For the sauce: the chiles are placed on a grill over the stove until the skin is charred all around until blackened. These are blended with the juice of 10 limes and 10 cloves of garlic until a thick salsa consistency is achieved. Set aside.
For the batter: in a wide but shallow plate, the cup of flour is placed along with the salt, pepper, and garlic powder.
Beer is gradually added (about 2/3 of the can) and mixed with a whisk until a smooth consistency similar to pancake batter is achieved. Set aside.
The fillets are cut into long pieces, approximately 4 pieces from each fillet.
The fillets are dipped in the mixture of flour and beer and then placed in the hot oil skillet, browning on both sides. Drain on a plate.
The tortillas are heated, and a little mayonnaise is spread on each one. The pieces of fillet are placed on top and accompanied with cabbage, tomato, cucumber, and the burnt chili sauce. Add lime to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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