Ensenada-style Fish Tacos
Ensenada-style fish tacos
Ingredients 4 people
For fish:
3 tilapia fillets without skin
1/2 cup Natural Cornstarch
1 cup flour
2 teaspoons baking powder
1 teaspoon Knorr Vegetable Broth Powder
1/4 teaspoon freshly ground white pepper
1 egg
1/2 cup lager
Pico de Gallo:
1 cup diced tomato
1/4 cup diced pearl onion
1 Serrano Pepper, thinly sliced
1 tablespoon lemon juice
1/4 teaspoon broken black pepper
To conclude:
8 tablespoons Chipotle Mayonnaise
1 cup thinly sliced red cabbage
3 sour lemons
For fish:
1 First cut the fish fillets into strips and set aside.
2 Place half a cup of flour – eye, only half a cup – on an extended plate, this flour will be to cover the fish strips.
3 On the other hand, in a bowl add the dry: 1/2 cup flour, cornstarch®, baking powder, Knorr® Vegetable Broth and pepper. Add the dried ones very well, then add the egg and start mixing with a balloon. Add the beer little by little until you get a homogeneous mixture with a slightly thick texture.
4 Cover the fillets very well with the flour that we reserve on the plate and then cover, one by one, with the mixture we prepare.
5 Fry the fillets in oil at high temperature, it will take about 7 minutes, the dough should fluff and be browned. Repeat this procedure with each plaster, place on absorbent paper to remove excess fat.
For the pico de gallo:
1 In a bowl combine tomato, onion and sliced peppers. It incorporates very well. Add a little pepper and lemon, season to your liking and reserve.
To serve:
1 On a comal heat the Tortillas. Place a fish fillet to assemble the taco, top with a teaspoon of chipotle Mayonnaise, red cabbage and a little of the pico de gallo.
Accompany the taquitos with lemon and voila!