What are tacos de pescado made of?

These gluten-free tacos de pescado are made with fish (pescado is the Spanish word for fish), corn tortillas, avocado and mango salsa. This recipe calls for lightly floured fish instead of deep fried with beer batter as the traditional Baja fish tacos.

What is the meaning of tacos de pescado?

Tacos de pescado means fish tacos. Pescado is the Spanish word for fish.

Are fish tacos better with corn or flour tortillas?

Fish tacos are traditionally served with corn tortillas, which complement the flavors of these tacos and also maintain the authenticity of Mexican cuisine. But if flour tortillas are your preference, they also work fantastic!

Healthy Gluten-Free Tacos De Pescado Recipe (Fish Tacos)

Description

This healthy tacos de pesacado recipe (fish tacos recipe) is a flavor bomb! Featuring perfectly pan-fried fish and a vibrant, fresh mango salsa, these tacos are as easy to make as they are irresistible. Bonus: they’re completely gluten-free and guaranteed to be a crowd favorite!

Ingredients

Units Scale

Mango salsa

1 Mango, finely diced (firm mango works best)
1/4 Red onion, finely diced
1/2 Cucumber, finely diced (peeled if required)
Fresh cilantro, chopped
Juice of 1 lime

Fish

300 gr white fish, I use barramundi
Sea salt
Black pepper
Gluten-free flour, I use buckwheat flour

Tacos

1 Avocado, smashed with a dash of lime juice and salt
Pickled purple cabbage, I use store-bought
6 Corn tortillas (tortillas de maiz)
Lime wedges for serving

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Instructions

Prepare the mango salsa: Finely dice the mango, cucumber, and purple onion. Combine in a mixing bowl, add the chopped cilantro, a squeeze of lime juice and a little bit of sea salt. Mix well to combine.
Prepare the fish: Pat dry the fish fillets with paper towels to remove excess moisture. Cut the fish fillets into long strips (aim for the length of the tortillas) and add sea salt and black pepper.
Add flour to a plate, and flour fish strips on all sides.
Add a generous drizzle of coconut or olive oil to a pan on medium-high heat, and cook fish in hot oil until golden brown.
Assemble the tacos: Warm corn tortillas with your preferred method (microwave, pan, or directly on the stovetop). Add a dollop of avocado mash, purple cabbage, and fish fillet, and top up with mango salsa and fresh coriander.
Optional to add hot sauce too! Squeeze some fresh lime juice and buen provecho amigos!

Notes

Store the leftover ingredients in an airtight container in the fridge. If possible store the fish separately from the fresh ingredients. The cooked fish will last 1-2 days, while the mango salsa will last for up to 3-4 days.

Use another type of salsa - like pico de gallo, instead of mango salsa.

Add more condiments to the flour mixture - black pepper, garlic powder, and onion powder are all a good idea to enhance the flavor.

Skip flouring the fish to simplify the recipe - You'll also be able to use less oil for cooking the fish.