Rossy V

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Rossy V

Fish Tacos Weathered

Name: Fish Tacos Weathered
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo of mojarra of farm; 1 canned beer; 1 Cup of wheat flour; to taste of salt and pepper; 10 pickled jalapeño peppers; 10 cloves of garlic peeled; 10 green lemons (the juice); 2 cups of cabbage finely sliced; 2 tomatoes in slices; 1 cucumber sliced; to taste of Mayonnaise; to taste of green lemon; enough of oil to fry; 24 Corn tortillas yellow; to taste of McCormick® Minced Garlic to taste

30 min

Not so easy

4.25

4 comments

Rossy V

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Fish fillet tacos weathered with jalapeño pepper sauce tatemado. Delicious to start a delicious meal or to eat it as a main course.

Ingredients

6 servings

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Preparation

For the sauce: put the chiles on a grill on the stove to burn their skin on all sides until they look black. These are liquefied with the juice of the 10 lemons and 10 cloves of garlic, until it is a thick sauce consistency. Reserve

For the layering: in a deep but somewhat extended dish, place the flour cup together with the salt, pepper and garlic powder.

You add the beer (about 2/3 of the can) and stir it with a balloon whisk that is a smooth consistency as the dough for hot cakes. Reserve

Cut the fillets into pieces lengthwise, approximately 4 pieces of each fillet.

The fillets are bathed in the mixture of flour and beer and they are passed to the frying pan with the hot oil, brown on both sides. They drain on a plate.

The tortillas are heated, a little mayonnaise is added to each one. place the pieces of fillet and accompany them with cabbage, tomato cucumber and the sauce of burnt chili peppers. Add lemon to taste