Baja Beef Tacos Recipes

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BAJA FISH TACOS



Baja Fish Tacos image

These Baja Fish Tacos combine delicious beer-battered, fried whitefish with the crunch of fresh slaw on a warm tortilla. Taco Tuesday will never be the same.

Provided by Ang Paris

Categories     dinner

Time 15m

Number Of Ingredients 21

2 pounds fresh or frozen firm whitefish (such as tilapia, cod, or red snapper)
1 ½ cups all-purpose flour (divided)
¼ cup cornstarch
1 tablespoons paprika
1 teaspoon baking powder
1 cup beer (**see notes)
1 large egg (lightly beaten)
Vegetable oil (for frying)
Tortillas
Red cabbage or cabbage slaw mix (for serving)
Avocados (for serving)
Salsa or Pico de Gallo (for serving)
Lime wedges (for serving)
1 cup sour cream (regular, light or Greek yogurt)
1 cup mayonnaise
½ teaspoon garlic powder
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
¼ teaspoon salt
2 tablespoons freshly squeezed lime juice
Sriracha ( or hot sauce to taste, optional)

Steps:

  • Thaw fish if frozen, rinse and pat dry with paper towel
  • To make batter, in a medium bowl, combine ¾ cup flour, cornstarch, paprika and baking powder
  • Add beer and egg and stir until batter is combined well, but slightly lumpy
  • Preheat oven to 200 degrees and place a sheet pan inside to warm
  • In a large skillet, heat 1 inch of oil for frying to 375 degrees F
  • Add remaining ¾ cup flour to a shallow dish
  • Dip fish in flour, shake off excess
  • Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden
  • Drain on a paper towel, place on a sheet pan in the oven to keep warm
  • Fry remaining fish
  • Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice
  • Whisk together all ingredients in a medium bowl until well combined
  • Store in a covered jar in the refrigerator
  • Chill at least 2 hours before serving
  • Serve with Fish Tacos

Nutrition Facts : Calories 641 kcal, Carbohydrate 33 g, Protein 36 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 138 mg, Sodium 458 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)



Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Steps:

  • Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
  • Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
  • Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
  • Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

BAJA BEEF TACOS



Baja Beef Tacos image

Provided by Amber Massey

Categories     Slow Cooker, Main Entree, Beef

Yield 8

Number Of Ingredients 19

1 can chiptole peppers with adobo sauce
1 bunch fresh cilantro, chopped
1 red onion, cut into chunks
8 garlic cloves, smashed
3-4 dry bay leaves
2 teaspoons ground cloves
¾ teaspoon salt
½ cup fresh lime juice (about 4 limes)
½ cup cider vinegar
2.5 pounds flat cut brisket, trimmed
1 cup low-sodium beef broth
2 cups chopped plum tomato
⅓ c chopped yellow onion
¼ cup cubed avocado
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
⅛ teaspoon salt
⅛ teaspoon black pepper
8 (6-in) corn tortillas

Steps:

  • In a large food processor, combine chipotle peppers and sauce, cilantro, onion, garlic, cloves, salt, lime juice, and cider vinegar.
  • Pulse until combined and broken down.
  • Pour mixture into a slow cooker.
  • Lay trimmed beef on top of this mixture, cutting beef into two pieces if necessary to fit well.
  • Add stock and bay leaves.
  • Gently move beef around to combine everything.
  • Cook on HIGH for 4 hours.
  • Once finished, turn your slow cooker to the WARM setting and continue to cook for an additional 6 hours.
  • With two sets of tongs, pull the meat apart, shredding should be easy!
  • For the salsa, combine tomato, onion, avocado, and the next 4 ingredients (through pepper).
  • For serving, heat corn tortillas over a warmed skillet or in the microwave.
  • Portion out two tortillas, layering about 2 ounces of beef (1/4 cup) on each tortilla.
  • Top each with about 2 tablespoons salsa mixture.

Nutrition Facts : Nutrition Information Serve Size 2 tacos (4 ounces beef, ¼ cup salsa, each) Calories

BAJA BEEF TACOS



Baja Beef Tacos image

Make and share this Baja Beef Tacos recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons ancho chili peppers
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon oregano leaves
1 lb skirt steak
8 flour tortillas
8 ounces monterey jack cheese, cut into 16 equal slices
1 1/2 cups pinto beans (preferably homemade) or 1 1/2 cups pinto beans, canned rinsed and drained
pico de gallo or salsa
guacamole
jalapeno
lime juice
salt

Steps:

  • Stir together dry seasonings in a small bowl. Sprinkle over both sides of skirt steak and let stand for 30 minutes.
  • Grill over medium heat for about 5 minutes on each side.
  • Remove from grill and let stand for 5 minutes, then chop into small, bite-size pieces; set aside and keep warm.
  • Cook each tortilla in a large skillet, or griddle over high heat for about 15 seconds on each side.
  • Place 2 pieces of cheese in the center of each tortilla and place in a large skillet.
  • Cook over medium heat for about 1 minute or until cheese is melted.
  • Remove from skillet and top with a spoonful of beans, meat, salsa and guacamole.
  • Serve with Grilled Lime Jalapeños.
  • Grilled Lime Jalapeños:
  • Grill whole jalapeño peppers over medium heat until well charred on all sides.
  • Remove from grill and slice.
  • Season generously to taste with fresh lime juice and salt.
  • You'll be addicted to these in no time!

Nutrition Facts : Calories 369.6, Fat 17.4, SaturatedFat 8.4, Cholesterol 60.2, Sodium 396.4, Carbohydrate 24.3, Fiber 4, Sugar 0.9, Protein 28

BAJA FISH TACOS



Baja Fish Tacos image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

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 WITH BAJA SAUCE



Fish tacos with Baja sauce image

Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make

Provided by Elena Silcock

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 13

50g yogurt
50g mayonnaise
1 jalapeno chilli
1 garlic clove
1 lime , juiced
small pack coriander
1 tsp fajita seasoning
½ lime , juiced
2 tsp olive oil
20g fajita seasoning
2 cod loins (around 140g each), cut into chunks
8 small corn tortilla , griddled, to serve
8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

Steps:

  • To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
  • To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium

BAJA FISH SOFT TACOS



Baja Fish Soft Tacos image

Create restaurant-style fish tacos for your family tonight with the help of Old El Paso™ Baja fish soft taco dinner kit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 8

1 Old El Paso™ restaurante Baja fish soft taco dinner kit
1/2 cup mayonnaise
2 tablespoons water
1 lb tilapia or other white fish fillets, thawed if frozen
2 tablespoons vegetable oil
Shredded red cabbage
Chopped fresh cilantro
Fresh lime wedges

Steps:

  • In small bowl, stir Baja Sauce Seasoning (from dinner kit), mayonnaise and water until well blended; set aside.
  • Empty Crusted-Fish Seasoning (from dinner kit) into shallow dish or bowl. Cut fish fillets into 10 equal pieces. If fish is dry, moisten with wet paper towel. Place fish pieces on seasoning, turning to coat very lightly on both sides.
  • In 10- or 12-inch nonstick skillet, heat oil over medium-high heat. Carefully add fish pieces to hot oil. Cook 2 to 3 minutes or until golden brown on bottom. Reduce heat to medium. Turn fish; cook 2 to 3 minutes longer or until golden brown and fish flakes easily with fork (145°F); thicker fish pieces may require a longer cook time.
  • Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
  • Place fish on tortillas. Top with Baja Sauce, desired toppings and a squeeze of fresh lime juice. Cover and refrigerate leftovers.

Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 50 mg, Fat 5, Fiber 1 g, Protein 22 g, SaturatedFat 5 g, ServingSize 2 Tacos, Sodium 1000 mg, Sugar 1 g, TransFat 1 g

CLASSIC BAJA-STYLE FISH TACOS



Classic Baja-Style Fish Tacos image

The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.

Provided by Galley Wench

Categories     Mexican

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 cup beer, plus
2 tablespoons beer (NOT DARK)
1 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried Mexican oregano
1/2 teaspoon fresh ground black pepper
2/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon chopped chipotle chile, seeded
1 teaspoon adobo sauce (from chipotle can)
1 teaspoon Dijon mustard
1 teaspoon lime juice
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt
8 cups vegetable oil, for deep-frying
1 cup all-purpose flour
1 lb cod fish fillet, cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)
24 corn tortillas
finely shredded red cabbage
lime wedge
cilantro
fresh salsa
pico de gallo (Pico De Gallo)

Steps:

  • Make the Batter:.
  • Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
  • Transfer to a bowl and let stand, covered for 1 hour.
  • Make the Sauce:.
  • Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
  • Fry the Fish:.
  • Put a rack in middle of oven and preheat oven to 350°F.
  • Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
  • Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
  • Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
  • Repeat with the remaining fish (returning oil to 350 °F between batches).
  • Set pan of oil aside.
  • Heat the Tortillas and Refry The Fish:.
  • Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
  • Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
  • With a slotted spoon, transfer to paper towels to drain again.
  • To Serve:.
  • Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
  • Serve with lime and salsa on the side.

Nutrition Facts : Calories 4538.8, Fat 442.4, SaturatedFat 57.8, Cholesterol 51.5, Sodium 1317.5, Carbohydrate 116.8, Fiber 11.2, Sugar 2.6, Protein 36.4

BAJA PORK TACOS



Baja Pork Tacos image

This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. -Ariella Winn, Mesquite, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 12 servings.

Number Of Ingredients 7

1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 434mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic exchanges

BAJA FISH TACOS



Baja Fish Tacos image

Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you'll be hooked on these baja fish tacos! -Brooke Keller, Lexington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 cup reduced-fat ranch salad dressing
3 tablespoons adobo sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 pounds mahi mahi, cut into 1-inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
1 cup canola oil
16 corn tortillas (6 inches), warmed
3 cups shredded cabbage
Additional minced fresh cilantro and lime wedges

Steps:

  • In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Nutrition Facts :

ANDIE'S BAJA-STYLE FISH TACOS



Andie's Baja-Style Fish Tacos image

I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.

Provided by Andie

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 19

8 tilapia fillets
¼ cup extra-virgin olive oil
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic paste
6 large tomatoes, seeded and diced
1 avocado, diced
1 red onion, chopped
1 jalapeno pepper, seeded and finely diced, or more to taste
4 sprigs cilantro, finely chopped
6 cloves garlic, minced
1 pinch garlic salt, or to taste
ground black pepper to taste
1 cup mayonnaise
⅔ cup sour cream
2 tablespoons olive oil, or as needed
16 (8 inch) flour tortillas, warmed
6 cups shredded cabbage

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.

Nutrition Facts : Calories 866 calories, Carbohydrate 71.7 g, Cholesterol 59.9 mg, Fat 49.4 g, Fiber 9.8 g, Protein 35.7 g, SaturatedFat 9.9 g, Sodium 799.9 mg, Sugar 7.1 g

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BAJA FISH TACOS - COOK WHAT YOU LOVE DINNER RECIPES
2022-03-14 How To Make Baja Tacos. Line a baking sheet with parchment paper and preheat the oven to 400-F. Cut the cod into strips, then toss them with the taco seasoning. Lay the cod on the baking sheet and bake at 400-F for about 5-6 minutes or until the fish is opaque and flaky.
From cookwhatyoulove.com


BAJA-STYLE FISH TACOS WITH A SWEET CHILI SAUCE - CHEF DENNIS
2020-10-12 Mix well and set aside until needed. Add oil to a large skillet or saute pan over medium-high heat. Dredge the pieces of mahi-mahi in the flour mixture and fry for 2-3 minutes per side or until crispy and brown. Don't overcrowd the skillet with fish, give them room to cook. **Be careful not to overcook the fish.
From askchefdennis.com


EASY BAJA FISH TACOS RECIPE - LAUREN'S LATEST
2018-10-22 Cook fish sticks according to package directions. While fish sticks are baking, place all ingredients for Baja sauce into a blender and whir until combined and sauce is smooth 20-30 seconds. Pour into a bowl or squeeze bottle. Place taco ingredients and toppings into bowls and onto a table with the Baja fish taco sauce and hot fish sticks.
From laurenslatest.com


CRISPY BAJA FISH TACOS | TASTY (AND EASY) RECIPE | PERFECT FOR …
2018-05-09 For the Tacos. Bake the fish fillets according to package instructions. Lightly char the corn tortillas by placing them in a dry skillet over medium heat for 1-2 minutes, flipping occasionally. Lay tortillas flat and top with cabbage slaw and sliced avocado. Lay one fish fillet on top of cabbage and then drizzle sauce over fish.
From spicedblog.com


CLASSIC BAJA FRIED-FISH TACOS RECIPE | MYRECIPES
In a bowl, whisk beer, flour, and salt, blending well. Advertisement. Step 2. Rinse fish and pat dry. Cut into 10 equal pieces. Step 3. In a deep 5- to 6-quart pan, heat 1 inch salad oil to 360°. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, about 5 pieces at a time.
From myrecipes.com


VAN DE KAMP'S® BAJA FISH TACOS - READY SET EAT
Evenly divide Crispy Fish Tenders in corn tortillas. Top with cabbage, mayonnaise mixture, tomato and avocado. Sprinkle each with remaining cilantro. Warm tortillas individually in skillet OR microwave covered with damp paper towel 10 to 20 seconds; keep tortillas warm by …
From readyseteat.com


BAJA FISH TACOS | MEXICAN PLEASE
2018-04-11 Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.
From mexicanplease.com


BAJA FISH TACOS RECIPE - BOWL ME OVER
2022-05-10 Add the olive oil, cilantro, jalepenos slices, garlic , salt & coriander to a food processor and process until the ingredients are finely chopped and combined. Place the fish in a glass dish and spoon half the marinade over the fish, coating all sides. (Reserve the remaining marinade to drizzle over the fish after grilling.)
From bowl-me-over.com


CRAZY-GOOD BAJA FISH TACOS (WITH FISH TACO SAUCE AND SLAW)
2022-04-23 Turn the stove on medium heat and bring the fry oil to 360 to 370° Set out another baking sheet lined with paper towels to drain the fried fish strips. In a medium size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter.
From aspicyperspective.com


BEER-BATTERED BAJA FISH TACOS RECIPE - DELISHABLY
To assemble the tacos, divide the shredded cabbage, onion and lettuce evenly between the tortillas, and then top with the fish and the mayo/spicy salsa sauce. Before rolling each taco up, give the fish in each tortilla a squirt of fresh lime juice—figure a wedge of lime per taco. Roll up and serve with your favorite Mexican sides.
From delishably.com


BAJA STYLE BATTERED FISH TACOS + VIDEO | KEVIN IS COOKING
2020-08-07 Heat the oil in a large skillet or fryer. Season both sides of the fish fillets with a little bit of salt. Then, slice into 8 even pieces. If your cabbage is whole, shred with a sharp knife or mandolin slicer. Make the batter and Baja slaw. Mix together all …
From keviniscooking.com


RACHAEL'S BAJA BEER-BATTERED FISH TACOS RECIPE | RACHAEL RAY
Fry until cooked through and deep golden, about 4 minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt. In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side.
From rachaelray.com


"BAJA STYLE" FISH TACOS | DJ FOODIE
Instructions. Depending on your fish, you may need to cut it in different shapes and sizes. Essentially, you are looking for long strips of clean and super fresh fish. Pre-heat a hot non-stick pan or a grill. Once your fish cleaned and cut, season it well with salt, pepper, lime juice and oil.
From djfoodie.com


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