Fish Tacos
Updated Jan. 16, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium tomatoes, seeded and finely chopped
- 1small red onion, peeled and finely chopped
- 1clove garlic, minced
- ½cup roughly chopped cilantro
- 1jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
- ¼cup mayonnaise
- ½cup sour cream
- 2limes, 1 halved and 1 cut into wedges
- Kosher salt
- Freshly ground black pepper
- 1tablespoon canned chipotle pepper, finely chopped (optional)
- ½cup flour, preferably Wondra or other fine-milled flour
- 1½teaspoons chili powder
- ½cup milk
- ¼cup peanut oil, plus a splash more for greasing pan
- Pat of butter
- 1pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about ½ inch wide by 3 inches long
- 126-inch fresh corn tortillas
- 2cups shredded green cabbage
- A saucy hot sauce, like Tapatio or Frank’s
Nutritional analysis per serving (6 servings)
471 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 22 grams protein; 712 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
- Step 2
In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
- Step 3
In a medium bowl, mix together the flour, chili powder and 1½ teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
- Step 4
Pour ¼ cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
- Step 5
Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
- Step 6
Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
Private Notes
Comments
I always bake rather than fry fish for tacos. Preheat oven to 400 degrees. Brush fish strips with oil and roll lightly in panko. Bake on a lightly-greased sheet pan until just firm. Should take 7-14 minutes, depending on type and thickness of fish. Much less messy, fewer calories, and we prefer the taste.
Amazing. The chipotle sauce was the crown-jewel of the lunch my brother & I put together for our grandparents. I used Greek yogurt instead of the sour cream, cut in a couple of extra chipotles, and we almost ran out.
I would double the tomato / cilantro / red onion combo as well.
And serve with a bowl of chopped avocado.
This is a family favorite. I usually make it with tilapia, which I sometimes bake (brush with olive oil and chipotle pepper, bake about 12 minutes at 350, squeeze with lime). I also add the juice of half a lime to the salsa.
one of the best meals ever! used founder fillets and subbed Greek yogurt for the sour cream. excellent!
So delicious, especially if you have great tomatoes and cabbage. If, like me, your produce is merely good enough, I think an extra squeeze of lime on the salsa might help. Also, mixing some of that wonderful sauce into the cabbage and letting it sit a bit is worth a try.
The best fish tacos I have ever had, including those at many restaurants. I added some lime juice tko the pico to brighten it up a bit. Otherwise made as written.