Combine wet into dry and stir just until combined; batter should be thick but pourable. If too thick, add 1 tsp more liquid.

Set up dredge

Place panko breadcrumbs on a shallow plate. Sprinkle the remaining 3 tbs flour on another plate. Coat each fish piece lightly in flour, dip into batter to fully coat, then press into panko to form an even crumb layer. Place on a tray while heating oil.

Fry fish

Heat vegetable oil in a heavy skillet or shallow pan to 350°F (175°C) — about 1/2 inch depth. Fry fish pieces in batches, 2–3 minutes per side or until golden brown and cooked through (internal temperature 145°F/63°C). Do not overcrowd. Transfer to a wire rack or paper towels to drain; keep warm in a 200°F (95°C) oven if needed. Squeeze lemon over fried fish just before assembling, if desired.

In a small bowl combine mayonnaise, chopped dill, diced pickle, optional chopped capers, lemon juice, lemon zest, garlic powder, salt and pepper. Taste and adjust seasoning — add more lemon for brightness or more dill for herbiness. Chill until ready to serve. (Makes enough for 3–4 tacos.)

In a medium bowl toss shredded green and red cabbage with lime juice, olive oil, salt and pepper. Let sit 5–10 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning.

Combine diced tomatoes, diced onion, chopped cilantro, lime juice, salt and minced jalapeño (if using) in a small bowl. Mix gently and let rest 10 minutes to allow flavors to marry. Drain any excess liquid before using so tacos don't get soggy.

Warm corn tortillas: heat a cast-iron skillet or nonstick pan over medium-high heat. Lightly brush tortillas with butter or oil and cook 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a kitchen towel to stay warm.

Assemble tacos: place 1 tortilla on a plate, spread about 1 tablespoon of lemon-dill tartar sauce, add a generous handful (about 1/3 cup) of cabbage slaw, top with one piece of fried Alaska white fish, spoon 1–2 tablespoons pico de gallo over the fish, and finish with an extra drizzle of sauce or a squeeze of lemon. Repeat for remaining tacos (3 tacos per serving).

Serve immediately with your choice of soup, side salad, or fries. Provide extra tartar sauce and lemon wedges on the side.