There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish.
INGREDIENTS
Salsa fresca As required
Lemon juice 2 tbsps.
Dried hot chili 1 no.
Fresh coriander, chopped 2 tbsps.
Chicken stock 2 cups.
Fish fillets
Corn Tortillas 8 nos.
Lettuce, shredded 4 cups.
Sour cream ¾ cup
Salad oil As required
METHOD
1.Prepare the salsa, cover & keep in the fridge.
2.Combine lemon juice, chili, coriander & chicken stock in a pan and bring to a
boil over high heat.
3.Arrange the fish fillets in the stock mixture and return to the heat and simmer till
the fish looks slightly cooked.
4.Drain well, break into 1" chunks & keep warm.
5.Heat oil in a frying pan and fry tortillas until soft.
6.Using tongs fold the tortilla into half and continue frying until crisp. Drain on
paper towels.
7.Place a fried tortilla on a plate and add spoon chunks of fish topped with salsa,
lettuce & sour cream.
INGREDIENTS
Salsa fresca As required
Lemon juice 2 tbsps.
Dried hot chili 1 no.
Fresh coriander, chopped 2 tbsps.
Chicken stock 2 cups.
Fish fillets
Corn Tortillas 8 nos.
Lettuce, shredded 4 cups.
Sour cream ¾ cup
Salad oil As required
METHOD
1.Prepare the salsa, cover & keep in the fridge.
2.Combine lemon juice, chili, coriander & chicken stock in a pan and bring to a
boil over high heat.
3.Arrange the fish fillets in the stock mixture and return to the heat and simmer till
the fish looks slightly cooked.
4.Drain well, break into 1" chunks & keep warm.
5.Heat oil in a frying pan and fry tortillas until soft.
6.Using tongs fold the tortilla into half and continue frying until crisp. Drain on
paper towels.
7.Place a fried tortilla on a plate and add spoon chunks of fish topped with salsa,
lettuce & sour cream.
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