Entree: Mexico – Colima (Western Mexico) – Tacos de Pescado Estilo Colima

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 20 min

Total 55 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (corvina, pargo, or sea bass), cut into 1–1.5 in (2.5–4 cm) strips
- 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) extra for dredging
- 1/4 cup (30 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 large egg (approx. 50 g)
- 1 cup (240 ml) cold beer (lager) or cold sparkling water
- 4 cups (960 ml) vegetable oil for frying (or enough for 2 in / 5 cm depth)
- 12 small corn tortillas (2–3 in / 5–7 cm) — warm before serving
- 4 cups (200 g) thinly sliced green cabbage
- 1 cup (120 g) carrots, julienned or grated (optional but common)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime) for slaw
- 1 tbsp (15 ml) vegetable oil for slaw
- 1/2 tsp (2.5 g) salt for slaw
- 1 ripe avocado, sliced (approx. 6 oz / 170 g)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- Lime wedges for serving

Colima-style creamy salsa:
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) Mexican crema or full-fat sour cream
- 2 roasted serrano chiles (or 1 serrano + 1 small chile de árbol for more heat), stemmed
- 1 small roasted garlic clove
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) cilantro leaves
- 1/4 tsp (1.5 g) salt, or to taste

Instructions

Short Description:
Crisp beer-battered Pacific white fish tucked in warm corn tortillas, topped with a tangy lime–cabbage slaw and a creamy Colima-style salsa. Finished with avocado, cilantro, and lime for a complete coastal main course.

Regional Notes:
This Colima variation uses fresh Pacific fish (commonly corvina or pargo) fried in a light beer batter and served with a distinctive creamy salsa that balances roasted chiles and lime—different from Baja-style tacos which often use heavier crema or pickled onions. The bright, simple cabbage slaw and local citrus reflect Colima’s coastal produce and seaside street-taco tradition.

1. Prepare vegetables and tortillas: thinly slice cabbage and julienne carrots; place in a bowl with 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) oil, and 1/2 tsp (2.5 g) salt. Toss and let sit refrigerated while you finish other prep. Warm tortillas wrapped in a towel or on a comal before serving.
2. Roast chiles and garlic: over a gas flame, hot skillet, or under a broiler, char serrano chiles and the garlic clove until blistered and softened (5–7 minutes), turning to char evenly. Let cool, then peel garlic; stem chiles (leave seeds if you want more heat).
3. Make the Colima-style creamy salsa: in a blender or food processor combine 1/2 cup (120 g) mayonnaise, 1/4 cup (60 g) crema, roasted serranos, roasted garlic, 2 tbsp (30 ml) lime juice, 1/4 cup (15 g) cilantro, and 1/4 tsp (1.5 g) salt. Pulse until smooth. Adjust salt and lime to taste. Chill until ready to use.
4. Make the batter: in a bowl whisk together 1 cup (125 g) flour, 1/4 cup (30 g) cornstarch, 1 tsp (4 g) baking powder, 1 tsp (5 g) salt, and 1/2 tsp (1.5 g) pepper. In a separate small bowl lightly beat the egg. Add the egg and 1 cup (240 ml) cold beer (or sparkling water) to the dry mix and whisk until a smooth, slightly thick batter forms. Keep batter cold (set bowl over ice if warm kitchen).
5. Dredge fish: pat fish strips dry and season lightly with salt. Place the extra 1/2 cup (60 g) flour in a shallow dish. Dredge each fish strip lightly in flour, shake off excess, then dip into the batter to coat fully.
6. Heat oil: in a heavy skillet or deep pot heat vegetable oil to 350–375°F (175–190°C). Use a thermometer for accuracy; oil should sizzle steadily but not smoke.
7. Fry fish: working in batches (do not overcrowd), carefully lower battered fish strips into hot oil. Fry 2–3 minutes per side or until golden brown and cooked through (internal temp ≈ 145°F / 63°C). Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain and season lightly with salt while hot.
8. Assemble tacos: warm 2–3 tortillas per person. Place a small handful (about 1/3–1/2 cup / 50–75 g) of the lime cabbage slaw on each tortilla, top with 2–3 pieces of fried fish, drizzle 1–2 tbsp (15–30 ml) of the Colima-style creamy salsa, add a few avocado slices and a sprinkle of chopped cilantro. Serve with lime wedges and sliced radishes if desired.
9. Serve immediately so the fish stays crisp. Leftover sauce keeps refrigerated up to 3 days; reheat fried fish in a hot oven (400°F / 200°C) for 5–7 minutes to refresh crispness if needed.