Pescadillas – Crispy Fish Tacos

As Easter is arriving soon, this simple and inexpensive fish dish may serve as a refreshing valediction to the Lenten season. Using tuna fish from canned is the easiest, but any fish meat will work well in this recipe.

Crispy Fish Tacos – Pescadillas

Printable recipe: Crispy Fish Tacos – Pescadillas

Ingredients (for a dozen)

2 cans tuna fish, drained
2-3 tomatoes; washed, stem spot removed, and chopped (approximately 2 cups)
½ white onion; peeled, and chopped
1 clove garlic; peeled, and finely chopped
¼ cup parsley, leaves only; washed, and chopped
2 bay leaves
1 tsp dry oregano; crumbled
2 tbsp olive oil
¼ cup water
Salt and pepper, to taste
12 corn tortillas; freshly made or warmed
Oil for deep frying
Condiments
½ small cabbage; shredded, washed, and drained (approximately 4 cups)
½ red onion; peeled, and sliced thinly
Hot peppers, such as Habaneros or serranos, optional, to taste; washed, stem and seeds removed, and sliced thinly
4 limes; washed, two halved, and two cut into wedges
1 tsp salt, or to taste
1 avocado; washed

Prepare the condiment: In a non-reactive container, mix cabbage, red onions, hot peppers (if using), salt and the juice of the two halved limes:

Cover and keep in the fridge until serving time.

Prepare filling: In a large pan, warm up olive oil over medium heat; add onions and sauté for a few minutes, until translucent. Add garlic and cook, stirring, for a few seconds, then incorporate tomatoes (photo below, left). Allow to cook for five minutes, stirring occasionally, then add bay leaves, crumbled dry oregano, and water (photo below, right):

Stir to incorporate, then reduce heat to low, and cover pan (photo below, left). allow to cook for ten minutes. Uncover pan, and add drained tuna (photo below, right):

Stir to incorporate, then add chopped parsley (photo below, left). Season with salt and pepper, to taste, and cook for a couple more minutes, stirring to avoid burning, until there is no liquid at the bottom of the pan (phot below, right):

Remove from heat. Remove and discard bay leaves.

Assemble tacos: Scoop some tuna filling onto a warm corn tortilla, spreading on one half, and leaving a rim around the edge (photo below, left). Fold empty half over, to form a half circle, then secure the edges together with toothpicks (photo below, right):

Repeat with other tortillas and filling, to get twelve tacos:

Fry tacos right before serving: Warm up a good amount of oil for deep frying (I use a small pot, to save oil) over high heat; once it starts rippling, reduce to medium-high. Carefully fry tacos in batches for one or two minutes per side, until crispy and golden brown (photo below, left). Transfer to paper towels, to drain excess oil (photo below, right):

To plate: Remove cabbage mix from the fridge; peel and slice avocado. Place a few slices of avocado, a couple of lime wedges, and two tacos on each plate. Remove toothpicks from tacos, then add some cabbage condiment inside:

Serve and enjoy right away, for best crispiness:

Each person may add avocado and a sprinkle of lime juice to their tacos, and also a few drops of bottled hot sauce, such as Valentina™, or Huichol™. These delicious crispy tacos may be eaten as a snack or appetizer, but are also worthy for lunch or a light dinner.

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