The BEST Fish Tacos You'll Ever Eat!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

white fish

🥗Healthier: tofu

💰Cheaper: pollock

Tofu is a plant-based alternative, while pollock is a more affordable fish option.

Start by making the salsa. Cut one side of a red pepper and dice it into small cubes, adding it to a bowl.

Scoop out a mango and chop it into small cubes, adding it to the bowl.

Dice half of a red onion and add it to the bowl with the red pepper and mango.

Chop half of a jalapeno finely and add it to the salsa. Optionally, leave in the seeds for more heat.

Slice and cube half an avocado, adding it to the salsa.

Squeeze lime juice over the salsa and season with salt and finely diced cilantro. Mix well and cover to refrigerate while preparing the sauce.

For the sauce, add approximately 1/2 cup of mayonnaise to a bowl. Optionally, substitute with Mexican crema or use 1/4 cup sour cream and a splash of heavy cream.

Add Mexican hot sauce, grated garlic, salt, and lime juice to the sauce mixture. Whisk together and refrigerate with the salsa.

Prepare 1 pound of white fish by cutting it into strips, seasoning with salt and white pepper, and setting aside.

For the coating, mix 1/2 cup of all-purpose flour, 2 tbsp of corn starch, 1/2 tsp of garlic powder, 1/2 tsp of smoked paprika, 1/2 tsp of salt, and 1/4 tsp of white pepper in a bowl.

Lightly roll the fish strips in the dry mixture and shake off excess, placing them in another bowl.

To the remaining flour mixture, add 1/4 tsp of baking powder and whisk. Gradually add chilled club soda or beer until the batter is slightly thinner than pancake batter.

Heat oil to approximately 350-375°F. Test the oil temperature with a skewer; when bubbles rush to the surface, it's ready.

Dip the fish in the batter, ensuring it's fully coated, then shake off excess and place in the hot oil.

Fry the fish on medium-high heat until crispy and golden on both sides. Remove and place on a wire rack.

Toast corn tortillas in a ripping hot skillet until bubbles form, then flip to toast the other side.

Assemble the tacos by placing some sauce at the bottom of the tortilla, adding shredded cabbage, fried fish, a generous helping of salsa, more sauce, and a sprinkle of cilantro. Add lime wedges for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens