Fish tacos

Fish Taco Recipe

Hello! Let's prepare some delicious fish tacos, a classic of coastal Mexican cuisine that combines fresh flavors and crispy textures. This recipe will allow you to enjoy a light, tasty dish perfect for any occasion where you want to impress with something simple yet full of flavor.

Preparation time

I share with you the time needed so you can organize your kitchen and prepare to enjoy these tacos:

• Preparation: 20 minutes
• Cooking: 20 minutes
• Total: 40 minutes
• Servings: 6 people
• Difficulty: Easy

Ingredients

For the fish

• 500 grams of firm white fish fillet (can be tilapia, hake, or snapper)
• 1/2 cup cornstarch
• 2 cups wheat flour
• 2 cups mineral water or beer
• 1 pinch garlic powder
• 1 pinch ground black pepper
• 1 pinch of salt
• 500 ml vegetable oil for frying

To serve

• 12 corn tortillas
• Shredded white cabbage
• Diced avocado
• Lemon slices
• Fresh cilantro (optional)
• Cotija Cheese (optional)

If you can't find cornstarch, you can substitute it with cornstarch or cornstarch. Make sure the flour and cornstarch are well integrated for a light and crispy batter.

Utensils we will use

• Pot or deep pan for frying
• Knife and cutting board
• Bowl or container for mixing the batter
• Spoon or whisk to integrate the mixture
• Spoons for handling the fish
• Tongs or spatula for flipping
• Plate with absorbent paper
• Serving dish

Preparation

1. Prepare and season the fish

1. Cut into strips: Wash the fish and dry it carefully. Cut the fillets into uniform-sized strips, approximately 2 to 3 cm wide so that they cook evenly.
2. Salt and season: Sprinkle salt, black pepper, and garlic powder over the fish, gently massaging so the flavors permeate. Let it rest for 10 minutes so the fish absorbs the seasoning well.

2. Prepare the batter mix

1. Mix dry ingredients: In a bowl, combine the wheat flour, cornstarch, garlic powder, salt, and pepper.
2. Add liquid: Gradually pour in the mineral water or beer while mixing with a whisk or spoon until you get a light, slightly runny mixture – thinner than a thick batter, so the coating is crispy and airy.

3. Fry the fish

1. Heat the oil: Heat the oil in a deep frying pan or pot over medium-high heat. Test with a wooden skewer; if it bubbles when submerged, it's ready for frying.
2. Batter the strips: Dip each fish strip into the mixture, ensuring they are evenly coated.
3. Fry: Gently place the strips into the hot oil to avoid splashing. Fry them until golden and crispy, approximately 3-4 minutes per batch.
4. Drain excess oil: Remove the fish and let it rest on a plate with absorbent paper to remove excess fat.

4. Prepare the tortillas and assemble the tacos

1. Heat tortillas: Heat the tortillas on a griddle or pan over medium heat until soft and flexible, preventing them from drying out or becoming hard.
2. Assemble the tacos: Place 2 or 3 pieces of fish in each tortilla. Add shredded cabbage for freshness and texture, avocado slices, a little Cotija cheese, and a few drops of lime.
3. Adjust to taste: You can add fresh cilantro or even a mango habanero sauce to give it a spicy and sweet touch that complements it perfectly.

To finish and serve

It's important to let the fish rest for a couple of minutes before assembling the tacos so that it retains its juiciness. To serve, present the tacos on a platter accompanied by extra lemon slices and a fresh sauce on the side. This way, you can offer each diner the option to add more flavor to their liking.

Nutritional information per serving

• Calories: 350 kcal
• Proteins: 25 g
• Fats: 15 g
• Carbohydrates: 30 g
• Fiber: 4 g

These values are approximate and may vary depending on the exact amount of ingredients and toppings used.

5 keys to making your fish tacos perfect

• Use fresh, firm fish: This prevents the strips from falling apart during cooking and maintains a pleasant texture in the mouth.
• Season in advance: Let the fish rest so that the seasonings penetrate well, achieving more flavor in each bite.
• Keep the batter light: A mixture that is too thick will prevent the fish from being crispy and airy.
• Do not overheat the oil: Oil that is too hot burns the batter on the outside but leaves the inside raw; control the temperature by frying over medium-high heat.
• Heat the tortillas well: A warm and flexible tortilla improves the eating experience and prevents it from breaking when holding the filling.

When is it ideal to enjoy fish tacos?

These tacos are perfect for enjoying on warm days or any informal gathering with friends and family. They are an excellent option to take advantage of fresh coastal fish and create a complete dish that is not too heavy. Additionally, as an accompaniment, you can choose from a traditional red rice to a fresh cucumber and avocado cream, or prepare it for a quick and tasty dinner after a busy day.

Comparison with other fish taco dishes

5 tricks that help achieve unforgettable fish tacos

• Pat the fish dry before seasoning: This helps the batter adhere better and prevents it from getting soggy when baking or frying.
• Use beer in the batter mix: Beer adds lightness and crispy bits to the coating without needing a lot of fat.
• Fry in small batches: This prevents the oil temperature from dropping and the fish from becoming greasy.
• Heat the tortillas just before serving: This way they will be soft and retain their authentic flavor.
• Complete with homemade sauces: Such as a mango habanero sauce or a aguachile sauce that pair perfectly with seafood flavors.

This video shows the step-by-step for a light and crispy batter, ideal for any visual doubts about the technique.

In this video, you will learn how to assemble tacos with fresh and authentic flavors that highlight the beauty of properly cooked fish.

Share your experience with fish tacos

Have you prepared them yet? Tell us how they turned out, what fish you used, or if you tried any variation of toppings or sauces. Cooking is for experimenting and enjoying together. Your opinion and tricks can inspire others to perfect this delicious dish. Don't forget to share your recipe and enjoy this classic Baja California style version which is also a true delight!

Culinary glossary

• Cornstarch: Starch extracted from corn, used to make the batter lighter and crispier.
• Battered/Coated: Thick liquid mixture to coat the fish before frying it.
• Steak: Thin and elongated cut of fish, boneless and ready to cook.
• Cornstarch: Common commercial brand of cornstarch, used to substitute flour in some mixtures.
• Comal: Traditional Mexican flat griddle for heating tortillas or cooking food.