Taco De Pescado Recipe
Make Taco De Pescado Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Breading (optional for crispy)
Slaw & Sauce
Toppings & Assembly
Method
Fish & Marinade
- 1
Prepare and marinate fish
Pat the fish fillets dry with paper towels and cut into 1–1.5 inch wide strips for tacos. In a bowl combine 3 tbsp lime juice, 2 tbsp olive oil, minced garlic (use 2 cloves), 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the fish strips and toss gently to coat. Cover and refrigerate while you prepare other components, at least 15 minutes and up to 45 minutes.
Breading (optional for crispy)
- 2
Make batter
If you want crispy fried fish, whisk together 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/4 tsp baking powder, 1/4 tsp salt and 1/2 cup cold sparkling water until a smooth batter forms. Keep batter cold in the fridge until ready to fry.
- 3
Fry fish (optional)
Heat about 1 cup neutral oil in a heavy skillet over medium-high heat until shimmering and 350°F (175°C) if using a thermometer. Dredge marinated fish strips lightly in a little extra flour (or directly into the batter) then dip into the batter to coat. Carefully place fish in hot oil in a single layer, don't overcrowd; fry 2–3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and keep warm. If you prefer, skip battering and pan-sear fish: heat 1 tbsp oil in a skillet over medium-high heat and cook marinated strips 2–3 minutes per side until opaque and slightly charred.
Slaw & Sauce
- 4
Mix slaw
In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage and 1/4 cup chopped cilantro.
- 5
Make crema sauce
In a separate small bowl stir together 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 1 tbsp lime juice, 1 tsp honey or agave, 1 tsp hot sauce (optional), 1/2 tsp salt and 1/4 tsp black pepper until smooth and taste to adjust seasoning.
- 6
Toss slaw with sauce
Pour about half of the crema sauce over the cabbage mixture and toss to coat. Reserve remaining sauce to drizzle on assembled tacos. Adjust texture with a little water or more lime if needed — slaw should be creamy but not soggy.
Toppings & Assembly
- 7
Warm tortillas
Warm 8 small corn or flour tortillas on a dry skillet over medium heat for about 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.
- 8
Assemble tacos
Place 1–2 pieces of fish (battered-fried or seared) in the center of each tortilla. Top with a generous spoonful of the dressed slaw, a few slices of avocado, a sprinkle of chopped cilantro or 1–2 tbsp crumbled cotija, and a spoonful of pickled red onion if using. Drizzle reserved crema sauce over the top and finish with a squeeze of lime wedge.
- 9
Serve
Serve immediately while fish is hot and tortillas are warm. Provide extra lime wedges and hot sauce at the table.
