Chopped Fried-Fish Tacos (Tacos de Salpicón de Pescado)
Chopped Fried-Fish Tacos (Tacos de Salpicón de Pescado) is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well.
Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer.
Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch.
Transfer the fried fish to a paper towel to drain.
When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice.
Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do.
Season to taste with more lime juice, chiles, and salt.
Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.