Best 2 Authentic Mexican Fish Tacos Recipes

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Tantalize your taste buds with the vibrant flavors of authentic Mexican fish tacos, a culinary delight that captures the essence of Mexican cuisine. These tacos are a harmonious blend of fresh, flaky fish, a zesty slaw, a creamy sauce, and a delectable array of toppings, all enveloped in warm, soft tortillas.

Dive into the authentic Mexican fish tacos recipe, where you'll discover the secrets to perfectly cooked fish, a flavorful marinade, and a tantalizing chipotle sauce. Learn how to create a refreshing cabbage slaw that adds a delightful crunch and tanginess to the tacos.

For those with dietary preferences or restrictions, explore the variations of the recipe that cater to gluten-free, vegetarian, and crispy fish taco lovers. Indulge in the crispy fish taco recipe, where a golden-brown, crispy fish fillet takes center stage.

For a healthier twist, explore the vegetarian fish taco recipe, where succulent grilled portobello mushrooms are the star of the show. And for a gluten-free option, discover how to make corn tortillas from scratch, ensuring a delightful gluten-free taco experience.

With step-by-step instructions, helpful tips, and a comprehensive guide to selecting the best fish for your tacos, this article is your ultimate resource for crafting authentic Mexican fish tacos that will transport your taste buds to the streets of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

BAJA FISH TACOS



Baja Fish Tacos image

It's tough to beat fried fish drenched in a Chipotle Crema sauce. These Baja Fish Tacos are also served up with a batch of pickled cabbage -- too good!

Provided by Mexican Please

Time 1h

Number Of Ingredients 24

1 lb. fish
1 cup all-purpose flour
1 cup beer
1 teaspoon baking powder
1 teaspoon salt
freshly cracked black pepper
1 teaspoon chile powder (optional)
10-12 corn tortillas
2-3 limes
3-4 cups frying oil
1 cup mayonnaise
2 chipotles in adobo
1 tablespoon adobo sauce
2 garlic cloves
pinch of salt
squeeze of lime
1/3 head green cabbage
1/4 onion
1/4 jalapeno
1/2 cup vinegar
3/4 cup water
1/2 teaspoon Mexican oregano (optional)
1 teaspoon salt (Kosher or sea salt is recommended)
freshly cracked black pepper

Steps:

  • If you're making the Curtido, start by slicing up the cabbage (approx. 1/3 head), 1/4 onion, and 1/4 jalapeno. Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.
  • For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 peeled garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce. Keep in mind that you can substitute some of the mayonnaise for plain Greek yogurt.
  • Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1" x 3".
  • To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chile powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary (I added an additional 1/4 cup of beer to this batch.)
  • Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. I used a narrow pan and only cooked 3-4 pieces at a time so that the oil temp remained as close to 360F as possible.
  • Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.
  • Warm up the corn tortillas. For smaller batches I prefer to slightly crisp up the tortillas in a dry skillet over medium heat. For larger batches you can warm them up in the oven for a few minutes (400F), or nuke them in the microwave for 60 seconds. Each tortilla gets fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!
  • Load up each tortilla with fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!

Nutrition Facts : Calories 927 kcal, ServingSize 1 serving

FISH TACOS



Fish Tacos image

Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
1/2 cup roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
1/4 cup mayonnaise
1/2 cup sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt
Freshly ground black pepper
1 tablespoon canned chipotle pepper, finely chopped (optional)
1/2 cup flour, preferably Wondra or other fine-milled flour
1 1/2 teaspoons chili powder
1/2 cup milk
1/4 cup peanut oil, plus a splash more for greasing pan
Pat of butter
1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
12 6-inch fresh corn tortillas
2 cups shredded green cabbage
A saucy hot sauce, like Tapatio or Frank's

Steps:

  • In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
  • In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
  • In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
  • Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
  • Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
  • Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh fish: The fresher the fish, the better your tacos will taste. If you can, buy your fish from a local fish market or seafood counter.
  • Season your fish well: Don't be afraid to use plenty of spices and herbs to season your fish. This will help to give it flavor and depth.
  • Cook your fish properly: The best way to cook fish for tacos is to grill it or pan-fry it. This will help to keep it moist and flavorful.
  • Use high-quality tortillas: The tortillas are an important part of any taco, so be sure to use high-quality tortillas. You can find good tortillas at most grocery stores.
  • Load up your tacos: Don't be afraid to load up your tacos with your favorite toppings. Some popular toppings include cabbage, salsa, guacamole, sour cream, and cheese.

Conclusion:

Fish tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. By following the tips in this article, you can make sure that your fish tacos are the best they can be. So next time you're looking for a quick and easy meal, give fish tacos a try!

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