Tacos de Pescado, also known as fish tacos, are a popular dish in Mexico, particularly in coastal regions where fresh seafood is abundant.
The dish consists of a crispy fried fish filet wrapped in a soft corn tortilla and topped with various fresh toppings and sauces.
Origin & Cultural Significance
Tacos de Pescado originated in the coastal towns of Baja California in Mexico. The dish was originally made by fishermen who would fry up the day’s catch and serve it in tortillas with fresh toppings.
In the United States, Tacos de Pescado gained popularity in the 1980s and 1990s, particularly in Southern California where there is a large Mexican-American population.
There are many variations of the tacos de pescado recipe, but the authentic technique involves dipping the fish in beer batter before deep-frying. This gives the fish a distinctive crispy texture, similar to British fish and chips.
Mexican Tacos de Pescado Recipe
Tacos de Pescado, also known as fish tacos, are a popular dish in Mexico, particularly in coastal regions where fresh seafood is abundant.
Ingredients
- White fish filets - 1lb
- All-purpose flour - 1 cup
- Chili powder - 1 tbsp
- Garlic powder - 1 tsp
- Cumin - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Paprika - 1 tsp
- Baking powder - 1/2 tsp
- Beer - 1/2 cup
- Water - 1/2 cup
- Vegetable oil (for frying) - 1 tbsp
- Small corn tortillas - 12
- Cabbage (shredded) - 6 cups
- Sour cream - 1 cup
- Pico de gallo or salsa - 1/2 cup
- Lime wedges - to taste
Instructions
- In a large bowl, whisk together the flour, chili powder, garlic powder, cumin, salt, black pepper, paprika, and baking powder.
- Add the beer and water to the dry ingredients and whisk until a smooth batter forms.
- Cut the fish filets into small pieces, about the size of a taco.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Dip the fish pieces into the batter, coating them evenly.
- Place the battered fish into the hot oil and fry until golden brown, about 2-3 minutes per side.
- Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas in a dry frying pan or on a griddle.
- Assemble the tacos by spreading sour cream and placing a piece of fish on each tortilla, then topping with shredded cabbage, pico de gallo or salsa, and a squeeze of lime juice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 627Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 141mgSodium: 1014mgCarbohydrates: 78gFiber: 12gSugar: 10gProtein: 40g