Fish Taco Recipe

Prep fish

Pat cod fillets dry with paper towels and cut into 3–4 oz pieces if needed so they're taco-sized. Season lightly with 1/2 tsp of the kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. In a separate small bowl whisk the egg with 1 cup cold beer or sparkling water. Pour wet into dry and whisk briefly—do not overmix; a few small lumps are fine. Batter should be thick enough to coat but still runny; add a splash more beer/water if too thick.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil registers 350–360°F (175–180°C) or a small drop of batter sizzles and rises immediately.

Dredge and fry

Lightly dredge each seasoned fish piece in a little extra flour (reserve 1–2 tbsp of the 3/4 cup if desired) to help batter adhere. Hold by one end, dip into batter to coat fully, then carefully lower into hot oil. Fry in batches so pieces don't touch, about 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C) and the coating is crisp. Transfer to a wire rack set over a sheet pan or paper towel-lined plate; season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining fish.

Optional lime

Cut 1 lime into wedges for serving alongside the tacos.

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tbsp fresh lime juice, 1/2 tsp minced garlic, 1/2 tsp honey (if using), and 1/4 tsp salt. Stir until smooth and taste; adjust heat by adding more adobo or balance with more honey. Refrigerate at least 15 minutes for flavors to meld. Keep chilled until assembly.

In a mixing bowl combine 2 cups thinly sliced white cabbage and 1 cup thinly sliced purple cabbage. Add 2 tbsp chopped cilantro (optional), 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss to combine and let sit for 5–10 minutes to slightly soften. Taste and adjust seasoning. Keep refrigerated until ready to assemble.

Combine 1 cup finely diced roma tomatoes, 1/4 cup finely diced white onion, 1/2 minced jalapeño (seeds removed for milder heat), 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, and 1/4 tsp salt in a bowl. Stir and let rest 5–10 minutes for flavors to marry. Taste and adjust lime or salt as needed.

Warm tortillas: Heat a large skillet or griddle over medium-high. Lightly brush each side of the corn tortillas with a little vegetable oil or butter and warm 20–30 seconds per side until soft and pliable and lightly browned spots appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Spread about 1 tbsp chipotle aioli across each warmed tortilla. Top with a piece of battered cod (1–2 pieces per taco depending on size), a generous pinch of slaw, 1–2 tbsp pico de gallo, and extra cilantro if desired. Add a squeeze of lime over top. Serve immediately while fish is crisp.

Serving suggestion: Offer extra chipotle aioli, lime wedges, and hot sauce at the table. Leftover aioli keeps 3–4 days refrigerated; slaw and pico keep 1–2 days separately.