The cove fish tacos are famous throughout Mexico for their rich flavor. The recipe for fish tacos will delight you.
Learn more about Elda Benassini
Ingredients6 portions
Preparation
In a deep bowl, mix apple cider vinegar, chicken broth, olive oil, salt and pepper. Add the cabbage and chopped onion and mix well.
Wash the fish fillets with water and cut into strips. Put the fillets in a deep bowl, bathe with the white wine cup and refrigerate for 1 hour.
In a deep bowl, mix the flour cup, oregano, beer, marjoram, salt and pepper and stir well.
Drain the strips of fillet and immerse in the flour mixture.
In a pan melt the butter over low heat and fry the fillet strips for 3-4 minutes taking care not to burn.
Dry the fish with paper to remove excess fat and place on a plate.
Heat the tortillas in a comal and arrange each taco with strips of fried fish and 2 tablespoons of the onion and cabbage in vinegar. Serve with 1 tablespoon of cream.
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