Dive into a culinary adventure with our tantalizing "Tacos de Pescado y Aguacate Frito con Salsa de Chipotle"! Picture this: golden, crispy fish fillets nestled in warm corn tortillas, perfectly complemented by creamy avocado and a smoky chipotle sauce that will ignite your taste buds. This Mexican delight is not just a meal; it's an experience that will transport you straight to a coastal fiesta. Whether you're hosting a gathering or simply indulging in a delightful dinner, these tacos are sure to impress. Ready to make your taste buds dance? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 tacos
Ingredients
- 300g white fish fillets
- 1 avocado, sliced
- 1 cup flour
- 1 egg
- 1 cup breadcrumbs
- 2 tbsp chipotle sauce
- 6 corn tortillas
- Vegetable oil for frying
- Salt to taste
Instructions
- Prepare the fish by patting the white fish fillets dry with paper towels and cutting them into 2-inch strips about 1/2 inch thick.
- Create a breading station: In three separate shallow dishes, place flour seasoned with salt, beaten egg, and breadcrumbs.
- Dredge each fish strip first in the seasoned flour, then dip in beaten egg, and finally coat completely with breadcrumbs, ensuring even coverage.
- Heat vegetable oil in a deep skillet or fryer to 375°F (190°C), ensuring enough oil for deep frying.
- Carefully fry the breaded fish strips in batches for 2-3 minutes per side until golden brown and crispy, maintaining oil temperature.
- Remove fried fish and drain on paper towels to remove excess oil, sprinkling lightly with salt.
- Slice avocado into thin, even pieces and set aside.
- Warm corn tortillas on a griddle or skillet for 30 seconds on each side to enhance flavor and flexibility.
- Assemble tacos by placing crispy fish strips on tortillas, topping with avocado slices, and drizzling chipotle sauce over the filling.
- Serve immediately while fish is hot and crispy, garnishing with additional chipotle sauce if desired.
Tips
- Choose the Right Fish: Opt for fresh white fish fillets like cod or tilapia for the best flavor and texture. Ensure they are firm and free of any fishy smell.
- Perfect Your Breading Technique: Make sure to coat the fish strips evenly in flour, egg, and breadcrumbs to achieve a crispy crust. Patting the fish dry before breading helps the coating stick better.
- Maintain Oil Temperature: Use a thermometer to keep the oil at 375°F (190°C). If the oil is too cool, the fish will absorb more oil and become greasy; if too hot, it may burn before cooking through.
- Fry in Batches: Don’t overcrowd the pan when frying. This ensures even cooking and maintains the oil temperature, resulting in perfectly crispy fish.
- Warm Tortillas for Better Flavor: Warming the corn tortillas enhances their flavor and makes them more pliable, making it easier to assemble your tacos.
- Customize Your Toppings: Feel free to add additional toppings like shredded cabbage, cilantro, or a squeeze of lime for an extra burst of flavor.
- Serve Immediately: These tacos are best enjoyed fresh and hot. Assemble them just before serving to keep the fish crispy and the tortillas warm.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: g
Cholesterol: 85mg
