Recipe

Fish Tacos

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 halibutShop
OR 1 pound sablefishShop
OR 1 pound rockfishShop
OR 1 pound Pacific codShop
12 corn or flour tortillas
2 cups finely shredded cabbage
Hot sauce

Directions

In a medium bowl, combine the tomatoes, onion, garlic, cilantro, and jalapeño (if using) to make the salsa.
In a small bowl, whisk together the mayonnaise and sour cream. Season with lime juice, salt, pepper, and chipotle (if using), then set aside.
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.
Cut fish into strips 1/2 inch wide by three inches long.

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.
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.
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.

Back to recipes

Explore Our Products

We sell the best of wild Alaska—premium seafood, from fillets to specialty cuts. All wild. All the time.

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 halibutShop

OR 1 pound sablefishShop

OR 1 pound rockfishShop

OR 1 pound Pacific codShop

12 corn or flour tortillas

2 cups finely shredded cabbage

Hot sauce

Directions

In a medium bowl, combine the tomatoes, onion, garlic, cilantro, and jalapeño (if using) to make the salsa.
In a small bowl, whisk together the mayonnaise and sour cream. Season with lime juice, salt, pepper, and chipotle (if using), then set aside.
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.
Cut fish into strips 1/2 inch wide by three inches long.

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.
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.
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.

Back to recipes

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 halibutShop

OR 1 pound sablefishShop

OR 1 pound rockfishShop

OR 1 pound Pacific codShop

12 corn or flour tortillas

2 cups finely shredded cabbage

Hot sauce

Directions

In a medium bowl, combine the tomatoes, onion, garlic, cilantro, and jalapeño (if using) to make the salsa.
In a small bowl, whisk together the mayonnaise and sour cream. Season with lime juice, salt, pepper, and chipotle (if using), then set aside.
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.
Cut fish into strips 1/2 inch wide by three inches long.

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.
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.
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.

Back to recipes