Fish Tacos Recipe
battered, pico, cabbage, pickled onions, cilantro, taco sauce
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Ingredients
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Batter
Pico de Gallo
Taco Assembly
Method
Prepare the Batter and Fish
- 1
Mix the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold water until the batter is smooth and has a slightly thick consistency.
- 2
Prepare the Fish
Cut the fish fillets into strips or chunks. Dip each piece into the batter until fully coated.
Fry the Fish
- 3
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
- 4
Fry the Fish
Carefully place the battered fish in the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Make the Pico de Gallo
- 5
Combine Ingredients
In a bowl, mix together the diced tomatoes, red onion, chopped cilantro, jalapeño, lime juice, and salt. Stir well and let it sit for at least 10 minutes for the flavors to meld.
Assemble the Tacos
- 6
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
- 7
Build the Tacos
On each tortilla, layer shredded cabbage, a piece of fried fish, a spoonful of pico de gallo, pickled onions, and a drizzle of taco sauce. Garnish with fresh cilantro.
