Great recipe from Mexican cuisine for stuffed corn fritters with red cabbage and fish pieces, topped with salsa, garnished with parsley.
Ingredients:
| 8 pcs |
of corn tortilla tacos |
| 2 pcs |
garlic strips |
| 400 g |
of firm fish meat (cod, catfish, pike, pike, etc.) |
| 250 g |
of red cabbage |
|
|
lemon juice |
| smooth flour |
|
salsa sauce |
|
Roman cumin |
|
parsley |
|
oregano |
|
pepper |
|
oil |
|
salt |
Procedure:
Cube the fish meat, place in a bowl, mix with the grated garlic, sprinkle with oregano, Greek cumin, chili powder, pepper, salt, roll in plain flour
Cut red cabbage into noodles, mix with the same spices as the fish and add 2-3 tablespoons of salsa
Fry the fish pieces in oil on all sides, set aside
Spray the tacos with drops of water, reheat in a dry frying pan (can also be put in a microwavable bag and reheated for 40 seconds in the microwave)
Tacos/li>
Fill the warm patties with the seasoned cabbage, top with the cubes of fish, top with salsa, garnish with parsley and serve immediately.