What’s Cooking: Tacos de Pescado con Jalapeno

Are you ready for a fiesta?  Cinco-de-mayo is right around the corner!  What’s Cooking shows you how to make taco de pescado, fish tacos, from Besito in Chestnut Hill.

Tacos de Pescado con Jalapeno (feeds 4)


  • 16oz Your favorite fish (Cod, Tilapia, snapper, Flounder, Mahi Mahi, Chilean sea bass, halibut)
  • 6oz Shredded lettuce
  • 8oz Pico de Gallo
  • 8oz Jalapeno cream salsa
  • 2oz Queso fresco
  • 1oz Fresh chopped cilantro
  • 12 each Warm corn or flour tortilla

Pico de Gallo Ingredients

  • 5oz Dice tomatoes
  • 1oz Dice white onion
  • 1oz Chopped Cilantro
  • 1oz Chopped fresh jalapeno chile
  • 1 each Lime (squeezed used only the juice
  • Salt To Taste

Jalapeno cream salsa Ingredients:

  • 8oz Sour cream or Mexican cream fresh
  • 1 each Fresh jalapeno chile
  • 1 each Lime (squeezed used only the juice)
  • Salt to taste

Steps to Make: Preparing Fish

  1. Cut the fish in a 2 inch strips
  2. Soak the fish strips in milk
  3. Dust the fish strip in an all-purpose flour

Steps to cook the fish:

  1. In a 1 inch diameter by 4 inch deep sauce pan fill halfway with oil (use you favorite oil)
  2. Over a medium flame, heat the oil  and deep fry the fish strip
  3. Take out the fish strip from the hot oil and add salt and pepper to season it.