Fish Tacos

By Sam Sifton

Updated January 21, 2026

  • Craig Lee for The New York Times
Media 1 of 2
Total Time
30 minutes
Rating
5(9,365)
Comments
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Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss. Why You Should Trust This Recipe Sam Sifton, the founding editor of New York Times Cooking and an avid fisherman, created this version of fish tacos after spending time with a chef who specializes in fish. Sam also took inspiration for this dish from the delicious version at El Siete Mares on Sunset Boulevard in Los Angeles before it closed in 2020.

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Ingredients

Yield:4 to 6 servings

  • 2 medium tomatoes, seeded and finely chopped

  • 1 small red onion, peeled and finely chopped

  • 1 clove garlic, minced

  • ½ cup roughly chopped cilantro

  • 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)

  • ¼ cup mayonnaise

  • ½ cup sour cream

  • 2 limes, 1 halved and 1 cut into wedges

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon canned chipotle pepper, finely chopped (optional)

  • ½ cup flour, preferably Wondra or other fine-milled flour

  • 1 ½ teaspoons chili powder

  • ½ cup milk

  • ¼ cup peanut oil, plus a splash more for greasing pan

  • Pat of butter

  • 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about ½ inch wide by 3 inches long

  • 12 6-inch fresh corn tortillas

  • 2 cups shredded green cabbage

  • A saucy hot sauce, like Tapatio or Frank’s

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

39 grams carbs; 60 milligrams cholesterol; 471 calories; 9 grams monosaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 6 grams fiber; 712 milligrams sodium; 22 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).

  2. Step 2

    In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).

  3. Step 3

    In a medium bowl, mix together the flour, chili powder and 1 ½ teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.

  4. Step 4

    Pour ¼ cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

  5. Step 5

    Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.

  6. Step 6

    Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

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Ratings

5 out of 5
9,365 user ratings
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Comments

Judy

I always bake rather than fry fish for tacos. Preheat oven to 400 degrees. Brush fish strips with oil and roll lightly in panko. Bake on a lightly-greased sheet pan until just firm. Should take 7-14 minutes, depending on type and thickness of fish. Much less messy, fewer calories, and we prefer the taste.

Sheerah

Amazing. The chipotle sauce was the crown-jewel of the lunch my brother & I put together for our grandparents. I used Greek yogurt instead of the sour cream, cut in a couple of extra chipotles, and we almost ran out.

I would double the tomato / cilantro / red onion combo as well.

And serve with a bowl of chopped avocado.

Sharon

This is a family favorite. I usually make it with tilapia, which I sometimes bake (brush with olive oil and chipotle pepper, bake about 12 minutes at 350, squeeze with lime). I also add the juice of half a lime to the salsa.

ve

I used this recipe for the salsa and the sauce, which were both excellent. But I used Rick Bayless‘s Ensenada style fish tacos recipe for the batter which was truly amazing. To the batter, he adds garlic, oregano, mustard, bouillon, cube, and pepper, which makes it more flavorful. I also added chili powder to kick it up a little bit. But he also uses beer, baking powder, and cake flour to make it truly light and crispy coating. I rarely deep fry stuff, but this was worth it.

Lee Frontz

I gave this dish 5 stars, but it deserves 10. The most perfectly balanced flavor profile of any fish tacos I’ve ever had. I recommend frying the fish in peanut oil and butter on medium high heat as is recommended in the recipe. I chose cod fish for this recipe and about a 1 1/2 tsp. of adobo, instead of chipotle for the dressing.

Great weeknight meal, rich and tasty

These were great. Easy to throw down! Followed the recipe exactly except used flour tortillas instead of corn. Delicious!

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