Ordinarily, fish would be fully thawed before cooking, but in this case, it’s fine for the fish to be partially frozen. It allows for easier slicing and a slightly longer frying time without the worry of overcooking the fish. The recipe for the hot sauce yields more than you’ll need for these tacos, but it’s great on everything!
Creamy Jalapeño-Cilantro Hot Sauce:
1 jalapeño, coarsely chopped (seeded if desired)
1 small garlic clove, peeled
2 scallions, coarsely chopped
1 ½ cups (lightly packed) cilantro leaves and stems
2 tablespoons freshly squeezed lime juice
2 tablespoons water
½ cup mayonnaise
Kosher salt and freshly ground pepper to taste
Vegetable oil for shallow frying
½ cup all purpose flour
¼ cup cornstarch
1 teaspoon chile powder
2 portions halibut, (12 to 16 ounces total) partially thawed and sliced ½-inch thick Available in Our Premium Seafood Subscription Box
Warm corn tortilla, shredded lettuce, sliced red onion, cilantro leaves, sliced avocado, and lime wedges for serving
Make the Hot Sauce
Combine all of the ingredients except salt and pepper in a blender or food processor and pulse until smooth, scraping down the sides as needed. Season with salt and pepper and transfer to a jar.
Fry the fish:
Set a wire rack over a baking sheet and set next to the stove. Heat 1 inch of oil in a large, deep skillet over medium-high heat until shimmering and a pinch of flour sizzles when dropped in.
In a resealable plastic bag, combine the flour, cornstarch, chile powder, and 1 teaspoon salt. Add the fish, seal the bag, and shake to coat well. Add the fish (in batches if necessary) to the skillet and cook, turning once or twice, until lightly golden brown and crisp, 4 to 5 minutes. Transfer to the wire rack to drain. Immediately sprinkle with salt.
Finish and Serve
Fill warm tortillas with crispy fish, lettuce, sliced onion, cilantro leaves, and avocado and garnish with creamy hot sauce and a squeeze of lime. Enjoy!
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Pair it Up
These tacos scream beer and we’re hearing hoppy IPA with just enough bitterness to balance the spicy sauce.
Level It Up
Swap shredded lettuce with shredded cabbage for extra crunch.
Change It Up
Sauté leftover fish with shredded corn tortillas and beaten eggs for a killer next-day breakfast scramble. Serve with the jalapeño hot sauce.
Lighten It Up
Spray the coated fish with cooking spray and air fry at 400°F for about 15 minutes it for a lighter crust.