Fish tacos are the most refreshing street food in Mexico, especially popular in Baja California. The crispy white fish contrasts with the fresh avocado, the tomato of the pico de gallo and the acid touch of the lemon. A dish that captures the joy of Mexican cuisine.
Mexican
Fish tacos with avocado sauce and pico de gallo
Fried or grilled white fish tacos with guacamole, pico de gallo and cream. Fresh and nutritious Mexican street food.
- Mexico
- Main course
- High protein
- High fiber
- Low sugar
- easy
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Fiber 6 g
- Carbohydrates 40 g
- Fat 16 g
- Sodium 480 mg
Story behind the dish
Preparation
Fish tacos with avocado sauce and pico de gallo is a preparation from Mexico with easy difficulty. Reserve about 32 minutes in total (20 for mise en place and preparation, 12 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of hake or sea bass fillet in strips.
- Have ready: 8 corn tortillas.
- Have ready: For the batter: 100 g flour, 1 egg, soda water, salt.
- Have ready: For the guacamole: 2 avocados, lemon juice, salt, cilantro.
- Have ready: Pico de gallo: 2 tomatoes, ½ onion, cilantro, chili, lemon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the guacamole by mashing the avocado with lemon
Prepare the guacamole by mashing the avocado with lemon, salt and cilantro. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Prepare the pico de gallo by mixing tomato
Prepare the pico de gallo by mixing tomato, onion, cilantro and diced chili. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the batter with cold sparkling water until creamy.
Beat the batter with cold sparkling water until creamy. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Coat the fish and fry in oil at 175°C for 3-4 min.
Coat the fish and fry in oil at 175°C for 3-4 min. Drain. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
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Heat the tortillas
Heat the tortillas. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Assemble: tortilla
Monta: tortilla, cabbage, fish, guacamole, pico de gallo and cream. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with lemon wedges
Serve with lemon wedges. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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