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Red Snapper Fish Tacos |
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Serves: 4
Print this Recipe
(Pescadillas)
Category: Folded and Wrapped Tortilla Snacks
Commercial fishing is an important industry in Acapulco where seafood restaurants and snack stands abound. Crisp rolled fish tacos called pescadillas are a treat to try in Acapulco and some coastal villages nearby. Serve guacamole with the tacos.
3/4 pound boneless red snapper fillets, or other white fish fillets
1 clove garlic (small), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon salt, or to taste
2 tablespoons vegetable oil, plus oil for frying the tacos
1 medium tomato, finely chopped
1/4 cup finely chopped white onions
1 serrano chile, minced with seeds
2 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
8 (6- to 7-inch) corn tortillas
1. Season the fish with the garlic, oregano, and salt. Heat the oil in a medium skillet, over medium-high heat, and sauté the fish on both sides until just opaque inside, about 3 to 4 minutes on each side, depending on the thickness of the fish. Using a fork, flake the fish and put in a bowl.
2. When the fish is cool, add the tomato, onion, garlic, serrano chile, lime juice, and cilantro. Toss gently to mix.
3. Heat 1 tortilla, turning once or twice, on a hot griddle or dry skillet until soft, about 15 seconds. Put the tortilla on a plate, and spoon about 1/8 of the fish mixture along the lower third of the tortilla. Roll into a tight cylinder and secure with wooden toothpicks. Repeat with remaining tortillas and fish.
4. In a clean skillet, heat oil to a depth of 1/4 inch in the pan. Fry 2 or 3 tacos at a time until golden brown and crisp on the outside. Drain on paper towels, remove the toothpicks, and serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Red Snapper Fish Tacos comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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