Tacos De Pescado Recipe
Crispy fish tacos with cabbage slaw and chipotle sauce.
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Ingredients
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For the Fish
For the Cabbage Slaw
For the Chipotle Sauce
For Assembly
Method
For the Fish
- 1
Prepare the Fish Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually whisk in the cold water until the batter is smooth and free of lumps.
- 2
Fry the Fish
Heat the vegetable oil in a large skillet over medium-high heat. Dip each fish fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
For the Cabbage Slaw
- 3
Mix the Slaw
In a large bowl, combine the shredded cabbage, grated carrot, chopped cilantro, lime juice, and salt. Toss well to combine and let sit for at least 10 minutes to allow the flavors to meld.
For the Chipotle Sauce
- 4
Prepare the Chipotle Sauce
In a small bowl, mix together the mayonnaise, minced chipotle peppers, lime juice, and garlic powder until smooth. Adjust seasoning if necessary.
For Assembly
- 5
Assemble the Tacos
Warm the corn tortillas in a dry skillet for about 30 seconds on each side. To assemble, place a few pieces of fried fish on each tortilla, top with cabbage slaw, and drizzle with chipotle sauce. Serve with lime wedges on the side.