Tacos De Pescado Recipe
crispy fried fish, Napa cabbage, chipotle mayonnaise, crema, queso fresco
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Ingredients
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Tacos de Pescado Ingredients
Method
Cooking Directions
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until you achieve a smooth batter.
- 2
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Dip each fish fillet into the batter, letting excess batter drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- 4
Prepare the Tacos
Warm the corn tortillas in a dry skillet or microwave. Assemble each taco by placing a few pieces of fried fish on a tortilla, topping with shredded Napa cabbage, a drizzle of chipotle mayonnaise, a dollop of crema, and crumbled queso fresco.
- 5
Serve
Garnish with lime wedges and serve immediately.
