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Pescadillas (Fish Quesadillas)

In the seacoast regions of the country, quesadillas are often prepared stuffed with fish, which is why they are referred to as "pescadillas," a term derived from the combination of the words "pescado" (fish) and "quesadilla." Pescadillas are filled with steamed and seasoned fish, then folded, fried and served with salsa, avocado, pickled chilies, cabbage or lettuce. The difference with a classic fish taco is that pescadillas are first stuffed and then fried, unlike fish tacos where the steamed or fried fish is served in a soft, non-fried tortilla.


Zutaten für die Pescadillas:

1 Knoblauchzehe, fein gehackt

1 Zwiebel, fein gewürfelt

2 Tomaten, fein gewürfelt

2 Dosen Thunfisch in Öl

2 Lorbeerblätter

30g frischer Koriander, fein gehackt

1 Teelöffel mexikanischer Oregano

1 Prise Kreuzkümmel

1 Prise Salz

1 Prise Pfeffer

2 Kartoffeln, gekocht und gewürfelt

15 gelbe Maistortillas (zum Braten)



Frittieröl (ca. 1 Liter)

Zahnstocher zum Zuhalten

¼ Kohlkopf, in Julienne-Streifen geschnitten und bis zur Verwendung in Salzwasser eingeweicht.

5 Stück Radieschen, in dünne Scheiben geschnitten

2 Limetten, in Spalten geschnitten


Zutaten für die eingelegten Zwiebeln:

1 rote Zwiebel, in Scheiben geschnitten

2 Gramm mexikanischer Oregano

¼ Tasse Essig (nach Wahl)

Warmes Wasser


Zutaten für die scharfe Salsa:

3 Tomaten

2 Chiles de Arbol

1 Esslöffel Öl

¼ Knoblauchzehe

½ Zwiebel

¼ Tasse Wasser


For the pickled onions place the sliced onions in a heatproof bowl. Add hot water and let stand for 15 minutes. Drain the water and add the rest of the ingredients. Set aside until ready to serve.

For the sauce cook the tomatoes, onion, garlic and chile de arbol for 5 minutes. Now puree until the mixture is smooth. Heat a pan with oil, add the above mixture and cook for 3 minutes or until it changes color.

For the pescadillas heat the oil contained in the can of tuna in a frying pan over medium heat. Add the garlic and onion and sauté until golden brown. Add the tomatoes, potatoes and finally the tuna, bay leaves, coriander and cumin. Season with salt and pepper and remove from heat. Let it cool and set aside.

Heat oil in a deep pot over medium heat. Heat the corn tortillas on a pan, fill with the tuna and then secure with toothpicks.

 Now fry the pescadillas until crispy and drain on paper towels.

Serve the pescadillas topped with the garnishes and enjoy with a cold beer.


TIP: If you prefer something spicier, we recommend trying our Ki Salsa Bomba with this recipe.

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