Single Fish Taco Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 4 equal pieces (to make four single-taco portions) if needed so each taco gets one piece of fish roughly 3 oz.

Make wet and dry stations

In a shallow bowl whisk the egg with the buttermilk and 1/8 tsp salt and 1/8 tsp black pepper. In a second shallow dish combine the flour, cornstarch, smoked paprika, garlic powder and remaining 3/8 tsp salt. In a third shallow dish spread the breadcrumbs.

Bread the fish

Dredge each fish piece first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, then press into the breadcrumbs to coat evenly. Set on a plate while heating oil.

Fry the fish

Heat a heavy skillet over medium-high heat and add the neutral oil. When oil shimmers (about 350°F if using a thermometer), add the breaded fish pieces, working in a single layer and not crowding the pan. Fry 2–3 minutes per side until golden brown and the internal fish temperature reaches 145°F or the flesh flakes easily. Transfer to a rack or paper towel-lined plate and let rest 1–2 minutes.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla about 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and warm in a 300°F oven for 5–8 minutes. Keep wrapped to stay warm.

Prepare greens: In a small bowl toss the baby spinach and shaved cabbage with 1/2 teaspoon lime juice (from the half lime) and 1/8 tsp salt. This brightens flavors and slightly softens the cabbage.

Combine salsa ingredients: In a small bowl mix the corn, diced red pepper, tomato, red onion, jalapeño, cilantro, 1 tsp lime juice, 1/8 tsp salt and a pinch of black pepper. Taste and adjust seasoning. Set aside for flavors to meld while frying the fish.

Make spicy mayo: In a small bowl whisk together the mayonnaise, sriracha, 1/2 tsp lime juice and 1/8 tsp garlic powder until smooth. Adjust heat to taste by adding more sriracha if desired.

Assemble tacos: Place a warmed tortilla on a plate. Add a small handful (about 1/4 cup) of the spinach-cabbage mixture, then place one piece of fried fish on top. Spoon about 1 tablespoon of corn salsa over the fish, then drizzle ~1 tablespoon spicy mayo across the top. Garnish with a few cilantro leaves and an extra squeeze of lime if desired.

Serve: Repeat for remaining tortillas to make four single fish tacos. Serve immediately while fish is hot and tortillas are warm.