Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 45 minutes
- 500 grams of fish fillet
- 2 cups of mineral water or beer
- 2 cups of wheat flour (280 grams)
- ½ cup cornstarch (62½ grams)
- 1 pinch of ground black pepper
- 1 pinch of salt
- 1 pinch of garlic powder
- 500 milliliters of vegetable oil
- Corn tortillas
- To accompany:
- 1 avocado
- 1 piece of white or purple cabbage
- 1 lemon
- Sauce to taste
- To begin the Mexican fish tacos recipe, cut the fish fillet into strips, season with salt to taste, a pinch of black pepper, and a pinch of garlic powder, mix, and set aside for 10 minutes. If you don't have sea bass, you can make fish tacos with hake or any other fish you like instead.
- Prepare the batter mixture while the fish is resting. In a mixing bowl, combine the wheat flour, cornstarch, salt, and garlic powder. This final ingredient will add flavor to the fish tacos, but you can always add your favorite spice.
- Mix in the mineral water or beer until it has a light texture. If the mixture is too thick, add some more mineral water or beer.
- In a pot, heat enough oil to bring it to a boil. While the oil is heating, coat the fish strips with the previous mixture.
- When the oil is hot, fry the fish for a few seconds, or until it turns golden. Then, remove it from the oil and place it in a bowl lined with absorbent paper to absorb any excess fat.
- Assemble your fish tacos with hot tortillas, then top with one or two strips of already fried fish, shredded cabbage, and a few slices of avocado, and serve with a rich sauce.
- The strips can range in size from 2 to 3 centimeters.
- Deep frying should be done in a large pot.
Amount Per Serving Calories 1065Total Fat 83gSaturated Fat 7gTrans Fat 2gUnsaturated Fat 72gCholesterol 79mgSodium 225mgCarbohydrates 52gFiber 5gSugar 2gProtein 26g