Tacos de Pescado No ratings yet.

easy prep time 20 mins | cook time 20 mins | SERVINGS 16


    16 La Fe Tortillas
    1⁄2 cup mayonnaise
    1⁄2 cup sour cream
    1⁄4 cup whole milk
    1 clove garlic, crushed
    3 limes
    2 cups flour
    1 (12 oz.) bottle dark beer (e.g. Negra Modelo)
    1 lb firm white fish (catfish, cod, halibut or tilapia), cut into strips 3 inches by 1 inch (8×2,5cm)
    1⁄2 head green cabbage, finely shredded
    1 avocado (ripe), sliced
    1⁄2 bunch cilantro
    La Fe Vegetable Oil (for frying)



    Combine mayonnaise, sour cream, milk, garlic and the juice of half a lime in a small bowl. Cut the remaining limes into quarters. Heat oil to 350F/180C in a saucepan over medium-high heat. In a bowl, mix flour, beer, and salt. The texture should look like pancake batter.


    When the oil is hot, dip the fish pieces into the batter and fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with salt. Place the tortilla on a plate or taco rack. Place a piece of fish on each tortilla.


    Top each taco with a handful of shredded cabbage, some sauce, a slice of avocado, and a few cilantro leaves. Serve immediately with lime wedges and a cold beer.