Grammy's Kitchen · Fish Tacos · Crispy Fish Tacos with Jalapeño Sauce
One of 67 fish tacos recipes we measured
from pinchofyum.com
23 cooks on pinchofyum.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 4% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 4% | 1% |
| vegetables and beans | 11% | 42% |
| liquid | 40% | 8% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 15 g | 1 large jalapeño (if you like spicy, leave the ribs and seeds in there) |
| 100 g | 1 cup cilantro leaves |
| 40 g | 1/4 cup green onions |
| 54 g | 1/4 cup oil |
| 61 g | 1/4 cup Greek yogurt |
| 59 g | 1/4 cup water |
| 100 g | 1/2 avocado |
| 3 g | 1/2 teaspoon salt |
| 907 g | 2 lbs. firm white fish like cod |
| 120 g | 1 cup flour (see notes) |
| 1/4 cup + 2 tablespoons cornmeal | |
| 32 g | 1/4 cup cornstarch |
| 3 g | 1 teaspoon chili powder or spicy seasoning |
| 4 g | 1 teaspoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 240 g | 1 cup light beer, such as Corona (NA beer works too!) |
| 50 g | 1 egg, beaten |
| vegetable oil for frying | |
| 12 flour or corn tortillas | |
| cilantro for topping | |
| Cotija cheese for topping |
Method: 4 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
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“Hey Lindsay, this is my kind of food! Gosh I'm drooling just thinking about it lol I really love the way you write is super entertaining! I have been on the hunt for a good fish taco recipe, living in the UK that's kind of hard to find. I'm excited to try this” — a cook, 5.0★