Ingredients 3 cups canola oil, for frying 1 pound large peeled/deveined shrimp, tails removed (thawed, if necessary) or any fish you like 3/4 cup buttermilk 1 cup of cornstarch 1 teaspoon ground red pepper 1 teaspoon of sea salt 1 teaspoon garlic powder 8 small yellow corn tortillas 2 cups avocado sauce 1/2 bunch of cilantro, 1 lime, cut into wedges
Preparation Heat the fryer oil to 375°F. Combine the shrimp or fish and buttermilk in a medium bowl. In a separate shallow dish, combine the cornstarch, red pepper, salt, and garlic powder until blended. Remove the shrimp or fish from the buttermilk (let the excess drip off); dip them in the cornstarch mixture until coated. Fry the shrimp or fish for 1 to 2 minutes, until golden brown. Transfer the shrimp or fish to a baking sheet lined with paper towels; cover to keep warm. To serve, warm the tortillas according to the package instructions. Place the tortillas on a serving platter; top each with 2 shrimp or fish, avocado salsa, cilantro leaves, and a lime wedge on the side.
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