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Fandango Fish Tacos

Yield 4 servings


  • 2 pounds whole fish, cleaned
  • 1 lime, cut in half
  • 1/2 (16-ounce) package cornstarch
  • Vegetable oil
  • 1/4 head iceberg lettuce, shredded (about 3 cups)
  • 1 bunch fresh cilantro
  • 1 avocado, sliced
  • 1 lime, cut into 8 wedges
  • Roasted Habanero Salsa
  • Salsa de Tomate Verde
  • Crème fraîche or sour cream
  • 8 corn tortillas, warmed

How to Make It

  1. Rinse fish, and pat dry. Cut 1/2-inch-deep vertical slits on each side, about 1 inch apart. Rub lime halves thoroughly on inside and outside of fish.

  2. Dredge fish in cornstarch; hold by the tail, and shake to remove excess.

  3. Pour oil to cover in a large skillet or roasting pan; heat to 350° over medium-high heat.

  4. Fry fish for 8 to 10 minutes on each side. Drain on paper towels.

  5. Transfer fish to a platter; arrange lettuce and next 3 ingredients around fish. Serve immediately with remaining ingredients.

  6. Note: We tested with red snapper, but you can substitute striped bass. Instead of frying, you can bake the whole fish for 40 minutes at 350º. Omit dredging fish in cornstarch.