START TO FINISH: 30 minutes
SERVINGS: 4
For these tacos, choose a firm, meaty white fish—we liked cod and tilapia. Coating the fish with seasoned cornstarch before frying gave the pieces a delicately crisp crust that contrasted nicely with the tender, flaky interior. To add bright notes and pull all the flavors together, we made a creamy dressing laced with jalapeños, fresh oregano and lime. Offer shredded cabbage, thinly sliced radishes and fresh cilantro as additional fillings.
Don’t fry the fish in a single batch. Cooking in two batches ensures the pieces aren’t crowded in the pan so they cook quickly and crisp nicely.
2 teaspoons grated lime zest, plus 5 tablespoons lime juice, divided
Kosher salt and ground black pepper
3 jalapeño chilies, 2 stemmed and sliced into thin rounds, 1 stemmed, halved and seeded
⅓ cup fresh oregano
6 medium garlic cloves, smashed and peeled
¼ cup sour cream
¼ cup mayonnaise
⅓ cup cornstarch
1½ pounds skinless white fish fillets (see note), cut into 1-by-2-inch strips
4 tablespoons grapeseed or other neutral oil, divided
8 corn tortillas, warmed
In a small bowl, whisk together 4 tablespoons of the lime juice and ¼ teaspoon salt. Stir in the sliced jalapeños and set aside.
In a food processor, combine the lime zest, the halved jalapeño, the oregano, garlic, 1 teaspoon salt and ½ teaspoon pepper. Process until the garlic is finely chopped, about 10 seconds. Add the remaining 1 tablespoon lime juice and process until smooth, another 20 seconds, scraping the bowl as needed. Transfer to a medium bowl and stir in the sour cream and mayonnaise.
In a large bowl, whisk together the cornstarch, 2 teaspoons salt and 1 teaspoon pepper. Add the fish and toss to coat. Set a wire rack in a rimmed baking sheet.
In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add half of the fish in a single layer and cook without disturbing until light golden brown, 2 to 3 minutes. Carefully flip each piece and cook until light golden brown on the second sides, another 2 to 3 minutes. Transfer to the prepared wire rack and tent with foil. Repeat with the remaining 2 tablespoons oil and remaining fish.
Smear some of the sour cream mixture onto one side of each tortilla. Divide the fish among the tortillas and top with pickled jalapeños.