30 minutes
Crispy fish tacos with a fresh tomato salsa and tangy cream sauce.
Medium Tomatoes, finely chopped
0 oz
Small Red Onion, finely chopped
each
Garlic Clove, minced
each
Cilantro, roughly chopped
0 oz
Jalapeño, thinly sliced
each
0.25 fluid ounces
0.25 fluid ounces
Lime, juiced
each
Chipotle Pepper In Adobo Sauce, chopped
tablespoons
teaspoons
to taste
Black Pepper, freshly ground
to taste
0.25 fluid ounces
0.25 fluid ounces
tablespoons
Corn Tortillas, warmed
each
Green Cabbage, shredded
0 oz
to taste
1. Make the Salsa
In a medium bowl, combine chopped tomatoes, chopped red onion, minced garlic, chopped cilantro, and sliced jalapeño to create a vibrant salsa.
2. Prepare the Cream Sauce
In a small bowl, blend mayonnaise with sour cream, lime juice, kosher salt, freshly ground black pepper, and chopped chipotle pepper to make a tangy cream sauce.
3. Mix Fish Coating
Mix flour with chili powder, a pinch of salt, and pepper in another medium bowl for the fish coating.
4. Prepare the Fish
Dip the fish in milk, then coat with the flour mixture.
5. Fry the Fish
Heat peanut oil in a frying pan, add butter, and cook the fish strips until golden brown.
6. Warm Tortillas
Warm the corn tortillas in a skillet or over an open flame, then keep them wrapped in a dish towel.
7. Assemble the Tacos
Assemble the tacos with a strip of fish, salsa, shredded cabbage, and drizzle with the cream sauce.
8. Serve
Serve immediately with lime wedges and a choice of hot sauce.
Opt for a mild, flaky white fish like cod, halibut, or mahi-mahi for the best texture and flavor compatibility with zesty toppings.
Preheat your pan or grill and use a high smoke point oil for a nice crust on the fish, handling it carefully to maintain its integrity.
Achieve a harmony of acidity, spice, and herbs in your marinade, using fresh lime juice and zest, cumin, chili powder, and a hint of smoky chipotle or paprika.
Warm tortillas directly on a gas flame or in a dry skillet to enhance flavor, texture, and prevent breakage during assembly.
Marinate the fish for 15-30 minutes to infuse flavor without the acidity cooking the fish into a ceviche-like texture.
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