Baja Fried Fish Tacos With Spicy Cabbage Slaw Recipes

FISH TACOS WITH SPICY SLAW

Fish Tacos with Spicy Slaw image

Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
Salt and pepper
2 tomatoes, seeded and diced small
3 napa cabbage leaves, shredded
1 small red onion, finely chopped
Smoky Seasoning Salt (see Cook's Notes)
8 corn tortillas, toasted
Lime juice, plus wedges for serving
Sliced avocado, for serving

Steps:

Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.

Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Baja Fried Fish Tacos With Spicy Cabbage Slaw image

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!

Provided by Rinshinomori

Categories Mexican

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup salsa
1/3 cup mayonnaise
vegetable oil (for deep frying)
3/4 cup beer, plus
2 -3 tablespoons beer
3/4 cup all-purpose flour
1/2 teaspoon salt
1 -1 1/4 lb cod fish fillet, cut into 2 inch cubes
8 corn tortillas
4 cups coleslaw mix
8 lime wedges

Steps:

In a small bowl, mix salsa and mayonnaise; set aside.
In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
To assemble, place 2 corn tortillas each on 4 individual plates.
Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!

Baja Fried Fish Tacos, a San Diego Surfers Delight! image

WOW! Do we love these fish tacos, and there are so many variations. This is one of my favorites and most authentic. Or, Think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. YUMMY!

Provided by looneytunesfan

Categories Whitefish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dark beer
1 cup flour
1/2 teaspoon salt
1 lb boned and skinned white fish fillet
vegetable oil, for frying fish
6 warm corn tortillas
2 cups shredded cabbage
1/2 cup mayonnaise
1 garlic clove, minced
salsa
lime wedge

Steps:

In a bowl, whisk beer, flour and salt, blending well.
Rinse fish and pat dry.
Cut into six oblong pieces.
In a deep skillet, heat about one inch of oil to 360°F
Coat fish pieces in beer batter and drain briefly.
Slide coated fish into oil.
Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
Mix mayonnaise with a little water to thin, and add the mined garlic.
To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

Nutrition Facts : Calories 296.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 55.9, Sodium 404.7, Carbohydrate 34.2, Fiber 2.7, Sugar 2.3, Protein 18.1

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