Taco De Pescado Recipe
Beer battered fried cod, cabbage, lime, cilantro, red onion, chipotle-caper mayo.
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Ingredients
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Fish and Batter
Taco Assembly
Chipotle-Caper Mayo
Method
Prepare the Chipotle-Caper Mayo
- 1
Make the Sauce
In a bowl, combine the mayonnaise, minced chipotle peppers, and chopped capers. Mix well and refrigerate until ready to use.
Prepare the Fish
- 2
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the beer and mix until smooth.
- 3
- 4
Fry the Cod
Dip each cod fillet into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.
Assemble the Tacos
- 5
Build the Taco
Warm the corn tortillas in a dry skillet. Place a piece of fried cod in each tortilla, top with shredded cabbage, cilantro, and red onion. Drizzle with chipotle-caper mayo and serve with lime wedges.
