Taco De Pescado Capeado Recipe
Make Taco De Pescado Capeado Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Fish
For the Tacos
Method
Preparing the Fish
Marinate the Fish
In a bowl, combine the white fish fillets with lemon juice, salt, and black pepper. Toss well to coat the fish evenly and let it marinate for at least 15 minutes.
Prepare the Batter
In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and cold water until smooth and slightly thick. This will be your batter for frying the fish.
Frying the Fish
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Fry the Fish
Dip each marinated fish fillet into the batter, allowing any excess to drip off. Carefully place the battered fish in the hot oil and fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Assembling the Tacos
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
Build Your Taco
Place a crispy piece of fried fish on each tortilla. Top with shredded cabbage, chopped cilantro, sliced avocado, a dollop of sour cream, and drizzle with hot sauce to taste.
Serving
Serve
Serve the tacos immediately while the fish is still hot and crispy. Enjoy your delicious Taco de Pescado Capeado!