Flounder Fish Tacos Recipe (2024)

FAQs

What's better for fish tacos, cod or tilapia? ›

The best fish for fish tacos:

We use cod in this recipe, but any flaky variety (like tilapia) will work just fine. Whatever fish you choose, we highly recommend marinating it in our simple mixture of lime juice, chili powder, and cumin.

For the fish taco sauce, all you need is sour cream, mayo, lime juice, garlic powder and sriracha. The sriracha gives it a little kick of spice so you can add more or less based on your preference. This taco sauce is essentially a lime crema – the perfect blend of tanginess and heat (print the recipe below).

For a traditional-style fish taco, stick with cod or tilapia. Other choices include pollock, haddock, striped bass, snapper, and catfish, which is excellent fried.

Whether snapper, mahi-mahi, grouper, flounder, halibut, or cod, wild, local fish are the tastiest choice for Baja-style tacos. Since these fillets tend to be expensive, keep the toppings simple (think raw shredded cabbage and guacamole) so the mild flavor of these fish can really shine through.

Flounder is a healthy saltwater fish. It's a mild, white fish with a similar texture to tilapia and high in vitamin B12. Unlike tilapia, flounder has omega-3 fats. Next time you're making a recipe that calls for tilapia, try swapping in flounder instead.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.

The prototypical fish taco originated in Baja California, Mexico, and the preparation referred to in this country as “Baja-style” is similar to what you might find on the Mexican peninsula. It usually involves deep-fried white-fleshed fish, shredded cabbage, and a creamy white sauce.

Some call it a condiment, but fish sauce is more of a seasoning in a sense that we use it primarily to season our food. Its main purpose is to add saltiness; and the secondary purpose, but still very important, is to add umami or savory flavor. You can think of it as soy sauce, but with fish!

Whole flounder is good sautéed, steamed or roasted. Fillets are excellent sautéed with a coating of flour or light breading to crisp the soft flesh and prevent them from falling apart.

Halibut and Flounder taste pretty similar. Not surprising, considering they're so closely related. The main difference is that Halibut is more firm and meaty, while Flounder tends to be delicate and flaky. Halibut is also one of the least fatty fish you can buy.

Why is flounder so good? ›

Flounder is a versatile, easy-to-prepare fish fillet with a mildly sweet flavor and delicate, flaky texture. This firm-fleshed white fish can be baked, sautéed, stuffed, and poached. Flounder is so delicious and readily available that it has even become a Christmas tradition in certain parts of the South.

How does the battered fish taste in Gordon Ramsay's fish and chips? The star of the show, fish and chips, cost $17.99 and include three pieces of sustainable cod deep fried in a custard powder batter alongside thick-cut fries seasoned with sea salt.

A light and zesty white wine like Sauvignon Blanc or a Pinot Grigio pairs well with fish tacos, enhancing the lightness of the fish and the tanginess of the toppings. A wheat beer or a light pale ale can also be a refreshing choice.

Cod or Tilapia: A mild, white fish like cod or tilapia works best for these Baja Fish Tacos! What is this? Seasoning Blend: The perfect seasoning blend makes for the perfect fish, and in this recipe it's a combination of smoked paprika, garlic powder, cumin, and chili powder.

Cod is considered healthier than tilapia because it's leaner, contains more Omega-3 fatty acids, and has lots of other nutrients like niacin, B vitamins, and choline. Tilapia and cod have a similar taste and texture.

Tilapia is a nutritious food, and it can be part of a healthy and balanced diet. It is a good source of protein and is relatively low in fat. Tilapia is also lower in sodium, calories, and total fat than bacon and other processed meats. However, unlike salmon, tilapia is not particularly high in omega-3 fatty acids.

You should use mahi mahi

Welsh echoes Deleon's suggestion of mahi mahi, putting it on the same level as halibut in terms of lean, flaky, mild fish perfect for fish tacos. And for Miranda, should you decide to venture away from the fried route, mahi mahi also lends itself particularly well to grilling.

Use the freshest fish—When making this classic version, be sure to use the freshest cod, pollock, or haddock that you can find for the best results. Frozen fish is also fine, but make sure it is thoroughly defrosted and dried with paper towels first.