Tacos de Pescado – Fish Tacos with Flour Tortillas

These fish tacos are a good example of modern Mexican cuisine, and are quick and easy to prepare. Originally, a tempura-style batter was introduced to Baja Peninsula by Japanese immigrants, but this soon morphed into the beer batter used in this recipe.

Tacos de Pescado - Fish Tacos with Flour Tortillas
Prep time: 
Cook time: 
Total time: 
  • ½ cup aïoli
  • ½ cup sour cream
  • ½ cup thinly sliced white cabbage
  • ½ cup thinly sliced red cabbage
  • ½ cup julienned carrot
  • ¼ red onion, thinly sliced
  • 2 tablespoons chopped fresh coriander
  • vegetable oil, for deep frying
  • ⅓ cup plain flour
  • 500 g boneless, skinless fish fillets, cut into 8 cm x 2 cm strips ( eg snapper )
  • limes wedges, to serve
  • salsa picante (hot sauce), to serve
For flour tortillas
  • 225 g bread flour, plus extra to dust
  • 60 g lard
  • ½ teaspoon salt
  • 80–100 ml warm water
For beer batter
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon fresh black pepper
  • 1⅓ cups plain flour, sifted
  • 1 teaspoon baking powder
  • 375 ml beer
  1. To prepare the tortillas, mix the flour and lard together, by rubbing the mixture between your fingertips until combined. Add the salt and then slowly add most of the water. Mix with a wooden spoon until the dough starts to come together, adding the remaining water if the dough looks dry. Turn out onto a floured bench and knead for 4–5 minutes until smooth. Divide the dough into 12 equal size balls, cover with plastic wrap and allow to rest for 30 minutes.
  2. Dust a work surface with flour. Flatten each ball with your hands, then, using a rolling pin, roll into 15 cm rounds. Heat a small frying pan over high heat. Place a tortilla in the dry pan and cook for 45–55 seconds until small spots appear on the underside. Flip and cook for a further 30–45 seconds until the tortilla puffs up and small brown spots appear on that side also. Place in a tea towel to keep warm. Repeat with remaining tortillas.
  3. Prepare the beer batter by combining all the dry ingredients, then whisking in the beer until smooth.
  4. Combine the aïoli and sour cream, season and place in a serving bowl. Toss the cabbage, carrot, onion and coriander together and place in a serving bowl.
  5. Heat 10 cm oil in a deep saucepan to 180°C. Coat the fish pieces lightly in flour, then dip into the batter, allowing the excess to drip back into the bowl. Gently lower into the oil and cook for 3–4 minutes until golden. Drain on paper towel and keep warm while you cook the remaining fish.
  6. Arrange all the elements on the table and allow guests to build their tacos to taste. Serve with lime wedges and salsa picante.

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