soft corn-flour blend tortillas / crispy fish / chicken verde / carnitas adobo

In a mixing bowl, combine corn flour, all-purpose flour, and a pinch of salt. Gradually add warm water, mixing until a dough forms. Knead for about 5 minutes until smooth. Divide the dough into balls and flatten into tortillas using a tortilla press or rolling pin. Cook on a hot skillet for about 1-2 minutes on each side until lightly browned.

Prepare the Tortillas

Season the fish fillets with salt and pepper. Heat vegetable oil in a pan over medium-high heat. Fry the fish for about 3-4 minutes on each side until golden and cooked through. Remove and let drain on paper towels.

Cook the Fish

In a separate pan, cook the chicken breast in boiling water until fully cooked, about 15-20 minutes. Shred the chicken and mix with green salsa. Heat through.

Prepare Chicken Verde

If using pre-cooked carnitas, heat them in a skillet over medium heat until warmed through and slightly crispy. If not pre-cooked, slow-cook pork with adobo spices until tender and then shred.

Prepare Carnitas

On each tortilla, place a portion of crispy fish, chicken verde, and carnitas. Top with shredded cabbage and fresh cilantro. Serve with lime wedges on the side.

Assemble Tacos

Corn flour

All-purpose flour

tres amigos tacos

Recipe information

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