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Fried Fish Tacos with Salsa Fresca

May 27, 2011

Last summer, my sister and I went on a short backpacking trip in Mexico. We started off in a tourist friendly town: Puerto Vallarta. It was a little hard to find affordable food there, so we took Lonely Planet’s suggestion and visited the unassuming “Guero’s” which featured simple but delicious fried fish tacos. I’ve had a craving for them ever since I got back from Mexico, so I put this recipe together – and it is an absolute favourite of mine.

Ingredients:

  • 6 small corn tortillas
  • 2 filets of cod (or another fish of your choice)
  • 1 1/2 sliced ripe avocados
  • canola oil
  • 1 medium  tomatillo  (If you can’t find tomatillos or they’re too expensive you could just use a little more tomato. But tomatillos do have a very unique flavour, so they’re worth looking for).
  • 2 medium tomatoes
  • 1/2 small red onion
  • 1-2 tablespoons finely minced jalapeno pepper
  • 1 handful fresh cilantro
  • 1 lime
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoon baking powder
  • salt and pepper
Directions:
  1. First, prep your salsa: Coarsely chop tomato and cilantro. Finely chop red onion, jalapeno pepper and tomatillo. Combine in a bowl with a 1/2 lime worth of juice. Caution: Be careful chopping jalapenos. You should wear gloves or avoid touching them too much. Recently, I man-handled some jalapenos, then touched my face, and ended up having to rub sour cream into my cheeks to relieve the burning pain!
  2. In a small bowl, combine flour, milk, water and baking powder, and mix together to make your batter.
  3.  Slice your fish fillets into 2-inch wide pieces and season them with a bit of salt and pepper.
  4. Pour enough canola oil into a frying pain to make it a couple milimeters deep. Heat the oil.
  5. Dip your fish filets into the batter and then place them in the hot oil. Flip them after a couple minutes (be careful of bubbling oil!). They should turn golden brown and cook through in about 5 minutes. Place them on paper towel to absorb some of the fat.
  6. Scrape any excess batter out of the pan, but leave it a bit browned and oiled. Quickly warm the corn tortillas on both sides.
  7. Place the sliced avocado and fried fish in the tortillas. Add a couple tablespoons of salsa fresca to each taco. Garnish with lime wedges and cilantro. I also like chipotle hot sauce on these, perhaps because that’s what they had at Guero’s.

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3 Comments leave one →
  1. Kaitlin Blanchard permalink
    May 28, 2011 9:22 am

    This is an awesome blog, thanks girls! These recipes are actually doable at the end of the day when I don’t have much energy left.
    You need a subscribe box. Add the widget to your sidebar.
    oxo

  2. November 23, 2011 5:36 pm

    Mmm! I always wanted to make fish tacos, but I was afraid. This recipe, however, seems very doable!

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