Pescado Tacos Recipe
Grilled fish or beer battered, chipotle mayo, coleslaw, pico de gallo, cilantro
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Ingredients
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Fish Preparation
Chipotle Mayo
Coleslaw
Pico de Gallo
Taco Assembly
Method
Fish Preparation
- 1
Marinate the Fish
In a bowl, combine olive oil, lime juice, chili powder, cumin, salt, and black pepper. Add the fish fillets and coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Chipotle Mayo
- 3
Prepare the Chipotle Mayo
In a small bowl, mix the mayonnaise, chipotle peppers, lime juice, and garlic powder until well combined. Adjust seasoning if needed and set aside.
Coleslaw
- 4
Make the Coleslaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.
Pico de Gallo
- 5
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Stir gently and let sit for at least 15 minutes to allow flavors to meld.
Taco Assembly
- 6
Assemble the Tacos
Warm the corn tortillas on the grill or in a skillet. Place a portion of grilled fish in the center of each tortilla. Top with coleslaw, pico de gallo, and a drizzle of chipotle mayo. Garnish with fresh cilantro leaves.