Tacos de Pescado – Traditional Mexican-Style Fish Tacos

Preparation

1. 01

   blend

   Whisk together the flour, baking powder, cumin, paprika, and salt in a large bowl. Gradually add the ice-cold beer, whisking until a smooth, pourable batter forms. Let rest for 10 minutes.

2. 02

   whisk

   Whisk the mayonnaise with grated garlic, the juice of 1 lime, and a pinch of salt in a small bowl. Refrigerate.

3. 03

   chop

   Shred the cabbage into thin strips. Cut the fish fillets into strips approximately 2 cm wide.

4. 04

   fry

   Heat the sunflower oil to 180°C in a deep pot. Dip the fish strips into the prepared batter and fry in the oil until golden, 3–4 minutes. Transfer to paper towels to drain.

5. 05

   warm

   Warm the corn tortillas in a dry skillet or over an open flame for 15–20 seconds on each side until pliable.

6. 06

   assemble

   Place 2–3 pieces of fried fish, a generous amount of finely shredded cabbage, and a spoonful of white sauce on each tortilla. Sprinkle with fresh cilantro leaves and serve with lime wedges.