Something to taco about! Ahead of next month’s Cinco de Mayo, renowned chef Rick Martinez has whipped up a tasty Tacos Capeados dish that will surely be the hit of 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 and Rapture from My Kitchen author exclusively tells Us Weekly, noting the key is to layer flavors so the textures are complemented.Martinez, who formerly served as a Senior Food Editor of 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.
The recipes in 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.His recipe for Tacos Capeados is included in the publication, becoming an instant crowd favorite already.“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.Scroll below for details on recreating his taco meal on your own:Rick Martinez’s Tacos CapeadosServes 4-6INGREDIENTS:FOR SERVING:INSTRUCTIONS:
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