Crispy Fried Chopped Fish Tacos (Tacos de salpicón de pescado)

Ingredients

• 450 g cod, flounder, or tilapia fillets, skinless and boneless, cut into strips about 7.5 cm by 1.25 cm
• 45 ml freshly squeezed lime juice
• 5 g kosher salt
• as needed wheat flour
• as needed (depth of about 7.5 cm) canola or vegetable oil, for frying
• 250 ml white onions, finely diced
• 17 g chopped cilantro
• 2 pieces fresh serrano or jalapeño chilies, finely chopped (with the seeds)
• 25 ml Worcestershire sauce
• 30 ml extra-virgin olive oil or vegetable oil
• 16 pieces warm corn tortillas
• 2 limes lime wedges (from 2 limes)
• 2 pieces avocado, sliced

Method

1. In a large bowl, toss the fish strips with some of the lime juice and the salt until well coated.
2. Put the flour in another bowl. Coat the fish strips in flour, shaking off the excess, then set aside.
3. Pour oil into a deep saucepan to a depth of about 7.5 cm and heat to 190°C (375°F) over medium-high heat.
4. Working in batches so you do not overcrowd the pan, fry the fish until lightly golden and crisp, about 2 minutes per batch.
5. Transfer the fried fish to paper towels to drain and let cool slightly.
6. Once the fish is cool enough to handle, transfer it to a large bowl and gently break the strips into small pieces with your hands or a spoon.
7. Add the diced onions, chopped cilantro, sliced chilies, Worcestershire sauce, olive oil, and the remaining lime juice. Mix well to combine.
8. Taste the mixture and adjust the seasoning with more lime juice, chilies, or salt, to taste.
9. Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and lightly charred in spots.
10. Serve the chopped fish mixture with the warm tortillas, lime wedges, avocado slices, and fresh green salsa (homemade or store-bought), so everyone can fill their own tacos.

Nutrition

Per serving

Energy

188.2 kcal

Protein

4.35 g

Carbohydrate

25.32 g

Fat

8.22 g

Fibre

3.12 g

Calcium

20.02 mg

Iron

0.59 mg

Magnesium

14.11 mg