Tacos dorados de pescado are a beloved Mexican street food: corn tortillas filled with seasoned fish, folded, and fried until golden and crisp. The contrast of the crunchy shell with the tender, flaky fish inside, plus a bright, tangy slaw and crema, makes every bite satisfying. This recipe is straightforward and uses common ingredients, so you can bring the flavors of a taquerÃa to your home kitchen.
Ingredients
- 1 lb (450 g) white fish fillets (such as cod, tilapia, or halibut), skin removed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) chili powder (not pure chile, unless you prefer heat)
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) lime juice (about 1/2 lime)
- 1/2 cup (120 ml) vegetable oil, for frying (plus more if needed)
- 12 corn tortillas (6-inch/15 cm)
- Toothpicks (for securing the tacos)
For the slaw:
- 2 cups (150 g) shredded green cabbage (or a mix of green and red)
- 1/4 cup (25 g) thinly sliced red onion
- 1/4 cup (60 ml) Mexican crema (or sour cream thinned with a little milk)
- 2 tbsp (30 ml) fresh lime juice
- 1/4 tsp (0.5 g) salt
For serving:
- 1/2 cup (120 ml) Mexican crema (or crema for drizzling)
- 1/2 cup (120 g) crumbled queso fresco (or feta cheese, if needed)
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges, for squeezing
- Salsa or hot sauce, to taste
Instructions
- Prepare the fish: Pat the fish fillets dry with paper towels. Season both sides with salt, cumin, chili powder, and black pepper. Drizzle with the lime juice and set aside for 5 minutes.
- Make the slaw: In a medium bowl, combine the shredded cabbage, red onion, crema, lime juice, and salt. Toss well to coat. Cover and refrigerate until serving.
- Cook the fish: Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) of the vegetable oil. Once shimmering, add the fish fillets in a single layer (cook in batches if needed). Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) as the safe minimum, checked with a food thermometer. Remove from the skillet and let cool slightly.
- Shred the fish: When cool enough to handle, flake the fish into large chunks using two forks. Taste and adjust seasoning if needed.
- Fill the tortillas: Warm the tortillas briefly in a dry skillet or microwave until pliable. Place about 2-3 tbsp (30-45 g) of fish in the center of each tortilla, then fold in half to form a taco. Secure each with a toothpick through the center to keep it closed during frying.
- Heat the oil: In a large, deep skillet or Dutch oven, heat the remaining 1/2 cup (120 ml) of oil over medium-high heat until it shimmers (about 350°F / 175°C). If you don’t have a thermometer, test with a small piece of tortilla – it should sizzle immediately.
- Fry the tacos: Carefully place 2-3 tacos in the hot oil, seam-side down. Fry for 2-3 minutes per side, until golden brown and crispy. Use tongs to turn them gently. Drain on a paper towel-lined plate. Repeat with the remaining tacos.
- Remove toothpicks: Let the tacos cool for a minute, then remove the toothpicks.
- Serve: Open the tacos slightly and stuff with the slaw. Drizzle with extra crema, sprinkle with queso fresco and cilantro. Serve with lime wedges and salsa.
Tips
- Use day-old tortillas: Slightly stale corn tortillas are less likely to crack when folded. If yours are fresh, warm them well before filling.
- Don’t overfill: Too much filling makes the tacos hard to close and they may burst during frying. Stick to about 2-3 tablespoons.
- Keep the oil hot: If the oil temperature drops too low, the tacos will absorb oil and become greasy. Fry in small batches and allow the oil to return to temperature between batches.
- No toothpicks? You can also use kitchen twine to tie the tacos closed, or simply hold them shut with tongs while frying (a bit tricky but doable).
Serving Suggestions
Serve these tacos dorados immediately while they are still crispy. They are wonderful on their own, but you can also add a side of Mexican rice, refried beans, or a simple avocado salad. For a lighter meal, serve them with a crisp green salad. Add a squeeze of fresh lime juice over the top just before eating to brighten all the flavors.
Variations
- Spicy version: Add 1/2 tsp (1 g) of cayenne pepper to the fish seasoning, or mix some chopped chipotle peppers in adobo sauce into the crema.
- Baked version: To make them lighter, arrange the filled tacos on a baking sheet, brush or spray with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy. They won’t be as crunchy as fried, but still delicious.
- Shrimp tacos dorados: Substitute the fish with 1 lb (450 g) of raw shrimp, peeled and deveined, and chopped into small pieces. Cook as directed, but reduce cooking time to 2-3 minutes per side until pink and opaque.
- Add cheese: For an extra indulgent version, sprinkle some shredded Monterey Jack or Oaxaca cheese inside the tortilla before folding. The cheese will melt and help hold the taco together.
Storage and Reheating
These tacos are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy again. Avoid microwaving, as it will make them soggy. The slaw can be stored separately in the refrigerator for up to 2 days.
Frequently Asked Questions
Can I use frozen fish? Yes, just thaw it completely in the refrigerator overnight, then pat it very dry before seasoning. Frozen fish often releases more water, so drying is key to getting a good sear.
What type of fish is best? Firm white fish like cod, halibut, or tilapia work best because they hold together during frying. Avoid delicate fish like sole, which may fall apart.
Can I make these ahead of time? You can prepare the fish and slaw up to a day in advance, but fry the tacos just before serving. Fried tacos lose their crispiness quickly, so they are best made to order.
Why did my tortillas crack when I folded them? This usually happens if the tortillas are too dry or not warm enough. Heat them thoroughly in a dry skillet or microwave, and keep them covered with a clean towel while you work.
Can I use flour tortillas? Corn tortillas are traditional for tacos dorados, but you can use flour if you prefer. They will be less crispy and more chewy, but still tasty.
How do I know when the oil is hot enough? If you don’t have a thermometer, drop a small piece of tortilla into the oil. If it sizzles and floats to the surface immediately, the oil is ready. If it sinks, wait a bit longer.
Related
- Tacos de Pescado La Paz: Baja-Style Recipe
- Agedashi Tofu Recipe: Crispy, Silky, and Easy
- Amish Country Popcorn Recipe (Stovetop, Fluffy)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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