Fish Tacos

30 mins
Serves 6
https://cooking.nytimes.com/recipes/1012445-fish-tacos?unlocked_article_code=1.hFA.lceg.C94wmC-S_pux&smid=ck-recipe-iOS-share

Directions

  1. 1In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
  2. 2In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
  3. 3In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
  4. 4In a small bowl, whisk the mayonnaise and sour cream until combined.
  5. 5In a small bowl, whisk the mayonnaise and sour cream until combined.
  6. 6In a small bowl, whisk the mayonnaise and sour cream until combined.
  7. 7Season to taste with the halved lime, salt, pepper and chipotle (if using).
  8. 8Season to taste with the halved lime, salt, pepper and chipotle (if using).
  9. 9Season to taste with the halved lime, salt, pepper and chipotle (if using).
  10. 10In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.
  11. 11In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.
  12. 12In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.
  13. 13Pour the milk into another medium bowl, and place the fish into it.
  14. 14Pour the milk into another medium bowl, and place the fish into it.
  15. 15Pour the milk into another medium bowl, and place the fish into it.
  16. 16Pour 1/4 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.
  17. 17Pour 1/4 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.
  18. 18Pour 1/4 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.
  19. 19Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess.
  20. 20Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess.
  21. 21Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess.
  22. 22Add the butter to the pan.
  23. 23Add the butter to the pan.
  24. 24Add the butter to the pan.
  25. 25Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes.
  26. 26Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes.
  27. 27Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes.
  28. 28Turn carefully and cook for 1 minute more.
  29. 29Turn carefully and cook for 1 minute more.
  30. 30Turn carefully and cook for 1 minute more.
  31. 31Remove to a warmed, paper-towel-lined plate and sprinkle with salt.
  32. 32Remove to a warmed, paper-towel-lined plate and sprinkle with salt.
  33. 33Remove to a warmed, paper-towel-lined plate and sprinkle with salt.
  34. 34Repeat with the remaining fish.
  35. 35Repeat with the remaining fish.
  36. 36Repeat with the remaining fish.
  37. 37Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat.
  38. 38Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat.
  39. 39Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat.
  40. 40Heat the tortillas, one or two at a time, until they are soft and hot.
  41. 41Heat the tortillas, one or two at a time, until they are soft and hot.
  42. 42Heat the tortillas, one or two at a time, until they are soft and hot.
  43. 43Keep them warm, wrapped in a dish towel.
  44. 44Keep them warm, wrapped in a dish towel.
  45. 45Keep them warm, wrapped in a dish towel.
  46. 46Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage.
  47. 47Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage.
  48. 48Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage.
  49. 49Drizzle with the cream sauce.
  50. 50Drizzle with the cream sauce.
  51. 51Drizzle with the cream sauce.
  52. 52Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
  53. 53Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
  54. 54Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Ingredients

  • 2 medium tomatoes, seeded and finely chopped
  • 2 medium tomatoes, seeded and finely chopped
  • 2 medium tomatoes, seeded and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 0.5 cup roughly chopped cilantro
  • 0.5 cup roughly chopped cilantro
  • 0.5 cup roughly chopped cilantro
  • 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
  • 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
  • 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 2 limes, 1 halved and 1 cut into wedges
  • 2 limes, 1 halved and 1 cut into wedges
  • 2 limes, 1 halved and 1 cut into wedges
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • 1 tablespoon canned chipotle pepper, finely chopped (optional)
  • 1 tablespoon canned chipotle pepper, finely chopped (optional)
  • 1 tablespoon canned chipotle pepper, finely chopped (optional)
  • 0.5 cup flour, preferably Wondra or other fine-milled flour
  • 0.5 cup flour, preferably Wondra or other fine-milled flour
  • 0.5 cup flour, preferably Wondra or other fine-milled flour
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons chili powder
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.25 cup peanut oil, plus a splash more for greasing pan
  • 0.25 cup peanut oil, plus a splash more for greasing pan
  • 0.25 cup peanut oil, plus a splash more for greasing pan
  • Pat of butter
  • Pat of butter
  • Pat of butter
  • 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
  • 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
  • 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
  • 12 6-inch fresh corn tortillas
  • 12 6-inch fresh corn tortillas
  • 12 6-inch fresh corn tortillas
  • 2 cups shredded green cabbage
  • 2 cups shredded green cabbage
  • 2 cups shredded green cabbage
  • A saucy hot sauce, like Tapatio or Frank
  • A saucy hot sauce, like Tapatio or Frank
  • A saucy hot sauce, like Tapatio or Frank

Equipment

medium bowlsmall bowl12-inch frying panskilletdish towel

Tips

  • For a crisper coating, substitute cornmeal for some of the flour when dredging the fish.
  • Consider baking the fish instead of frying for a less messy, fewer calorie, and potentially preferred taste; preheat oven to 400 degrees, brush fish with oil, roll lightly in panko, and bake for 7-14 minutes until firm.
  • The total preparation time can be closer to 50-60 minutes, not 30 minutes, especially when including vegetable dicing for salsa.
  • To save time, use a quality store-bought salsa.
  • Add a mashed avocado to the salsa for quick guacamole.
  • For gluten-free and dairy-free options, dredge fish in coconut cream and then roll in a mix of cassava and blue corn flour.
  • If sensitive to cilantro, use flat-leaf parsley instead.
  • Mix most of the cream sauce with shredded cabbage to make a slaw, saving some for separate topping.
Fish Tacos | Clip Recipe