Crispy Local Fish Taco Recipe
avocado, pico de gallo, chipotle-lime crema
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Ingredients
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Fish
Pico de Gallo
Chipotle-Lime Crema
Tacos
Method
Prepare the Fish
- 1
Coat the Fish
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well. Pat the fish fillets dry with paper towels, then dredge them in the flour mixture, ensuring they are well-coated.
- 2
Make the Pico de Gallo
- 3
Combine Ingredients
In a bowl, mix together the diced tomatoes, chopped red onion, fresh cilantro, minced jalapeño, lime juice, and salt. Stir well to combine. Taste and adjust seasoning if necessary. Let it sit for about 10 minutes to allow the flavors to meld.
Prepare Chipotle-Lime Crema
- 4
Mix Ingredients
In a small bowl, combine the sour cream, minced chipotle in adobo sauce, lime juice, and salt. Stir until smooth and well combined. Adjust salt to taste.
Assemble Tacos
- 5
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Build the Tacos
Place a few pieces of the crispy fish on each tortilla. Top with a generous spoonful of pico de gallo, a few slices of avocado, and drizzle with chipotle-lime crema.
