fish taco Wolf GourmetVacation memories frequently include meals enjoyed in a beautiful setting. There’s a place in Cozumel with the most amazing courtyard of lush, tropical plants (and live music on Tuesdays). You perhaps know the one. Everyone seems to order fish tacos and margaritas. There’s definitely some magic happening in the kitchen, the tacos are so good!

After coming back tanned, rested, and yearning for a return trip, we tried to create the recipe here in the kitchen. We analyzed what exactly made these tacos so amazing. We obviously can’t recreate the setting but maybe by having a couple tacos and a margarita or two, we could transport ourselves back to sunny Mexico.

We determined the appeal comes from the hot, crispy fried fish contrasted with cool pickled vegetables. We give the fish a dip in buttermilk and a panko coating. Our version of the vegetable topping is inspired by a classic taqueria pickle, but is made using an Asian quick-pickle technique so they can be ready in an hour or two.

Blend up some margaritas, sit out on the patio and you might think you are on vacation again.

 

fish taco Wolf Gourmet
Fried Fish Tacos with Pickled Radishes and Carrots
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Servings
4
Servings
4
fish taco Wolf Gourmet
Fried Fish Tacos with Pickled Radishes and Carrots
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
pickled vegetables
  • 1/2 pound radishes sliced as thin as possible
  • 1 small red onion halved and thinly sliced
  • 1 large carrot peeled and sliced as thinly as possible
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cumin seeds
  • 3/4 cup distilled white vinegar
  • 3/4 cup warm water
  • 1/4 cup sugar
tacos
  • canola (or other neutral) oil for frying
  • 8 6-inch corn tortillas
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup panko
  • 1 1/2 pounds skinless halibut fillets cut into 1-inch by 3-inch strips
  • 1 teaspoon kosher salt
  • sour cream for serving
  • 1 cup shredded iceberg lettuce
  • 1/2 cup roughly chopped fresh cilantro
  • lime wedges for serving
Instructions
  • Make the pickled radishes and carrots: place the radishes, onion, and carrot in a large bowl, toss with salt, and set aside for 30 minutes, stirring occasionally. Drain the vegetables in a fine-mesh sieve, then pack into a quart-sized Mason jar or airtight container. Sprinkle with the cumin seeds. Whisk together the vinegar, water, and sugar in a small bowl until the sugar dissolves, then pour over the vegetables, pressing down to submerge them. Refrigerate for at least 1 hour (and up to 1 month).
  • Make the tacos: line a plate with paper towels. Pour enough oil to fill a heavy-bottomed skillet or sauté pan to a ½-inch depth. Heat the oil over medium-high heat until it reads 325°F to 350°F on an instant-read thermometer.
  • Meanwhile, preheat the oven to 250°F. Wrap the tortillas in foil and place in the oven to warm. (Alternately, wrap the tortillas in a damp paper towel and microwave for 30 seconds just before assembling the tacos.)
  • Pour the buttermilk into a shallow dish. Combine the flour and panko in another shallow dish. Season the fish with the salt. Dip the fish in the buttermilk, then dredge it in the flour-panko mixture until it’s coated on all sides. Carefully place 4 or 5 pieces of fish in the hot oil and fry until golden brown on all sides, about 4 minutes. Use a slotted spoon to transfer the fish to the prepared plate and repeat with the remaining fish.
  • Divide the fish evenly among the tortillas. Top each taco with sour cream, lettuce, cilantro, and a generous portion of the pickled radishes and carrots (either in the taco or on the side). Squeeze the lime wedges over the top and serve.

 

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2 comments on “Cozumel Courtyard Fish Tacos”

  1. Sabrina

    Reminds me of baja fish tacos with red snapper that I has in La Paz, would like to try this recipe with red snapper too!

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