Don’t we all love a good taco? So much, we made up Taco Tuesday in order to indulge without guilt. One of my favorite tacos is a fish taco, and I needed to make some at home, because who has time to go eat out all the time? This recipe is simple yet delicious, and I hope you join in the Tuesday festivities!
What you’ll need:
- 1 pound flounder (or firm white fish) cut into bite size pieces
- 12 6-inch soft tortillas
- 1/2 cup of flour (preferably Wondra)
- 1 1/2 tsp chili powder
- salt and pepper
- 1/4 cup peanut oil
- 1 tbsp butter
- 2 medium tomatoes, chopped
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1/2 cup cilantro, chopped
- 1 jalapeño, seeded and chopped
- 1 cup mayonnaise
- 2 tbsp cilantro, chopped
- 1 tbsp honey
- 1 tbsp chipotle powder
- juice of 1 lime
- pinch of salt
- (optional) hot sauce
In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño for the pico de Gallo. In another medium bowl, combine mayonnaise, cilantro, honey, chipotle powder, lime juice and salt for the Chipotle sauce.
In a medium bowl, mix together the flour, chili powder, salt and pepper. Pour milk into another medium bowl, and place the fish into the milk bowl.
Heat peanut oil in a frying pan. Remove the fish from the milk bath and dredge lightly in the flour mixture. Add butter to the pan. Fry the fish pieces until nicely brown without crowding them in the pan, in batches if needed, for about 3 – 4 minutes on one side, then another minute on the other side. Place on a paper plate lined with a paper towel. Sprinkle with salt.
Fill each tortilla with 3 pieces of fish, topped with pico de Gallo and Chipotle sauce.
Garnish with lime slices and serve with hot sauce on the side.