• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Chopped Fried Fish Tacos (Tacos de Salpicón de Pescado)

    Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors.


    Ingredients
    For the Frying Flour
    1
    cup
    all-purpose flour
    4
    teaspoons
    árbol chile powder or chipotle powder
    1
    tablespoon
    dried Mexican oregano, crumbled
    1
    tablespoon
    kosher salt
    1/2
    teaspoon
    ground cumin
    For the Tacos
    1
    pound
    skinless boneless cod, flounder, or tilapia fillets, cut into approximately 3×½-inch strips
    3
    tablespoons
    freshly squeezed lime juice, plus more to taste
    1
    teaspoon
    kosher salt
    1
    recipe Frying Flour, from above
    *
    canola or vegetable oil, for frying
    1
    cup
    finely diced white onion
    1
    cup
    Chopped Cilantro
    2
    fresh serrano or jalapeño chiles, finely chopped (including seeds), plus more to taste
    5
    teaspoons
    worcestershire sauce
    2
    tablespoons
    extra virgin olive or vegetable oil
    16
    warm corn tortillas
    *
    Lime wedges, for serving
    *
    sliced avocado, for serving
    *
    crema, for serving
    *
    green salsa, for serving
    Directions
    To make the frying flour combine the flour, chile powder, oregano, salt and cumin in a large bowl, and mix very well. The flour keeps in an airtight container stored in a dry, dark place for a few weeks.
    To make the tacos put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the frying flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
    Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
    When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
    Serve with warm tortillas with lime wedges, avocado, crema and green salsa on the side.
    Reprinted With Permission From Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico

    The base number of servings for this recipe is 8
    OK

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