Fish Tacos with Flour Tortillas
These fish tacos with flour tortillas are a dream come true for taco night. Flaky, golden-brown fish nestled in soft tortillas, topped with crunchy cabbage and a creamy, zesty lime sauce—it’s a flavor and texture explosion in every bite!
Ingredients
- 2 medium tomatoes seeded and finely chopped
- 1 small red onion peeled and finely chopped
- 1 clove garlic minced
- ½ cup roughly chopped cilantro
- 1 jalapeño halved lengthwise, seeded, and sliced (optional)
- ¼ cup mayonnaise
- ½ cup sour cream
- 2 limes—1 halved 1 cut into wedges
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon canned chipotle pepper finely chopped (optional)
- ½ cup flour preferably Wondra or another fine-milled flour
- 1½ teaspoons chili powder
- ½ cup milk
- ¼ cup peanut oil plus extra for greasing
- Pat of butter
- 1 pound flounder cut into ½-inch by 3-inch strips
- 12 6- inch fresh flour tortillas
- 2 cups shredded green cabbage
- Hot sauce like Tapatio or Frank’s
Instructions
- Prepare the salsa: In a medium bowl, mix together the tomatoes, onion, garlic, cilantro, and jalapeño (if using).
- Make the sauce: In a small bowl, whisk the mayonnaise and sour cream. Squeeze the juice from the halved lime and stir in salt, pepper, and chipotle (if desired). Adjust seasoning to taste.
- Season the fish: In a shallow bowl, combine flour, chili powder, and 1½ teaspoons each of kosher salt and black pepper. Pour milk into another bowl. Dip fish strips into the milk, then dredge lightly in the flour mixture.
- Cook the fish: Heat ¼ cup peanut oil in a 12-inch frying pan over medium-high heat until shimmering. Add butter for flavor. Fry fish in batches, about 3–4 minutes on the first side until golden brown, then flip for 1 minute. Drain on paper towels and sprinkle with a pinch of salt.
- Warm the tortillas: Heat a lightly greased skillet over medium heat and warm tortillas one or two at a time. Keep them wrapped in a towel to retain heat.
- Assemble the tacos: Fill each tortilla with 3 strips of fried fish, a scoop of salsa, a pinch of cabbage, and a drizzle of lime sauce. Serve with lime wedges and hot sauce on the side.