Fish Tacos with Lime-Pickled Jalapeños
The secret to the most delicately crisp fish taco with tender, flaky interiors: skip the batter!
- Makes4 servings
- Cook Time30 minutes
- 7
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.
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.
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