Pescado a la talla from Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics (page 146) by Jorge Gaviria and Fermín Núñez

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole sea bass or whole grouper for whole snapper. Fish marinates for at least 30 minutes or up to 2 hours. You may use the Salsa roja recipe on page 244, and the Salsa verde cruda recipe on page 249.

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