Tacos de Pescado (Fish Tacos)

“A bite of coastal Mexico with every taco – crispy fish, zesty slaw, and a tangy sauce to bring it all together.”
Thomy

The Story Behind Tacos de Pescado

Tacos de Pescado are a staple of Mexico’s coastal cuisine, known for their light, crispy fish paired with fresh ingredients that perfectly balance flavors and textures. Inspired by the vibrant food culture of Baja California, these fish tacos offer the right mix of crunchy, creamy, and zesty elements. Whether enjoyed by the sea or in the comfort of your kitchen, these tacos bring the essence of beachside dining to your table.

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About The Recipe

This recipe features crispy battered fish, nestled in soft corn tortillas, topped with creamy cabbage slaw and a tangy lime crema. The combination of textures, from the crispy fish to the crunch of slaw, creates a perfect bite. As part of the Thomy Twist, we’ve added fresh avocado slices for added creaminess and richness, and feta cheese for a burst of flavor that complements the other elements beautifully. These small adjustments elevate the dish, adding depth while keeping it fresh and light.

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Ingredients

For the Fish:

• 500g white fish fillets (such as cod or tilapia), cut into strips
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup beer (or sparkling water)
• Vegetable oil for frying
• 8 small corn tortillas

For the Slaw:

• 2 cups shredded cabbage (green and purple mix)
• 1/4 cup chopped cilantro
• 1/2 red onion, finely sliced
• 1 small carrot, grated
• Juice of 1 lime
• Salt and pepper to taste

For the Lime Crema:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• Juice of 1 lime
• 1/2 tsp garlic powder
• Pinch of salt

Thomy Twist Additions:

• 1 ripe avocado, sliced thinly (for extra creaminess)
• 1/4 cup crumbled feta cheese (for added flavor complexity)

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Instructions

1. Prepare the Slaw:
   • In a large bowl, combine the shredded cabbage, chopped cilantro, red onion, and grated carrot.
   • In a small bowl, whisk together the lime juice, salt, and pepper. Pour over the slaw mixture and toss to coat. Set aside to let the flavors meld.
2. Prepare the Lime Crema:
   • In a small bowl, mix together the sour cream, mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir until smooth and well combined. Set aside.
3. Prepare the Fish:
   • In a shallow bowl, mix the flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
   • Dredge the fish strips in the flour mixture, making sure they are evenly coated.
   • Heat oil in a deep skillet or pan over medium-high heat. Once the oil is hot, fry the fish pieces in batches for 3-4 minutes or until golden brown and crispy. Remove from the oil and place on paper towels to drain.
4. Assemble the Tacos:
   • Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
   • To assemble, place a few pieces of crispy fish in each tortilla. Top with a generous amount of slaw, fresh avocado slices, and a drizzle of lime crema.
   • Finish with a sprinkle of crumbled feta cheese and garnish with extra cilantro and a squeeze of fresh lime juice.

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Thomy Twist

Add a touch of avocado slices for extra creaminess and richness, or try a sprinkle of feta cheese for an unexpected yet delightful flavor twist. This small adjustment brings even more depth to the dish!

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Elevate the Experience

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Why You’ll Love This

These Tacos de Pescado are light yet filling, with fresh, vibrant flavors and textures that will transport you straight to the beaches of Baja. Perfect for gatherings or a casual dinner, they are a celebration of simple ingredients elevated to perfection. Crispy fish, creamy slaw, and zesty crema come together in a taco that’s both indulgent and refreshing.