Tacos De Pescado Recipe
beer battered fish | cabbage | mayo- ketchup | valentina | pico de gallo | corn tortilla
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Ingredients
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Fish
Toppings
Method
Preparing the Fish
- 1
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and slightly thick.
- 2
Heat the Oil
In a deep skillet or fryer, heat vegetable oil to 180°C (350°F). Ensure there is enough oil to fully submerge the fish fillets.
- 3
Batter the Fish
Dip each fish fillet into the batter, ensuring it is fully coated.
- 4
Fry the Fish
Carefully place the battered fish fillets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Preparing the Toppings
- 5
Mix the Sauce
In a small bowl, combine mayo, ketchup, and Valentina hot sauce. Mix well until smooth and set aside.
- 6
Prepare the Cabbage
Shred the cabbage finely and set aside in a bowl.
- 7
Prepare the Pico de Gallo
If not using store-bought, make pico de gallo by chopping tomatoes, onions, cilantro, and jalapeños. Mix together in a bowl and season with lime juice, salt, and pepper.
Assembling the Tacos
- 8
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
- 9
Build the Tacos
Place a piece of fried fish on each tortilla. Top with a generous amount of shredded cabbage, drizzle the mayo-ketchup sauce, and add a spoonful of pico de gallo.
- 10
Serve
Serve the tacos immediately with additional Valentina hot sauce on the side for those who like extra heat.