• 1 lb (450g) white fish fillets (such as tilapia, cod, or halibut)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
  • 8 small tortillas
  • Shredded lettuce or cabbage
  • Sliced avocado
  • Fresh cilantro leaves
  • Lime wedges
  • Capitana's Salsa Macha



Prepare the fish:

- Rinse the fish fillets and pat them dry with paper towels.

- In a shallow dish, combine the flour, chili powder, cumin, salt, and black pepper.

- Dredge the fish fillets in the flour mixture, shaking off any excess.

Cook the fish:

- Heat vegetable oil in a large skillet over medium-high heat.

- Carefully place the coated fish fillets in the hot oil and cook for about 3-4 minutes per side until they are golden brown and cooked through.

- Transfer the cooked fish to a plate lined with paper towels to drain excess oil. Let them cool slightly, then break them into smaller pieces.

Warm the tortillas:

- Heat a separate skillet or griddle over medium heat. Warm the tortillas on each side for about 30 seconds until they become pliable. Wrap them in a clean kitchen towel to keep them warm.

Prepare the salsa macha:

-Place a dry skillet over low heat to warm the Salsa Macha 

Assemble the fish tacos:

- Take a warm tortilla and spread a spoonful of the salsa macha on it.

- Add a handful of shredded lettuce or cabbage on top of the salsa macha.

- Place some pieces of the cooked fish on the bed of lettuce or cabbage.

- Garnish with sliced avocado, fresh cilantro leaves, and a squeeze of lime juice.

Serve and enjoy:

   - Repeat the assembling process with the remaining tortillas, fish, and toppings.

   - Serve the fish tacos warm and enjoy the delicious combination of flavors and textures.

Back to blog