Fish Tacos Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 3-4 inch strips suitable for tacos. Season lightly with 1/4 tsp salt and 1/8 tsp pepper and a squeeze of lime.

Make batter

In a medium bowl whisk together flour (3 tbs), cornstarch (2 tbs), baking powder, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp pepper. Gradually whisk in 3/4 cup very cold sparkling water or beer until smooth and thick enough to coat the back of a spoon. Keep batter cold — place bowl over a larger bowl with ice if needed.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or shallow pot to reach ~1/2-3/4 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises to the surface immediately.

Fry fish

Working in batches, dip fish strips into the batter allowing excess to drip off, then carefully place into hot oil. Fry 2–3 minutes per side (4–6 minutes total for typical strips) until golden brown and cooked through. Use tongs to turn. Do not overcrowd. Transfer fried fish to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Finish

Squeeze the juice of 1/2 lime over the fried fish just before assembling tacos.

Quick pickled red onion (if using)

Slice 1/2 cup red onion thinly and place in a small bowl. Add 2 tbs hot water, 1 tbs apple cider vinegar, a pinch of salt and 1/2 tsp sugar. Let sit at least 10 minutes (or up to overnight in fridge). Drain before using.

Make slaw dressing

In a bowl whisk together mayonnaise (1/2 cup), sour cream or Greek yogurt (1/4 cup), 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp pepper until smooth.

Combine slaw

In a large bowl toss shredded green cabbage (3 cups), red cabbage (1 cup), grated carrot (1/2 cup), and chopped cilantro (1/4 cup) with the dressing until evenly coated. Taste and adjust seasoning with more salt, pepper or vinegar if needed. Add quick pickled red onion and toss gently.

Whisk together sour cream/crema (1/2 cup), mayonnaise (2 tbs), lime juice (2 tbs), minced chipotle in adobo or chipotle powder (1 tsp) and 1/4 tsp salt until smooth. Taste and add more lime or chipotle to preference. Transfer to a squeeze bottle or bowl.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 300°F oven for 10 minutes. Keep covered to stay soft.

Assemble tacos

Place a warm tortilla on a plate. Add a small handful (about 1/3–1/2 cup) of slaw, 2 pieces of crispy fish (or enough to fill), a couple slices of avocado, a drizzle of chipotle-lime crema, a few pickled red onions if using, and fresh cilantro leaves. Finish with a squeeze of lime and hot sauce or sliced jalapeño to taste. Repeat for remaining tortillas.

Serve

Serve immediately while fish is hot and crunchy, with extra lime wedges and crema on the side.