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 Corn Tortilhas

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!