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Fish Tacos with Lime-Pickled Jalapeños

4 Servings

30 minutes

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Battered and deep-fried fish tacos are a Baja California favorite. Our version is simpler, skipping the batter and giving the fish a good sear for crispness. Choose a firm, meaty white fish—we liked cod and tilapia. Coating the fish with seasoned cornstarch before frying gave the pieces a delicately crisp crust that contrasted nicely with the tender, flaky interior. To add bright notes and pull all the flavors together, we made a creamy dressing laced with jalapeños, fresh oregano and lime. Offer shredded cabbage, thinly sliced radishes and fresh cilantro as additional fillings.

4

Servings

Tip

Don't fry the fish in a single batch. Cooking in two batches ensures the pieces aren't crowded in the pan so they cook quickly and crisp nicely.

30 minutes

Ingredients

  • 2

    teaspoons grated lime zest, plus 5 tablespoons lime juice, divided

  • Kosher salt and ground black pepper

Directions

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Reviews
Michael D.
June 14, 2022
Great Fish Too Much Garlic
This recipe was great but 6 garlic cloves ended up being way too potent in the sauce. I make the fish as described and then use cilantro instead oregano, 2 cloves of garlic instead of 6, and no jalapenos for the sauce. Love it.
Cathy Y.

This was absolutely delicious. Very easy to make and we are going to make this a staple in our household.

Edward A.

Wow didn't know that there was a comment section on this site. This is a great recipe and comes together quickly. The sauce is much more flavorful than the famous fish taco chain. I highly recommend this recipe.

Barry G.

Delicious! Simple to prepare. We made with tilapia. Not hot or spicy at all, but flavorful. The sour cream mixture is outstanding.

Anne W.

The corn starch light batter was delicious! I used rockfish with skin but it also fried up nicely and added a nice crispy texture.

Catherine S.

Easy and excellent. I'd do the sauce and the cornstarch method again on a variety of fish....thinking trout too!

John B.

These are outstanding! Few modifications to taste - 4 rather than 6 garlic cloves, a little extra lime juice for the pickling and sauce (extra tablespoon each), used chunks of pollack - perfect. Made for the best fish tacos we’ve ever had. Shredded cabbage was key - added a great crunch and texture.

Maarten W.

Way too salty.
I like salty food, but made this receipt now twice (following the exact quantities) and found the favors cumulative too salty.
Definitely will make it for a third time, but with half the salt.