Shrimp or Fish Tacos Recipe: Mexican Style
Ingredients
Method
To make the tanning sauce
- Finely julienne the habanero peppers and red onion. Place in a bowl.
- Add the juice of the lemons, sea salt and vinegar. Cover and store in the refrigerator.
To make the sauce
- Roast the chillies (serrano and chipotle) for 5 to 7 minutes, remove the burnt skin. Keep.
- Blend the sour cream, mustard, avocados, salt, pepper and vinegar in a blender for 2 minutes.
- Add the roasted ante chiles to the mixture in the blender and blend at maximum speed for 5 minutes.
- You will get a creamy sauce consistency. Store in the fridge.
To make the Salad
- Slice the purple cabbage as thinly as possible and place in a bowl with water. Add salt and vinegar. Keep in the water for 15 minutes.
- Strain and drain the cabbage, store in the fridge.
To make the Mexican pico de gallo
- Cut the tomato, onion, cucumber and red jalapeño into very small squares.
To cook the fish and shrimp
- Sift the flour (to avoid lumps) into a bowl. Add the baking powder, salt, ground garlic and pepper. Mix together.
- Add the egg and the full strength beer and mix for a couple of minutes. Add the shrimp and fish to the mixture.
- Heat the oil in a medium saucepan over medium heat.
- Clean the shrimp and cut the fish into one and a half finger-thick strips.
- Fry the shrimp for 4 to 5 minutes. Cook the fish for 6 to 7 minutes.
- Place on a paper towel and then quickly move on to assemble the tacos.
To make the Tacos
- Heat the tortillas in a frying pan.
- Place a piece of fish or a couple of shrimp.
- Add a teaspoon of slaw, curtido and pico de gallo. A touch of souce