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Pescadillas (Crispy Fish Tacos)

Cook Time:
45 mins
Prep Time:
15 mins

Chef notes

This recipe is near and dear to my heart because I grew up going to Acapulco, Mexico with my grandfather, and we used to eat these pescadillas for lunch by the beach, so I think of him every time I make them.


  • 1/4 cup olive oil
  • 1/2 cup chopped white onion
  • 1 teaspoon chopped garlic
  • 1 pound fluke or flounder
  • 1 tablespoon chopped jalapeño
  • 1 cup chopped plum tomatoes
  • salt, to taste
  • 1 tablespoon chopped cilantro
Charred Tomato Salsa
  • 3 plum tomatoes, cut in half
  • 1/2 white onion
  • 2 cloves garlic
  • 2-3 jalapeños
  • 1/2 cup sherry vinegar
  • salt, to taste
  • 1 tablespoon chopped cilantro
To Assemble
  • 6 corn tortillas
  • 2 cups vegetable oil, for frying
  • 1 avocado, cut into slices
  • 2 tablespoons queso fresco


For the pescadilla:

In a Dutch oven over medium heat, drizzle the olive oil and sauté the onion and garlic until tender, stirring occasionally. Add the fish and cook for about 5 to 7 minutes, add jalapeño and tomatoes, season with salt and cover to simmer over a lower heat for 5 minutes. Check the seasoning, add the chopped cilantro and set aside to cool.

For the charred tomato salsa:

In the meantime, heat a nonstick sauté pan on high heat and char the tomatoes, onion, garlic and jalapeños until tender and blackened.

In a food processor, add the charred ingredients for the salsa and pulse with the vinegar, salt and cilantro until the salsa is chunky.

To assemble:


In a nonstick sauté pan, warm the corn tortillas over medium heat.


Fill the tortillas with 1 generous tablespoon of the pescadilla and fold it in half. Insert a bamboo skewer or a toothpick in the tortilla to prevent it from unfolding while being fried.


Heat the vegetable oil in a Dutch pan or cast-iron skillet. When the oil is hot and registers at 350 F on a thermometer, add the pescadillas. Fry for about 2 to 3 minutes, until they are golden brown on each side. Prepare a sheet pan with paper towels to drain oil excess and place the pescadillas on top.


Serve the pescadillas on a platter, and top with charred tomato salsa, sliced avocado and sprinkled with queso fresco.