Tacos De Pescado Recipe
Crispy fish tacos with cabbage slaw and chipotle sauce.
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Ingredients
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For the Fish Tacos
For the Cabbage Slaw
For the Chipotle Sauce
Method
For the Fish Tacos
- 1
Prepare the Fish Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually add cold water to the dry ingredients, whisking until you achieve a smooth batter.
- 2
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 4
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
For the Cabbage Slaw
- 5
Mix the Slaw Ingredients
In a large mixing bowl, combine the sliced cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss well to combine and set aside to let the flavors meld.
For the Chipotle Sauce
- 6
Prepare the Chipotle Sauce
In a small bowl, mix together mayonnaise, chipotle peppers, lime juice, garlic powder, and salt to taste. Blend until smooth and creamy.
Assemble the Tacos
- 7
Assemble the Tacos
To assemble, place a few pieces of the crispy fish on a warm tortilla, top with the cabbage slaw, and drizzle with chipotle sauce. Serve immediately.
