Tacos de Pescado

5 from 1 vote

Tacos de Pescado are delicious fish tacos from Baja California. Bring a little bit of Mexico into your home with this easy Tacos de Pescado recipe!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 10

Servings

Calories 150kcal

Author Alexandria Drzazgowski

Equipment

Mixing Bowl(s)
Paper Towel

Ingredients

Fish Taco Sauce Recipe

⅓ cup Sour Cream
¼ cup Mayonnaise
½ Lime juiced
1 clove Garlic minced
½ tsp Salt
2 tbsp Sriracha more or less to taste (I love Tabasco Brand Sweet and Spicy Sauce)

Fried Fish Ingredients

1 cup All purpose Flour
¼ cup cornstarch
½ tbsp Garlic powder
½ tbsp Onion powder
1 tsp Oregano
1 tsp cumin
½ tsp Smoked Paprika
½ tsp Salt
¼ tsp Cayenne Pepper to taste
½ cup Beer
¾ cup Water
1 lb White fish filets cut into smaller vertical strips that would fit into a taco
Vegetable Oil for Frying

Taco Ingredients

24 Corn tortillas
1 14 oz Cole slaw bag
Limes for garnishment
2 Avocados cut into cubes
Cotija Cheese

Instructions

In a small bowl, combine all the fish taco sauce ingredients and mix with a spoon until fully combined. Set aside.
Next, make the fish fry batter. In a medium bowl, combine 1 cup flour, ¼ cup cornstarch, ½ tbsp garlic and onion powder, 1 tsp cumin and oregano, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp cayenne pepper, ½ cup beer, and ¾ cup water. Mix to combine, until the batter is smooth.
Add the vegetable oil to a large skillet and heat over high heat until the oil reaches 350 degrees Fahrenheit.
When the oil is hot, dip the individual fish pieces into the fish fry batter, dropping the battered fish into the oil. Make sure to fry in batches as you don’t want to overcrowd the skillet.
Fry for 2-3 minutes on each side until the fish is golden brown. Then remove the fish to a paper towel lined plate and repeat until all of the fish is cooked.
When all of the fish is cooked, heat the corn tortillas on a dry, hot skillet for 10-20 seconds on each side until char marks form.
Take the heated tortilla and lay down a layer of the coleslaw mix. Add a piece of fish into the taco as well as some avocado cubes, cotija cheese, a drizzle of fish taco sauce, and a squeeze of lime (if desired).
Serve and enjoy!

Notes

Fish Taco Sauce Ingredients
Sour Cream: You could use Greek yogurt as a healthy substitute but I would not replace the full amount or you will not get a good texture.
Lime Juice: Use fresh lime juice for the best results!
Garlic: Use fresh garlic for the best results!
Sriracha: Any hot sauce will work. I love Tabasco Brand Sweet and Spicy Sauce. You could also use just a tiny bit of chilies in adobo sauce.
Fried Fish Ingredients
Cornstarch: Important for adding to the crispiness of the batter. This also helps the batter absorb less of the frying oil.
Smoked Paprika: Regular paprika is also okay if you don’t have smoked paprika.
Cayenne Pepper: You can make this recipe as spicy or as mild as you’d like by adding more cayenne or omitting it altogether.
Beer: Any pale beer will work. You could also use sparkling water as a non-alcoholic substitute.
White Fish Filets: Use fresh fish if you can, but you can also use frozen filets (thaw before cooking). Tilapia, mahi mahi, or cod are great choices!
Oil for Frying: I used vegetable oil but you can also use sunflower oil if desired.
Taco Ingredients
Corn Tortillas: You can sub with flour tortillas if desired, but I prefer corn! Make sure to char the corn tortillas before assembling your tacos!
Coleslaw Bag: Or finely shredded cabbage
Avocados (optional)
Cotija Cheese (optional): Use crumbled feta cheese for a similar taste profile that is easier to find.
Test your oil temperature with a piece of batter before adding your fish. You want it to cook evenly and not burn.
Be careful not to overcrowd your pan while frying this fish. This helps ensure they cook evenly.
If you are cooking a large amount, try not to stack your fried fish as this may lead to it becoming soggy. Save prepared fish on a wire rack in the oven at a very low temperature to keep it warm.
If you find that your batter is too thick or too thin you can add more beer or more flour.
You can customize your tacos any way you like. Many people like to add red or green salsa to their tacos or pico de gallo. You can also try them with different types of fish or shrimp.

Nutrition