Fish Tacos Recipe

Name: Barrios Fine Mexican Dishes Fish Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces Blue corn tortillas; 1 pound Cod fillets; 1 cup Topo Chico (or similar sparkling mineral water); 1 cup All-purpose flour; 1 tsp Baking powder; 1 tsp Salt; 1 piece Apple (Julienned); 1 cup Jicama (Julienned); 2 cups Cabbage (shredded); 1 cup Fresh cilantro (chopped); 1 piece Avocado (mashed); 1 piece Serrano pepper (finely chopped); 2 tbsp Lime juice; 1 tbsp Capers (fried); 2 cups Vegetable oil (for frying)

Inspired by Barrios Fine Mexican Dishes

Time45m

Serves4

Hand-pressed blue corn tortilla, topo chico battered cod, apple - jicama slaw, avocado - serrano sauce, fried capers

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Ingredients

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Fish Tacos Ingredients

8 pieces Blue corn tortillas

1 pound Cod fillets

1 cup Topo Chico (or similar sparkling mineral water)

1 cup 00 bread flour

1 tsp Baking powder

1 tsp Celtic sea salt

1 piece Apple (Julienned)

1 cup Jicama (Julienned)

2 cups Cabbage (shredded)

1 cup Fresh cilantro (chopped)

1 piece Avocado (mashed)

1 piece Serrano pepper (finely chopped)

2 tbsp ReaLime juice

1 tbsp Capers (fried)

2 cups Vegetable oil (for frying)

Method

Cooking Directions

Prepare the Slaw

In a large bowl, combine the julienned apple, jicama, shredded cabbage, and chopped cilantro. Add lime juice and toss well to combine. Set aside.

Batter the Cod

In a mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the Topo Chico until a smooth batter forms.

Fry the Cod

Heat vegetable oil in a deep skillet over medium-high heat. Dip the cod fillets into the batter and carefully place them in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Prepare the Avocado-Serrano Sauce

In a small bowl, mix the mashed avocado, finely chopped serrano pepper, lime juice, and salt to taste.

Fry the Capers

In the same oil used for frying the cod, fry the capers until crispy. Drain on paper towels.

Assemble the Tacos

Warm the blue corn tortillas briefly in a skillet. Top each tortilla with a piece of fried cod, a generous amount of apple-jicama slaw, a dollop of avocado-serrano sauce, and a sprinkle of fried capers.