ZARANDEADO FISH TACOS
Ingredients
Zarandeado fish tacos with pico de gallo, freshness and flavor.
- 1 red snapper cut into fillets
- 4 tbsp. of axiote powder
- 1 guajillo and ancho chili
- ½ cup of orange juice
- Salt and TERANA Ground Black Pepper to taste
- ½ onion
- 1 clove of garlic
- 1 pinch of TERANA Ground Cumin Seed
- ½ onion
- ½ tomato
- 1 serrano chili
- Mayonnaise
- 2.2 lb of corn tortillas
Directions:
1. Add the axiote powder, guajillo and ancho chili, orange juice, onion, garlic clove, and TERANA Ground Cumin Seed in the blender and mix. Use this mixture to marinate the fillets. Put aside for 30 minutes.
2. Next, fry the fillets and then cut them into strips and/or cubes.
3. For the pico de gallo, dice the tomato, onion, and serrano chili and mix with a little salt and pepper.
4. Serve the fish on tortillas and add pico de gallo and mayonnaise.