TACOS DE PESCADO Y TACOS DE CAMARON | Vicky Receta Facil

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Experience the vibrant flavors of Mexico with these delectable Battered Fish and Shrimp Tacos. Each taco is filled with crispy seafood, fresh salads, and tangy sauces, making it a perfect dish for any occasion. This recipe combines the warmth of Mexican culinary tradition with the delightful crunch of deep-fried seafood.

Ingredients

🍤 250g fresh shrimp
🐟 250g fish fillets, e.g., Cazón, Mojarra, Corvina, Basa
🌾 2 cups all-purpose flour, AURRERA
🥚 1 large egg
🧂 1/2 teaspoon chicken bouillon powder
🧄 1/4 teaspoon garlic powder
🧅 1/4 teaspoon onion powder, La Costeña
💥 1/2 teaspoon baking powder, Royal
🌶️ A dash of ground black pepper
🎨 1/2 teaspoon mustard, Heinz
🍺 ~1 cup light beer, Corona Light
💧 ~1/2 cup water
🛢️ Cooking oil for deep frying, Crisol
🥬 300g cabbage, shredded
🥕 1 large carrot, grated
🍦 1/2 cup sour cream for salad, Lala
🍦 1/2 cup sour cream for chipotle sauce, Lala
🍞 2 tablespoons mayonnaise for salad, McCormick's
🍞 1/3 cup mayonnaise for chipotle sauce, McCormick's
🧂 A dash of ground salt
🍅 3 Roma tomatoes, chopped
🧄 1 small white onion, chopped
🌶️ 1 serrano pepper, chopped
🌿 Few sprigs of cilantro, chopped
🌿 Pinch of marjoram, crushed
🍋 1 lime for Pico de Gallo
🧅 1 red onion, thinly sliced
🌶️ 1 habanero pepper, thinly sliced
🥂 2 tablespoons white vinegar
🥫 Chipotle peppers in adobo to taste, La Costeña (using adobo sauce only)
🌮 Corn tortillas, as needed for serving
🥑 Avocado, for serving

Instructions

1- Prepare the Batter:

In a glass mixing bowl, combine 2 cups of all-purpose flour, 1/2 tsp chicken bouillon powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp baking powder, and a dash of ground black pepper.
Add 1/2 tsp mustard and 1 egg to the mixture.
Gradually pour in the beer and water, whisking until smooth. The batter should be thick enough to coat the seafood. Refrigerate until needed.

2- Prepare the Pico de Gallo:

Combine the chopped Roma tomatoes, white onion, serrano pepper, and cilantro in a bowl.
Squeeze the lime juice over the mix and add salt to taste. Stir well.

3- Pickle the Red Onion and Habanero:

Mix the sliced red onion and habanero pepper in a bowl.
Add marjoram, salt, vinegar, and a splash of water. Mix and let sit for flavors to meld.

4- Prepare Cabbage and Carrot Salad:

In a bowl, toss the shredded cabbage with grated carrot.
Mix in 1/2 cup sour cream, 2 tbsp mayonnaise, mustard, ground black pepper, and salt. Stir until well coated.

5- Make Chipotle Cream Sauce:

Combine 1/3 cup mayonnaise with 1/2 cup sour cream in a bowl.
Add adobo sauce from the chipotle peppers. Mix until smooth.

6- Prepare and Fry the Seafood:

Cut the fish into strips and season with salt and pepper. Do the same for the shrimp.
Heat the oil in a frying pan on medium-low heat.
Dredge the seafood lightly in flour, then dip in batter.
Fry until golden brown, about 30 seconds per piece. Drain on paper towels.

7- Assemble the Tacos:

Warm the corn tortillas.
Place a few pieces of seafood on each tortilla.
Top with cabbage salad, Pico de Gallo, pickled onions, and a drizzle of chipotle cream.
Serve with avocado slices and lime wedges.

Prep Time: 45-60 minutes
Cook Time: 30 seconds per piece
Total Time: Approximately 1 hour
Servings: Approximately 4
Calories: 430 per serving
Protein: 20g per serving
Fat: 18g per serving
Carbohydrates: 46g per serving
Equipment: Mixing bowl, whisk, cutting board, chef's knife, small strainer, frying pan, gas stovetop, spatula, box grater, paper towels