19 Mexican Carp Recipe Prepare To Be Amazed!

Ingredients

For the soup:

• 2 pounds fresh carp, cleaned and cut into small pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 1 jalapeno pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken or vegetable broth
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1 lime, juiced
• Salt and pepper to taste

For the toppings:

• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1/4 cup queso fresco or feta cheese, crumbled
• 1 lime, cut into wedges
• Tortilla chips, for serving

Instructions

1. In a large pot, heat some oil over medium-high heat. Add the carp pieces and brown them on all sides. Remove from the pot and set aside.
2. In the same pot, add the diced onion and cook until translucent. Then add the minced garlic, diced tomatoes, and diced jalapeno pepper. Cook for a few minutes until the vegetables are soft.
3. Add the oregano, cumin, and chili powder to the pot and stir to combine. Cook for another minute.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes.
5. Add the corn kernels, black beans, and browned carp pieces to the pot. Let it simmer for another 10 minutes, or until the fish is fully cooked and the flavors have melded together.
6. Stir in the lime juice and season with salt and pepper to taste.
7. To serve, ladle the soup into bowls and top with diced avocado, chopped cilantro, crumbled queso fresco or feta cheese, and a squeeze of fresh lime juice. Serve with tortilla chips on the side for added crunch.

This Mexican carp soup is perfect for a cozy night in, and it's also a great way to use up any leftover carp you may have. The combination of tender fish, flavorful broth, and fresh toppings makes for a delicious and satisfying meal. So, next time you're craving something warm and comforting, give this Mexican carp recipe a try and experience the richness of Mexican flavors in every spoonful.