Fish Tacos (Tacos de Pescado)

Name: Fish Tacos (Tacos de Pescado)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 tacos
Ingredients: 16 corn tortillas; ½ cup mayonnaise; ½ cup sour cream; ¼ cup whole milk; 1 clove garlic; 3 limes; 2 cups flour; 1 (12 oz.) bottle dark beer; 1 lb firm white fish; ½ head green cabbage; 1 avocado; ½ bunch cilantro; vegetable oil

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
16 tacos
Course
Main Course
Cuisine
South American, Mexican

Fish Tacos (Tacos de Pescado)

Heidi Matthews

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It is in Ensenada, a fishing port on the Pacific coast of Baja California that the fish tacos (tacos de pescado) were born in the early 1960s.

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Ingredients

Servings

16 corn tortillas (or flour tortillas)
½ cup mayonnaise
½ cup sour cream
¼ cup whole milk
1 clove garlic , crushed
3 limes
2 cups flour
1 (12 oz.) bottle dark beer (e.g. Negra Modelo)
1 lb firm white fish (catfish, cod, halibut or tilapia), cut into strips 3 inches by 1 inch (8x2,5cm)
½ head green cabbage , finely shredded
1 avocado (ripe), sliced
½ bunch cilantro
vegetable oil (for frying)

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Instructions

Combine mayonnaise, sour cream, milk, garlic and the juice of half a lime in a small bowl.
Cut the remaining limes into quarters.
Heat oil to 350F/180C in a saucepan over medium-high heat.
In a bowl, mix flour, beer, and salt. The texture should look like pancake batter.
When the oil is hot, dip the fish pieces into the batter and fry until golden brown, 3 to 4 minutes.
Drain on paper towels and season with salt.
Place the tortilla on a plate or taco rack.
Place a piece of fish on each tortilla.
Top each taco with a handful of shredded cabbage, some sauce, a slice of avocado, and a few cilantro leaves.
Serve immediately with lime wedges and a cold beer.