Fish tacos
Cocina Lala®
These fish tacos are incredible as an appetizer or as a main course. Delicious battered fish strips accompanied with pico de gallo, cabbage and a touch of sour cream that you will love. Try them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 cup water
  • 2 eggs
  • 1 teaspoon salt
  • 4 fish fillets, cut into strips
  • 1 cup vegetable oil
  • 3 tomatoes, finely chopped
  • 1/4 onions, finely chopped
  • 1/2 cups cucumber, diced and seeded
  • 6 tablespoons fresh cilantro, finely chopped
  • 1 pinch salt
  • 1/2 cups LALA® cream
  • 1/4 cups mayonnaise
  • 5 cascabel chiles, soaked in water
  • 1 pinch salt
  • 1/2 cups cabbage, Thin filleting
  • 8 corn tortillas
Preparation
20 mins
5 mins
Low
  • Mix the flour, baking powder, water, egg, and salt in a bowl until you have a slightly liquid paste. Reservation.
  • Add the fish fillets to the previous mixture and cover perfectly with the mixture.
  • Heat the oil over medium heat in a medium skillet. Fry the fish fillets for 5 minutes or until cooked and well browned. Drain on absorbent paper.
  • Mix in a bowl, tomato, onion, cucumber and cilantro. Season
  • Blend LALA® cream, mayonnaise, and chilies. Empty in a sauce boat and reserve.
  • Heat corn tortillas, place two pieces of fish, add pico de gallo, cabbage and chili pepper sauce.

Nutritional Information

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