Fish Tacos with Fried Yam Taco Shells

Name: Fish Tacos with Fried Yam Taco Shells (Tacos de Pescado con Casco de Boniato)
Yield: Serves 5
Cuisine: Cuban
Ingredients: Shredded lettuce, for garnish; Sliced red bell peppers, for garnish; ½ cup finely chopped chives or green tops of scallions; ¼ cup capers; Salt and pepper, to taste; Tabasco sauce, to taste; 1 pound smoked whitefish, flaked (see Note); 1 cup finely chopped yellow onion; 6 tablespoons mayonnaise; 1 large boniato (see Note); Vegetable oil

Tacos de Pescado con Casco de Boniato

Preparation info

Serves
5

Difficulty
Easy

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

Taco Shells

Vegetable oil
1 large boniato (see Note)

Americas
Cuba
Fish course
Pescatarian
Caribbean
Gluten-free

Method

To prepare the boniato taco shells, heat 4 inches of vegetable oil in a 2-quart or medium saucepan to 350°F. Use a mandoline to slice the boniato yam lengthwise into very thin and wide chip-like slices. Lower