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There are so many versions of fish tacos, many of them good, but this version will always be the first thing I think of when someone says fish tacos.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 20 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
Spice or Flour Mix for Batter
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon chicken bouillon
- 1 tablespoon Mexican oregano
- 2 tablespoons mustard
- 2 cups water
- 4 cups flour
Pico de Gallo
- 1 whole tomato
- 1⁄2 white onion (chopped)
- 2 jalapenos (finely chopped)
- 1⁄2 a lemon (juice)
- 1⁄2 a cup cilantro
- salt (to taste)
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Whisk spice mix and flour, slowly adding 2 tablespoons of baking soda.
Dip fish in batter and fry at 375 degrees in oil until golden brown.
Lay fried fish out on a corn tortilla. and add pico de Gallo.
Layer shredded cabbage, avocado and drizzle Mexican crema (and/or your favorite hot sauce).
Drizzle with lime and serve![/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
