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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
-
01In 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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June 10, 2023
Delicious but cut the salt
I agree with the other reviews: definitely add some radishes and cabbage/cole slaw mix, and cut the salt by about half. Very easy to make. We’ve used cod but will try some other fish varieties.
February 22, 2023
“Best Food Ever”
This is the first fish dish both my children have enjoyed. The four-year-old declared “my mom and dad make the best food ever” after his first bite and wanted sauce on the side to eat with tortilla chips. The two-year-old had two helpings of fish! I did make one substitution—in the sauce I used crema instead of sour cream, as I had some left from making the chicken, tortilla, and salsa verde casserole.
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.
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.
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This was absolutely delicious. Very easy to make and we are going to make this a staple in our household.