Delicious Taco-fish Veracruz
"Fish Veracruz is a traditional dish, but making it a filling for a taco is a different story. Tacos are snacks, but they can also be made into a meal. You can add slices of red and yellow bell pepper to add some sweetness and peppery notes. The Veracruz-style sauce traditionally accompanies red snapper, but it works well with any white-fleshed fish and of course with salmon. You can also tweak the recipe by adding some diced carrots and celery for added crunch."
Serves4
Preparation Time5 min
Cooking Time23 min
Cooking MethodSkillet
Ingredients
- 15 ounce Cod Fillet
- 1 ounce Onions
- 2 clove garlic
- 3 ounce tomatoes
- 1 Serrano chili
- 1 cup capers
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 bay leaf
- 1 teaspoon salt
- 2 tablespoon cilantro
- 1 tablespoon lime juice
- 4 wheat tortilla
- 3 tablespoon Vegetable Oil
- 1 cup fish stock
Instructions
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Cut the fillet into bite-sized chunks. Season with salt and pepper.
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Add oil in a heated pan and stir-fry the fish. Set aside.
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In the same pan, fry the minced onions and garlic until soft and translucent.
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Add the tomatoes, fish stock, olives, chilies, oregano, capers, bay leaf, and marjoram.
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Bring to boil and reduce to simmer for 20 minutes.
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Season with salt and pepper.
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Add the stir-fried fish and mix well.
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Serve with a grilled tortilla, chopped cilantro.