Exclusive Recipe: Number 13’s Fish Tacos

Number 13’s fish tacos will leave you wishing you had a couple more bites. Each mouthful offers great balance: salty fish, crunchy cabbage, bitter cilantro, juicy tomatoes and the sweet heat of Sriracha.

Number 13’s Fish Tacos


  • 24 ounces skinless white fish, red snapper, grouper or sea bass
  • 5 ounces rice flour
  • 5 ounces cake flour
  • 1 large egg
  • 1 1/2 cups seltzer water salt, to taste
  • 1 1/2 quarts vegetable oil pepper, to taste
  • 12 soft corn tortillas, 6 inch
  • 8 ounces green cabbage, thinly sliced
  • 1/2 avocado, diced
  • tomato salsa
  • crema

Cut fish into thin 1-2 ounce strips, measuring about 3 inches each. in a large mixing bowl, combine rice flour and cake flour. add seltzer, egg and salt to the flour mixture. Mix until incorporated. do not over mix; there should still be lumps. Keep batter very cold.

Place vegetable oil (less than 1/4 teaspoon) in a dutch oven and heat to 375 f, using a candy thermometer to check temperature.

Dip fish strips 3 at a time into batter. Then place in hot oil and fry on each side until golden brown. Remove from dutch oven and rest on a paper towel. Season fried fish strips with salt and pepper to taste.

Lightly brush tortillas with remaining oil. In a dry pan,warm tortillas over low heat.

To assemble, place 1 fried fish strip in a tortilla. Add sliced cabbage and tomato salsa. Fold in diced avocado and drizzle with crema.

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