Fish Tacos Recipe

Make crema

In a small bowl combine 1/2 cup sour cream (or Greek yogurt), 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1/2 teaspoon minced garlic, 2 tablespoons chopped cilantro, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning or lime. Refrigerate while preparing the fish so flavors meld.

Prep fish

Pat the haddock fillets dry with paper towels. Cut into 6 taco-sized pieces (about 3 pieces per fillet depending on thickness) so each taco gets one piece. Season both sides lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper reserved for the fish.

Make batter

In a bowl whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, and 1 teaspoon baking powder with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Gradually whisk in 1 cup cold sparkling water or cold beer until a smooth, slightly thick batter forms. It should coat the back of a spoon but still be airy — add a splash more liquid if too thick.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil temperature reaches 350°F (175°C) or a test piece of batter sizzles and browns in about 45–60 seconds. Maintain this temperature while frying; adjust heat as needed.

Fry fish

Working in batches to avoid crowding, dredge each fish piece lightly in a tablespoon of flour if the batter is very thin (this helps batter adhere), then dip into the batter to fully coat. Carefully lower into hot oil and fry 2.5–4 minutes per side, turning once, until batter is crisp and golden and fish registers 145°F (63°C) or flakes easily. Remove to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Finish fish

Squeeze the juice of the halved lime over the hot fried fish pieces and let rest 1 minute before assembling tacos.

Warm tortillas

Warm 6 small tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots, or wrap stacked tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep covered so they stay warm and soft.

Assemble tacos

On each warm tortilla place about 2–3 tablespoons shredded cabbage, one piece of fried haddock, a drizzle (about 1 tablespoon) of the cilantro-lime crema, a few slices of avocado, and a sprinkle of chopped cilantro. Add optional garnishes such as pickled red onion, jalapeño slices, and hot sauce to taste.

Serve

Serve immediately with lime wedges on the side for extra squeeze. These tacos are best eaten fresh while the fish is still crisp.