Fish Chicharrón Gorditas with Tamarind Adobo, Cabbage Slaw, and Toasted Pepitas

Name: Fish Chicharrón Gorditas with Tamarind Adobo, Cabbage Slaw, and Toasted Pepitas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 21 oz firm white fish fillet; 2 cups masa harina; 1 1/2 cups warm water; 1 3/4 tsp salt; 3 tbsp tamarind concentrate; about 3/4 oz dried guajillo chiles; 4 cloves garlic; 3/4 tsp ground cumin; 1/2 tsp dried oregano; 2 tsp grated piloncillo or brown sugar; 3 tbsp lime juice; 7 oz green cabbage; 1/2 cup red onion; 1/2 cup fresh cilantro; 1/4 cup pumpkin seeds; 2/3 cup rice flour; 1 cup vegetable oil; 1 medium avocado

Corn gorditas filled with crispy fish pieces coated in a tamarind, guajillo, and spice adobo, paired with a fresh lime cabbage slaw and toasted pepitas. An original recipe with contrasting textures, bright acidity, and a lightly sweet finish.

30 minPrep

25 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillet (diced of 3 cm; mero, bacalao fresh or tilapia gruesa)
240 g masa harina (for the gorditas)
360 ml warm water (approx., for the dough)
10 g salt (divided entre dough, pescado and ensalada)
45 ml tamarind concentrate (without semillas)
20 g dried guajillo chiles (without stalk ni semillas)
12 g garlic (divided)
2 g ground cumin
1 g dried oregano
8 g grated piloncillo or brown sugar
45 ml lime juice (divided)
200 g green cabbage (finely slice)
70 g red onion (finely slice)
20 g fresh cilantro (chopped)
35 g pumpkin seeds (peladas)
80 g rice flour (for cubrir the pescado)
240 ml vegetable oil (for frying and cocinar)
150 g avocado (en slices for servir)

Nutrition facts

per serving

565 kcal

Calories

32 g

Protein

44 g

Carbs

29 g

Fat

6 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
Bring 250 ml (1 cup) water to a boil in a small saucepan. Turn off the heat, add the guajillo chiles, and let them soak for 10 minutes until softened. Drain.
2
Meanwhile, make the dough: mix the masa harina with 4 g (3/4 tsp) salt and gradually add 360 ml (1 1/2 cups) warm water until you get a soft, moist dough that does not stick to your hands. Cover and rest for 10 minutes.
3
Blend the softened chiles with the tamarind concentrate, 2 garlic cloves, cumin, oregano, piloncillo, 15 ml (1 tbsp) lime juice, and 60 ml (1/4 cup) water until you have a smooth, thick adobo.
4
Place the fish in a bowl with 3 g (1/2 tsp) salt and toss with half of the adobo. Reserve the remaining adobo for finishing later. Marinate for 10 minutes.
5
In another bowl, combine the cabbage, red onion, cilantro, pepitas, 30 ml (2 tbsp) lime juice, 2 g (1/4 tsp) salt, and 15 ml (1 tbsp) vegetable oil. Toss well and set aside as the slaw.
6
Divide the dough into 8 equal balls and flatten into disks about 10 cm (4 inches) wide. Cook the disks on a comal or skillet over medium heat for 2 minutes per side until just cooked. Remove, let cool for 1 minute, then split each one along the edge to form a pocket without tearing it completely open.
7
Heat 15 ml (1 tbsp) oil in a skillet and cook the reserved adobo over medium heat for 2 to 3 minutes, stirring, until it darkens slightly and thickens. Set aside.
8
Coat the marinated fish pieces evenly with the rice flour.
9
Heat the remaining oil in a deep pot or deep skillet to 180 °C / 350 °F. Fry the fish in batches for 3 to 4 minutes until golden and crisp. Transfer to a rack or paper towel-lined plate.
10
Toss the fried fish with the cooked adobo, mixing gently so it gets coated without losing all of its crisp texture.
11
Return the gorditas to the comal over medium heat for 1 minute per side to finish them and give them structure. If you prefer, keep them warm in the oven at 120 °C / 250 °F for a few minutes.
12
Fill each gordita with the tamarind-adobo fish, top with the cabbage-pepita slaw, and finish with avocado slices. Serve immediately.

Chef tips

For extra crisp texture, pat the fish dry before mixing it with the adobo. If the dough cracks while shaping the gorditas, add 1 to 2 tablespoons of warm water.

Substitutions

You can use mahi-mahi, sea bass, or pollock in place of another firm white fish. Pepitas can be replaced with toasted sunflower seeds if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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