Publicerat: 2021-08-17
Ny variant på fisktacos, vår nya favorit!
Till servering behövs 8 tortillabröd, gröna blad (till exempel spenat och ruccola), pico de gallo, ärtmole och eventuellt majonnäs/yoghurt och koriander.
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Fisktacos med pico de gallo och ärtmole
Av :
Food Pharmacy
Portioner :
4 1x
Scale
1x2x3x
Ingredienser
Fisken
500 g fryst torskfilé
2 lime, juicen
olja
salt & peppar
Pico de gallo
5 tomater
1/2 rödlök
1 röd chili
1 lime
1 tsk honung
olivolja
salt & peppar
Ärtmole
400 g frysta gröna ärtor, tinade
2 klyftor vitlök
1 1/2 dl matyoghurt
salt & peppar
Tortillabröd
2 dl vatten
1 dl bovetemjöl ´
1 3/4 dl majsmjöl
½ msk äppelcidervinäger
2 krm salt
3 msk rapsolja (+ extra att steka i)
Instruktioner
Fisken
1. Halvtina torsken och skär sen i mindre kuber. Lägg i en skål och tillsätt limejuice, lite olja, salt och peppar och låt marinera i rumstemperatur ca 30 min (eller i kylskåp över natten).
2. Hetta upp olja i en panna. Häll av vätskan från fisken och stek ca 3 minuter.
3. Servera direkt i tortillabröd ihop med pico de gallo, ärtmole och kanske koriander och en klick majo!
Pico de gallo
1. Hacka tomater i små bitar. Skala och finhacka lök. Finhacka chilin.
2. Blanda allt i en skål och pressa över lime. Ringla på lite olja, honung, salt och peppar. Rör om.
Ärtmole
Mixa ärtor med skalad vitlök och matyoghurt. Smaka av med salt och peppar.
Tortillabröd
1. Blanda alla ingredienser och mixa slätt
2. Hetta upp en panna till medelvärme, tillsätt lite rapsolja och häll på ungefär ½ dl smet. Vippa pannan så att smeten rinner ut, eller bred försiktigt med baksidan på en sked.
3. Stek tills ovansidan är torr, vänd och stek på andra sidan. Låt vila i en ren handduk tills det är dags att äta.
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