Chicharrón de Pescado
Dive into our easy-peasy Chicharrón de Pescado - Crispy Fish Taco recipe! Marinate, coat & fry the fish until crispy perfection. Top it off with a zesty Pico de Gallo that brings the heat just right. Reheat our tortillas, assemble your taco masterpiece & ¡que rico! – a taste of La Tortillería magic in your own cocina!
SPICINESS
Ingredients
- 0.5 kg fish fillets (Barramundi, Snapper, Flathead)
- 1 cup flour
- 1 tbsp salt
- 1 tbsp garlic
- ½ tbsp ground pepper
- 0.5 ml vegetable oil
- 1 tbsp mustard
- 2 garlic clove
- 2 limes
- Salt & pepper (for seasoning the fish)
Spicy Pico de Gallo with Habanero
- 4 tomatoes, thinly sliced
- ½ onion, finely chopped
- 2 habanero peppers, finely chopped
- 1⁄4 Bunch Coriander, chopped
- 1 lime
- 1 Lebanese cucumber, diced
- Salt, to taste
- 1 Avocado (Garnish)
- Lime Wedges (Garnish)
Cooking Instructions
- Cut the fish fillets into small pieces. Marinate them with lime, salt & pepper. Allow them to rest for 15 minutes
- In a bowl, mix flour, salt, garlic powder & ground pepper.
- In a pot, reheat the vegetable oil to 160-180 degrees, fry the garlic cloves in the oil to give it a distinct aroma. Watch they don’t burn!
- Bring the marinated fish into the bowl with flour of your choice. Ensure all sides of the fish are well-covered with flour.
- Fry the fish for 5-7 minutes until they are crispy & well-cooked. Place the fried fish on a cooling rack to remove excess oil & maintain crunchiness.
- Serve the crispy fried fish with slices of lime & season with salt & pepper according to taste.
For Pico de Gallo:
- Cut tomatoes, onions & habanero peppers into thin slices. Chop coriander & cucumber into small dice.
- In a bowl, combine tomatoes, onions, habanero peppers, coriander, cucumber. Add lime juice & salt to taste.
For Garnish & Plating:
- Reheat tortillas & place them on a plate or into a tortilla warmer/ tea towel if you’re making for a crowd.
- To assemble Tacos, add fish on the tortillas. Spoon the prepared Pico de Gallo over the fish. Place slices of avocado on top. Add a lime wedge on the side.
¡Buen Provecho!
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