📝 About This Recipe
A true delicacy from the lakeside regions of Michoacán and Jalisco, Tacos de Charales feature tiny, sun-dried freshwater fish flash-fried to a golden crisp. These tacos offer a unique, salty crunch that perfectly contrasts with creamy avocado and zesty salsa verde. It is a rustic, ancestral dish that celebrates the bounty of Mexico's inland waters with every flavorful bite.
🥗 Ingredients
The Charales
- 250 grams Dried Charales (cleaned and rinsed briefly)
- 1 cup Vegetable oil (for shallow frying)
- 1/4 cup All-purpose flour (for a light dusting)
- 1 teaspoon Fine sea salt (to taste)
Roasted Salsa Verde
- 500 grams Tomatillos (husked and rinsed)
- 2-3 pieces Serrano peppers (stems removed)
- 2 cloves Garlic (unpeeled)
- 1/4 piece White onion
- 1/2 cup Fresh cilantro (packed)
Assembly and Garnish
- 12 pieces Corn tortillas (freshly made if possible)
- 2 pieces Avocado (sliced)
- 4 pieces Radishes (thinly sliced)
- 3 pieces Key limes (cut into wedges)
- 1/2 cup White onion (finely diced)
👨🍳 Instructions
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1
Begin by preparing the salsa. Place the tomatillos, serrano peppers, unpeeled garlic, and the 1/4 onion on a hot griddle or comal over medium-high heat.
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2
Roast the vegetables until they are charred and softened, turning occasionally. The tomatillos should turn from bright green to a dull olive color (about 10 minutes).
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3
Peel the roasted garlic and place it in a blender with the roasted tomatillos, peppers, onion, and cilantro. Pulse until you reach a chunky but cohesive consistency. Season with salt and set aside.
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4
Rinse the dried charales under cold water very quickly to remove excess salt or dust, then pat them completely dry with paper towels. This is crucial for achieving a crisp texture.
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5
In a medium bowl, lightly toss the dried charales with the flour and a pinch of salt. Shake off any excess flour using a fine-mesh sieve so they are only lightly coated.
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6
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until it reaches approximately 350°F (175°C).
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7
Fry the charales in small batches to avoid overcrowding the pan. Fry for 2-3 minutes until they turn a deep golden brown and become very crunchy.
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8
Use a slotted spoon to remove the fried charales and drain them on a plate lined with paper towels. Sprinkle with a tiny bit more salt while hot.
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9
While the fish drains, warm the corn tortillas on a dry comal or skillet until they are soft, pliable, and have slight charred spots.
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10
To assemble, place a generous spoonful of the crispy charales in the center of two stacked warm tortillas (or one thick tortilla).
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11
Top with a few slices of avocado to add creaminess that balances the crunch of the fish.
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12
Add a spoonful of the roasted salsa verde, a sprinkle of diced onions, and a few radish slices for color and bite.
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13
Serve immediately with fresh lime wedges on the side for a necessary acidic finish.
💡 Chef's Tips
Ensure the charales are bone-dry before frying; any moisture will cause the oil to splatter and prevent them from getting truly crunchy. If you cannot find dried charales, you can substitute with very small dried anchovies (found in Asian markets), though the flavor will be slightly more oceanic. Don't skip the flour dusting; it provides a micro-thin crust that holds the salsa better than bare fish. Warm your tortillas in a cloth-lined basket (tortillero) to keep them steamy and soft while you fry the fish. Adjust the heat of the salsa by removing the seeds from the serrano peppers if you prefer a milder experience.
🍽️ Serving Suggestions
Pair these tacos with a cold, crisp Mexican lager or a glass of refreshing Hibiscus (Agua de Jamaica). A side of 'Frijoles de la Olla' (pot-cooked beans) provides a perfect earthy balance to the salty fish. Serve with a side of Mexican pickled vegetables (escabeche) for extra tang. For a complete lakeside meal, serve with a small bowl of white rice mixed with corn kernels.