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Grilled fish tacos with pico de gallo
Ingredients
Grilled fish tacos with pico de gallo, freshness and flavor.
- 1 red snapper fillet
- 4 tablespoons of achiote powder
- 1 guajillo and ancho chili
- 1/2 cup orange juice
- Salt to taste
- TERANA ground black pepper
- 1/2 onion
- 1 clove of garlic
- 1 pinch of TERANA ground cumin
- 1/4 onion
- 1/2 tomato
- 1 serrano chili
- Mayonnaise
- 1 kg of corn tortillas
Preparation
1. Pour the achiote, guajillo chile, orange juice, onion, garlic clove, and TERANA ground cumin into the blender. Use this mixture to marinate the fillets. Let it rest for 30 minutes.
2. Then, fry the fillets and then cut them into strips and/or squares.
3. Cut the tomato, onion, and serrano chile into squares and mix, adding a little salt and TERANA ground black pepper.
4. Serve the fish in tortillas and accompany with the pico de gallo and mayonnaise.
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TIPS TERANA
To enhance the natural flavor of food
Basil is widely used in Italian cuisine and pairs very well with tomatoes.
To bring out its flavor, crush the oregano by hand before adding it to your recipes.
