Recipe of Fish tacos

Name: Recipe of Fish tacos
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: For the Breading: (breaded in Mexico); 1 kg white fish fillet washed and cut into cubes no larger than; 1 cm thick and not too small either because it would fall apart in oil when frying. There is more than good hake or another one that you like or 1kg of raw shrimp or shrimp, cleaned, peeled and uncut; 1 tbsp organic or organic extra virgin olive oil; the juice of a lemon (juice for Mexico and Latin America); the juice of half a sour orange (the juice, not the rind because in Mexico you call the white rind of citrus fruits juice); 1 pinch sea salt; 1 tablespoon of crushed garlic with everything and its juice to coat fish or prawns; 1 tbsp tequila, beer or white wine; 1 ½ cup wheat flour; 1 ½ teaspoon baking powder; 1 egg; 3 tbsp light canola, corn, or olive oil; 1 tbsp sugar of choice; 1 tsp sea salt; 1 pinch ground or crushed peppers; 1 cup beer; ½ cup water; Enough Corn or Canola oil or both mixed together for frying; For Tacos: And as always, I suggest organic or organic for health and flavor; Mexican white or blue corn tortillas with Sonora style corn or flour; Nata (natural cream in Mexico) to taste or cream or sour cream (Sour Cream); Mayonnaise (mayonnaise); 1 sliced cabbage (green or purple cabbage doesn't matter) (1mm thick preferably but as you like thick and soaked in drinking water once it's thoroughly washed); grated dry cheese of whatever you like. (Aged Mexico or Cotija) if there is none, it can be replaced by Romano, or Parmesan; 3 washed cucumbers cut into cubes; 1 bunch of radishes washed and cut into slices or thin slices; Nopalitos salad; To taste Fresh oregano; 1 tsp Extra Virgin Olive Oil

Today I will teach you how to prepare super delicious fish tacos to share in meetings with friends on a weekend of drinks.

It is a very varied meal with vegetables and meats to taste.

Servings 6

Preparation 10 min

Cooking 40 min

Calories kcal

How to Make Fish tacos

Instructions

Step 1

For Fish or Shrimp:

Step 2

Marinate the fish or prawns in a bowl hermetically covered with extra virgin olive oil, crushed garlic with everything and its juice, tequila or beer or white wine, a pinch of sea salt, lemon juice and sour orange, making sure that everything is well incorporated into the fish or prawns and put it in the fridge for ½ to an hour in the fridge (refrigerator or refrigerator).

Step 3

In the meantime, prepare the sauces, guacamole and vegetables and, in the end, the breading or breading.

Step 4

For the Breading:

Step 5

Whisk in a refractory bowl the egg, the spoonfuls of canola, light olive or corn oil or one of each of the oils as you want, add the rest of the dry ingredients, flour, sugar, salt, baking powder, peppers, mix well and now add the beer, water, mix everything very well, it should be a smooth dough similar to that of waffles. (waffles or hotcakes)

Step 6

Take the fish or prawns out of the fridge and add this mixture to the fish or prawns and stir everything very well, incorporating everything and now fry one by one or two pieces at a time. If you have a ñora or a large pan you can put several at once, just make sure that the portions don't stick together.

Step 7

They will be ready when you see that the juices no longer come out of the fish and the fried foods have taken on a honeyed and golden color and when you chop the fish or prawns, no liquid comes out, approximately at medium-high heat on the stove 3 or 4 minutes per cup of fried food, depending on the intensity of the fire and the thickness of your pan.

Step 8

Take them out and place them on absorbent paper for excess oils and so on until you finish.

Step 9

For the Green Sauce:

Step 10

Roast the tomatillos or green tomatoes, the onion, the chilies, the garlic all together until everything is very well toasted, you can liquefy it, or process it by adding the sea salt and coriander, or better by flavor in the mortar or molcajete, grind it there and that's it.

Step 11

Also if you don't want to roast it, boil everything including the coriander and salt and do the same by blending everything and that's it, you can add chilies or peppers or remove at your discretion or if you don't want anything to sting, add only those piquillos or chilies that are not spicy by flavor or simply eliminate them from this recipe and you will only have the flavor of the sauce without hot sauce.

Step 12

For the Guacamole:

Step 13

In the mortar or molcajete or in the food processor or by hand with a crusher, hand grinder or some rods, mix everything and that's it, try it for salt and that's it.

Step 14

If you prefer, remove the chili so that it doesn't sting the kids.

Step 15

For Nopalitos salad:

Step 16

2 cups of cooked nopalitos, rinsed, and divided into small squares; if there are no fresh ones for you to prepare, then buy them in a jar, only they will have to be rinsed a lot to completely remove the drool, and discard the coriander that comes in the jar with the pepper and onion that is included.

Step 17

Once free of slimes, cut them into pieces, and add the tomato, the extra virgin olive oil, the onion, the coriander and the sea salt, so that everything is mixed very well and serve.

Step 18

Once free of slimes, cut them into pieces, and add the tomato, the extra virgin olive oil, the onion, the coriander and the sea salt, so that everything is mixed very well and serve.

Step 19

Mix all ingredients and serve on a platter

Step 20

For the Tacos:

Step 21

The warm tortillas (you can have some warm tortillas to perfection if you don't want to heat them one by one on a grill or on the stove when you take them out of the package (if you don't get them already cooked and hot):

Step 22

Separating them one by one, so that they are not glued together.

Step 23

Gently spraying between them causes very little water spray. (because microwaves work by absorbing liquids and that's how water molecules are absorbed by heat in a microwave, so they won't come out dry and hard).

Step 24

Wrapping them all together in absorbent or waxed paper.

Step 25

Place a plastic bag on the absorbent or waxed paper.

Step 26

Microwave 2 minutes per kilo of tortillas.

Step 27

Take them out and change them to a tortilla maker or a container where you place a cotton or linen kitchen towel or embroidered napkin and transfer your warm tortillas by covering them as if they were bread, and not allowing the heat to come out by covering them very well.

Step 28

This way you will get perfect and tasty hot microwave tortillas without glues or hardness. From there you go drinking as you prepare the tacos.

Step 29

Put the cabbage (the cabbage) in a bowl and the drained water so that each person can serve as they like in the tacos.

Step 30

Guacamole, nopalito salad, sauces, cream, mayonnaise, cheese, drained radishes, cucumbers. All in separate fonts with beautiful presentation.

Step 31

To serve:

Step 32

On a plate, have a warm tortilla, put some pieces of fish or a shrimp, add lemon juice, nopales salad, mayonnaise or cream whatever you want, vegetables, sauces to your liking, finish with pico de gallo, cream, guacamole and cheese and enjoy!!!

Here are some recommended cooking recipes ☺

Recipe of Spinach and shrimp taco with chili aioli

Ingredients

For the Breading: (breaded in Mexico)
1 kg white fish fillet washed and cut into cubes no larger than
1 cm thick and not too small either because it would fall apart in oil when frying. There is more than good hake or another one that you like or 1kg of raw shrimp or shrimp, cleaned, peeled and uncut
1 tbsp organic or organic extra virgin olive oil
the juice of a lemon (juice for Mexico and Latin America)
the juice of half a sour orange (the juice, not the rind because in Mexico you call the white rind of citrus fruits juice)
1 pinch sea salt
1 tablespoon of crushed garlic with everything and its juice to coat fish or prawns
1 tbsp tequila, beer or white wine
1 ½ cup wheat flour
1 ½ teaspoon baking powder
1 egg
3 tbsp light canola, corn, or olive oil
1 tbsp sugar of choice
1 tsp sea salt
1 pinch ground or crushed peppers
1 cup beer
½ cup water
Enough Corn or Canola oil or both mixed together for frying
For Tacos: And as always, I suggest organic or organic for health and flavor
Mexican white or blue corn tortillas with Sonora style corn or flour
Nata (natural cream in Mexico) to taste or cream or sour cream (Sour Cream)
Mayonnaise (mayonnaise)
1 sliced cabbage (green or purple cabbage doesn't matter) (1mm thick preferably but as you like thick and soaked in drinking water once it's thoroughly washed)
grated dry cheese of whatever you like. (Aged Mexico or Cotija) if there is none, it can be replaced by Romano, or Parmesan
3 washed cucumbers cut into cubes
1 bunch of radishes washed and cut into slices or thin slices
Nopalitos salad
To taste Fresh oregano
1 tsp Extra Virgin Olive Oil
¼ white onion, finely chopped
1 tablespoon of finely chopped coriander
1 pinch sea salt
2 fresh red tomatoes, diced
1 bottle of Nopales drained, very well washed until they are without slipper and without the onion, pepper and coriander that comes inside and cut into small cubes or rectangles. Or 1 kg, of fresh nopales, cooked at home, washed, and ready as with the jar
For the Fresh Sauce or Pico de Gallo
6 tomatoes (tomatoes or red tomatoes) washed and diced
1 small white onion finely chopped
1 pinch of oregano (preferably fresh if there is not dried)
1 bunch of finely chopped cilantro or parsley if you don't like the taste of cilantro
2 or 3 fresh jalapeño, güeritos or serrano peppers, minced depending on how spicy you like it; more or less. (If there aren't, then Padrón peppers or chillies in their green state yet.)
Sea Salt to taste
Guacamole
Green Sauce
Broken lemons
Guacamole: Made in mortar or molcajete, you can also make it in a food processor or blender, although the flavor is not the same.
3 or 4 avocados (avocados) ready
3 whole roasted garlics
½ small white onion cut very thinly
½ kg peeled, washed and roasted tomatillo (if you can't get them, use the tomatoes before ripening when they are still green or yellow)
Dash sea salt
½ bunch of finely chopped cilantro
1 Padrón pepper, chilli pepper in green state, serrano, güerito or jalapeño (optional) roasted or raw
1 tsp extra virgin olive oil (optional)
2 tsp blue or white agave tequila (optional)
Green Sauce
1kg peeled and roasted green tomatillo
(if you can't do it, make it with tomato but before it ripens, when it's still green or yellow.)
1 medium white or yellow onion divided into wedges
1 bunch of fresh coriander
1 clove roasted garlic
4 roasted jalapeño or serrano peppers or gueritos. (it can be if there is no padron pepper or hot pepper when it is still green)
To taste sea salt