Tlapique de Pescado con Nopales (Tamales)

Name: Tlapique de Pescado con Nopales (Tamales)
Total time: 30 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 2 lb whitefish fillets; 24 pc corn husks; 2 tbsp vegetable oil; 450 g nopal cactus paddles (nopales); 2 tsp kosher salt; 230 g tomatillos; 3 pc spring onions (scallions); 1 pc jalapeño pepper; 6 pc pickled jalapeños or serrano peppers; 1 cup coriander; ½ tsp black pepper; 1 pc cooked white rice; 10 pc corn tortillas

Mexican fish tamales with a nopal (cactus) and tomatillo-jalapeño filling, served with rice and warm corn tortillas.

30 min 253 kcal/serving serves 10

253kcal21gprotein22gcarbs9gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🐟whitefish fillets

🌽corn husks

🫗vegetable oil

🥣nopal cactus paddles (nopales)

🧂kosher salt

🥣tomatillos

🧅spring onions (scallions)

🌶️jalapeño pepper

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).