Fish Tacos San Diego Style Recipe 445 Recipes

SAN DIEGO-STYLE BLUE CORN SALMON TACOS WITH ORANGE-HABANERO HOT SAUCE

San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 cold-smoked salmon fillets, 8 ounces each
Canola oil
Salt and freshly ground black pepper
1/4 head green cabbage, finely shredded
2 green onions, thinly sliced
1 cup best-quality mayonnaise
1 tablespoon chipotle pepper puree
1 tablespoon fresh lime juice
1/4 cup finely chopped fresh cilantro
12 fried blue corn taco shells
Orange-Habanero Sauce, recipe follows
6 cups fresh orange juice
1 habanero chile
1 tablespoon honey
Salt

Steps:

Preheat grill or grill pan over high heat.
Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.
Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.
Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving.

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

FISH TACOS SAN DIEGO STYLE RECIPE - (4.4/5)

Fish Tacos San Diego Style Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 33

Ingredients

Sauce:
1 c. Mexican crema, or 1/2 c. plain yoghurt mixed with 1/2 mayo
4 tsps lime juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried dill
1/2 tsp dried oregano
1 tsp Mexican style hot sauce
1/2 tsp garlic powder
1/2 habenero chile, finely minced
1/4 fresh cilantro, chopped
1/2 tsp salt
Ground white pepper to taste
Fish:
1.5 lbs firm white fish such as cod or tilapia cut into long strips or chunks (if baking)
Batter:
2 c. all purpose flour
1 bottle Mexican beer (your choice of flavor)
2 tsp salt
Flour for dredging
Oil for frying, if you're cooking the fish that way
If you baking the fish:
Oil
Chili powder
Cumin
Salt
Lime Juice
For serving
8 8" flour tortillas
Red cabbage, shredded. Rinse it well to prevent it from staining the sauce purple
Cilantro, chopped
Red onions, thinly sliced
Lime wedges

Steps:

Sauce: Combine all the ingredients together and set aside in the refrigerator until serving time Fish, if frying: 1) Combine the flour and salt, slowly whisk in the beer and mix until combined 2) Heat oil to 375 3) Dredge the fish in the flour and then dunk in the batter. Deep fry for about 3 minutes until golden brown and cooked through Fish, if baking 1) Preheat oven to 375 2) Sprinkle both sides of the fish with oil and then lightly sprinkle with the rest of the seasoning 3) Bake for 15 - 25 minutes until cooked through (the exact time will depend on the thickness of the fish) When ready to serve, Heat the tortillas on a grill or griddle until just pliable. Divide the fish among the tortillas and garnish with the sauce, cabbage, cilantro and red onion. Serve with a lime wedge on the side

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