Prepare these incredible crispy fish taquitos for the Lenten season, made with orly pasta that gives them an irresistible crunchy touch. In addition, they are accompanied by a sauce based on Hellmann's® Classic Mayonnaise, seasoned with sriracha sauce, soy, chili sauce.
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Ingredients4 portions
Preparation
In a bowl, mix the flour with the Maizena® Regular Cornstarch, the baking powder, the salt, the pepper and add the beer little by little. Beat until a consistent and homogeneous mixture is obtained.
Dip the fish strips in the previous preparation, drain the excess and fry in a deep pan with hot oil until golden brown. Remove excess grease with absorbent paper.
For salsa, in a bowl mix Hellmann's® Classic Mayonnaise with sriracha sauce, soy, chilli sauce, tabasco sauce and lemon juice. Cover the fish strips with this sauce and reserve.
Heat the tortillas on a griddle over medium heat. Form the tacos with the fish and serve with chili flakes, lettuce, red onion, carrot, cilantro and lemon.
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