Chopped Fried-Fish Tacos (Tacos De Salpicón De Pesc

Name: Chopped Fried-Fish Tacos (Tacos De Salpicón De Pescado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless boneless cod, flounder, or tilapia fillets, cut into approximately 3-by-1/2-inch strips; 3 tablespoons freshly squeezed lime juice, plus more to taste; 1 teaspoon kosher salt; All-purpose flour, for frying; Canola or vegetable oil, for frying; 1 cup finely diced white onions; 1 cup chopped cilantro; 2 fresh serrano or jalapeno chiles, finely chopped (including seeds), plus more to taste; 5 teaspoons Worcestershire sauce; 2 tablespoons extra-virgin olive or vegetable oil; Warm corn tortillas, lime wedges, avocado slices, and; , for serving

Servings: persons

1 pound skinless boneless cod, flounder, or tilapia fillets, cut into approximately 3-by-1/2-inch strips
3 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon kosher salt
All-purpose flour, for frying
Canola or vegetable oil, for frying
1 cup finely diced white onions
1 cup chopped cilantro
2 fresh serrano or jalapeno chiles, finely chopped (including seeds), plus more to taste
5 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive or vegetable oil
Warm corn tortillas, lime wedges, avocado slices, and
, for serving

1
Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
2
Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375u00b0F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
3
When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
4
Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound skinless boneless cod, flounder, or tilapia fillets, cut into approximately 3-by-1/2-inch strips, 3 tablespoons freshly squeezed lime juice, plus more to taste, 1 teaspoon kosher salt, All-purpose flour, for frying, and more.

Yes, Chopped Fried-Fish Tacos (Tacos De Salpicón De Pescado) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chopped Fried-Fish Tacos (Tacos De Salpicón De Pescado)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions