Fish Tacos

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Beet Salsa:

1 cup medium diced cooked red beets

1 cup medium diced pineapple

1/2 cup medium diced red onion

1/4 cup lime juice

1/4 cup olive oil

1 tablespoon kosher salt

1 serrano pepper, finely diced

1/4 bunch fresh cilantro, finely chopped

Pink Mayo:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons chipotle chiles with their sauce, from a can of chipotles in adobo

2 tablespoons lime juice

2 teaspoons sugar

1 teaspoon kosher salt


Oil, for frying

1 1/2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt, plus additional for sprinkling

1 pound snapper fillets, cut into 4-inch strips

8 corn tortillas, warmed


Special equipment:
a deep-fryer
  1. For the beet salsa: Add beets, pineapple, red onion, lime juice, oil, salt, serrano and cilantro to a large bowl. Fold to combine. Taste and season as necessary.
  2. For the pink mayo: Add sour cream, mayonnaise, chipotles, lime juice, sugar and salt to a blender and blend until smooth and combined.
  3. For the fish: Preheat oil in a deep-fryer to 360 degrees F.
  4. Add flour, cornstarch, baking powder, baking soda, salt and 1 1/2 cups water to a medium bowl. Whisk to combine.
  5. Working in batches, dip strips of snapper into the batter and immediately into the fryer, being careful not to overcrowd the fryer. Fry, turning once, until golden brown and crispy on all sides, about 4 minutes. Remove to a paper towel lined plate to drain and sprinkle with salt. Serve 1 to 2 pieces of fish on a tortilla. Top with beet salsa and pink mayo.
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