Battered Fish Tacos al Pastor

Rexal
You have probably tried battered fish tacos, which, besides being delicious and fresh, are versatile since you can combine them with different dressings, salsas, and vegetables. But how about trying some fish tacos that, in addition to being battered, are al pastor? Are you craving them? Do you want to know the trick for a perfect batter? Well, here we have this recipe that you will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 guajillo chiles, without veins or seeds, hydrated in hot water; for the marinade
  • 1/4 onions, grilled on a griddle, for the marinade
  • 1 clove garlic, grilled on a griddle, for the marinade
  • 1/4 cups achiote, in bar form, 40 g, for the marinade
  • 1 teaspoon cumin, whole, for the marinade
  • 1 teaspoon white vinegar, for the marinade
  • 1/2 cups orange juice, for the marinade
  • salt, for the marinade
  • pepper, for the marinade
  • 2 cups white fish, cut into thick strips
  • 2 cups wheat flour, for the batter
  • 1 teaspoon garlic powder, for the batter
  • 1/2 teaspoons salt, for the batter
  • 1 tablespoon REXAL® baking powder, 15 g
  • 3/4 cups orange soda, 190 ml, for the batter
  • wheat flour, for dusting
  • vegetable oil, for frying
  • 10 flour tortillas, for serving
  • 1/2 cups onion, finely chopped, for garnish
  • 1/2 cups cilantro, finely chopped, for garnish
  • pineapple, in cubes, for garnish
  • lime, in thirds, for garnish
  • salsa, for garnish
Preparation
35 mins
10 mins
Low
  • For the marinade, blend the guajillo chili with the onion, garlic, achiote, cumin, vinegar, orange juice, salt, and pepper.
  • Place the fish strips in a large container, pour the achiote marinade over them until completely covered, cover with cling film, and let marinate in the refrigerator for 30 minutes. This step will help the fish become aromatic and tender for easier cooking.
  • For the batter, place the flour in a bowl and mix with garlic powder, salt, and Rexal® baking powder using a whisk. Gradually pour in the orange soda while stirring until a thick batter forms. Reserve.
  • After the time is up, take the fish out of the refrigerator. Take a strip of fish, making sure it doesn't have excess marinade sauce, place it on the flour, and cover it on all sides. Dip the floured strip into the batter mixture.
  • Fry in hot vegetable oil over low heat, moving it around to cook all sides of the fish. Drain on paper towels and repeat this step until all the strips are done.
  • Assemble your fish tacos. On a piece of warm flour tortilla, place some battered fish strips, add onion and cilantro, and accompany with pineapple, lime, and salsa to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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