Fish Main Mexican

Pescadillas (crispy fish tacos)

Name: Crispy fish tacos recipe
Yield: 12
Cuisine: /mexican
Ingredients: 20.00 ml extra virgin olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 3 tomatoes, finely chopped; 350g skinless, boneless white fish fillets, cut into large chunks; 12 corn tortillas; Vegetable oil, to deep-fry; Shredded cabbage, lime wedges and hot sauce, to serve

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Pescadillas (crispy fish tacos) — Photography Ben Dearnley, Stylist Bernie Smithies, Recipes Daniella Guevara

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by Daniella Guevara Munoz

CHEF

Nov 17, 2023

“Pescadillas is a traditional Mexican dish, originally from Acapulco, that showcases the vibrant flavours of coastal cuisine. When enjoying pescadillas, it’s common to squeeze a wedge of lime juice over to add a refreshing tang, as well as a side of Valentina sauce (a classic Mexican hot sauce, from specialist grocers – substitute your own favourite hot sauce) for those who like a bit of heat. These additions enhance the overall experience, bringing out the flavours of the fish and the accompanying ingredients while adding a zesty and spicy twist to the dish.” – Daniella Guevara Munoz.

1 tbs extra virgin olive oil
1 onion, finely chopped
1 garlic clove, crushed
3 tomatoes, finely chopped
350g skinless, boneless white fish fillets, cut into large chunks
12 corn tortillas
Vegetable oil, to deep-fry
Shredded cabbage, lime wedges and hot sauce, to serve

Method

1.

Heat oil in a large frypan over medium heat. Cook the onion for 3 minutes, stirring occasionally, until it becomes translucent. Add the garlic and cook for another minute. Stir in the tomato, season with salt flakes and freshly ground black pepper, then cook, stirring occasionally, for 8-10 minutes, allowing the flavours to meld together, until tomato is soft.
2.

Add fish and cook for 5-7 minutes until the fish is cooked through and flakes easily with a fork. Break up fish, but not too much, as you want chunky bits of fish in the pescadillas. You also want the fish filling to be dry, so cook for another 2-3 minutes until the sauce reduces and there’s no more liquid left. Check seasoning.
3.

Warm tortillas in batches in a dry frypan over medium heat until pliable, wrapping them in a tea towel as you go. To assemble pescadillas, add about 1/4 cup of the fish mixture to a tortilla, fold in half and gently secure sides with 2 toothpicks. Repeat with remaining tortillas and fish mixture.
4.

Heat 5cm vegetable oil in a large saucepan over medium-high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry pescadillas in batches for 2 minutes or until crispy and light golden. Drain on paper towel. Discard toothpicks.
5.

Serve the hot, fried pescadillas with shredded cabbage on top, with lime wedges and hot sauce for spooning over.