Chopped Fried-Fish Tacos (Tacos De Salpicón De Pescado)
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Kosher Salt1
Canola1 cup
Cilantro (chopped)5 tsps
Worcestershire Sauce2 tbsps
Olive (extra-virgin)Directions:
1
Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well
2
Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish
3
Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer
4
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
5
Transfer the fried fish to a paper towel to drain
6
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
7
Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do
8
Season to taste with more lime juice, chiles, and salt
9
Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa
10
Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well
11
Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish
12
Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer
13
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
14
Transfer the fried fish to a paper towel to drain
15
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
16
Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do
17
Season to taste with more lime juice, chiles, and salt
18
Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa