Barbs Baja Crispy Fish Tacos Recipes

BARB'S BAJA CRISPY FISH TACOS

Steps:

• Bake fish according to directions on package.
• Mix sour cream & Lawry marinade in a small bowl.
• Heat tortillas in microwave until warm.
• When fish is crispy, cut fish into 1/2 inch chunks.
• Place fish on tortilla top with sauce(we like lots of sauce) & cabbage; roll up & enjoy.

BAJA CHIPOTLE FISH TACOS

Steps:

• Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.
• Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.
• Remove fish from dish or bag and discard marinade.
• Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.
• While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.
• To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.

BAJA FISH TACOS

Steps:

• Combine sour cream, mayo, cilantro and 2 tablespoons of the seasoning mix in a small bowl.
• Combine fish (I used Halibut, the recipe actually calls for Cod), vegetable oil, lemon juice and remaining seasoning mix in medium bowl.
• Pour fish mixture into large skillet.
• Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
• Fill taco shells with fish mixture.
• Top with cabbage, tomato, sour cream mixture, lime juice and taco sauce!
• Yum Yum ! (I used warm corn tortillas, use 2 for each taco so they dont tear).

BAJA FISH TACOS

Steps:

• Mix first four ingredients together to make sauce, place in refrigerator.
• Whisk flour, salt, pepper and cumin together in a mixing bowl.
• Slowly pour in beer while whisking until a smooth batter is formed.
• Allow this to stand about 15 minutes.
• Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
• Allow this to stand 15 minutes.
• Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.
• Heat oil (about an inch deep) in large skillet over medium heat.
• Place fish in batter and thoroughly coat.
• Fry fish in oil until golden, (about 5 minutes).
• Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
• Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
• Serve with a wedge of lime and I like to put some Tapatio on the taco.

BAJA FISH TACOS

Steps:

• Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a lgarge skillet over medium high heat. Add fish, saute 5 minutes or until done.
• Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon 1/4 Celsius cabbage mixture down center or tortilla. Divide fish evenly among tortillas. Fold in hlaf. Serve with lime wedges.
• Nutrition: Serving size, 2 tacos, 327 calories, 9.4 g. fat, fiber 4.6 g.

CRISPY FISH TACOS

Steps:

• To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
• While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water.
• Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
• Set aside and let them rest for 10 minutes.
• Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
• Drain on paper towels.
• To make the tacos: Heat a dry cast iron skillet over medium heat.
• Warm a corn tortilla in the pan until it softens, about 30 seconds.
• Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
• Squeeze on some lime juice, roll up, and eat!

ANDIE'S BAJA-STYLE FISH TACOS

Steps:

• Cut each tilapia fillet into 2 strips each.
• Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
• Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
• Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
• Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
• Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.