TACOS DE PESCADO RECIPES

Steps:

• In a small bowl, add mayonnaise, sour cream, milk, garlic, and half lime juice. Mix them properly and cut the limes in half.
• Heat oil in a pan over medium heat.
• In a bowl, add flour, beer, and salt. Mix them properly.
• Rinse and pat dry the fish and season it with salt.
• Marinate the fish in the batter. Fry it in the hot oil until it turns golden brown.
• On a taco rack, put the tortilla and place a piece of fish on each tortilla.
• On the top of taco, apply the sauce. Put cabbage, a slice of avocado and some cilantro leaves on it.
• Serve immediately.

Steps:

• Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
• Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
• When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
• Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.