Chef Rick Martinez Shares Tacos Capeados Recipe for Cinco De Mayo

Laura Murray

This is something to eat! Ahead of next month’s Cinco de Mayo, renowned chef Rick MartinezThis Tacos Capeados dish will be a hit at any fiesta.

“The crust in this recipe does two things: gives crunch to the taco and preserves the juicy and flaky texture of the fish,” the Mi Cocina: Recipes from My Kitchen Only the author tells Us WeeklyIt is important to layer flavors so that they are complemented.

Chef Rick Martinez Shares His Crunchy Tacos Capeados Recipe for a Fun Cinco De Mayo Feast
Photo by Ren Fuller; Mi Cocina/Clarkson Potter Publishers

Martinez, who was formerly a Senior Food Editor for Bon Appetit, is passionate about creating authentic Mexican cuisine, which he’s shared in his forthcoming cookbook and via his “Mi Cocina” YouTube videos.

“104 recipes, 32 states, 156 cities, over 20,000 miles. These are the recipes Mi Cocina are my spin on the best food I have eaten in my 18-month road trip around Mexico,” Martinez wrote via Instagram of his debut cookbook, which is set for a May 3 release.

The publication features his recipe for Tacos Capeados and it quickly became a crowd favourite.

“I loved seeing all my friends (aka the crew) devour a mountain of fish and bowls of salsa,” he gushed via Instagram last month, sharing snaps of the delectable meal.

You can find more details about recreating his taco dinner on your own by scrolling below

Rick Martinez’s Tacos Capeados

Serves 4-6


  • 1½ lbs skinless halibut, cod or other white fish fillets, cut crosswise into 16 strips
  • Morton kosher salt, freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 cup masa harina or fine — or medium-grind cornmeal
  • 2 teaspoons baking powder
  • ¼ tsp baking soda
  • 12 oz Mexican-style palelager beer
  • ½ cup sparkling mineral water, club soda or water
  • 3 tbsp apple cider vinegar
  • Deep-frying vegetable oil (about 3 quarts).


  • Warm Tortillas de Maiz
  • Salsa de Papaya y Tomatillo Cruda
  • Salsa Blanca
  • Lime wedges
  • Red cabbage shredded


  1. Season the fish lightly by lightly salting it with salt. Transfer to a wire rack and place on a sheet pan. To ensure that the batter adheres better to the fish, let it rest covered for at least an hour or overnight.
  2. In a medium bowl, whisk together the all-purpose flour, masa harina, baking powder, baking soda and 1¼ teaspoons of salt. Mix in the beer, sparkling water, and vinegar. Whisk until well combined.
  3. Place 3 inches of oil in a large, heavy saucepan and attach a deep-fry thermometer. Heat on medium heat until the thermometer registers 3 inches of oil. Line a sheet pan and cover it with paper towels.
  4. Dip the fish in the batter in batches. Let any extra batter drip back into the bowl. Place the fish in the oil. Fry the fish until golden brown. Drain the fish onto paper towels.
  5. Serve the pescado capseado with tortillas, both salsas as well as lime wedges and cabbage.
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