A recipe by Le Backyard
Preparation: 45 min. | Cooking: 30 min. | 10 tacos
Handmade tacos for an authentic Mexican taste
Suggested fish: trout, walleye, or your favorite fish! !
- 1 cup of white flour
- 2 cups of corn flour
- 1 cup of water
- 10 ml of vegetable oil (can be replaced by olive oil)
- 1 good-sized trout
- 1 bunch of fresh dill
- 2 limes
- 250 ml of sour cream
- 2 red bell peppers
- 2 avocados
- 2 ears of corn
- Salt and pepper
- Mix the flours.
- Add the water and knead to obtain a nice homogeneous dough. Add the vegetable oil and knead one last time (if necessary, add a little water or flour to obtain a doughy texture).
- Divide the dough into 10 small balls, roll them out as thinly as possible, and cook over moderate heat for 1 minute on one side and 30 seconds on the other.
- Finely chop the bunch of fresh dill and mix it with 250 ml of sour cream. Squeeze the juice from half a lime and let stand.
- Cut the trout in half lengthwise. Add lime slices, salt, freshly ground pepper, and a drizzle of olive oil inside the trout, then close it. Rub the skin of the fish with a bit of salt and place it in the skillet with a drizzle of olive oil. When the fish is cooked as you want it, remove from the heat, and add a sprinkle of fresh dill (cooking time depends on the size of the fish).
- For the corn, you can boil it, but it's even better grilled!
- Grill the whole peppers in the oven (400°F 15-20 minutes) by positioning them near the heat source or on the BBQ until there are black spots on the skin. Let cool and cut into julienne strips.
- Cut the avocado into julienne strips at the very end to prevent it from turning black.
- That's it! All that's left is to put your taco together, squeeze a little lime juice on top, and enjoy!