Tacos Three Crispy Abuelita-style Seafood Tacos In Pan-fried Corn Tortillas 25 Recipe

Marinate

In a bowl, combine the 8 pieces of firm white fish, 6 pieces of shrimp, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for 15 minutes to let flavors meld.

Prepare batter

In a medium bowl, whisk together 1/2 cup masa harina, 1/4 cup all-purpose flour, 1/4 cup cornstarch, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Gradually whisk in 1/2 cup cold beer (or sparkling water) until the batter is smooth and thick enough to cling to seafood.

Fry seafood

In a heavy skillet, heat vegetable oil for frying to 350°F (175°C). Dip marinated seafood pieces into the batter, allowing excess to drip off, and fry in batches until golden and crisp, about 2-3 minutes per side. Transfer to a plate lined with paper towels and lightly salt.

Warm tortillas

In a separate skillet, brush each small corn tortilla with a thin layer of oil and pan-fry for about 30-45 seconds per side until pliable and lightly blistered.

Prepare toppings

Toss shredded cabbage with a pinch of salt. Slice avocado into wedges. Mix crema with a squeeze of lime juice and a pinch of salt. Chop cilantro (2 tablespoons) and set aside. Prepare pico de gallo from diced tomatoes and onions (0.5 cup total).

Finish toppings

Slice the lime into wedges for serving and arrange toppings ready for assembly.

To assemble, place a piece of fried seafood on each tortilla (three tacos). Top with cabbage, pico de gallo, avocado slices, drizzle with crema, and sprinkle with cilantro. Finish with a lime wedge on each taco and serve immediately.