Fish And Shrimp Tacos De Huerta Verde Recipe - Cooking Index
Fish And Shrimp Tacos De Huerta Verde Recipe - Cooking Index
| Seabass or snapper filets | ||
| Shrimp | ||
| Huerta Verde's Famous Batter - (see recipe) | ||
| Cucumbers - sliced, and | ||
| Marinated in lime juice | ||
| Guacamole | ||
| Red onions - sliced, and | ||
| Marinated in lime and vinegar | ||
| Tomatillos mole | ||
| Radishes - serve whole | ||
| 2 | Different salsas (green and red) | |
| Cole slaw | ||
| Sour cream - if available | ||
| Flour tortillas |
Prepare fish: Slice into 1 to 1/2-inch strips, cut off all brown parts and skin, so all that is left is nice white filets. The best fish for this is Seabass (cabrillo) or Snapper filets (pargo). Seabass is preferred and usually plentiful fresh in the mornings in Mexico. Dip into Huerta Verde's Famous Batter and fry or deep fat fry.
Prepare shrimp: Clean and devein shrimp, rinse and drain thoroughly. Put on ice until ready to cook. Dip into Huerta Verde's Famous Batter and pan fry or deep fat fry.
Pan fry means 1 inch of shortening or similar cooking oil hot, turn when golden brown. If cooking oil gets too hot and spatters, put in a pinch of salt. You will cook filet the same way (pan fry).
Serve to guest their preference; fish or shrimp or both. Serve on flour tortilla 2 at a time. Guests can make their own Tacos.
This recipe yields ?? servings.
Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm
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