Crispy Fish and Sriracha Steak Tacos
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.
- Total
- 1 hour 35 minutes
- Serves
- 4
Recipe
Crispy Fish and Sriracha Steak Tacos
- Prep
- 40 minutes
- Cook
- 35 minutes
- Rest
- 20 minutes
- Total
- 1 hour 35 minutes
- Serves
- 4
- Makes
- 6 tacos
Ingredients
Sriracha steak
Crispy fish
Taco toppings
Black beans
Shiitake-edamame miso salad
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.
Estimated nutrition
Per serving (1 of 4)
- Calories
- 1,090 kcal
- Protein
- 61.7 g
- Carbs
- 99.6 g
- Fat
- 51.6 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
Shopping list
Produce
Meat & seafood
Dairy & eggs
Spices
Pantry
Other
Crispy Fish and Sriracha Steak Tacos
Nutrition · Per serving (1 of 4)
- Protein
- 61.7 g
- Carbs
- 99.6 g
- Fat
- 51.6 g
1,090 Cal
Estimated · optional extras excluded
Crispy Fish and Sriracha Steak Tacos
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.
For this step
All ingredients · 45
Your recipes, wherever you find them.
Social posts
Photos
Cookbooks
Recipe cards
Your cookbook
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.
