Fish Tacos
100%
1

By Trader Joe's Tasting Table
Fish Tacos
6 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 03:55:27 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
5 servings

2tomatoes
medium, seeded and finely chopped

1red onion
small, peeled and finely chopped

1 clovegarlic
minced

½ cupcilantro
roughly chopped

1jalapeño
halved lengthwise, seeded and cut crosswise into half moons, optional

¼ cupmayonnaise

½ cupsour cream

2limes
1 halved and 1 cut into wedges

kosher salt

freshly ground black pepper

1 tablespooncanned chipotle pepper
finely chopped, optional

½ cupflour
preferably, or other fine-milled flour

1 ½ teaspoonschili powder

½ cupmilk

¼ cuppeanut oil
plus a splash more for greasing pan

butter

1 poundflounder
or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
fresh corn tortillas
126-inch

2 cupsgreen cabbage
shredded

hot sauce
saucy, like or frank’s
Instructions
Step 1
In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
Step 2
In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
Step 3
In a medium bowl, mix together the flour, chili powder and 1½ teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
Step 4
Pour ¼ cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
Step 5
Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
Step 6
Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
View on NYTimes Cooking
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked
Delicious
Go-to