Ingredients
Fish Tacos
1 1/4 mild white fish. I used snapper
4 – 8 corn or flour tortillas, according to how much you’ll need
4 tbsp flour
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp salt
Canola oil for frying
Pico de Gallo
2 medium tomatoes or 3 plum tomatoes
1/4 white onion, finely diced
1 jalapeno, seeded and minced
6 sprigs of cilantro, finely minced
Juice of 1 lime
Salt to taste
Directions
Pico de Gallo
Cut the tomato in half, remove seeds and finely diced. Save juice and seeds in a small bow. Mix the tomatoes, onion, jalapeno and cilantro in a bowl. Roll the lime to make it juicier. Add the juice to the bowl. Mix, add salt to taste and set aside.
Fish Tacos
In a large frying pan, heat the oil on medium heat. Mix the flour, black pepper, paprika and salt in a medium sized bowl. Remove pin bones. Cut the fish in thin strips, slightly shorter than the diameter of the tortillas. Dredge the fish in the flour. When hot, fry the fish for about 3 or so minutes per side, until the fish flakes. If needed, use a pot lid to flatten so it cooks quickly.
Heat the tortilla in the microwave until hot. Wrap in a clean dish towel. Serve when the fish is ready.
Adapted from mexicanfoodjournal.com.