Instructions

Clean fillets from skins and scales, cut into fine long strips. Cut chillies into julienne’s cut, taking the stalk and seeds out. Place them together with the fish. Add salt and pepper and season with lime juice; leave it to rest in the fridge while preparing the coating dough. Mix all the ingredients of the battering with the mixer beater set of a Magefesa Stiria Inox. Mixer, until getting an homogeneous cream. Heat enough oil, in a Magefesa Non-stick Stainless Steel skillet, so that battered fish remains submerged. Coat fish and chillies into the dough with the help of tongs and submerge into hot oil at 180º C. until Brown. Keep them away on an absorbent kitchen paper. Fry the fish in batches to avoid fish pieces from sticking. Heat the pancakes and serve with battered fish and chili in. Powder red onion cut into fine julienne’s cut and coriander to taste. Serve with sauce garnish and seasoning (see Mexican sauce recipes).
These tacos are usually taken in mid morning in the stalks of La Paz, the capital of Baja California South. Battering is a kind of dough similar to that one used for tempura or Orly dough with which we batter shrimp dumpling. Lettuce, cabbage, cucumber or carrots cut into julienne’s cut can substitute or complement onion as garnish.