Fish and shrimp tacos de huerta verde

Fish and Shrimp Tacos de Huerta Verde recipe

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Recipe intro

Fish and shrimp tacos de huerta verde is a delightful Mexican dish that combines the freshness of fish and shrimp with the vibrant flavors of a green garden. The tacos are filled with succulent pieces of fish and shrimp, marinated in a tangy green sauce made from fresh herbs and vegetables. This recipe offers a perfect balance of textures and tastes, with the crunchiness of the taco shell contrasting with the tender seafood.

Keywords: Mexican cuisine, seafood tacos, green sauce, fresh ingredients, flavorful.

Fish and shrimp tacos de huerta verde details

Fish and shrimp tacos de huerta verde, recipe Rating: 4.7
Number of votes:107

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