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Pescadillas with cabbage slaw

Pescadillas are corn tortilla turnovers stuffed with flaked fish in tomato sauce, fried until crisp and served with a crunchy cabbage slaw. This Mexican recipe feeds 4 people in 45 minutes, at a medium difficulty level, for about €3.40 per person. The key is keeping the filling dry so the turnovers don't burst open while frying.

Tonight it's Mexican night with pescadillas, fried tortilla turnovers stuffed with fish in tomato sauce, served with a crisp cabbage slaw.

Pescadillas with cabbage slaw
Total time
45 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

The tomato fish filling, spiked with chili and cumin, brings flavor without real heat. The fried corn tortilla turns crisp on the outside and soft around the fish, while the lime cabbage slaw cuts through with its freshness. This is a hands on meal, turnovers held in your fingers with a squeeze of lime right before each bite.

This is a recipe for an evening when you have a bit of time ahead of you, rather than a quick weeknight dinner, because of the frying and the shaping of the turnovers. Kids generally love the shape and the crunch, and you can tone down the filling by removing the chili seeds. It is also a good way to change up classic breaded fish without reaching for anything complicated.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 500 g

Pantry

  • Corn tortillas 8
  • Vegetable oiloften in the pantry 20 cl
  • Ground cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Onion 1
  • Garlic 2 cloves
  • Jalapeño or mild chili pepper 1
  • White cabbage 0.5
  • Carrots 1
  • Lime 2
  • Cilantro 4 sprigs

Allergens Fish

The step by step recipe

  1. Cook the onion, garlic and chili in 1 tablespoon of oil, add the diced tomatoes and cumin, and let it reduce. 10 min

    Let the water from the tomatoes fully evaporate, a wet filling makes the turnovers burst open.

  2. Add the flaked fish, season with salt and pepper, and cook for a few minutes, then let it cool. 5 min

    Flake the raw fish straight into the pan, it cooks in 3 minutes.

  3. Grate the cabbage and carrot, and dress with the juice of one lime, a drizzle of oil, salt and chopped cilantro.

    Massage the cabbage with your hands and the salt, it softens and releases its flavor.

  4. Fill each tortilla with a spoonful of filling, fold into a half moon and press the edges together.

    Warm the tortillas for 10 seconds in a dry pan, they fold without cracking.

  5. Fry the turnovers in hot oil, 2 minutes per side, drain on paper towels and serve with the slaw and lime. 10 min

    The oil is ready when a scrap of tortilla sizzles right away, not before.

Our tips to get it right

  • Drain the diced tomatoes well if you're using very juicy ones, otherwise the filling stays wet and the turnovers may burst while cooking.
  • Seal the tortillas with small, even presses all around the edge, not just in the center, so they don't come apart in the hot oil.
  • Fry in small batches, two or three turnovers at a time, so the oil temperature doesn't drop and the tortilla stays crisp.

The variations

  • Swap the cod for salmon or flaked peeled shrimp, the filling keeps the same texture.
  • For a vegetarian version, replace the fish with mashed black beans using the same tomato, cumin and chili seasoning.
  • To go faster or for kids, bake the turnovers at 200 degrees for 15 minutes instead of frying, brushed with a little oil.

What to serve it with

  • A mashed avocado and lime sauce
  • Plain white rice on the side
  • A cold homemade limeade

Storage

The cooked filling keeps for 2 days in the fridge in a sealed container, so you can make it the day before to save time. The fried turnovers taste best eaten the same day, the tortilla softens as it sits. You can reheat them for a few minutes in a dry pan or in the oven to bring back some crispness.

Questions about this dish

Can you make the filling ahead of time?

Yes, make the fish filling the day before and keep it in the fridge in a sealed container. On the day, you'll only need to shape and fry the turnovers.

Can pescadillas be baked instead of fried?

Yes, brush the turnovers with a little oil and bake them for 15 minutes at 200 degrees, flipping halfway through. They'll be less crisp than fried but lighter.

What fish can you use if you don't have cod?

Pollock, hake or salmon all work well, what matters is a white or firm fleshed fish that flakes easily. Avoid very oily fish, it makes the filling too wet.

How do you keep the turnovers from bursting open while frying?

Make sure the filling is fully cooled and not too wet, then firmly press the edges of the dampened tortilla together. Fry in oil that's hot enough from the start so the tortilla sets right away.

How long does it take to make pescadillas with cabbage slaw?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pescadillas with cabbage slaw?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pescadillas with cabbage slaw cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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