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fish tacos

serves 4
by nancy stone

Ingredients

  • ½ cup flour
  • 1 ½ tsp chili powder
  • salt & pepper
  • ½ cup milk
  • 1 lb flounder or cod cut across the grain in to ½ inch strips
  • ¼ cup peanut or canola oil
  • 1 tbl butter
  • 8 tortillas
  • pico de gallo
  • 2 cups shredded cabbage
  • hot sauce
  • 1 lime cut in ½

chipotle cream sauce

  • ½ cup sour cream
  • 1 chipotle pepper in adobo sauce diced
  • juice of ½ lime

Instructions

  1. mix flour, chili powder, salt & pepper in a bowl
  2. soak flounder in milk
  3. heat oil and butter in a pan
  4. remove fish from milk and dredge in flour
  5. fry fish until golden brown 3-4 minutes in batches so as not to crowd
  6. heat tortillas in a pan keeping warm
  7. cut ½ lime into 4 wedges
  8. fill each tortilla with fish and top with pico de gallo and cabbage
  9. drizzle with chipotle cream sauce and pass hot sauce and limes on the side
  10. mix all the ingredients for the chipotle cream sauce and season with salt & pepper

Recipe Notes

season the fish with salt when it comes out