Tacos De Pescado (Baja Style Fish Taco) Recipe

Name: Tacos De Pescado (Baja Style Fish Taco)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb fish fillet, cut lengthwise into strips; 1 cup flour; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon vegetable oil; 2 eggs, separated; oil, necessary (for frying); corn tortillas or flour tortilla, warmed to soften; For the garnish; shredded cabbage, lightly dressed with; your favorite coleslaw dressing; raw onion rings, marinated in; vinegar, with; 1 pinch oregano; sauces such as; thin tomato-free guacamole; salsa, such as red, green; pico de gallo

Servings: persons

1/2 lb fish fillet, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary (for frying)
corn tortillas or flour tortilla, warmed to soften
For the garnish
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
sauces such as
thin tomato-free guacamole
salsa, such as red, green
pico de gallo

1
Pat the fish filet strips dry with paper towels.
2
Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
3
Beat the egg whites until stiff, and fold into the mixture.
4
In a large skillet, heat oil with a depth of no more than 1 inch.
5
Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
6
Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.

280

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/2 lb fish fillet, cut lengthwise into strips, 1 cup flour, 1 teaspoon salt, 1/4 teaspoon ground black pepper, and more.

Yes, Tacos De Pescado (Baja Style Fish Taco) 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!

Tacos De Pescado (Baja Style Fish Taco)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions