Fish Tacos

Fish tacos topped with fresh tomato salsa, crunchy cabbage, and a creamy chipotle-lime sauce—all wrapped in warm tortillas. These tacos are bold, vibrant, and perfect for a crowd or a weeknight treat.

 

Serves four people. 

 

INGREDIENTS

Salsa:

  • 2 medium tomatoes, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup cilantro, chopped
  • 1 jalapeño, seeded and sliced (optional)

Sauce:

  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 2 limes, 1 halved for sauce and 1 cut into wedges for serving
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon canned chipotle pepper, finely chopped (optional)

Tacos:

  • ½ cup flour
  • 1½ teaspoons chili powder
  • ½ cup milk
  • ¼ cup peanut oil
  • 1 pound Wild Alaskan halibut, sablefish, cod, or rockfish, cut into strips about ½ inch wide by 3 inches long
  • 12 corn or flour tortillas
  • 2 cups finely shredded  cabbage
  • Hot sauce

DIRECTIONS

Step 1
In a medium bowl, combine the tomatoes, onion, garlic, cilantro, and jalapeño (if using) to make the salsa.

 

Step 2
In a small bowl, whisk together the mayonnaise and sour cream. Season with lime juice, salt, pepper, and chipotle (if using), then set aside.

 

Step 3
In another medium bowl, mix the flour, chili powder, and 1½ teaspoons each of kosher salt and black pepper. Pour the milk into a separate bowl and soak the fish in it.

 

Step 4
Heat ¼ cup peanut oil in a 12-inch frying pan over medium-high until shimmering. Remove fish from the milk, dredge lightly in the flour mixture, and shake off any excess. Add a few pieces of fish at a time, without crowding. Cook until golden brown on one side, 3 to 4 minutes, then flip and cook 1 minute more. Transfer to a paper towel–lined plate and sprinkle with salt. Repeat with remaining fish.

 

Step 5
While the fish cooks, lightly oil a skillet and warm the tortillas over medium heat until soft and hot. Keep them wrapped in a clean dish towel.

 

Step 6
To assemble, place 3 pieces of fish (browned side up) on each tortilla. Top with salsa and a pinch of cabbage, then drizzle with the cream sauce. Serve 2 to 3 tacos per person with lime wedges and hot sauce on the side.