Empty My Fridge
How to Make Fish Tacos | Tacos De Pescado
Ingredients
- Coleslaw topping
- Cabbage · finely shredded2 cups
- Jicama · peeled julienned1 cup
- Onion · diced½ cups
- Salt1 ½ tsp
- Lime3 tbsp
- Cilantro · chopped½ cups
- Mayonnaise3 tbsp
- Chipotle pepper · minced1–3 tsp
- Malt vinegar1 tbsp
- Fish · skinless boneless1 lb
- Cumin1 tsp
- Anise seed1 tsp
- Chili powder2 tsp
- Black pepper½ tsp
- Cornmeal½ cups
- Oil2–3 tbsp
- Corn tortilla8
Instructions
- Toss the shredded cabbage, jicama, white onion, salt and lime juice in a large bowl until the cabbage is well coated. Add the cilantro last and set aside at room temperature.
- Mix all the sauce ingredients in a small bowl and refrigerate.
- Grind the cumin and anise seeds together, then add the remaining spices and mix well with the cornmeal.
- Cut the fish into 1-inch strips and coat them generously in the cornmeal mixture.
- Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Cook the fish in two batches, turning until browned on all sides and it flakes easily, about 5-7 minutes per batch depending on thickness.
- Add more oil to the skillet if needed before cooking the second batch.
- Drain and cool the fish on paper towels while you heat the tortillas.
Summarized from Hilah Cooking's video. Watch it for the details.
More recipes with
OnionLimeCabbageTortillaCorn tortillaFishCornmealJicama
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