Best Tacos de Pescado (Fish Tacos)

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 491

Ingredients

For the pica de gallo:

4 large tomatoes
½ red onion
1 cup cilantro
1 tbsp lime juice
salt

For the sauce:

½ cup mayonnaise
½ cup sour cream
¼ cup milk
3 garlic clove
3 limes

For the tacos:

½ head cabbage
1 avocado
½ bunch cilantro
2 cups flour
1 bottle dark beer 10+ oz
1 lb firm white fish fillets
Vegetable oil
16 corn tortillas

Instructions

All ingredients ready? Let's begin!
Start with making the pico de gallo. Dice the tomatoes into small chunks and put in a medium bowl. Finely dice the onion and cilantro, then add to the tomato bowl.
Also add the lime juice and a pinch or two of salt then mix together. Cover and set aside.
Slice the fish into ¾ inch thick strips and pat off any excess liquid with paper towels.
In a small mixing bowl add the mayo, sour cream, milk, and juice of ½ lime. Finely dice or press the garlic and add to the bowl as well. Mix with a whisk or fork.
Cut the leftover ½ lime and the rest of the limes into wedges and set aside.
Use a serrated knife to thinly slice the cabbage starting at the top. You can cut the slices again if you prefer thinner shreds. Set aside. Cut the avocado in half, remove the pit, and slice onto a place. Chop up or destem the cilantro and set aside.
In a large skillet over medium high heat, warm enough oil to cover the bottom of the pan.
While you wait for the oil to heat up, use a large mixing bowl and add in the flour, beer, and salt. Whisk thoroughly until mixed. The texture should be thick like cake batter.
Check if your oil is ready by flicking some water on it or dropping a pinch of batter into it. If the oil sizzles and pops, it is ready.
Dunk all the fish into the batter and turn to make sure each piece is evenly coated. Use your hands or some tongs to move the fish from the batter into the skillet with hot oil.
Fry the battered fish for around 5 minutes, making sure to turn each piece so it is evenly fried. You can check the doneness by cutting into a piece to make sure it has cooked all the way through. The outside should be crisp and golden.
Remove cooked fish to a plate lined with paper towels to absorb excess moisture. Repeat with any remaining fish.
To assemble the tacos, heat the tortillas in the microwave for 30 seconds to a minute or briefly warm them one by one in a hot skillet.
On a plate, place a tortilla and arrange one or two fish strips down the middle. Top with all the toppings (or just your favorite) and drizzle the sauce across.
Fold the sides up and serve with a lime wedge. Enjoy!

Video

Nutrition