Pescado Zarandeado Tacos

Name: Pescado Zarandeado Tacos
Ingredients: 4 ancho or 8 guajillo chiles stemmed, seeded and torn into flat pieces; 18-ounce can tomato sauce; 2 garlic cloves, peeled; 3 tablespoons soy sauce; 3 tablespoons Worcestershire sauce; Salt; 13-pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones; Oil for brushing or spraying the basket and fish; 12 Tia Lupita Cactus Corn Masa Tortillas; 1 Medium red onion, thinly sliced, for serving; 2 Limes, cut into wedges, for serving; Pickled radishes, for serving; Tia Lupita Habanero Hot Sauce, for serving

tialupitafoods.com

Visit Mexico’s West Coast and you’ll find sandy beach-goers enjoying delicious Pescado Zarandeado tacos. Take advantage of the heart of grilling season and make this traditional dish. Just close...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tialupitafoods.com.

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Ingredients

4 ancho or 8 guajillo chiles stemmed, seeded and torn into flat pieces
18-ounce can tomato sauce
2 garlic cloves, peeled
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
Salt
13-pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones
Oil for brushing or spraying the basket and fish
12 Tia Lupita Cactus Corn Masa Tortillas
1 Medium red onion, thinly sliced, for serving
2 Limes, cut into wedges, for serving
Pickled radishes, for serving
Tia Lupita Habanero Hot Sauce, for serving