Tacos de Pescado (Ciudad de Mejico)

Name: Tacos de Pescado (Ciudad de Mejico)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American, Mexican, Latin American
Ingredients: ¼ red onion, cut into half moons; 1 habanero pepper or any other fresh spicy pepper of your choice, chopped; 2 oz (60 ml) white vinegar; juice of 3 limes; salt & pepper to taste; about 3 cups (710 ml) vegetable oil (grapeseed is preferable), enough to cover fish by 1 inch; 1 cup (120 g) all-purpose flour; 1 tsp baking powder (optional); salt (or garlic salt) and pepper to taste; 1 egg; ½ cups (355 ml) beer of your choice; 2 white fish fillets (such as branzino), skin and spine removed, and cut into strips*. Can be replaced with any veggies such as cauliflower, onion, zucchini.; 6-8 shrimp, peeled and deveined (optional); 8-10 corn tortillas; ½ cup purple cabbage, finely chopped; 2 limes or lemon; 1 or 2 firm red tomatoes, small dice; ¼ red onion, small dice; 1 habanero pepper or any fresh pepper of your choice, finely minced; 1 radish (optional), small dice; 1 sweet mango, pineapple, peach, melon, or papaya (or any sweet tropical fruit), small dice; juice of 1 lime or lemon; 1 small handful chopped cilantro; salt & pepper to taste; cutting board; sharp knife; 3 bowls; measuring spoons; high-sided frying pan for deep frying; Pan for warming tortillas

Tacos de Pescado (Ciudad de Mejico)

Nutrition balance score

Ingredients

TOPPING (best prepared ahead of time)

TACOS

PICO DE GALLO

KITCHEN TOOLS

Instructions

Topping

Notes

You may also like