Crispy Fish and Sriracha Steak Tacos
Serves 4 · Makes 6 tacos · Prep: 40 minutes · Cook: 35 minutes · Rest: 20 minutes · Total: 1 hour 35 minutes
I couldn’t quite choose between crisp fish and sriracha steak, so I kept both. I like switching between the crunchy battered fish and a bite of juicy steak with that hot sauce on it. Then a forkful of miso salad, maybe some black beans. There’s a lot on the plate! That’s part of the appeal for me.
Get the beans and salad ready early so you can fry the fish while the steak rests. You’ll want to eat soon after that.
Ingredients
Sriracha steak
- 12 ounces skirt or flank steak
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- 1 garlic clove, finely grated
- 1 teaspoon neutral oil, for the skillet
Crispy fish
- 12 ounces skinless cod, cut into 3 long pieces
- ½ cup all-purpose flour
- ½ cup rice flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup cold sparkling water or lager, plus more if needed
- Neutral oil, for frying
Taco toppings
- 6 corn tortillas
- 3 cups finely shredded green and red cabbage
- 1 avocado, sliced
- ½ cup pico de gallo
- ½ cup quick-pickled shredded carrots
- 1 jalapeño, thinly sliced
- ½ cup chopped cilantro
- ⅓ cup mayonnaise
- 1 tablespoon sriracha
- ½ cup sour cream
- 1 lime
Black beans
- 2 (15-ounce) cans black beans, drained and rinsed
- ½ cup low-sodium broth or water
- 1 garlic clove, smashed
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 2 tablespoons crumbled cotija cheese
Shiitake-edamame miso salad
- 5 ounces mixed greens
- 4 ounces shiitake mushrooms, sliced
- 1 teaspoon neutral oil
- 1 cup shelled edamame, thawed
- 1 cup cherry tomatoes, halved
- 1 Persian cucumber, thinly sliced
- 1 cup daikon or broccoli sprouts
- 1 tablespoon white miso
- 1 tablespoon rice vinegar
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons neutral oil
- 1 tablespoon water
Instructions
- 1
Marinate the steak
Mix the soy sauce, lime juice, sriracha, sesame oil, and garlic. Coat the steak and leave it at room temperature for 20 minutes while you prepare the beans and salad.
- 2
Cook the black beans
Combine the beans, broth, garlic, cumin, and salt in a small saucepan. Simmer over medium-low heat for 12 to 15 minutes. Mash a small spoonful of beans against the side of the pan to thicken the liquid. Remove the garlic and keep the beans warm.
- 3
Make the miso salad
Heat the teaspoon of neutral oil in a skillet over medium-high heat. Cook the shiitakes for 4 to 5 minutes, until browned, then let them cool. Whisk the miso, rice vinegar, ginger, soy sauce, sesame oil, neutral oil, and water. Put the greens, mushrooms, edamame, tomatoes, cucumber, and sprouts in a bowl, but wait to dress them.
- 4
Mix the taco sauces
Stir the mayonnaise with the sriracha. In a second bowl, stir the sour cream with 1 tablespoon lime juice and a pinch of salt. Set both sauces aside and cut the remaining lime into wedges.
- 5
Cook the steak
Heat a cast-iron skillet over high heat and add 1 teaspoon neutral oil. Let excess marinade drip from the steak, then sear for 3 to 5 minutes per side, depending on thickness and desired doneness. Rest the steak for 10 minutes before slicing it thinly across the grain.
- 6
Make the fish batter
Heat 1½ inches of oil in a heavy pot to 350°F / 175°C. Whisk the all-purpose flour, rice flour, baking powder, and salt. Pour in the cold sparkling water and stir just until a thin, lumpy batter forms. Pat the cod dry before dipping each piece in the batter.
- 7
Fry the fish
Lower the battered fish into the oil and fry for 4 to 5 minutes, turning once, until deep golden and cooked through. Work in batches if the pieces do not fit without touching. Drain on a rack and season with a pinch of salt.
- 8
Warm and fill the tortillas
Warm the tortillas in a dry skillet. Fill three with cabbage, crispy fish, avocado, pico de gallo, lime crema, and cilantro. Fill the other three with cabbage, sliced steak, pickled carrot, jalapeño, sriracha mayonnaise, and cilantro.
- 9
Finish the platter
Toss the salad with enough miso dressing to lightly coat the leaves. Sprinkle the cotija over the black beans. Serve the tacos with the beans, salad, and lime wedges.
Recipe Notes
The side dishes make this a full platter, but the tacos can be made on their own. Halve the topping amounts if you skip the beans and salad.
Keep the fish batter cold. If the kitchen is warm, set the bowl over a second bowl filled with ice while the oil heats.
Dress the salad at the last minute. Miso dressing has enough salt to wilt tender greens quickly.
Frequently Asked Questions
What fish is best for crispy fish tacos?
Cod, pollock, and other firm white fish work well. Cut thick fillets into long pieces so the fish fits neatly inside the tortillas.
Can I make all six tacos with one protein?
Yes. Double either the fish or steak and use whichever sauce and toppings you prefer. The beans and salad do not need to change.
Can I cook the fish without deep-frying?
For a lighter version, coat the fish with oil and seasoned panko, then bake at 425°F / 220°C for 12 to 15 minutes. It will not have the same thin batter, but it will still work in the tacos.
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