These little tacos in flour tortillas filled with breaded fish, topped with Oaxaca cheese and served with pico de gallo, some cabbage, and avocado will delight you, as they are fresh and have a very appealing presentation.
1/2 cups red onion, cut into small cubes, for pico de gallo
1 cup tomato, cut into small cubes, for pico de gallo
1/2 cups cuaresmeño chile, cut into small cubes, for pico de gallo
1/2 cups fresh cilantro, finely chopped, for pico de gallo
2 tablespoons olive oil, for pico de gallo
2 tablespoons lime juice, for pico de gallo
1 tablespoon oregano, for pico de gallo
salt and pepper
4 fish fillets, cut into strips
flour, for breading
egg, for breading
breadcrumbs, for breading
vegetable oil, for frying
12 flour tortillas
1 cup Oaxaca cheese, shredded
1 cup white cabbage, chopped
2 avocados, sliced
fresh cilantro
Preparation
10 mins
15 mins
Low
For the pico de gallo, mix all the ingredients until combined, season with olive oil, lemon juice, oregano, salt, and pepper to taste. Set aside.
Season the fish fillets with salt and pepper and bread them by passing through flour, beaten egg, and breadcrumbs.
Fry the fish pieces in the oil and use paper towels to remove excess grease.
Heat the tortillas on a griddle over medium heat, add fried strips of fish and Oaxaca cheese, cook until the cheese melts, and serve immediately with pico de gallo, cabbage, avocado, and cilantro. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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