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4.0 from 6 votes

Fish Tacos (Tacos de Pescado)

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.

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

Ingredients

  • 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)

Instructions

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