Boneless King Fish - 8 oz (cubed)
Salt - to taste
Black Pepper - to taste
Green Seasoning - 1/8 cup
Minced Chadon Beni/Culantro - 1/8 cup
Minced Garlic - 1 tbsp
Minced Ginger - 1 tbsp
Vegetable Oil - 3 cups
Soft Taco Shells - 3
Hard Taco Shells - 3
Kraft Mexican Style Four Cheese - 1 (8oz) pack
Tomato Salsa - 1/2 cup
Sour Cream - 1/4 cup
Wash, clean and pat dry king fish.
Season with salt, black pepper, green seasoning, chadon beni, garlic and ginger.
Let marinate for 4 to 6 hours or overnight.
Heat vegetable oil over high heat to 350 degrees Fahrenheit.
Coat king fish in flour and fry until golden brown and crispy.
Set aside, allowing excess oil to drain.
Heat a frying pan over low to medium heat.
Add soft shell taco.
Sprinkle a little cheese on taco shell and allow to melt.
Once melted, top with hard shell taco as illustrated in the video. You want the soft shell taco to stick to the hard shell.
Now it’s time to fill your shells.
Start with a layer of cheese, then fish, tomato salsa, sour cream and top with more cheese.