Mexican Tacos de Pescado (Fish Tacos) Recipe
Tacos de Pescado, or fish tacos, originated in the coastal towns of Baja California, Mexico. Fishermen initially created this dish by frying up their daily catch and serving it in tortillas with fresh toppings. Fish tacos remain a popular dish in Mexico, especially in coastal areas where fresh seafood is plentiful.
Ingredients
- White fish filets – 1lb
- All-purpose flour – 1 cup
- Chili powder – 1 tbsp
- Garlic powder – 1 tsp
- Cumin – 1 tsp
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Paprika – 1 tsp
- Baking powder – 1/2 tsp
- Beer – 1/2 cup
- Water – 1/2 cup
- Vegetable oil (for frying) – 1 tbsp
- Small corn tortillas – 12
- Cabbage (shredded) – 6 cups
- Sour cream – 1 cup
- Pico de gallo or salsa – 1/2 cup
- Lime wedges – to taste
Instructions
- In a large bowl, whisk together the flour, chili powder, garlic powder, cumin, salt, black pepper, paprika, and baking powder.
- Add the beer and water to the dry ingredients and whisk until a smooth batter forms.
- Cut the fish filets into small pieces, about the size of a taco.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Dip the fish pieces into the batter, coating them evenly.
- Place the battered fish into the hot oil and fry until golden brown, about 2-3 minutes per side.
- Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas in a dry frying pan or on a griddle.
- Assemble the tacos by spreading sour cream and placing a piece of fish on each tortilla, then topping with shredded cabbage, pico de gallo or salsa, and a squeeze of lime juice.
Nutrition
Calories: 627kcalCarbohydrates: 78gProtein: 40gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 141mgSodium: 1014mgFiber: 12gSugar: 10g
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