NAVIGATION

Recipe of the Month – Tacos de Pescador Fritos

Recipe of the Month – Tacos de Pescador Fritos

Your Lead Paragrpah goes here

Ingredients

  • 150 g Fish
  • Ingredients of Choice for Tempura Batter (Such as Flour, Beaten Egg and Ice Water)
  • Oil for Deep Frying
  • Grill Salt Main
  • Ground Pepper
  • Two Corn Tortillas
  • 20 g Cabbage
  • 20 g Mango
  • 20 g Chayote
  • Juice of 1 Lime
  • 1 Tomato, Finely Chopped
  • 20 g Red Onion, Finely Chopped
  • 10 g Cilantro, Finely Chopped
  • 20 g Corn
  • Juice of 3 Limes
  • Salt to Taste

Method of Preparation

Cut fish into fingers of about 3 inches long. Season with grill salt and pepper.

Coat with tempura batter prepared using ingredients and method of choice.

Deep fry in hot oil for 90 seconds, or until tempura coating appears light brown. Arrange fish pieces on top of tortillas on serving plate. Add salad layer consisting of chopped cabbage and mango mixed with shredded chayote, dressed with juice of 1 lime and 2 g of salt. For pico de gallo topping, mix together tomato, red onions, cilantro, corn, juice of 3 limes and salt to taste. Serve with Chilero Casero hot sauce (see below).

Chilero Casero

Ingredients

  • 260 g Sugar
  • 75 g Salt
  • 7 oz Vinegar
  • 10 g Cayenne Pepper
  • 800 g Onion
  • 360 g Bell Peppers
  • 900 g Jalapeno Peppers
  • 1.9 kg Yellow Aji Peppers
  • 600 gr Panama Peppers
  • ½ cup Olive Oil

Method of Preparation

Roast the hot peppers and onions in an open flame or grill. Place them in a pot, along with the rest of the chopped ingredients. Add olive oil with the vinegar, then salt. Cook until the vegetables are soft, and the vinegar is reduced to about one-third. Blend and serve.

Leave a Reply

Top