Fish Taco

Fish Taco

Fish Taco is one of the healthy food that has a variety of vegetables in it.  The staple ingredients of fresh fish, and some fruits and vegetables. Fish tacos, delicious dishes on the Baja Peninsula, and summer flavours. They are easy to make, actually no more complicated than hamburgers or messy pancakes, and they are much more flavorful. Fried with chunks and served on top of a warm corn tortilla with simple salsa, a pinch of fresh cabbage, plenty of lime and creamy sauces that you might want to mash with some chopped chipotle, this fish taco can turn a cold night into the summer of blue birds, bringing you from the cold into moisture and happiness.

Ingredients:

• 250 gr Snapper fillet, cut into pieces
• 4 LBR Tortilla
• 2 tomatoes, diced
• 1 avocado, diced
• 1 onion, sliced lengthwise
• 2 tbsp olive oil
• 1 tbsp lemon water
• 1/2 tsp salt
• 1/4 tsp ground pepper powder
• Coriander leaves to taste, chopped
• 1 clove garlic, chopped
• Toppings to taste

How to make:

1. Combine slices of tomatoes and avocado with 1 tablespoon of sliced coriander leaves.
2. Add salt and pepper then stir until blended. Set aside in a bowl.
3. Prepare different containers then insert slices of garlic, olive oil as well as residual coriander leaves.
4. Sauteed onions briefly then mix with garlic.
5. Add lemon juice and chunks of fish. Stir until well blended fish moss seasoning.
6. Preheat the oven with a temperature of 180 degrees Celsius. Give the sheet a paper on baking pan.
7. Bake the tortilla until cooked.
8. Fry fish until cooked.
9. Place the pieces of fish and slices of tomatoes and avocado over the cooked tortilla.
10. To enrich the flavor, add sour cream, grated cheese or other toppings to taste.