Chopped fried-fish tacos (Tacos de salpicón de pescado) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode

  • avocados
  • cilantro
  • cod
  • ground cumin
  • limes
  • masa harina
  • canola oil
  • Worcestershire sauce
  • all-purpose flour
  • serrano chiles
  • white onions
  • Mexican oregano
  • chiles de arbol powder

  • EYB Comments

    Can substitute flounder or tilapia for cod, and jalapeño chiles for serrano chiles.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh green salsa (Salsa verde cruda)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flounder or tilapia for cod, and jalapeño chiles for serrano chiles.

  • mduncan on May 08, 2020

    Fantastic. Have subbed green garlic for onions when in season, then topped with mayo-creama-Valentina-hot-sauce blend.

  • ChandraNH on June 25, 2019

    Used pollock. this made the best fish tacos we have ever made. Topped it with a little shredded cabbage and only used half as much Serrano pepper as it called for and it was still pretty spicy. Also use the full amount of frying flour since the wet fish goes directly into the flour and it acts as a batter.

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