Tacos de Pescado, or fish tacos, are a coastal Mexican classic, particularly associated with Baja California. This dish features crispy, lightly battered fish fillets (often cod or tilapia) nestled in warm corn tortillas, topped with a creamy, tangy white sauce, fresh cabbage, and a squeeze of lime. The combination of crunchy fish, cool crema, and vibrant garnishes like pico de gallo makes these tacos a refreshing and flavorful meal, perfect for seafood lovers.
Ingredients (Serves 4)
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi), cut into 1-inch wide strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup cold sparkling water (or beer for a beer batter)
- Vegetable oil (for frying)
For the Crema:
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema (or sour cream)
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder (optional)
For the Pico de Gallo:
- 2 medium tomatoes, diced (about 1 cup)
- 1/4 cup white onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
For Assembly:
- 8-12 small corn tortillas
- 2 cups shredded green cabbage
- Lime wedges (for serving)
- Hot sauce (optional, like Valentina or Tapatio)
Step-by-Step Recipe
Step 1: Prepare the Crema
- Mix the Ingredients: In a small bowl, combine the mayonnaise, Mexican crema, lime juice, minced garlic, salt, and chili powder (if using). Whisk until smooth.
- Chill: Cover and refrigerate the crema for at least 15 minutes to let the flavors meld. This can be made a day ahead.
Step 2: Make the Pico de Gallo
- Combine Ingredients: In a medium bowl, mix the diced tomatoes, onion, jalapeño, cilantro, and lime juice. Add salt to taste (start with 1/4 teaspoon and adjust).
- Rest: Let the pico de gallo sit for 10 minutes to allow the flavors to combine. Stir again before serving.
Step 3: Prepare the Fish
- Season the Fish: Pat the fish fillets dry with paper towels. Season lightly with a pinch of salt and pepper on both sides.
- Make the Batter: In a large bowl, whisk together the flour, baking powder, salt, black pepper, and smoked paprika. Gradually add the cold sparkling water (or beer), whisking until the batter is smooth and slightly thinner than pancake batter. It should coat the back of a spoon but drip off easily.
- Heat the Oil: In a large, deep skillet or Dutch oven, heat 1-2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is correct, as this helps the fish fry evenly without becoming greasy.
Step 4: Fry the Fish
- Dip and Fry: Working in batches, dip each fish strip into the batter, letting the excess drip off. Carefully place the battered fish into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. The fish should be cooked through and flake easily.
- Drain: Remove the fried fish with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Keep warm while frying the remaining batches. Avoid overcrowding the pan to maintain the oil temperature.
Step 5: Warm the Tortillas
- Heat the Tortillas: Preheat a skillet or comal over medium heat. Warm the corn tortillas for 30-45 seconds on each side until soft and pliable. Stack them in a tortilla warmer or wrap in a clean kitchen towel to keep warm.
Step 6: Assemble the Tacos
- Add the Cabbage: Place a small handful of shredded cabbage in the center of each tortilla as the base.
- Add the Fish: Place a piece of fried fish on top of the cabbage.
- Top with Crema: Drizzle a generous spoonful of the crema over the fish.
- Add Pico de Gallo: Spoon a tablespoon of pico de gallo over the top for freshness.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing. Add a dash of hot sauce if desired.
Tips for Success
- Fish Selection: Use fresh, firm white fish for the best texture. Frozen fish works too—just thaw completely and pat dry to avoid excess water affecting the batter.
- Batter Consistency: If the batter is too thick, it will be heavy and doughy; if too thin, it won’t coat the fish properly. Adjust with a little more liquid or flour as needed.
- Oil Temperature: Keep the oil at 350°F for crispy, non-greasy fish. If the oil is too cool, the batter will absorb oil; if too hot, the fish will burn before cooking through.
- Make Ahead: The crema and pico de gallo can be prepared a day in advance and stored in the fridge. Fry the fish just before serving for the best texture.
- Cabbage Substitute: If you don’t have cabbage, shredded lettuce works, though cabbage provides a better crunch to complement the tender fish.
Serving Suggestion
Tacos de Pescado are perfect with a side of Mexican street corn (elote) or a simple avocado salad. Pair them with a cold michelada or a refreshing agua fresca like tamarind or horchata for a complete coastal Mexican meal. These tacos are light yet satisfying, bringing the flavors of the Baja coastline to your table.
Enjoy your Tacos de Pescado!
