Pescatore-style fish tacos: We are lovers of rich and delicious recipes.

These fish and shrimp tacos are really delicious and very easy to prepare. By the way, the shrimp we are going to use are deveined and cleaned. These tacos are inspired by the typical ensenada style tacos, which are famous in Mexico. This type of taco is a classic, but there are many variations of the same thing, and it changes a bit depending on who makes it and what you like.

To this recipe we add toppings on top: purple cabbage, fresh tomato, caramelized onion, avocado salsa, chipotle dressing, sour cream and salsa verde. The result is a finger-licking good meal, literally.

These tacos are perfect mixing shrimp or shrimp and fish, but some people prefer fish only and some people prefer shrimp or shrimp only. You can use just one or mix both. To save the breading step, we present you an easier solution which is to use Pescatore Seafood Fish Fingers, which you can fry or bake.

Pescatore-style fish tacos

Ingredients

For the chipotle dressing:

• 2 chipotle chiles adobados (canned).

• 1/2 cup mayonnaise

• 3 tablespoons cream (heavy cream)

• Salt, to taste

For the caramelized onion:

• 1 large white or sweet onion

• 3 tablespoons white sugar

• 1 tablespoon unsalted butter

• Salt, to taste

• Vegetable oil, (olive, canola, corn) for cooking

For the raw sauce:

• 2 large tomatoes

• 1/2 white onion

• Salt, to taste

• Lime or lemon juice, to taste

For the avocado sauce:

• 1 large avocado

• 1/3 cup media crema (heavy cream)

• 3 tablespoons water

• Salt, to taste

For the other toppings:

1. 1/3 piece purple cabbage

For the fish and shrimp:

• 1 package Pescatore Seafood Fish Fingers.

• 1 pound of Shrimp Vannamei Pescatore Seafood

• 1 cup vegetable oil, for frying (canola or corn)

To make the tacos:

• 24 corn tortillas (approximately).

• Cheese to melt, grated (mozzarella, chihuahua, etc.), quantity needed.

• Lemons or limes to go with the tacos (optional)

INSTRUCTIONS

• For the chipotle dressing:

Place all ingredients in a blender or food processor and blend to a thick consistency dressing. Set aside to eat with the tacos.

• For the caramelized onion:

Preheat a small skillet on the stove with vegetable cooking oil. Meanwhile, slice the onion into long thin strips.

Add the butter to the pan and add the onion. Stir with a spatula and cook for about 3 minutes. Then add the sugar and salt, and continue cooking until the onion becomes transparent and soft. Set aside to add to the tacos.

• For the raw sauce:

Cut the onion and tomatoes into small cubes and place in a small bowl. Add the lime juice and salt and mix with a spoon or fork until well blended. Set aside to add to the tacos.

• For the avocado salsa:

Split the avocado, remove the seed and skin and place in a blender or food processor. Add the rest of the ingredients until you get an avocado sauce, with a slightly liquid consistency. You can also do this with a fork in a small bowl. Save to put on the tacos.

• For the other toppings:

Cut the purple cabbage into thin strips and save to put on the tacos.

• For the fish fingers and shrimp:

Preheat the vegetable oil in a deep saucepan to fry the fish fingers and shrimp over medium heat. Gradually fry the fish and shrimp and place on the plate with paper towels to remove excess oil.

To make the tacos:

In a large skillet, heat the tortillas and put in each one a little grated cheese in the center and fold in half to make quesadillas. Make as many quesadillas as needed and place them inside a kitchen towel to keep them warm.

To make the tacos, open the quesadillas and put 3 to 5 pieces of fish and shrimp fingers in the middle and add all the toppings and sauces you want on top.

Let each diner assemble their own taco with the toppings they like the most. Share, cook and enjoy with Pescatore Seafood.