Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1/4 cup all-purpose flour
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 8-10 corn tortillas
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a shallow dish, mix together the flour, chili powder, garlic powder, cumin, salt, and black pepper.
2. Cut the fish fillets into small pieces, about 1-2 inches in size.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dredge the fish pieces in the flour mixture, shaking off any excess.
5. Place the fish in the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the fish from the skillet with tongs and place on a paper towel-lined plate to drain any excess oil.
7. Warm the corn tortillas in the skillet, about 30 seconds per side.
8. To assemble the tacos, place a few pieces of fish on each tortilla.
9. Top with diced pineapple, mango, red onion, cilantro, and jalapeño.
10. Squeeze a lime wedge over each taco.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories: 190
Fat: 8g
Carbohydrates: 20g
Protein: 11g
Substitutions for ingredients:
- Any white fish can be used in place of cod or tilapia.
- If you don't have chili powder, you can use a combination of paprika, cumin, and cayenne pepper.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of fruit, such as diced peach or papaya.
- Top with a drizzle of hot sauce or crema.
Tips and tricks:
- Make sure the oil is hot before adding the fish to the skillet to ensure a crispy crust.
- Use a nonstick skillet to prevent the fish from sticking.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Storage instructions:
Store any leftover fish and toppings in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in a skillet over medium heat until heated through. Warm the tortillas in the microwave or oven.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges, hot sauce, crema
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, roasted vegetables
Troubleshooting advice:
- If the fish is sticking to the skillet, make sure the skillet is hot enough and the oil is evenly distributed.
- If the fish is not crispy, make sure the oil is hot enough and the fish is not overcrowded in the skillet.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Charichuelo is a type of fruit native to South America that is similar to a passion fruit. It is often used in traditional Peruvian cuisine.
Flavor profiles:
The fish is crispy and seasoned with a blend of spices, while the toppings add a sweet and tangy flavor from the pineapple and mango.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Spicy, Tangy, Savory, Citrusy, Herbaceous