Tacos De Pescado Recipe

Prep the fish

Pat the swai fillets dry with paper towels. Cut the fillets into 1/2- to 3/4-inch wide strips, about 12–16 strips total depending on fillet size.

Set up breading stations

In three shallow bowls arrange: (1) flour mixed with cornstarch and 1/2 tsp kosher salt and 1/4 tsp black pepper; (2) beaten eggs with 2 tablespoons cold water and the juice of half a lime; (3) panko combined with smoked paprika, garlic powder, ground cumin, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix crumbs evenly.

Bread the fish

Dredge each fish strip first in the flour mixture, shaking off excess, then dip into the egg wash, letting extra drip off, and finally press into the panko mixture until well coated. Place breaded strips on a tray and let rest 5 minutes to help coating adhere.

Fry the fish

Pour vegetable oil into a heavy skillet (or shallow pot) to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a bread crumb sizzles on contact. Fry fish in batches so they don't crowd the pan, 2–3 minutes per side, until golden brown and internal temperature reaches 145°F (63°C) or flakes easily. Transfer to a paper-towel-lined plate and sprinkle with a little lime juice while hot.

Combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Stir to combine and let sit 10–15 minutes at room temperature for flavors to meld. Taste and adjust seasoning or lime as needed.

In a small bowl whisk together mayonnaise, sour cream, minced chipotle, adobo sauce, 1 tablespoon lime juice, honey and 1/4 tsp kosher salt until smooth. Taste and add more chipotle or adobo for heat, or more honey if you'd like it sweeter. Refrigerate until ready to serve.

Warm the flour tortillas in a dry skillet over medium heat for 15–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warm wrapped in a clean towel.

To assemble each taco: place about 2–3 tablespoons shredded cabbage in the center of a warmed tortilla, top with 2–3 breaded fish strips, spoon 1–2 tablespoons pico de gallo, drizzle 1–2 tablespoons creamy chipotle sauce, and garnish with a few cilantro leaves. Serve with lime wedges on the side.

Serve immediately so the fish remains crisp. Leftover components: store fish and sauce separately; reheat fish in a 400°F oven for 6–8 minutes to refresh crispness. Pico keeps refrigerated up to 2 days.