When in doubt, taco de pescado! There were subtle differences between each taqueria, but the basic principles of taco de pescado remained: a corn or flour tortilla, firm-fleshed white fish (battered, crumbed or grilled) tangy salsa and a creamy mole.
For a homespun version of tacos de pescado, Alice Zaslavsky says many ingredients can be found in your freezer and pantry. Fish finger tacos with Kewpie coating and frozen pea guac recipe provides an easy way to enjoy homemade fish tacos.
I've chosen to make the fish fingers from scratch. I've used fresh flathead tails, sliced into three even pieces; the meatier half of the fillet naturally portions into two fingers and the skinnier half becomes your third finger.
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