Fish Taco Recipe

Tacos

1. 1

   Pico de gallo

   In a bowl, combine diced Roma tomatoes, finely chopped white onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and let flavors meld for 15–20 minutes.

2. 2

   Cabbage slaw

   In a separate bowl, toss shredded cabbage with lime juice, salt, and ground cumin. Let marinate while you prep the rest.

3. 3

   Spicy crema

   Whisk together sour cream (or Greek yogurt) with hot sauce, lime juice, and a pinch of salt. Adjust heat to taste.

4. 4

   Fish batter and dredge

   Pat dry the fish fillets. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In a separate bowl, beat the egg with water. Dip each fish fillet into the egg wash, then dredge in the seasoned flour until evenly coated.

5. 5

   Fry the fish

   Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the coated fish in batches until golden and cooked through, about 3–4 minutes per side. Transfer to a rack or paper towels to drain.

6. 6

   Warm tortillas

   Warm the corn tortillas in a dry skillet for about 15–20 seconds per side until pliable.

7. 7

   Assemble

   Place two tortillas on a plate. Add fried fish, top with pico de gallo and cabbage slaw, drizzle with spicy crema, and garnish with cilantro leaves and a lime wedge.