Fish tacos with fresh salsa
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 534, total fat 40 G., saturated fats 6 G., proteins 25 G., carbohydrates 21 G., fiber 1 G., cholesterol 67 mg, sodium 360 mg, sugar 0 G.
Calories 534, total fat 40 G., saturated fats 6 G., proteins 25 G., carbohydrates 21 G., fiber 1 G., cholesterol 67 mg, sodium 360 mg, sugar 0 G.
These delicious and filling fish tacos are ready in just half an hour. Cube catfish (or other firm white fish) is dredged in flour, and fried in oil until golden brown. Served on corn tortillas with shredded iceberg lettuce and a homemade no-cook salsa made with fresh vegetables. A perfect way to treat your loved ones to a colorful Mexican dish without the hassle!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large tomatillo (physalis), peeled, washed and cut into pieces
- 1 medium tomato, chopped
- Half a red onion, finely chopped
- 3 tbsp chopped fresh cilantro
- 2 tbsp freshly squeezed lime juice + lime wedges for serving
- 1/2 jalapeño, finely chopped (remove seeds to reduce heat)
- 600 g catfish fillet, cut into 2.5 cm pieces.
- Freshly ground black pepper
- 1/4 cup instant flour (such as Wondra) or cornstarch
- 8 corn tortillas, warmed
- 1 cup shredded iceberg lettuce
- Vegetable oil, for frying
We recommend
Recipes with similar ingredients: catfish, tortilla, ground cherries, jalapeno pepper, tomatoes, red onion, iceberg lettuce, lime juice, cilantro
Cooking the dish according to the recipe:
- Prepare the salsa:
Combine tomatillos, tomato, onion, cilantro, lime juice, and jalapeño in a bowl and season with salt to taste. - Heat 1 cm of vegetable oil in a deep frying pan or saucepan over medium-high heat. Sprinkle the fish with 0.5 teaspoon of salt and 1/4 teaspoon of black pepper, then toss in the flour mixture.
- Fry in two batches, turning as needed, until cooked through and golden brown, 3-4 minutes per batch. Transfer the fish to a paper towel-lined plate to drain excess fat and season with salt.
- Fill tortillas with fried fish, salad, and salsa. Serve tacos with lime wedges.
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