Fish & Veg Tacos

Treat yourself with a culinary virtual trip to Mexico! 🇲🇽 Learn with the chef how to prepare the original Mexican Tacos 🌮 

TOPPING

(best if prepared a 2-4 hours ahead of the class)

• ¼ red onion, cut into half moons 
• 1 habanero pepper or any other fresh spicy pepper of your choice, chopped
• 2 oz (60 ml) white vinegar
• juice of 3 limes 
• salt & pepper to taste

PICO DE GALLO

• 1 red tomato, small dice
• ¼ onion, small dice
• 1 small bundle of fresh cilantro, finely chopped
• juice of 1 lime
• salt & pepper to taste

TACOS 

• about 3 cups (710 ml) vegetable oil (grapeseed is preferable), enough to cover fish by 1 inch
• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder (optional)
• salt (or garlic salt) and pepper to taste 
• 1 egg
• ½ cups (355 ml) beer of your choice
• 2 white fish fillets (such as branzino), skin and spine removed, and cut into strips*
• 6-8 shrimp, peeled and deveined (optional)
• 8-10 corn tortillas
• ½ cup purple cabbage, finely chopped
• 2 limes or lemon

*Vegetarian substitution: you can replace fish with 350g of fresh mushrooms or vegetables of your choice (i.e. broccoli, cauliflower, zucchini)

TOOLS

• cutting board
• sharp knife
• blender (for the traditional salsa)
• 3 bowls
• measuring spoons
• high-sided frying pan for deep frying
• small pot with lid 

DISCLOSURES

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

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