Make fish hash a la Mexicana in crispy corn tortillas with charred tomato salsa and avocado.
This recipe is near and dear to my heart because I grew up going to Acapulco, Mexico with my grandfather, and we used to eat these pescadillas for lunch by the beach, so I think of him every time I make them.In a Dutch oven over medium heat, drizzle the olive oil and sauté the onion and garlic until tender, stirring occasionally. Add the fish and cook for about 5 to 7 minutes, add jalapeño and tomatoes, season with salt and cover to simmer over a lower heat for 5 minutes.
In a food processor, add the charred ingredients for the salsa and pulse with the vinegar, salt and cilantro until the salsa is chunky.Fill the tortillas with 1 generous tablespoon of the pescadilla and fold it in half. Insert a bamboo skewer or a toothpick in the tortilla to prevent it from unfolding while being fried.Heat the vegetable oil in a Dutch pan or cast-iron skillet. When the oil is hot and registers at 350 F on a thermometer, add the pescadillas.
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