Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup chuño (freeze-dried potatoes), crushed into small pieces
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special Equipment Needed:
- Food processor or blender
- Large skillet or frying pan
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a food processor or blender, pulse the chuño until it is crushed into small pieces. Transfer to a shallow dish and mix in the cumin, smoked paprika, garlic powder, salt, and pepper.
3. In another shallow dish, place the flour.
4. In a third shallow dish, beat the eggs.
5. Dip each fish fillet into the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in the chuño mixture, pressing it onto the fish to make sure it sticks.
6. Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the coated fish fillets and cook for 2-3 minutes on each side, until golden brown and crispy.
7. Transfer the fish fillets to a baking sheet and bake in the preheated oven for 5-7 minutes, until cooked through.
8. While the fish is baking, warm the corn tortillas in the microwave or on a griddle.
9. To assemble the tacos, place a few pieces of the chuño-crusted fish on each tortilla. Top with shredded cabbage, diced tomatoes, and chopped cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8 tacos, serving 4 people.
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 2g
Cholesterol: 80mg
Sodium: 250mg
Total carbohydrates: 25g
Dietary fiber: 4g
Sugar: 2g
Protein: 22g
Substitutions for ingredients:
- If chuño is not available, you can substitute with panko breadcrumbs or cornmeal.
- Any white fish fillets can be used in this recipe, such as cod, tilapia, or halibut.
- If you don't have smoked paprika, regular paprika can be used instead.
Variations:
- For a spicier version, add some cayenne pepper or chili powder to the chuño mixture.
- Instead of fish, you can use shrimp or scallops for the tacos.
- Add some avocado or guacamole to the tacos for extra creaminess.
Tips and Tricks:
- Make sure to press the chuño mixture onto the fish fillets to ensure it sticks well.
- If the chuño mixture is not sticking well, you can dip the fish fillets in some water or milk before coating them.
- To keep the tacos warm while you assemble them, wrap them in a clean kitchen towel or aluminum foil.
Storage Instructions:
Leftover chuño-crusted fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the fish, place it in a preheated oven at 350°F for 5-7 minutes, until heated through.
Presentation Ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced jalapeños
- Salsa or hot sauce
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested Side Dishes:
- Black bean salad
- Grilled vegetables
- Fruit salad
Troubleshooting Advice:
- If the chuño crust is falling off the fish, make sure to press it on firmly and evenly.
- If the fish is not cooked through after baking, you can return it to the oven for a few more minutes.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw fish to prevent cross-contamination.
Food History:
Chuño is a traditional Andean food made from freeze-dried potatoes. It has been used for centuries as a staple food in the high-altitude regions of Peru, Bolivia, and Ecuador.
Flavor Profiles:
The chuño crust adds a crispy texture and earthy flavor to the fish, while the cumin and smoked paprika give it a smoky and slightly spicy taste.
Serving Suggestions:
Serve the tacos with lime wedges on the side for squeezing over the fish and adding a bright, citrusy flavor.
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Region: Peruvian