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Fish Tacos with Lime-Pickled Jalapeños

Fish Tacos with Lime-Pickled Jalapeños

The secret to the most delicately crisp fish taco with tender, flaky interiors: skip the batter!

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 2

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

  • Kosher salt and ground black pepper

  • 3

    jalapeño chilies, 2 stemmed and sliced into thin rounds, 1 stemmed, halved and seeded

  • ⅓

    cup fresh oregano leaves

  • 6

    medium garlic cloves, smashed and peeled

  • ¼

    cup sour cream

  • ¼

    cup mayonnaise

  • ⅓

    cup cornstarch

  • 1 ½

    pounds skinless white fish fillets (see note), cut into 1-by-2-inch strips

  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 8

    corn tortillas, warmed

Step 1

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

Step 2

In a food processor, combine the lime zest, the halved jalapeño, the oregano, garlic, 1 teaspoon salt and ½ teaspoon pepper. Process until the garlic is finely chopped, about 10 seconds. Add the remaining 1 tablespoon lime juice and process until smooth, another 20 seconds, scraping the bowl as needed. Transfer to a medium bowl stir in the sour cream and mayonnaise.

Step 3

In a large bowl, whisk together the cornstarch, 2 teaspoons salt and 1 teaspoon pepper. Add the fish and toss to coat. Set a wire rack in a rimmed baking sheet.

Step 4

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add half of the fish in a single layer and cook without disturbing until light golden brown, 2 to 3 minutes. Carefully flip each piece and cook until light golden brown on the second sides, another 2 to 3 minutes. Transfer to the prepared wire rack and tent with foil. Repeat with the remaining 2 tablespoons oil and remaining fish.

Step 5

Smear some of the sour cream mixture onto one side of each tortilla. Divide the fish among the tortillas and top with pickled jalapeños.