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Origin: Mexico
Fish taco
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A crispy double breaded fish sprinkled with grated feta cheese and homemade salsa sauce served in a soft tortilla bread. This may sound like a strange combination, but it is what combines your favorite taco and fish and chips in to one of your new favorite dishes. You can elaborate with the flavors of different sauces and fishes until you find the combination that fits your taste buns perfectly.

Ingredient List for 4 servings:
Button Salsa sauce
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3 Grilled paprika
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2 tablespoons Almond flour
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1 Garlic clove
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2 tablespoons Red wine
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1 teaspoon Olive oil
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1 pinch Salt
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1 pinch Citron pepper

Button tacos
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8 White fish fillets
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4 tablespoons Flour
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4 tablespoons Bread crumbles
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1 tablespoon Citron juice
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2 Eggs
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2 tablespoons Butter
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4 Tomatoes
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150 gr Feta cheese
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50 gr Arugula
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1 tablespoon Oregano
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8 Small tortilla bread

Instructions:
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Start to do the salsa sauce by cutting the garlic and the grilled paprika, put them in a bowl.
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Add the wine, almond flour, olive oil and the spices for the sauce.
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Pour the grilled paprika and the garlic with the rest of the ingredients and mix it well. Place it in the fridge until it is time to serve.
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Pour the citron juice, salt and citron pepper on both sides of the fish fillets.
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Pour the flour, bread crumbles and the eggs in one bowl each.
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Dip the fish in the flour, then the mixed eggs, and last in the bread crumbles.
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Grate the feta cheese, and cut the tomatoes in small pieces.
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Heat up the butter in a frying pan and fry the fish until the surface is golden brown.
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Place one fish on each tortilla bread, sprinkle the sauce,oregano, feta cheese, tomatoes and the arugula on the fish. Fold the bread as you wish, and serve it warm.
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