Fish and shrimp tacos de huerta verde

Fish and Shrimp Tacos de Huerta Verde recipe


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Ingredients
Seabass or Snapper filets
shrimp
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 Verdes 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 Verdes 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 to 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.

See: Huerta Verdes Famous Batter


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