Pescado (fish Taco) Recipe

Prep fish

Pat haddock fillets dry with paper towels. Cut into 3 equal portions (about 3–4 oz each) to yield 3 tacos. Season both sides lightly with 1 tsp salt and 1/4 tsp black pepper.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in 30–45 seconds.

Make batter

In a medium bowl whisk together 1 cup flour (for batter), cornstarch, baking powder, 1/2 tsp paprika, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Whisk in the egg until combined. Slowly whisk in cold beer until smooth and slightly thick—batter should coat the back of a spoon but still be pourable. Keep cold (set bowl in an ice bath if your kitchen is warm).

Dredge and fry

Lightly coat each seasoned haddock piece in the 1/2 cup flour reserved for dredging, shaking off excess. Dip into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 pieces at a time (do not crowd) for 3–4 minutes, turning once, until batter is golden brown and fish flakes easily to 145°F (63°C). Remove to a wire rack set over a baking sheet or paper towels to drain and keep warm in a 200°F (95°C) oven while frying remaining pieces.

Finish

When all pieces are fried, squeeze a little lime over each piece if desired and keep warm until assembly.

While oil heats, dice roma tomatoes into small pieces, finely dice red onion, chop cilantro, and finely mince the jalapeño (remove seeds for milder heat). Combine tomatoes, onion, cilantro, jalapeño, 1 tablespoon lime juice and 1/4 tsp salt in a bowl. Stir gently and let sit 10–15 minutes at room temperature for flavors to meld.

In a blender or food processor combine sour cream, mayonnaise, packed cilantro, 1 tablespoon lime juice, minced garlic, hot sauce (if using) and 1/4 tsp salt. Blend until smooth. If mixture is too thick to drizzle, add up to 1 tablespoon water and blend again to reach a drizzleable sauce consistency. Taste and adjust salt, lime, or heat as needed.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Place a small handful (about 1/3 cup) of shredded iceberg lettuce in the center of each warmed tortilla.

Top lettuce with one piece of beer-battered haddock per tortilla (3 fish pieces total across 3 tortillas).

Spoon 1–2 tablespoons pico de gallo over each piece of fish.

Drizzle the cilantro crema generously over each taco (about 1 tablespoon per taco) and sprinkle each with a little cotija or queso fresco if using. Add pickled red onions and an extra squeeze of lime if desired.

Serve immediately while fish is hot and crispy.