Taco De Pescado Recipe

Prepare and marinate

Pat the fish fillets dry with paper towels and cut into 8 even pieces (about 2 oz each or taco-sized strips). In a shallow bowl combine lime juice, olive oil, minced garlic, minced chipotle (or chipotle powder), ground cumin, smoked paprika, kosher salt, and black pepper. Add the fish pieces and turn to coat. Cover and refrigerate for 15–20 minutes (no more than 30 minutes) to let flavors penetrate.

Make batter

If you want a crispy taco, prepare the batter: whisk together the all-purpose flour and cornstarch in a shallow bowl. In a separate bowl beat the egg, then stir in cold sparkling water until smooth. Combine wet into dry and whisk briefly — do not overmix; a few small lumps are fine. The batter should be thick enough to cling to the fish; add a tablespoon more sparkling water if it seems too stiff.

Fry the fish (pan-fry)

Heat about 1/4-inch of neutral oil in a large skillet over medium-high heat until it registers 350°F (175°C) or a drop of batter sizzles immediately. Working in batches, dredge each marinated fish piece in the batter, letting excess drip off, then carefully place into the hot oil. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature 145°F / 63°C). Transfer to a paper-towel-lined plate and sprinkle lightly with fine salt. If you prefer, you can brush fish with oil and bake at 425°F (220°C) for 10–12 minutes instead of frying.

Pan-sear (non-battered option)

Alternatively, skip the batter for a lighter taco: heat 1 tbsp olive oil in a skillet over medium-high heat. Remove fish from marinade and pat slightly dry, then sear pieces 2–3 minutes per side until nicely browned and cooked through. Season with a pinch of salt and pepper.

Make crema slaw

In a medium bowl combine the Mexican crema (or sour cream), mayonnaise, lime zest, hot sauce (if using), chopped cilantro, thinly sliced red onion, shredded cabbage, jalapeño (if using), salt, and black pepper. Toss until evenly coated. Taste and adjust salt, lime, or hot sauce as needed. Let sit for 5–10 minutes to meld flavors.

Warm the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20–30 seconds until pliable. Place a tortilla on a plate, add one or two pieces of cooked fish, top with a generous spoonful of the crema slaw, a couple slices of avocado if using, and a sprinkle of crumbled cotija. Garnish with extra cilantro and a squeeze of fresh lime. Repeat for remaining tacos.

Serve immediately while fish is hot and crispy. Leftover fish can be refrigerated for up to 2 days but will lose crispness; reheat gently in a 375°F (190°C) oven for 6–8 minutes to restore some texture.