Crispy Fish Tacos with Salsa Verde

Ingredients

• 1 lb white fish (cod, halibut, or mahi), skinless
• ¾ cup all-purpose flour, divided
• 2 cups green cabbage, thinly sliced
• ¼ cup crema or sour cream
• ¾ cup salsa verde
• 7 count corn or flour tortillas (6-8 small)

Instructions

1. 1

   Pat fish dry and cut into 3-inch chunks. Season generously with salt and pepper.

2. 2

   Toss cabbage with 2 tbsp crema and a pinch of salt. Set slaw aside.

3. 3

   Place 0.5 cup flour in a shallow bowl. Heat 1 inch neutral oil in a skillet over medium-high until it shimmers, ~2 minutes.

4. 4

   Dredge fish chunks in flour, shake off excess, then fry in batches 2-3 minutes per side until golden and crispy. Transfer to a paper towel.

5. 5

   Warm tortillas in a dry skillet 20 seconds per side or over a flame until pliable.

6. 6

   Build tacos: tortilla, crispy fish, cabbage slaw, drizzle of crema, and salsa verde. Serve immediately.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• paper towels
• shallow bowl for dredging
• tongs or slotted spoon

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