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Tacos de Pescado

Name: Tacos de Pescado
Prep time: 28 min
Cook time: 18 min
Total time: 46 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g White fish fillets; 8 Corn tortillas; 0.8 cup Flour; 1 Egg; 0.8 cup Sparkling water; 1 dessert spoon Salt; 0.5 tsp Black pepper; 3 cup Vegetable oil; 2 cup White cabbage; 0.4 cup Strained yogurt; 2 tbsp Mayonnaise; 2 Limes; 0.25 bunch Cilantro

Baja-style fish tacos with crisp white fish, cabbage, lime, creamy sauce, and warm corn tortillas.

Medium⏱️ 46 min📖 1 min readServes 4~480 kcal🇲🇽 Mexican🌍 Full translation

28 min prep 18 min cook

#High Protein
#Summer

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Timeline

Total 46 min

Prep28 min
Cooking18 min

Ingredients

4 servings

Quick:

For the fish

600 g White fish fillets

For serving

8 Corn tortillas
2 cup(~400 ml) White cabbage
2 Limes
0.3 bunch Cilantro

For the coating

0.8 cup(~160 ml) Flour
1 Egg
0.8 cup(~160 ml) Sparkling water

General

1 dessert spoon(~10 ml) Salt
0.5 tsp(~2.5 ml) Black pepper

For frying

3 cup(~600 ml) Vegetable oil

For the sauce

0.4 cup(~80 ml) Strained yogurt
2 tbsp(~30 ml) Mayonnaise

What else can I make with these ingredients?

Instructions

1
Cut the white fish fillets into finger-thick strips and pat them dry.
2
Whisk the flour, egg, sparkling water, half the salt, and black pepper into a pourable batter.
3
Mix the strained yogurt, mayonnaise, and juice of 1 lime to make a creamy sauce.
4
Thinly shred the cabbage, pick the cilantro, and warm the tortillas.
5
Heat the vegetable oil to 180°C, dip the fish in the batter, and fry for 3 to 4 minutes.
4 min
04:00
6
Rest the fried fish on a wire rack for 2 minutes so excess oil drains.
2 min
02:00
7
Serve the tortillas filled with fish, cabbage, sauce, cilantro, and lime juice.

💡 Tip: Dry the fish surface well with paper towels before dipping it in batter; a wet surface thins the coating and makes it separate in the oil.

🍽️ Serving suggestion: Serve fish tacos hot with lime, thin cabbage, and optional spicy salsa verde.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Vitamin B12

Nutrition (per serving)

~480

kcal calories

g protein

g carbs

g fat

Protein 23%Carbs 40%Fat 37%

5.9g

Sugar

7.5g

Fiber

1368.4mg

Sodium

22.4g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Estimated satiety (per serving)

7/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Seafood
Gluten
Egg
Milk

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Tacos de Pescado make?
This recipe serves 4.
How long does Tacos de Pescado take?
Prep 28 minutes, cooking 18 minutes; 46 minutes in total.
Is Tacos de Pescado difficult?
This recipe is rated medium.
How many calories does Tacos de Pescado have?
Approximately 480 kcal per serving. Protein: 29g, carbs: 50g, fat: 20g.
Which allergens does Tacos de Pescado contain?
This recipe contains Seafood, Gluten, Egg, Milk. Check it against your dietary needs.
Which cuisine does Tacos de Pescado belong to?
This recipe belongs to Mexican cuisine.
How many ingredients does Tacos de Pescado need?
This recipe needs 13 ingredients.
Is Tacos de Pescado filling?
Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

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Instructions

Cut the white fish fillets into finger-thick strips and pat them dry.

Whisk the flour, egg, sparkling water, half the salt, and black pepper into a pourable batter.

Mix the strained yogurt, mayonnaise, and juice of 1 lime to make a creamy sauce.

Thinly shred the cabbage, pick the cilantro, and warm the tortillas.

Heat the vegetable oil to 180°C, dip the fish in the batter, and fry for 3 to 4 minutes.

4 min

04:00

Rest the fried fish on a wire rack for 2 minutes so excess oil drains.

2 min

02:00

Serve the tortillas filled with fish, cabbage, sauce, cilantro, and lime juice.

FAQ

How many servings does Tacos de Pescado make?

This recipe serves 4.

How long does Tacos de Pescado take?

Prep 28 minutes, cooking 18 minutes; 46 minutes in total.

Is Tacos de Pescado difficult?

This recipe is rated medium.

How many calories does Tacos de Pescado have?

Approximately 480 kcal per serving. Protein: 29g, carbs: 50g, fat: 20g.

Which allergens does Tacos de Pescado contain?

This recipe contains Seafood, Gluten, Egg, Milk. Check it against your dietary needs.

Which cuisine does Tacos de Pescado belong to?

This recipe belongs to Mexican cuisine.

How many ingredients does Tacos de Pescado need?

This recipe needs 13 ingredients.

Is Tacos de Pescado filling?

Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

Timeline