Red Snapper Fish Tacos
PescadillasCommercial fishing is an important industry in Acapulco where seafood restaurants and snack stands abound. Crisp rolled fish tacos called pescadillas are a treat to try in Acapulco and some coastal villages nearby. Serve guacamole with the tacos.
Ingrediënten
Makes 4 servings
- ¾ pound boneless red snapper or other white fish fillets
- 1 small garlic clove finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon salt or to taste
- 2 tablespoons vegetable oil plus oil for frying the tacos
- 1 medium tomato finely chopped
- ¼ cup finely chopped white onion
- 1 serrano chile minced with seeds
- 2 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 8 corn tortillas
Instructies
- Season the fish with the garlic, oregano, and salt.
- Heat the oil in a medium skillet, over medium-high heat, and sauté the fish on both sides until just opaque inside, about 3 to 4 minutes on each side, depending on the thickness of the fish.
- Using a fork, flake the fish and put in a bowl.
- When the fish is cool, add the tomato, onion, garlic, serrano chile, lime juice, and cilantro.
- Toss gently to mix.
- Heat 1 tortilla, turning once or twice, on a hot griddle or dry skillet until soft, about 15 seconds.
- Put the tortilla on a plate, and spoon about ⅛ of the fish mixture along the lower third of the tortilla.
- Roll into a tight cylinder and secure with wooden toothpicks.
- Repeat with remaining tortillas and fish.
- In a clean skillet, heat oil to a depth of ¼ inch in the pan.
- Fry 2 or 3 tacos at a time until golden brown and crisp on the outside.
- Drain on paper towels, remove the toothpicks, and serve hot.
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