Tacos De Bacalao Recipe
Crispy Cod Fish, Avocado, Mango Salsa, Cilantro Aioli, Flour Tortillas
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Ingredients
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Crispy Cod Fish
Mango Salsa
Cilantro Aioli
Flour Tortillas
Method
Crispy Cod Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold water. Whisk until smooth and set aside.
- 2
Fry the Cod
Heat the vegetable oil in a deep skillet over medium heat. Dip each cod fillet into the batter and carefully place it in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Mango Salsa
- 3
Chop the Ingredients
Dice the ripe mango, red onion, and red bell pepper into small pieces. Chop the fresh cilantro finely.
- 4
Cilantro Aioli
- 5
Combine Ingredients
In a small bowl, mix mayonnaise, minced garlic, chopped cilantro, lime juice, and salt. Stir until smooth and creamy.
Flour Tortillas
- 6
Make the Dough
In a large bowl, mix the all-purpose flour, salt, and baking powder. Add vegetable oil and warm water. Knead the mixture until a smooth dough forms. Cover and let it rest for 30 minutes.
- 7
Cook the Tortillas
Divide the dough into small balls. Roll each ball into a thin circle. Heat a skillet over medium-high heat and cook each tortilla for about 1-2 minutes on each side until lightly browned.
