Recipe of Fish tacos

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