Fish Tacos
Recipe Date:
March 15, 2025
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 medium tomatoes, seeded and chopped
- 1 small red onion, finely chopped
- 1 clove of garlic, minced
- 1/2 cup chopped cilantro
- 1 jalapeño, cut crosswise
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 limes, halved or cut into wedges
- salt & pepper
- 1 tbsp chipotle pepper, finely chopped
- 1/2 cup flour
- 1 1/2 tsps chili powder
- 1/2 cup milk
- 1/4 cup peanut oil
- pat of butter
- 1 lb flounder
- 12 corn tortillas
- 2 cups shredded green cabbage
- hot sauce
Directions
Tasting notes: Fish tacos are a summer staple for us and the bright spices and citrus paired with Riesling is beautiful!
Serena's tips: If you don't want to use the chipotle pepper, you can substitute dried, ground chipotle pepper instead. Add 1 - 2 tablespoons of lime juice to step 1. You can also saute or bake the fish instead of frying it.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1012445-fish-tacos
Recipe courtesy of Sam Sifton for the New York Times. Photo courtesy of Craig Lee for the New York Times.
