Question for our seafood lover readers: what’s not to love about fish tacos? With battered fried fish, guacamole, pickled onions, cilantro and lemon juice you will always ask uno más! Accompany them with a generous portion of coleslaw or fish soup.
Ingredients for 4 tacos:
- 1/4 cup of all-purpose flour
- 4 fish fillets: mahi-mahi, tilapia or halibut work well for this recipe
- 4 or 8 tortillas (Mexicans love to use 2 tortillas per taco, try it! We call this a taco “con copia” or “with a copy”, will make it stronger to hold more toppings.)
- Store-bought or homemade fish batter mix*
- Enough vegetable or canola oil to fry
- Salt and pepper
*Ingredients for the homemade fish batter mix:
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 2 tsp. cornstarch
- 1/2 cup lager beer or sparkling water
- 1 egg, whisked
- 1 tsp. of salt and a pinch of pepper
Toppings:
- White or red onion, thinly sliced and pickled using lemon juice and salt
- Chopped cilantro leaves
- Lemon juice
- Queso fresco or feta cheese
- Traditional guacamole
- Pico de gallo
- Coleslaw
- Green or red hot salsa
Preparation:
For store-bought fish batter mix: follow the instructions provided.
For homemade fix batter mix: In a large bowl mix the flour, baking powder, cornstash, salt and pepper. Add one egg, beer or sparkling water while whisking.
Salt and pepper the fish fillets and cover with a light coat of flour, then dip them in the batter.
Add enough canola oil into a skillet or non-stick frying pan (about 1 inch depth) heat until oil reaches 350F. Add a drop of the batter into the oil, if it sizzles then it’s ready.
Fry the fish for a few minutes on each side until golden brown. Transfer the fish to a rack or plate covered with paper towels. Let the towels absorb some of the oil and for the fish to cool down a bit. Meanwhile, in a crepe pan or comal warm your tortillas.
Assemble the tacos adding your favourite toppings.
Buen provecho!
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