Crispy Battered Fish Tacos Recipe

If you’re on the hunt for a delicious seafood dish, look no further than tacos de pescado capeado. These crispy battered fish tacos are a true delight, bringing the vibrant flavors of the coast right to your plate. The combination of flaky fish, crunchy batter, and fresh toppings creates a taco experience that’s both satisfying and refreshing.

This taco recipe is perfect for casual gatherings, weeknight dinners, or whenever you’re craving something tasty and unique. With just a few simple ingredients and steps, you can whip up a batch that will have everyone asking for seconds. Let’s dive into this delightful recipe that will elevate your taco nights!

Delicious Tacos de Pescado Capeado Recipe

Crispy fish tacos with cabbage and cilantro, served with lime wedges and salsa.

These tacos feature perfectly battered fish, fried until golden and crispy, served on warm tortillas. Topped with fresh cabbage, zesty lime, and a creamy sauce, each bite delivers a burst of flavor and texture that’s hard to resist.

Ingredients

1 lb white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
1 cup cold beer or sparkling water
1/2 teaspoon salt
Vegetable oil for frying
8 small corn tortillas
2 cups shredded cabbage
1/4 cup chopped cilantro
Lime wedges for serving
Creamy sauce (such as chipotle mayo or sour cream) for drizzling

Instructions

Prepare the Fish: Cut the fish fillets into strips, about 1 inch thick. Pat them dry with paper towels.
Make the Batter: In a bowl, mix flour, paprika, garlic powder, cayenne pepper, and salt. Gradually whisk in the cold beer or sparkling water until the batter is smooth and thick.
Heat the Oil: In a deep frying pan, heat enough oil for frying over medium-high heat.
Fry the Fish: Dip each fish strip into the batter, then carefully place it in the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Warm the Tortillas: While the fish is frying, warm the corn tortillas in a dry skillet or microwave.
Assemble the Tacos: Place a few pieces of fried fish on each tortilla. Top with shredded cabbage, a drizzle of creamy sauce, and fresh cilantro. Serve with lime wedges on the side.