In Mexico, almost no meal goes without a big the number of tortilla cakes on the table. In a small tortilla you can put anything on the table – you get tacos. Fish tacos appeared on the Pacific coast of Mexico and quickly became there popular due to the availability of fish. Then they spread to north to border California (USA), where it became integral menu item in restaurants and street food establishments. Try it and you favorite snack of American surfers cooked at a restaurant level. Fry marinated in wine and lime juice in a pan and wrap in tortilla with lettuce, salsa from tomatoes, onions and chili peppers, and flavorful slices of avocado. Add a spoonful of sour cream and enjoy! Nutrition value of one servings: (total 6) Calories 338, total fat 11 g., saturated fat g., proteins 24 g., carbohydrates 33 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 26 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. fillet of corifen (mahi-mahi)
- 1/4 Art. dry white wine
- 2 tbsp. l lime juice
- 1 tsp chopped garlic
- 1 tbsp. l vegetable oil
- 1 lime, cut into 4 parts
- 12 small corn tortillas, warmed up
- Romano or iceberg lettuce, chopped, to serve
- Salsa pico de gallo, for serving
- 1 thin sliced avocado to serve
- Sour cream for serving
Recipes with similar ingredients: mahi-mahi, white wine, lime juice, garlic, lime, tortilla, romaine lettuce, iceberg lettuce, sauce pico de gallo, avocado, sour cream
Recipe preparation:
- Dry the fish and mix in a bowl of non-reactive material with white wine, lime juice and garlic. Leave to marinate for 10 – 15 minutes.
- When the fish is ready, remove it from the marinade, dry it, salt and pepper.
- In a large skillet with a non-stick coating on moderately Heat the vegetable oil over high heat. When the oil starts to hiss, put the fish skin down in the pan. Roast about 3 minutes until it becomes matte and dense to the touch.
- Divide the fish into pieces, sprinkle with juice one lime wedge and mix. Cook the tacos. Lay in stacks of two tortillas and fill them with fish, lettuce, salsa, avocado slices and a spoon sour cream. You should have 6 tacos. Serve tacos with light beer.
