Tacos de Pescado Recipe - A Delicious Mexican Classic

Introduction

Tacos de Pescado, or fish tacos, are a delicious and popular Mexican dish that have gained a following all over the world. The combination of crispy, fried fish and a tangy slaw wrapped in a warm tortilla makes for a perfect meal any time of day. In this recipe, we will show you how to make your own Tacos de Pescado at home, using fresh fish, a light and crispy batter, and a simple slaw. So put on your apron, grab your ingredients, and let’s get started!

Ingredients

• 500g white fish fillets
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup beer
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lime juice
• 8 corn tortillas
• 1/4 cup vegetable oil

Instructions

1. In a medium bowl, mix together the flour, baking powder, salt, paprika and garlic powder. Slowly pour in the beer and whisk until you have a smooth batter.
2. Cut the fish into small pieces and pat dry with paper towels.
3. Heat the oil in a large skillet over medium-high heat.
4. Dip the fish pieces into the batter, making sure they are completely coated, and then carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side.
5. Remove the fish from the skillet and place on a plate lined with paper towels to drain off any excess oil.
6. In a large bowl, mix together the shredded cabbage, chopped cilantro, mayonnaise, sour cream and lime juice. Season with salt and pepper to taste.
7. Heat the tortillas in a dry skillet over medium-high heat for about 30 seconds on each side.
8. To assemble the tacos, place a few pieces of the crispy fish on each tortilla and top with the slaw. Serve immediately.

Variations

Vegetarian Tacos de Pescado

For a vegetarian version of this recipe, simply substitute the fish with your favorite vegetarian protein. You can use tofu, tempeh, or even jackfruit to create a similar texture and flavor to the fish.

Vegan Tacos de Pescado

To make this recipe vegan, you can use the same substitutions as for the vegetarian version, and also replace the mayonnaise and sour cream with vegan alternatives.

Grilled Tacos de Pescado

If you prefer a lighter version of this recipe, you can also grill the fish instead of frying it. Simply marinate the fish in a mixture of lime juice, garlic, and chili powder for at least an hour, and then grill over medium-high heat for 3-4 minutes per side.

Conclusion

Tacos de Pescado are a delicious and easy-to-make Mexican classic that are perfect for any occasion. With crispy, fried fish, a tangy slaw, and warm tortillas, these tacos are sure to please even the pickiest eaters. So why not give this recipe a try tonight and see for yourself? Your taste buds will thank you!

FAQ

What type of fish should I use for Tacos de Pescado?

You can use any type of white fish such as tilapia, cod, or halibut. We recommend using fresh fish from a reputable source.

How do I make the fish crispy?

To make the fish crispy, coat it in a mixture of flour and spices before frying in hot oil. Make sure the oil is hot enough (around 375°F) before adding the fish.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas instead of flour tortillas. Corn tortillas are a more traditional choice for fish tacos.

What toppings should I use for Tacos de Pescado?

Common toppings for fish tacos include shredded cabbage, pico de gallo, avocado, lime wedges, and a creamy sauce such as sour cream or crema.

How do I make the crema sauce?

To make a simple crema sauce, mix together sour cream or Mexican crema, lime juice, and a pinch of salt. You can also add additional spices or herbs such as cilantro or chipotle powder.

Can I grill the fish instead of frying it?

Yes, you can grill the fish instead of frying it. Simply brush the fish with oil and grill over medium-high heat until cooked through.

How do I know when the fish is cooked?

The fish should be cooked through and opaque in the center. You can check for doneness by cutting into the thickest part of a piece of fish with a knife.

How should I store leftover Tacos de Pescado?

Store leftover fish and toppings separately in airtight containers in the refrigerator. Reheat the fish in a skillet or the microwave before assembling the tacos.

Can I make Tacos de Pescado ahead of time?

You can prepare the toppings and crema sauce ahead of time, but we recommend cooking the fish just before serving for the best texture.

What should I serve with Tacos de Pescado?

Tacos de Pescado are often served with rice and beans, a side salad, or Mexican street corn. A cold beer or margarita is also a great addition to the meal.