INGREDIENTS
- For 10 tacos.
- Taco dough:
- – 250 g of 0000 flour.
- – 1 cup of boiled and processed or grated corn.
- – A pinch of salt.
- – 3 tbsp of oil.
- – 1 tablespoon of chopped yeast
- – Water c/n.
- Grilled greens:
- – 1 onion.
- – 1 crimson brown.
- – 1 inexperienced brown.
- Fish:
- – 2 entire pacú filets with out bones.
- – Salt and pepper.
- – Condiments.
- – Lemon.
- – 2 eggs.
- – Bread crumbs.
- – Oil for frying.
- Salsa:
- – 1/2 cup pure yogurt.
- – 1/2 cup of cream cheese.
- – Contemporary mint.
- – Orange.
- – Cabbage.
- – Avocado.
We clear up the menu for you with these scrumptious FISH FAJITAS from Misiones by Bianca Tischhauser .
PROCEDURE:
1. In a bowl, add the flour, the corn , the washing powder, a pinch of salt, the oil and blend. Add water if needed and combine.
2. Make the buns and allow them to relaxation for 20 minutes.
3. Put somewhat flour on the counter and stretch the dough, as thick as you want.
4. In a frying pan with somewhat oil or butter and cook dinner the fajitas on either side. As soon as it takes colour from the underside facet and switch it over.
Wrap them so they do not lose warmth or texture.
5. For the fish , take away the pores and skin and reduce into strips. Marinate for a short time with lemon juice , garlic, mint , chopped parsley and salt.
6. Dip the fish in egg after which in breadcrumbs.
7. Fry in loads of scorching oil.
8. For the sauce, combine cream cheese, pure yogurt, mayonnaise, mint, pepper and a pinch of salt.
9. Sauté the greens.
10. Assemble the fajitas with the yogurt and cheese sauce, the sautéed greens and revel in! .
