Eddie Hernandez’s Fish Tacos with Poblano Tartar Sauce

Eddie Hernandez
Taqueria Fish Taco

Eddie Hernandez’s Fish Tacos with Poblano Tartar Sauce

Serves: 4 to 8

Hands On Time: 30 minutes

Total Time: 30 minutes


Taqueria del Sol’s Poblano Tartar Sauce

1/4 cup diced poblaño pepper

1 small jalapeno, stem removed

2 tablespoons chopped onion

1 cup mayonnaise

1 tablespoon lemon juice


Taqueria del Sol’s Fish Tacos

1 cup panko bread crumbs

1/2 cup all-purpose flour

1/4 cup maseca (instant corn masa flour)

2 tablespoons cornstarch

1 1/2 teaspoons salt

1/2 cup milk

1 egg

1 1/2 teaspoons Creole mustard

Vegetable oil, for frying

2 pounds tilapia, cut into 1 1/2-inch wide strips

8 (6-inch) flour tortillas

Pickled jalapenos, sliced, for garnish


To make the tartar sauce: In the bowl of a food processor, combine the poblano, jalapeño and onion. Pulse until everything is evenly chopped but not minced, about 10 pulses. Transfer the chopped vegetables to a medium bowl. Stir in the mayonnaise and lemon juice and season to taste with salt. The sauce may be refrigerated for up to 1 week.

To make the tacos: In the bowl of a food processor, pulse the panko 5 times until broken into small pieces. Move the panko to a bowl and stir in the flour, maseca, cornstarch and salt. Whisk together until well combined. Pour the mixture into a pie plate and set aside.

In another pie plate, make an egg dip by combining the milk, egg and mustard. Whisk together until well combined. Set aside.

In a large skillet over high heat, add 1/4-inch of vegetable oil.

Dip the fish strips into the egg dip and then roll in the breading. When the oil has reached 350 degrees, carefully arrange the fish strips in the hot oil and cook until crisp and golden on both sides, about 4 minutes per side. Do not crowd the skillet. When fish is cooked, remove to a wire rack or paper towels and let drain. Keep warm and cook the remainder of the fish. Discard any remaining breading and egg wash.

Heat the tortillas for 20 seconds in the microwave. Top each tortilla with two pieces of fish and 1 tablespoon of the poblano tartar sauce. Garnish with sliced pickled jalapeños and serve immediately.

About the recipe

This recipe comes courtesy of Eddie Hernandez of Taqueria del Sol.