A delicious fish-based recipe that stands out in Veracruz, but is widely consumed in Coatzacoalcos is called minilla, easy to prepare at home and delights even the most demanding palate.
Fry the finely chopped onion and garlic in olive oil.
Add the chopped tomato (without skin or seeds), bay leaf, oregano, chopped olives, and achiote. Cook over low heat for 10 minutes until the achiote is completely dissolved. Taste for seasoning.
Add the shredded fillet. If necessary, add powdered broth and let it cook for 5 more minutes over low heat.
Slice the red onion and chop the habanero pepper, soaking them in lime juice. Let it rest.
Serve on tostadas accompanied by red onion and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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