Escovitch Fish Tacos
Escovitch Fish Tacos the combination of these ingredients creates a balanced dish with a variety of textures—crunchy fish, soft tortillas, crisp pickled vegetables—and a wide range of flavors—spicy, tangy, fresh, and rich. The acid from the vinegar and lime balances the heat of the scotch bonnet, while the crunch of the vegetables contrasts with the creamy avocado and soft fish, offering a satisfying eating experience.
Ingredients
- Cod fish fillets (snapper, or kingfish work well)
- 1 cup Flour (for coating)
- 1-2 Eggs (depends on amount of fish)
- 3 tbsp All-purpose seasoning (to season the fish)
- 1 tbsp Paprika (to season the fish)
- 2 tbsp Adobo (to season the fish)
- Black pepper (to taste)
- Vegetable oil (for frying)
For the Escovitch Sauce
- 1/2 cup White vinegar (key for the tangy flavor)
- 1 cup of Water
- 1 Carrot (thinly sliced)
- 1 Onions (sliced into rings)
- 1 Scotch bonnet pepper (sliced, remove seed for less heat)
- Bell peppers (a mix of red, yellow, and green for color)
- Pimento seeds (allspice)
- Thyme
- 2 tbsp Sugar
- 2 tbsp Black pepper
- 2 tbsp All-purpose seasoning
For the Tacos
- Tortillas (corn or flour, depending on preference)
Instructions
Step 1: Prepare the Escovitch Pickled Vegetables
- Slice the carrots, onions, and bell peppers thinly. Scotch bonnet (optional)
- Bring to boil water and vinegar, black pepper, sugar and all purpose seasoning.
- Pour the boiling water on pimento seeds, thyme, carrots, onions, and bell peppers. Scotch bonnet (optional)
- Set aside the escovitch sauce to cool while you prepare the fish.
Season Oil
- To the oil add garlic, pimento berries(all spice), and thyme.
- Heat oil in a skillet and
Step 2: Fry the Fish
- Slice fish into long strips
- Soak fish in lime or lemon cold water for 5 mins. Then rinse wild fresh cold water.
- Season the fish fillets with all-purpose, paprika, adobo and black pepper.
- Add flour to a bowl, then season flour with all-purpose, paprika, adobo, and black pepper.
- Add eggs to a bowl and beat it
- Coat each fillet in egg then seasoned flour (shake off excess flour if necessary)
- To the heated oil fry the fish until golden brown and crispy on both sides. Make sure not to overcrowd the pan.
- Once cooked, drain the fish on paper towels.
Step 3: Assemble the Tacos
- Warm the tortillas in a dry pan or oven.
- Place them in the center of each tortilla.
- Spoon some escovitch pickled vegetables over the fish. Use a mix of carrots, peppers, and onions.
- Add any optional toppings if desired.
- Step 4: Garnish and Serve
Step 4: Garnish and Serve
- Serve immediately, with extra escovitch sauce on the side for those who like it spicier.
Video
Nutrition
Serving: 4gCalories: 190kcalCarbohydrates: 40gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 0.03mgSodium: 1563mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 3471IUVitamin C: 9mgCalcium: 89mgIron: 3mg
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