Fish Tacos
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 small
Yellow Onion1 tsp
Salt1 cup
Mayonnaise1 cup
Sour Cream1 tbsp
Cilantro (chopped fresh)1 tbsp
Lime Juice (fresh)1 tbsp
Garlic Powder2 cups
Corn Flour (such as maseca)1 cup
Water (room temperature)1 tsp
Oregano (dried)1 tsp
Dried Thyme1 tsp
Paprika (smoked)1 tsp
Cayenne Pepper1 tsp
Ground White Pepper1 tbsp
Vegetable Oil1 clove
Garlic (minced)Directions:
1
Watch how to make this recipe
2
For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces
3
Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno)
4
Dice the jalapeno into small pieces
5
Cut the tomatoes into 1/8- by 1/8-inch pieces
6
Cut the lime in half and squeeze the juice into the mix
7
Add the salt and pepper
8
Let all the ingredients sit and marinate for at least 30 minutes
9
For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes
10
For the corn tortillas: Place the corn flour in a mixing bowl
11
Add the salt and pepper
12
Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency
13
Break off the dough into twenty-four 1/4-inch round balls
14
Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side
15
Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F
16
When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes
17
Remove from the heat and stack with paper towels in between each tortilla
18
For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together
19
For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch
20
Sprinkle liberally with 1/2 tablespoon of the blackening seasoning
21
Heat the oil in a pan over medium-high heat
22
Add the fish to the pan and saute for 1 minute
23
Add the garlic to the pan and continue to saute for about 45 more seconds
24
Add the wine and cilantro
25
Finish cooking about 1 more minute
26
Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo"
27
Serve 3 per plate
28
Enjoy!