In a deep bowl, mix the apple cider vinegar, chicken broth, olive oil, salt, and pepper. Add the chopped cabbage and onion and mix well.
Wash the fish fillets with water and cut into strips. Place the fillets in a deep bowl, cover with the cup of white wine, and refrigerate for 1 hour.
In a deep bowl, mix the cup of flour, oregano, beer, marjoram, salt, and pepper and stir well.
Drain the strips of fish fillet and dip them in the flour mixture.
In a skillet, melt the butter over low heat and fry the fish strips for 3-4 minutes, making sure they do not burn.
Pat the fish dry with paper towels to remove excess grease and place on a plate.
Heat the tortillas on a griddle and assemble each taco with fried fish strips and 2 tablespoons of the pickled onion and cabbage. Serve with 1 tablespoon of cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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