Grand Recipes

Have a seafood summer with this traditional recipe from the Pacific coast of Mexico for pescadillas. These fried tortilla turnovers with a tasty fish filling are perfect for a casual lunch.

Pescadillas

Pescadillas

Serves 4

  • 400g fresh fish fillet
  • ½ onion, finely chopped
  • 2 cups of chopped tomato
  • 1 clove of garlic, finely chopped
  • 1 adobo chipotle chili
  • 4 tbsp cooking oil
  • 12 small corn tortillas

Method

Fry the onion and garlic and when it starts to turn golden add the tomato and chipotle chili. Leave to cook for 10 minutes and add the fish. Cook for 10 more minutes, season with salt and pepper and leave to cool completely.

Fill the tortillas with one or two tablespoons of the mixture, fold the tortillas in half and secure with wooden cocktail sticks. Fry in hot oil until golden. Drain on kitchen paper and serve with green chili sauce, lettuce and guacamole.