Tacos de Pescado (Ciudad de Mejico)

Name: Tacos de Pescado (Ciudad de Mejico)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican, Latin American, American
Ingredients: ¼ red onion, cut into half moons; 1 habanero pepper or any other fresh spicy pepper of your choice, chopped; 2 oz (60 ml) white vinegar; juice of 3 limes; salt & pepper to taste; about 3 cups (710 ml) vegetable oil (grapeseed is preferable), enough to cover fish by 1 inch; 1 cup (120 g) all-purpose flour; 1 tsp baking powder (optional); salt (or garlic salt) and pepper to taste; 1 egg; ½ cups (355 ml) beer of your choice; 2 white fish fillets (such as branzino), skin and spine removed, and cut into strips*. Can be replaced with any veggies such as cauliflower, onion, zucchini.; 6-8 shrimp, peeled and deveined (optional); 8-10 corn tortillas; ½ cup purple cabbage, finely chopped; 2 limes or lemon; 1 or 2 firm red tomatoes, small dice; ¼ red onion, small dice; 1 habanero pepper or any fresh pepper of your choice, finely minced; 1 radish (optional), small dice; 1 sweet mango, pineapple, peach, melon, or papaya (or any sweet tropical fruit), small dice; juice of 1 lime or lemon; 1 small handful chopped cilantro; salt & pepper to taste; cutting board; sharp knife; 3 bowls; measuring spoons; high-sided frying pan for deep frying; Pan for warming tortillas

Tacos de Pescado (Ciudad de Mejico)

Nutrition balance score

Ingredients

TOPPING (best prepared ahead of time)

TACOS

PICO DE GALLO

KITCHEN TOOLS

Instructions

Topping

Notes

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