Are you ready for a fiesta? Cinco-de-mayo is right around the corner! What’s Cooking shows you how to make taco de pescado, fish tacos, from Besito in Chestnut Hill.
Tacos de Pescado con Jalapeno (feeds 4)
Ingredients:
- 16oz Your favorite fish (Cod, Tilapia, snapper, Flounder, Mahi Mahi, Chilean sea bass, halibut)
- 6oz Shredded lettuce
- 8oz Pico de Gallo
- 8oz Jalapeno cream salsa
- 2oz Queso fresco
- 1oz Fresh chopped cilantro
- 12 each Warm corn or flour tortilla
Pico de Gallo Ingredients
- 5oz Dice tomatoes
- 1oz Dice white onion
- 1oz Chopped Cilantro
- 1oz Chopped fresh jalapeno chile
- 1 each Lime (squeezed used only the juice
- Salt To Taste
Jalapeno cream salsa Ingredients:
- 8oz Sour cream or Mexican cream fresh
- 1 each Fresh jalapeno chile
- 1 each Lime (squeezed used only the juice)
- Salt to taste
Steps to Make: Preparing Fish
- Cut the fish in a 2 inch strips
- Soak the fish strips in milk
- Dust the fish strip in an all-purpose flour
Steps to cook the fish:
- In a 1 inch diameter by 4 inch deep sauce pan fill halfway with oil (use you favorite oil)
- Over a medium flame, heat the oil and deep fry the fish strip
- Take out the fish strip from the hot oil and add salt and pepper to season it.
Plating:
- Warm the tortillas in a Comal (iron flat top) or Pan
- In a warm tortilla put shredded lettuce, crispy fish
- Add jalapeno cream salsa , finish with pico de gallo