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Taco De Pescado Recipe

Name: Native Tongues Taqueria - Victoria Parks Taco De Pescado Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Snapper fillets; 1 cup All-purpose flour; 1 cup Cornstarch; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Cayenne pepper; 2 cups Oil for frying; 1 cup Mayonnaise; 2 tbs Chipotle peppers in adobo sauce; 1 tbs Lime juice; 2 cups Green cabbage, shredded; 1 cup Carrots, shredded; 1 cup Cilantro, chopped; 2 tbs Lime juice; 1 tsp Salt; 2 cups Tomatoes, diced; 1 cup Red onion, diced; 1 tbs Jalapeño, minced; 1 cup Cilantro, chopped; 2 tbs Lime juice; to taste Salt; 8 pieces Corn tortillas

Inspired by Native Tongues Taqueria - Victoria Park

Time45m

Serves4

fried snapper, chipotle mayonesa, ensalada de col, salsa fresca

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¡Charro Michelada!

Add $3 for your cerveza & our house-made michelada mix

savory · spicy · tangy

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Ingredients

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Fish

4 pieces Snapper fillets

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Cayenne pepper

2 cups Oil for frying

Chipotle Mayonnaise

1 cup Mayonnaise

2 tbs chipotle peppers in adobo sauce

1 tbs ReaLime juice

Coleslaw

2 cups Green cabbage, shredded

1 cup Carrots, shredded

1 cup Cilantro, chopped

2 tbs ReaLime juice

1 tsp Celtic sea salt

Salsa Fresca

2 cups Tomatoes, diced

1 cup Red onion, diced

1 tbs Jalapeño, minced

1 cup Cilantro, chopped

2 tbs ReaLime juice

to taste Celtic sea salt

Tortillas

8 pieces Corn tortillas

Method

Fish Preparation

Prepare the Fish

Season the snapper fillets with salt, black pepper, and cayenne pepper. In a bowl, mix the all-purpose flour and cornstarch. Dredge the seasoned fillets in the flour mixture, coating them evenly.

Fry the Fish

Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the coated snapper fillets. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Chipotle Mayonnaise Preparation

Make the Chipotle Mayonnaise

In a small bowl, mix together the mayonnaise, chipotle peppers, and lime juice until well combined. Set aside.

Coleslaw Preparation

Prepare the Coleslaw

In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, lime juice, and salt. Toss well to combine and let it sit for 10 minutes to allow the flavors to meld.

Salsa Fresca Preparation

Make the Salsa Fresca

In a bowl, combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and adjust seasoning to taste.

Assembly

Assemble the Tacos

Warm the corn tortillas in a skillet or microwave. Place a fried snapper fillet on each tortilla, top with chipotle mayonnaise, coleslaw, and salsa fresca. Serve immediately.