Dive into the vibrant flavors of Mexico with these irresistible Mixteca-style fish tacos! Bursting with crispy, golden fish, fresh avocado, and crunchy cabbage, this dish is a feast for the senses that will transport your taste buds straight to the sunny shores of the Pacific. In just 35 minutes, you can whip up a batch of these mouthwatering tacos that are perfect for any occasion—whether it’s a casual weeknight dinner or a festive gathering with friends. Get ready to impress your family and friends with a recipe that’s not only delicious but also easy to make. Let’s get cooking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 tacos
Ingredients
- 1 lb white fish fillets
- 1 cup all-purpose flour
- 1 tsp chili powder
- 1 tsp cumin
- Salt to taste
- Oil for frying
- 6 corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Start by preparing the fish. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fillets into smaller pieces, about 2-3 inches in size, for easier handling in the tacos.
- In a mixing bowl, combine the all-purpose flour, chili powder, cumin, and a pinch of salt. Mix well to ensure the spices are evenly distributed throughout the flour.
- Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the skillet to allow for frying.
- While the oil is heating, dredge each piece of fish in the seasoned flour mixture, ensuring they are well-coated on all sides. Shake off any excess flour.
- Once the oil is hot (you can test it by dropping a small piece of flour into the oil; it should sizzle), carefully add the coated fish pieces to the skillet. Fry them in batches to avoid overcrowding, which can lower the oil temperature.
- Cook the fish for about 3-4 minutes on each side, or until they are golden brown and cooked through. Once done, use a slotted spoon to remove the fish from the skillet and place them on a plate lined with paper towels to drain excess oil.
- While the fish is frying, warm the corn tortillas in a separate pan over low heat or directly over an open flame for a few seconds on each side until they are pliable and slightly charred.
- To assemble the tacos, take a warm corn tortilla and place a few pieces of fried fish in the center. Top with a handful of shredded cabbage and a few slices of avocado.
- Garnish the tacos with fresh cilantro for added flavor and a pop of color. You can also add lime wedges on the side for an extra citrusy kick if desired.
- Serve the fish tacos immediately while they are hot and crispy, and enjoy your delicious Mixteca-style tacos de pescado!
Tips
- Choose the Right Fish: Opt for white fish fillets like cod, tilapia, or snapper for a mild flavor that pairs perfectly with the spices. Freshness is key, so visit your local fish market if possible!
- Season the Flour: Don’t skimp on the spices in your flour mixture! Feel free to adjust the chili powder and cumin to your taste or even add a pinch of garlic powder for an extra kick.
- Oil Temperature Matters: To achieve that perfect crispy texture, make sure the oil is hot enough before adding the fish. If it’s too cool, the fish will absorb too much oil and become greasy.
- Fry in Batches: Avoid overcrowding the skillet while frying. This helps maintain the oil temperature and ensures each piece of fish gets evenly cooked and crispy.
- Warm Tortillas Properly: For the best texture, warm your corn tortillas over low heat or directly over an open flame. This will make them pliable and enhance their flavor.
- Garnish Generously: Don’t hold back on the toppings! Fresh cilantro and lime wedges add a refreshing touch that elevates the overall flavor of the tacos.
- Serve Immediately: These tacos are best enjoyed fresh and hot. Assemble them right before serving to keep the fish crispy and the tortillas warm.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 18g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 45mg
