GABRIELA MONTES ARROYO

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Recipe

Taco Fish

Name: Taco Fish
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Japonesa
Ingredients: 500 grams white fish, of the nile; 300 grams shrimp, medium; 4 güeros chilis; 1 1/2 cups flour; 1/2 cans beer; 200 grams cheese; 1/2 kilos corn tortilla, or corn tortillas; 1 egg; 2 carrots, grated; 1/2 cabbages, or finely chopped cabbage; 4 tablespoons mayonnaise; 4 tablespoons sour cream; enough black pepper; 1 cucumber

40 mins

Half

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GABRIELA MONTES ARROYO

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Delicious fish tacos puerto rico style. Made with a mixture of shrimp and fish with a delicious sauce and served as tacos.

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Ingredients

4 portions

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500 grams white fish, of the nile
300 grams shrimp, medium
4 güeros chilis
1 1/2 cups flour
1/2 cans beer
200 grams cheese
1/2 kilos corn tortilla, or corn tortillas
1 egg
2 carrots, grated
1/2 cabbages, or finely chopped cabbage
4 tablespoons mayonnaise
4 tablespoons sour cream
enough black pepper
1 cucumber

Preparation

Garnish: Add the carrot, cabbage, cream, mayonnaise, cilantro, cucumber and salt and pepper to taste.

In a bowl add flour, egg and beer and mix with a balloon-type mixer, salt and pepper. The mixture should be thick as a hotcake.

Cut the fish into pieces of 2x2 cm and add to the bowl with the shrimp, the chili pepper in pieces and the cheese in pieces.

In a pan with hot oil, fry the pieces of fish, shrimp, chili and cheese until golden brown. Take care that there is not much slurry when you remove the seafood as it will make an ugly pasta in the pan.

Serve the mix on the torillas or make a taquito of each flavor. Accompany with the garnish of carrot and cabbage.

TIPS

With a spoon with a sieve, I suggest you take out the mix of the flour to remove the excesses and do not leave any patties in the pan, remove the excess oil leaving it to rest on napkins

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Taco Fish