Fish Tacos
Fish Tacos (Tacos de Pescado)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
It is in Ensenada, a fishing port on the Pacific coast of Baja California that the fish tacos (tacos de pescado) were born in the early 1960s.
Course: Main Course
Cuisine: Latin American, Mexican
Servings: 16 tacos
Author: Mike Benayoun
  • 16 corn tortillas (or flour tortillas)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ 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
  • ½ head green cabbage , finely shredded
  • 1 avocado (ripe), sliced
  • ½ bunch cilantro
  • Vegetable oil (for frying)
  1. Combine mayonnaise, sour cream, milk, garlic and the juice of half a lime in a small bowl.
  2. Cut the remaining limes into quarters.
  3. Heat oil to 350 F in a saucepan over medium-high heat.
  4. In a bowl, mix flour, beer, and salt. The texture should look like pancake batter.
  5. When the oil is hot, dip the fish pieces into the batter and fry until golden brown, 3 to 4 minutes.
  6. Drain on paper towels and season with salt.
  7. Place the tortilla on a plate or taco rack.
  8. Place a piece of fish on each tortilla.
  9. Top each taco with a handful of shredded cabbage, some sauce, a slice of avocado, and a few cilantro leaves.

  10. Serve immediately with lime wedges and a cold beer.