30 minutes
Delicious crispy fish tacos topped with a homemade tomato salsa and a spicy cream sauce, perfect for a quick and satisfying meal.
Tomatoes, seeded, finely chopped
each
Red Onion, finely chopped
each
Garlic, minced
cloves
Cilantro, roughly chopped
cups
Jalapeño, halved, seeded, cut into half moons
each
cups
cups
Limes, 1 halved, 1 cut into wedges
each
to taste
Black Pepper, freshly ground
to taste
Chipotle Pepper, finely chopped
tablespoons
Fine-Milled Flour
cups
teaspoons
cups
cups
teaspoons
White-Fleshed Fish, cut into 1/2-inch by 3-inch strips
0 lb
Corn Tortillas, 6-inch fresh
each
Green Cabbage, shredded
cups
to taste
1. Prep the Salsa
In a bowl, mix tomatoes, red onion, garlic, cilantro, and jalapeño if desired. Set aside.
2. Make the Cream Sauce
Whisk mayonnaise and sour cream in a bowl. Squeeze in juice from the halved lime. Season with salt, pepper, and chipotle if using.
3. Prepare the Fish Coating
Combine flour, chili powder, and 1 1/2 teaspoons each salt and pepper in a bowl. Pour milk into another bowl. Soak fish strips in milk.
4. Cook the Fish
In a pan, heat 1/4 cup peanut oil over medium-high until shimmering. Remove fish from milk, dredge in flour mixture, shake off excess. Add butter to pan. Fry fish in batches, 3-4 minutes per side until golden. Drain on paper towels, salt lightly.
5. Warm the Tortillas
Lightly oil a skillet, warm tortillas over medium heat until soft. Keep warm in a towel.
6. Assemble the Tacos
Place 3 fish strips in each tortilla, add tomato salsa, top with cabbage. Drizzle with spicy cream sauce.
7. Serve
Offer 2-3 tacos per person with lime wedges and hot sauce.
Experiment with chipotle in adobo, sriracha, wasabi, or fresh herbs like dill or cilantro for diverse heat and flavor profiles.
Try using panko breadcrumbs for extra crunch, or almond flour or coconut flakes for a gluten-free, nutty alternative.
Try a tomato-based salsa, tomatillo green salsa, or fruit-based salsa instead of a creamy sauce for a different flavor experience.
Add avocado slices, mango or pineapple salsa, or a sprinkle of cojita or feta cheese for new flavors and textures.
Use salmon or mahi-mahi instead of traditional white fish for a richer flavor or firmer texture.
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