I am looking for a recipe for Enchilada de Camerones(shrimp) and Tacos de Pescado(fish)?

Question

My friend had recently eaten it in a restaurant in Atlanta and sounded so delicious, I thought i would try to make it at home? Anyone out there that can help me???? I have guests coming friday and want to try it out!!

Answer 1

Tacos De Pescado (Baja Style Fish Taco)

1/2 lb fish fillets, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary (for frying)
corn tortillas or flour tortillas, warmed to soften

For the garnish-
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano

sauces such as -
thin tomato-free guacamole
salsa, such as red, green
pico de gallo

Pat the fish filet strips dry with paper towels.
Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
Beat the egg whites until stiff, and fold into the mixture.
In a large skillet, heat oil with a depth of no more than 1 inch.
Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.

Enchilada De Camarones

1 Lime Lime Juice
1 Pound Shrimp
2 Tablespoons Olive Oil
1 Medium Onion -- Chopped
3 Cloves Garlic -- Chopped
3 Medium Jalapeno -- Chopped
2 Tablespoons Parsley -- Chopped
1/2 Teaspoon Oregano
1 Can Tomato Puree
1 Medium Bay Leaf
1/2 Teaspoon Cumin
2 Teaspoons White Wine Vinegar
1/2 Cup Water
Salt And Pepper -- To Taste

marinate shrimp in lime juice for 15 minutes. Saute onion in oil for 5 minutes. Add garlic, peppers, parsley, and oregano, saute 5 minutes. Add tomato puree, simmer 5 minutes. Add remaining ingredients, including shrimp in marinade, simmer until Shrimp are done, serve, over rice.

Answer 2

I think the Swine Flu has put a bit of a damper on the festivities. We in PA don't know from cinco de Mayo to Taco Bell! The nearest one is 50 miles from here!

Answer 3

I haven't made it myself, but it sounds good. I used to work at a fish market and people always used to talk about how good seafood tacos are. Whatever you do...add lemon juice to the recipies...lemon juice in seafood is amazing.

Answer 4

Shrimp Enchiladas
Yield: 6 Servings

Ingredients

12 oz cooked shrimp; chopped, (2
-cups)
6 oz shredded monterey jack
-cheese; divided
2 c picante sauce; divided
14 oz fresh broccoli chopped
3 oz cream cheese softened
1/2 c thinly sliced green onions;
-with tops
1/3 c chopped fresh cilantro
1/2 ts garlic salt
1 vegetable oil
12 corn tortillas

------------------------OPTIONAL TOPPINGS-----------------------------
1 chopped tomatoes
1 avocado slices
1 sour cream

Instructions

Combine shrimp, 1/2 cup shredded cheese, 1/2 cup picante ssauce, broccoli,
cream cheese, onions,cilantro and garlic salt;mix well. Heat 1/2-inch oil
in small skillet until hot. Quickly fry each tortilla in oil to soften,
about 2 seconds per side;drain on paper towels. Spoon 1/3 cup shrimp
mixture down center of each tortilla; roll up and place seam side down in
13 x 9-inch baking dish. Spoon remaining picante sauce over enchiladas.
Bake uncovered, at 375*F. 25 minutes. Sprinkle with remaining 1 cup cheese.
Return to oven until cheese melts. Serve with toppings and additional
picante sauce. Makes 6 servings


Rubio's Fish Tacos

Ingredients

(6 servings)

12 Cod or favorite whitefish fillets (1-1/2 oz ea.)
12 Tortillas, corn, as thick/fresh as possible

BEER BATTER:
1 c Flour
1 c Beer
Garlic powder, pepper to taste

WHITE SAUCE:
1/2 c Mayonaise
1/2 c Yogurt

SALSA:
1 Garlic clove, peeled and minced
6 Tomatoes, ripe, peeled, seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped, stems removed
2 Jalapeno chiles, seeded and chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying

GARNISH:
1 Head cabbage, green, shredded
1 Lime, cut into wedges


Instructions

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS +++*
Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
Prepare salsa; reserve.
Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.
Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.

Answer 5

I found these recipes...they look reeeaaallly good! :-)

http://www.cooksrecipes.com/seafood/enchilada_de_camarones_recipe.html
http://www.cooksrecipes.com/seafood/enchilada_de_camarones_recipe.html
http://www.mexconnect.com/mex_/recipes/puebla/kgfishtacos.html
http://www.gumbopages.com/food/latin/tacos-pescado.html