Tacos de Pescado
This recipe for deep-fried fish tacos makes four servings.
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This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.
For the pico de gallo
3 tomatoes, diced
1 fresh jalapeño, stemmed, seeded
½ small white onion, diced
½ small bunch cilantro, chopped
juice of 1 lime
1 teaspoon kosher salt
Mix ingredients well. Makes 3 cups. (You will have extra pico de gallo.)
For the tacos
1 cup mayonnaise
1 chipotle pepper in adobo (canned),
seeded, plus 1 teaspoon adobo sauce
1 ½ cups all-purpose flour 2 cups beer
(a light-colored beer will preserve white
color of catfish)
10 to 12 cups corn oil for deep-frying
¾ pound catfish filets, cut into strips
8 regular-sized tortillas (corn or flour),
2 napa cabbage leaves, washed, shredded
1 cup pico de gallo
2 thinly sliced radishes for garnish
Place mayonnaise and chipotle with adobo sauce in a blender and purée until smooth. Transfer to a bowl or squeeze bottle and refrigerate until ready to use.
Place flour in a large bowl, pour in beer, and whisk until smooth, making sure no lumps remain.
Pour oil into an electric fryer or Dutch oven and preheat to 350 degrees.
Working 2 at a time, dip each catfish strip in batter and place in hot oil. Deep-fry until golden brown, about 3 minutes. Place cooked fish on paper towels to drain. Divide fried fish pieces among the tortillas.
Top each taco with 2 tablespoons cabbage, drizzle with 2 teaspoons chipotle mayo, and finish with 2 tablespoons pico de gallo. Garnish with radish.