Fish Tacos

Recipe by Susan Reid

A uniquely satisfying combination of flavors and textures, fish tacos are simultaneously hearty and light, spicy and citrusy, crunchy and smooth. Made from simple ingredients, the components come together quickly to make a tantalizing dish, complete with homemade tortillas, slaw, crema, fried fish, and personalized garnishes.

45 mins
45 mins
8 tacos
Fish Tacos


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  1. To marinate the fish: Cut the fish into strips 3/4” wide and place in a zip-top bag or a large baking dish at least 1” deep. In a small bowl, combine the marinade ingredients and add to the fish, stirring to coat. Cover and refrigerate while you prepare the rest of the components. 

  2. To make the crema: Stir together the sour cream, lime juice, mashed avocado and salt. Cover and set aside.

  3. To prepare the slaw: In a small bowl, whisk together the mayonnaise with the lime juice and sugar until smooth. Set the dressing aside. 

  4. In a large bowl, combine the cabbage and cilantro and set aside. (The dressing will be poured over the cabbage mixture just before serving.)

  5. To cook the fish: Preheat the oven to 200°F, and line a tray with absorbent paper. Put a deep skillet over medium heat and pour the oil into it.  

  6. Weigh your masa harina; or measure it by gently spooning into a cup, then sweeping off any excess.

  7. While the oil is heating, combine the dredge ingredients, then place the tortillas in a covered casserole dish in the oven to warm. 

  8. Once the oil has reached 350°F, toss the pieces of fish in the dredge mixture to coat on all sides and place in the hot oil. Cook for 1 1/2 to 2 minutes on each side, until golden brown. 

  9. Remove the fish from the oil with a slotted spoon and place on the paper-lined tray to drain. Continue until all the fish is cooked; put in the oven to keep warm while you assemble the tacos.   

  10. To assemble: Finish the slaw by tossing the cabbage with the dressing. Place two of the warmed tortillas on a plate, and top each with about two tablespoons of slaw. Add two to three pieces of fish to each taco, then drizzle with the crema.  

  11. To garnish: Top with avocado slices and cilantro; serve with lime wedges.  Repeat the whole process using the remaining ingredients. 

  12. Storage information: Fish tacos are meant to be assembled and eaten right away; but if you do have leftovers, refrigerate the slaw, crema, and fish separately for up to three days.