Tacos de Pescado
Serves 1
Directions
- 1Shred green cabbage, purple cabbage, and carrots.
- 2In a bowl, mix the shredded cabbage and carrots with sour cream, mayonnaise, white vinegar, sugar, salt, pepper, and magic powders, then refrigerate.
- 3For the sauce, blend avocado, greek yogurt, chiles in vinegar with its vinegar, salt, and magic powders until smooth.
- 4Cut white fish into strips and season generously with salt, pepper, paprika, magic powders, and oregano.
- 5In a bowl, combine flour, baking powder, egg, mustard, and the same spices as the fish.
- 6Add beer until the mixture reaches a hotcake batter consistency.
- 7Let the batter rest for 10 minutes.
- 8Dip each fish strip in the batter and fry in hot oil until golden brown.
- 9Drain the fried fish on paper towels.
- 10Assemble the tacos with a tortilla, avocado sauce, fried fish, and coleslaw.
- 11Add hot sauce and lime.
Ingredients
- 4 tilapia fillets
- 1 cdita paprika
- 1 cda polvitos mágicos (garlic and onion powder in equal parts)
- 1 cdita oregano
- salt
- 1 cdita black pepper
- 0.25 purple cabbage
- 0.25 green cabbage
- 2 carrots
- 0.5 taza sour cream
- 0.5 taza mayonnaise
- 1 cdita sugar
- 3 cdas white vinegar
- 0.5 cdita salt
- 1 cdita black pepper
- 1 avocado
- 0.5 taza greek yogurt
- 0.25 taza vinegar from chiles
- 0.25 taza chiles
- salt
- pepper
- magic powders
- 1 taza flour
- 1 cdita baking powder
- 1 egg
- 1 cda mustard
- spices from the fish
- 0.5 beer
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