Ingredients with Measurements:
- 1 lb white fish fillets
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup pequi fruit pulp
- 1/4 cup vegetable oil
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the fish fillets into 2-inch pieces and set aside.
3. In a shallow dish, mix together the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and pequi fruit pulp.
6. Dip each fish piece into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing the crumbs onto the fish to coat well.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Add the fish pieces and cook for 2-3 minutes on each side until golden brown.
9. Transfer the fish to a baking sheet and bake in the oven for 5-7 minutes until fully cooked.
10. Warm the corn tortillas in the oven for 1-2 minutes.
11. To assemble the tacos, place a piece of fish on each tortilla and top with shredded cabbage, diced tomatoes, and chopped cilantro.
12. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 480
Fat: 18g
Carbohydrates: 49g
Protein: 28g
Sodium: 840mg
Sugar: 3g
Substitutions for ingredients:
- Any white fish fillets can be used instead of the suggested ones.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- If pequi fruit pulp is not available, mango or papaya pulp can be used instead.
Variations:
- Instead of fish, shrimp or chicken can be used.
- The tacos can be topped with avocado or guacamole for added flavor.
- A spicy mayo or salsa can be added for extra heat.
Tips and tricks:
- Make sure to press the breadcrumb mixture onto the fish well to ensure a crispy crust.
- Use a non-stick skillet to prevent the fish from sticking.
- If the pequi fruit pulp is too thick, add a splash of water to thin it out.
Storage instructions:
Leftover 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:
Serve the tacos on a platter with lime wedges on the side for a colorful and appetizing presentation.
Garnishes:
Chopped cilantro and diced tomatoes can be used as garnishes for added flavor and color.
Pairings:
These tacos pair well with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the fish, try dipping the fish in the egg mixture again before coating with breadcrumbs.
- If the fish is not fully cooked after baking, return it to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Pequi fruit is a popular ingredient in Brazilian cuisine, known for its unique flavor and aroma.
Flavor profiles:
The pequi fruit pulp adds a slightly sweet and tangy flavor to the crispy fish crust, while the shredded cabbage and diced tomatoes provide a fresh and crunchy texture.
Serving suggestions:
Serve these tacos with a side of Mexican rice and a cold beer for a delicious and satisfying meal.
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