Hake tacos
Tacos de pescada
INGREDIENTS
- 2 Brasmar Hake Medallions
- 4 taco dough units
- Flour to taste
- 1 egg
- Corn flakes to taste
- Cherry tomatoes to taste
- 1 lemon
- Fine salt to taste
- Black pepper to taste
- 1/2 red onion
- 1/2 avocado pear
- Arugula to taste
Tacos de pescada
INGREDIENTS
- 2 Brasmar Hake Medallions
- 4 taco dough units
- Flour to taste
- 1 egg
- Corn flakes to taste
- Cherry tomatoes to taste
- 1 lemon
- Fine salt to taste
- Black pepper to taste
- 1/2 red onion
- 1/2 avocado pear
- Arugula to taste
PREPARATION
Defrost the hake medallions, preferably in a refrigerated environment.
Cut the medallions into 3 slices. Season with lemon juice, fine salt and pepper and set aside.
In a bowl, add the natural yogurt, juice of 1/2 orange, 1 teaspoon of honey, chopped orange pepper and chives.
Season with salt and ground pepper and mix everything very well.
In a frying pan, lightly heat the taco batter on both sides. Coat the medallions in flour, egg and then in the previously crushed corn flakes.
Bake in a preheated oven at 150ºC for 10 minutes.
Cut the red onion into half moons, the avocado into small pieces and 1 orange into segments.
Arrange all the ingredients on the pasta with the sauce.
PREPARATION
Defrost the hake medallions, preferably in a refrigerated environment.
Cut the medallions into 3 slices. Season with lemon juice, fine salt and pepper and set aside.
In a bowl, add the natural yogurt, juice of 1/2 orange, 1 teaspoon of honey, chopped orange pepper and chives.
Season with salt and ground pepper and mix everything very well.
In a frying pan, lightly heat the taco batter on both sides. Coat the medallions in flour, egg and then in the previously crushed corn flakes.
Bake in a preheated oven at 150ºC for 10 minutes.
Cut the red onion into half moons, the avocado into small pieces and 1 orange into segments.
Arrange all the ingredients on the pasta with the sauce.
