Fish Tacos (Tacos de Pescado)
User Reviews
4
4 reviews
Good
-
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)
Report
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.
Share:
Ingredients
- 16 corn tortillas (or flour tortillas)
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup milk whole
- 1 clove garlic , crushed
- 3 lime
- 2 cups flour
- 1 (12 oz.) bottle dark beer (e.g. Negra Modelo)
- 1 lb white fish catfish, cod, halibut or tilapia), cut into strips 3 inches by 1 inch (8x2, 5cm, firm
- ½ head green cabbage , finely shredded
- 1 avocado (ripe), sliced
- ½ bunch cilantro
- vegetable oil (for frying)
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.
Genuine Reviews
User Reviews
Overall Rating
4
4 reviews
Good
Other Recipes
You'll Also Love
