Fish Tacos with Lime-Pickled Jalapeños | Christopher Kimball’s Milk Street

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Milk Street Recipe

Fish Tacos with Lime-Pickled Jalapeños

30 minutes

Fish Tacos with Lime-Pickled Jalapeños

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

  1. 01
    In a small bowl, whisk together 4 tablespoons of the lime juice and ¼ teaspoon salt. Stir in the sliced jalapeños and set aside.

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