BAJA FISH TACOS
Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing. Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Snack
Time 15m
Number Of Ingredients 13
Steps:
- Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
- In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
- Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
- Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
- Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.
Nutrition Facts : Calories 304 kcal, Carbohydrate 40 g, Protein 26 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 361 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TACOS DE PESCADO (BAJA STYLE BUT NO CABBAGE)
I love Tacos Pescado, but I'm not a fan of the Baja Style. I love the breaded and fried fish, but I just can't embrace having it served in tortillas with cole slaw. I found this style of Tacos Pescado while eating at J. Anthony's Seafood Cafe in San Antonio, TX. I've duplicated and improved the style somewhat.
Provided by jstaylor62
Categories Mexican
Time 20m
Yield 8 Tacos
Number Of Ingredients 7
Steps:
- Season fillets with juice from the lime and Adobo.
- Melt butter in skillet.
- Sautee fillets until cooked through, approx 4 min each side.
- Warm tortillas in a seperate skillet.
- Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.
Nutrition Facts : Calories 162.2, Fat 6.8, SaturatedFat 1.9, Cholesterol 32.2, Sodium 54.9, Carbohydrate 13.7, Fiber 3.4, Sugar 0.5, Protein 13.3
BAJA FISH TACOS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
- Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
- Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
- Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
FISH TACOS
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
- In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
- In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
- Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams
TACOS DE PESCADO (BAJA STYLE FISH TACO)
Make and share this Tacos De Pescado (Baja Style Fish Taco) recipe from Food.com.
Provided by Amis227
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pat the fish filet strips dry with paper towels.
- Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
- Beat the egg whites until stiff, and fold into the mixture.
- In a large skillet, heat oil with a depth of no more than 1 inch.
- Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
- Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.
Nutrition Facts : Calories 159.6, Fat 4.4, SaturatedFat 0.9, Cholesterol 82.8, Sodium 441.1, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 12.9
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