Crispy Fish Tacos

Crisp, spiced fish in warm corn tortillas with lime slaw, smoky chipotle crema and quick pickled onions.

45 min total with steps overlapped (1 hr 15 min if done in order). 45 min hands-on. Serves 4.

Ingredients

Crispy fish

  • 1 1/2 lb cod fillets, skinless
  • 1/3 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 3 tbsp neutral oil, such as avocado or canola

Lime slaw

  • 3 cups cabbage, green, red or a mix
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt

Chipotle crema

  • 1/2 cup sour cream
  • 1 chipotle pepper, canned in adobo, minced
  • 1 tsp adobo sauce, from the can
  • 1 tbsp lime juice
  • salt

Tortillas

  • 12 corn tortillas, 6 inch

Toppings

  • 1/2 red onion, thinly sliced
  • 1/3 cup apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1 avocado
  • 1/4 cup fresh cilantro, leaves and tender stems
  • 1 lime

Steps

  1. 0:00 Make brine Stir 1/3 cup apple cider vinegar, 1 tsp sugar and 1/2 tsp kosher salt in a small jar until dissolved. Add 1/2 red onion and press it under the liquid. (4 min)
  2. 0:04 Cut Cut 1 1/2 lb cod fillets into 12 finger-size strips and pat them very dry. (4 min)
  3. 0:04 Pickle Let the onion pickle until bright pink and softened. (20 min, hands-off)
  4. 0:08 Dredge Mix 1/3 cup all-purpose flour, 2 tbsp cornstarch, 1 1/2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder and 1 tsp kosher salt in a shallow dish. Coat the strips and shake off the excess. (4 min)
  5. 0:12 Toss Thinly shred the cabbage, then toss it with 2 tbsp lime juice, 1 tbsp olive oil and 1/2 tsp kosher salt. (5 min)
  6. 0:17 Sear Heat 3 tbsp neutral oil in a large skillet until shimmering. Cook the fish in two batches until golden and crisp, 2 to 3 minutes per side. (12 min)
  7. 0:17 Rest Let the slaw sit so the cabbage softens slightly and soaks up the lime. (10 min, hands-off)
  8. 0:29 Warm Heat 12 corn tortillas in a dry skillet, about 30 seconds per side, and stack them in a clean kitchen towel. (6 min)
  9. 0:35 Stir Stir 1/2 cup sour cream, 1 chipotle pepper, 1 tsp adobo sauce and 1 tbsp lime juice together. Season with salt and thin with a splash of water if needed. (3 min)
  10. 0:38 Slice Halve, pit and thinly slice 1 avocado. (2 min)
  11. 0:40 Chop Roughly chop 1/4 cup fresh cilantro. (1 min)
  12. 0:41 Serve Fill each tortilla with fish, slaw and a drizzle of crema, then add the toppings. Serve with 1 lime, cut into wedges. (4 min)

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