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Tacos de Pescado
Baja-style fried fish tacos, topped with shredded cabbage, chipotle mayo and fresh pico de gallo, wrapped in warm corn tortillas.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
easy
Cuisine
Mexican
Ingredients
600gwhite fish fillets (cod or mahi mahi)
150gplain flour
1 tspbaking powder
200mlcold beer
12corn tortillas
1/4 headwhite cabbage, shredded
2 tbspchipotle in adobo
4 tbspmayonnaise
vegetable oilfor frying
lime and pico de galloto serve
Instructions
1
Whisk flour, baking powder and beer to a light batter.
2
Cut fish into strips. Dip in batter and deep-fry at 180°C for 3–4 minutes.
3
Mix chipotle with mayo for chipotle crema.
4
Warm tortillas.
5
Fill with fish, cabbage, chipotle crema, pico de gallo and a squeeze of lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
432
Protein
8.8g
Fat
13.8g
Carbs
66g
Fiber
4.7g
Sodium
290mg
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