Tacos de Pescado

Name: Tacos de Pescado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g white fish fillets (cod or mahi mahi); 150g plain flour; 1 tsp baking powder; 200ml cold beer; 12 corn tortillas; 1/4 head white cabbage, shredded; 2 tbsp chipotle in adobo; 4 tbsp mayonnaise; vegetable oil for frying; lime and pico de gallo to serve

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

Whisk flour, baking powder and beer to a light batter.

Cut fish into strips. Dip in batter and deep-fry at 180°C for 3–4 minutes.

Mix chipotle with mayo for chipotle crema.

Warm tortillas.

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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