Drowned Fish Tacos

Yamilette González
For Lent or Summer, you can prepare seafood recipes that are economical and yielding, like these Drowned Fish Tacos in a habanero sauce (suitable for spice lovers). This recipe for a Mexican snack is made with Tilapia or, if you prefer, you can substitute with shark, just be sure that when forming the tacos, the tortillas are hot so they do not break.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup tomato, cut into cubes
  • 500 grams tilapia fillet, cut into cubes
  • 2 serrano chiles, finely chopped
  • 2 sprigs epazote
  • 12 corn tortillas, hot
  • vegetable oil, for frying
  • 4 tomatoes
  • 2 Habanero chiles, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 2 cups shrimp broth, for the sauce
  • 1 sprig epazote, for the sauce
  • red onion, for decorating
  • avocado, for decorating
Preparation
35 mins
25 mins
Low
  • In a skillet over medium heat, heat the oil, sauté the onion with the garlic, add the tomato, tilapia, serrano pepper, epazote, and cook for 5 minutes. Let cool and set aside.
  • On a board, fill the corn tortillas with the previous preparation. Close and secure the edges with toothpicks.
  • In a pot over medium heat, heat enough oil, fry the tacos until golden. Drain on absorbent paper and set aside.
  • In a small pot over medium heat, heat a tablespoon of oil and fry the tomatoes, habanero pepper, onion, and garlic until softened. Fill with fish broth and cook until reduced by half.
  • Blend the previous preparation until you achieve a homogeneous sauce.
  • Return the sauce to cooking with a little more oil and season with salt and pepper, cook for 5 minutes or until it thickens.
  • On a plate, place the quesadillas, pour the habanero sauce, and decorate with avocado and red onion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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