Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 8 corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/2 cup diced tomato
- 1/4 cup chopped fresh jalapeno
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cumin, smoked paprika, garlic powder, salt, and black pepper.
2. Cut the fish fillets into small pieces and coat them in the flour mixture.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the fish pieces to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. While the fish is cooking, prepare the pebre-style salsa by combining the cilantro, red onion, tomato, jalapeno, lime juice, and olive oil in a bowl. Season with salt and pepper to taste.
6. Warm the corn tortillas in a separate skillet or in the microwave.
7. To assemble the tacos, place a few pieces of fish on each tortilla and top with a spoonful of the pebre-style salsa.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat for cooking the fish
Serving size:
Makes 8 tacos, serving size is 2 tacos per person
Nutritional information:
Calories: 320
Total fat: 17g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 390mg
Total carbohydrates: 25g
Dietary fiber: 4g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or tilapia.
- Corn tortillas can be substituted with flour tortillas or lettuce wraps for a low-carb option.
- If fresh jalapenos are not available, canned jalapenos or hot sauce can be used instead.
Variations:
- Add avocado slices or guacamole to the tacos for extra creaminess.
- Use a different type of salsa or hot sauce to top the tacos.
- Add shredded cabbage or lettuce for extra crunch.
Tips and tricks:
- Make sure the oil in the skillet is hot before adding the fish to ensure a crispy crust.
- Don't overcrowd the skillet when cooking the fish, as this can cause the pieces to steam instead of fry.
- Use tongs to flip the fish pieces instead of a spatula to prevent the coating from falling off.
Storage instructions:
Leftover fish and salsa can be stored 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 a separate skillet or in the microwave. Top with the pebre-style salsa and serve.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro leaves and lime wedges.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Black bean and corn salad
- Roasted sweet potato wedges
- Creamy coleslaw
Troubleshooting advice:
- If the fish is sticking to the skillet, make sure the oil is hot enough before adding the fish.
- If the coating is falling off the fish, make sure to coat the pieces evenly and gently shake off any excess flour before frying.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pebre-style salsa is a traditional Chilean condiment made with cilantro, onion, tomato, and hot peppers. It is commonly served with grilled meats and seafood.
Flavor profiles:
These fish tacos are crispy, spicy, and fresh-tasting. The smoky and earthy spices in the coating complement the bright and tangy flavors of the pebre-style salsa.
Serving suggestions:
These tacos are perfect for a casual weeknight dinner or a summer barbecue. Serve with your favorite Mexican-inspired sides and a cold beer or margarita.
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Region: Mexican