Taco Fish

Name: Taco Fish
Prep time: 40 min
Yield: 4
Cuisine: Japonesa
Ingredients: 500 grams white fish, from the Nile; 300 grams shrimp, medium; 4 güero chiles; 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, finely chopped cabbage; 4 tablespoons mayonnaise; 4 tablespoons sour cream; pepper; 1 cucumber

GABRIELA MONTES ARROYO

Delicious Puerto Rican-style fish tacos. Made with a mix of shrimp and fish with a delicious sauce and served as tacos.

Reviewed by Editorial Team of Kiwilimón

Published: 01-01-2011

Preparation

40 mins

Medium

Garnish: Add carrot, cabbage, cream, mayonnaise, cilantro, cucumber, and season with salt and pepper to taste. In a bowl, add the flour, egg, and beer, and mix with a whisk, adding salt and pepper. The mixture should be thick like pancake batter. Cut the fish into approximately 2x2 cm pieces and add to the bowl along with the shrimp, chopped güerito pepper, and cheese chunks. In a hot oiled skillet, fry the pieces of fish, shrimp, pepper, and cheese until golden. Be careful not to have too much mix dripping when removing the seafood, as it will create an unpleasant paste in the pan. Serve the mix in the tortillas or make a taquito of each flavor. Accompany with the carrot and cabbage garnish.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

148.6

kcal

7.43%

Carbohydrate, by difference

15.5

5.17%

Protein

9.9

19.8%

Total lipid (fat)

5.3

8.15%

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100

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Tips

With a slotted spoon, I suggest removing the mix from the batter to eliminate excess and avoid clumps in the pan, then remove excess oil by letting it rest on paper towels.

Taco Fish

Ingredients

Preparation

Nutritional information

Tips

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