- 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.