Recipes

crispy fish tacos with jalapeño sauce

These Crispy Fish Tacos with Jalapeño Sauce are fried to golden brown perfection with a crispy cornmeal crust and served with a sparkling, spicy self-made sauce!

crispy fish tacos with jalapeño sauce
crispy fish tacos with jalapeño sauce

INGREDIENTS

jalapeño sauce

  • 1 large jalapeño (if you like spicy, leave the ribs and seeds in there)
  • 1 cup cilantro leaves
  • 1/4 cup green onions
  • 1/4 cup oil
  • 1/4 cup Greek yogurt
  • 1/4 cup water
  • 1/2 avocado
  • 1/2 teaspoon salt

fish tacos

  • 2 lbs. firm white fish like cod
  • 1 cup flour (see notes)
  • 1/4 cup + 2 tablespoons cornmeal
  • 1/4 cup cornstarch
  • 1 teaspoon chili powder or spicy seasoning
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup light beer, such as Corona
  • 1 egg, beaten
  • vegetable oil for frying
  • 12 flour or corn tortillas
  • cilantro for topping
  • Cotija cheese for topping

INSTRUCTIONS

  1. Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.
  2. Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
  3. Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drop of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter then transfers to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.
  4. Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!

NOTES

About the flour: I’ve used both whole wheat flour and white flour. White flour is more traditional but whole wheat works, and that’s what’s pictured here. The cornmeal adds a unique texture but you could use flour in its place for a more traditional beer-battered fish texture.

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