Total time: 30 minutes

2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
½ c. roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and sliced crosswise (optional)
¼ c. mayonnaise
½ c. sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt
Freshly ground black pepper
1 T. canned chipotle pepper, finely chopped (optional)
½ c. flour, preferably Wondra or other fine-milled flour
1½ t. chili powder
½ c. milk
¼ c. peanut oil, plus a splash more for greasing pan
Pat of butter
1 LB flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about ½” wide by 3” long
12 - 6” fresh corn tortillas
2 c. shredded green cabbage
A saucy hot sauce, like Tapatio or Frank’s

In a medium bowl, combine tomatoes, onion, garlic, cilantro and jalapeño (if using). Set aside. In a small bowl, whisk together mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using). Set aside.

In a medium bowl, mix together the flour, chili powder and 1½ t. each of kosher salt and black pepper. Pour the milk into another medium bowl; place the fish into it.

Pour ¼ cup of the peanut oil into a 12” frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove fish pieces from milk bath and dredge them lightly through flour mixture, shaking to remove excess. Add butter to pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.

Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Serves: 4-6