Pico de Gallo
3 small diced seedless tomatoes
1 small red onion in small cubes
¼ of a bunch of chopped coriander
Sal a gosto
King pepper to taste
Juice from a lemon
½ cup Soya Canola Oil (125 ml)
Sour Cream
1 cup fresh cream (250 ml)
Two lemons juice
Sal a gosto
King pepper to taste
Fish
6 tilapia fillets
Refined salt to taste
Baking and Frying
1 cup wheat flour (125 g)
1 cup water (250 ml)
1 teaspoon refined salt (3 g)
½ teaspoon baking powder (3 g)
1 unit of Soya Soya Oil
Finalization
1 sliced avocado with the juice of half a lemon squeezed over it
2 large sliced radishes
10 tortillas for tacos
Coriander leaves to taste
Pico de Gallo
In a bowl mix all the chopped ingredients. Add salt, black pepper, lemon juice and the oil, stir a little more and set aside in the fridge.
Sour Cream
Beat the fresh cream with the lemon juice, salt and black pepper with a fouet or mixer until it reaches a dense cream, just before whipped cream. Reserve resfriado.
Fish
Cut the fish fillets into strips and season lightly with salt. Reserve.
Baking and Frying
In a deep container add the wheat flour, water, salt and baking powder, mix until you get a liquid dough.
Heat the Soya Soya Oil to 170°C, dip the seasoned fish strips in the liquid batter and fry until golden brown. Remove from the oil and leave on a rack or paper towel to drain. Repeat the process with all the strips and set aside.
Finalization
To assemble your taco, place the avocado, radish, sour cream, fried fish strips, pico de gallo and coriander leaves on top of the tortilla. Feche e sirva.
Variation: if you don't like coriander, replace it with chopped parsley and a few whole leaves.
