Pescado Taco Recipe
Crispy fish with cabbage and chipotle sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Taco Assembly
Chipotle Sauce
Method
Fish Preparation
- 1
Prepare the batter
In a bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well.
- 2
- 3
Heat the oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the fish
Cut the fish into strips or bite-sized pieces. Dip each piece into the batter, ensuring it is well coated.
- 5
Fry the fish
Carefully place the battered fish into the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Chipotle Sauce Preparation
- 6
Make the sauce
In a bowl, combine mayonnaise, chopped chipotle peppers, lime juice, garlic powder, and salt. Mix until smooth and well combined.
Taco Assembly
- 7
Warm the tortillas
In a dry skillet, warm the corn tortillas over medium heat, flipping them until pliable but not crispy.
- 8
Assemble the tacos
On each tortilla, place a few pieces of fried fish, top with shredded cabbage, drizzle with chipotle sauce, and garnish with fresh cilantro if desired.
- 9
Serve
Serve the tacos immediately with lime wedges on the side for squeezing over the top.