Deviled Fish Tacos

Name: Deviled Fish Tacos
Prep time: 45 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups Tomato Sauce for Seasoning EMBASA®, for the sauce; 2 red jalapeno peppers, for the sauce; 10 árbol chiles, for the sauce; 2 cloves garlic, for the sauce; 1/4 onions, for the sauce; 1/4 bunches cilantro, for the sauce; salt and pepper, for the sauce; vegetable oil, for the sauce; 2 cups school shark, for the filling; corn tortillas; 1/4 cabbages, for garnish; 1/4 red onions, for garnish; 1 avocado, for garnish; cilantro, for garnish

EMBASA

We love deviled fish tacos! This dish is a snack that originated on the beaches of Mexico as a quick and delicious option to share with family or serve as an appetizer, snack, or side dish for the main course in seafood restaurants.

This version of deviled fish tacos is perfect for a party or just for a meal due to its ease of preparation and its delicious spicy flavor because we added red jalapeño peppers and árbol chili. Don't forget to prepare them with Embasa® Tomato Sauce to save you several minutes.

Don't forget to prepare them with Embasa® Tomato Sauce to give an incredible flavor and also save you several minutes.

Hawaiian Skewers

Trompo al Pastor

Enchilada Tostadas

Reviewed by Editorial Team of Kiwilimón

Published: 13-03-2025

Preparation

30 mins

15 mins

Low

Blend Embasa® Tomato Sauce with red jalapeño pepper, árbol chili, garlic, onion, cilantro, salt, and pepper. In a saucepan, with a little oil, pour in the sauce you blended in the blender and sauté for 5 minutes; then add the dogfish fillets and cook for another 10 minutes or until the sauce reduces a bit. Let this mixture cool and set aside. Fill the corn tortillas with the previous preparation, fold them into a quesadilla shape, and use toothpicks to close them. In hot vegetable oil, fry your taco for about 5 minutes or until you see that the tortilla is crispy. Transfer the deviled fish tacos to absorbent paper to remove excess oil. Serve the deviled fish tacos on a platter and garnish with cabbage, onion, avocado, and cilantro.