TACO INGREDIENTS:
Diego’s packet of either White Corn Tortillas, Yellow Corn Tortillas, or Street Taco Flour Tortillas
1 kg *Beer Battered Fish
Vegetable oil for frying corn tortillas into crisp taco shells (better than store-bought)
*Pickled red onions (or use store-bought or drained Fermented Red Cabbage)
White cabbage, finely shredded
Sour cream, thinned with a bit of water & favorite hot sauce (for taco topping under the fish)
Crumbled feta cheese
Optional: 1 medium diced avocado
Optional sides: *Mexican Rice, *Mexican Pinto Beans, *Salsa Verde, or Salsa Fresca
TACO MAKING INSTRUCTIONS:
Prepare Soft Tortillas:
Warm the number of corn and/or flour tortillas you want, following the package instructions.
Keep the tortillas warm by placing them in a tortilla warmer or wrapping them in a clean tea towel.
Make Taco Shells:
In a medium pot or fry pan, heat vegetable oil to 177-180°C (use a thermometer).
Place 1 tortilla in the hot oil to soften.
Use tongs to gently fold the tortilla over and hold it to create the taco shell shape. Ensure the bottom half is submerged to become golden and crisp (about 2 minutes).
Flip the taco shell and cook the other side, holding it up for about 2 minutes.
Remove the taco shell and place it upside down on a paper towel-lined plate to drain.
Repeat this process, ensuring the oil temperature stays between 177-180°C, and place all taco shells in a covered dish lined with paper towels to keep warm.
Assemble the Tacos:
Lay the warmed tortillas or taco shells on the table, along with bowls of hot taco fillings (like the beer-battered fish) and cold ingredients (like pickled red onions, shredded cabbage, sour cream, feta, avocado, and hot sauce).
Let family and friends customize their tacos to their taste by building their own masterpieces!
Optional Sides:
Serve your fish tacos with Mexican Rice, Mexican Pinto Beans, and Salsa Verde or Salsa Fresca for a complete meal.
Note: For full recipe details, check out Diego’s website.
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