Pescadillas

Pescadillas

Pescadillas

Pescadillas are fish tacos in corn tortillas that are fried until crispy. The filling consists of cod stewed in tomatoes and onions. The filling is put in the center of corn tortillas. The tortillas are held closed by toothpicks while they fry. The tacos are topped with cabbage, radishes, pickled onions, and arbol chilies salsa.
Prep Time45 minutes
Cook Time8 minutes
Course: Main Course
Cuisine: Mexican
Keyword: fish, Latin American, main course, Mexican
Author: Alex Gorgos

Equipment

  • food processor
  • toothpicks

Ingredients

Filling

  • 2 tbsp olive oil
  • 1/2 cup white onion finely chopped
  • 2 garlic cloves minced
  • 2 roma tomatoes diced
  • 1 tsp Mexican oregano
  • 1 bay leaves
  • 1 lb cod
  • salt and pepper to taste

Arbol Chiles Salsa

  • 2 roma tomatoes
  • 24 arbol chilies
  • 3 garlic cloves
  • 4 cups water
  • 2 tbsp vinegar
  • 1/2 tsp salt

Tacos and Toppings

  • vegetable oil for frying
  • corn tortillas
  • cabbage shredded
  • radishes thinly sliced
  • pickled red onion

Instructions

  • Simmer the tomatoes and arbol chilies in 4 cups of water for 15 minutes.
    Mexican, main course, fish
  • Add the tomatoes, chilies, garlic, and 1/4 cup of the simmering water to a food processor.
    Mexican, main course, fish
  • Purée until smooth. Stir in the vinegar and salt. Refrigerate until ready for use.
    Mexican, main course, fish
  • Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
    Mexican, main course, fish
  • Add in the tomatoes, oregano, and bay leaf. Simmer for 3 minutes.
    Mexican, main course, fish
  • Add the cod to the pan. Cover and simmer for 6 minutes.
    Mexican, main course, fish
  • Break up the cod. Season with salt and pepper. Cook for 5 more minutes until the majority of the liquid has evaporated. Let cool.
    Mexican, main course, fish
  • Heat up a tbsp of oil in a sauté pan. Cook the tortillas for a minute a side to make them pliable.
    Main course, beef
  • Take a scoop of the cod mixture and place it in the center of the tortillas.
    Mexican, main course, fish
  • Seal up the tacos with 3 toothpicks per taco.
    Mexican, main course, fish
  • Heat up 1/2” deep of vegetable oil in a sauté pan over medium high heat. Add the tacos into the oil.
    Mexican, main course, fish
  • Fry for 3-4 minutes a side until crispy. Drain grease on a wire rack.
    Mexican, main course, fish
Mexican, main course, fish
Top the tacos with cabbage, radishes, pickled onions, and the arbol chilies salsa.