Tacos De Pescado Recipe
Crispy fish tacos topped with cabbage slaw and a spicy mayo.
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Ingredients
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Fish
Cabbage Slaw
Spicy Mayo
Tacos
Method
Fish Preparation
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually whisk in the beer until the batter is smooth and slightly thick.
- 2
Prepare the Fish
Cut the white fish fillets into bite-sized pieces. Dip each piece into the batter, ensuring they are well coated.
Frying Fish
- 3
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 4
Fry the Fish
Carefully add the battered fish pieces to the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Cabbage Slaw
- 5
Mix the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro. Add lime juice and salt. Toss well to combine and let it sit for about 10 minutes to allow the flavors to meld.
Spicy Mayo Preparation
- 6
Make the Spicy Mayo
In a small bowl, mix together the mayonnaise, Sriracha sauce, and lime juice until well combined. Adjust the spiciness by adding more Sriracha if desired.
Assembly
- 7
Assemble the Tacos
Warm the corn tortillas in a skillet or microwave. Place a few pieces of fried fish on each tortilla, top with cabbage slaw, and drizzle with spicy mayo. Serve immediately.