Acapulco Fish Tacos (Tacos de pescado a la Acapulquena)

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Preparation time: 35 mins
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


1.25 lb Flounder or sole fillets
3 tbsp Mölli Acapulco Cooking Paste
1 tsp Olive oil
½ Red onion, halved and thinly sliced
4 tbsp Fresh cilantro leaves, finely chopped
4 Small radishes, cut into small cubes
2 Habanero chiles, halved, deseeded and thinly sliced
12 Corn tortillas
½ cup Mayo
2 Limes, quartered
Salt and pepper to taste


• Sprinkle fish with some salt and rub it with the Acapulco Cooking Paste. For better results, let marinate for 20 minutes in the fridge.
• Heat the oil in a large, deep skillet over medium-high heat. Working in batches, cook the fillets on each side until just cooked through, about 2 minutes on each side if using sole or flounder. Transfer to a warm plate and cover loosely with aluminum foil to keep warm. Repeat to cook all of the fillets.
• Meanwhile, warm the tortillas in a steamer. Just wrap the tortillas over a heavy kitchen towel, lay them in the basket in stacks of 12, turn the steamer on for 5 minutes, turn off and let them stand for 10 more minutes.
• To serve, spread half a teaspoon of mayo into a tortilla, place the fish and top with onion, cilantro, radish and habanero. Add a few drops of lime juice if desired. Enjoy!


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