Dunked Fish Quesadillas
Yamilette González
You’ll forget all about meat with these irresistible dunked fish quesadillas! Corn tortillas stuffed with a mouthwatering combination of tilapia fillets, tomatoes, serrano chiles, and epazote are deep-fried and spooned over with a spicy Habanero salsa for the perfect recipe for Lent or summer. You must try these pescadillas!
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Ingredients
4
Portions
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup tomato, cut into small-sized cubes
  • 500 grams tilapia fillet, cut into small-sized cubes
  • 2 serrano chiles, finely chopped
  • 2 sprigs epazote
  • 12 corn tortillas, warm
  • some vegetable oil, for frying
  • 4 tomatoes
  • 2 Habanero chiles, for the Habanero salsa
  • 1/4 onions, for the Habanero salsa
  • 1 clove garlic, for the Habanero salsa
  • 2 cups shrimp broth, for the Habanero salsa
  • 1 sprig epazote, for the Habanero salsa
  • some red onion, for garnish
  • some avocado, for garnish
Preparation
35 mins
25 mins
Easy
  • In a skillet over medium heat, heat oil and fry onion and garlic. Add tomatoes, tilapia fillets, serrano chile, and epazote and cook for 5 minutes. Let cool and set aside.
  • On a chopping board, stuff corn tortillas with previous preparation. Secure with toothpicks.
  • In a pot over medium heat, heat plenty of oil. Fry fish quesadillas until brown. Drain on a paper towel-lined plate and set aside.
  • In a small pot over medium heat, heat one tablespoon of oil and fry tomatoes, Habanero chile, onion, and garlic until softened. Pour shrimp broth into the pot and cook until reduced by half.
  • Transfer previous preparation to a blender and blend to a smooth sauce.
  • Cook sauce for 5 more minutes or until thick with a bit more oil. Season with salt and pepper.
  • Place fish quesadillas on a plate and spoon sauce over. Garnish dunked fish quesadillas with avocado and red onion.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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