Fish fillet tacos

Fish fillet tacos


  • Fish tacos:
  • 8 tortillas made with MASECA® corn masa flour
  • 2 fish fillets
  • ½ cup of all-purpose flour
  • ½ cup of beer
  • 1 egg
  • 2 tablespoons of vegetable oil
  • ¾ cups of purple cabbage, thinly sliced
  • ½ cup of lettuce, thinly sliced
  • ½ carrot, shredded
  • 2 tablespoons of olive oil
  • 1 teaspoon of sugar
  • 2 tablespoons of lime juice
  • Salt and pepper to taste
  • Serrano pepper mayonnaise:
  • 1/2 garlic clove, finely minced
  • 5 serrano peppers, deveined
  • 3 tablespoons of olive oil
  • 4 tablespoons of mayonnaise
  • Salt and pepper to taste


Fish tacos:

  1. Cut fish fillets in thin strips.
  2. Coat the fish strips with flour to obtain perfect crunchy fish fillets.
  3. Mix beer with all-purpose flour, add egg yolks and season with salt.
  4. Heat oil in a pan for a few minutes.
  5. Cover each one of the fish strips with the beer batter and then fry. Remove when golden brown and set aside on a paper towel to drain excess oil.
  6. Make cabbage slaw by mixing cabbage, lettuce, carrot, lime juice, sugar, and olive oil.
  7. Warm tortillas made with MASECA® and make the tacos placing the cabbage slaw first and then the fish fillets.

Serrano pepper mayonnaise:

  1. Blend mayonnaise, garlic, and serrano peppers. While blending the ingredients, slowly incorporate olive oil and season with salt and pepper to taste.

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