BAJA FISH TACOS
These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.
Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
- Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
- Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
- In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
- Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
- Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
- Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
- Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
- Note: Nutritional Information does not include the chipotle sauce.
Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg
BAJA FISH TACOS
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
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 :
BAJA STYLE FISH TACOS
I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Provided by Nancy Kopperud
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
- Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
- Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
- Microwave corn tortillas on high until warmed, about 1 minute.
- Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 38.7 mg, Fat 17.6 g, Fiber 5.3 g, Protein 16 g, SaturatedFat 6.6 g, Sodium 442.9 mg, Sugar 3.1 g
BAJA FISH SOFT TACOS
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
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
BAJA STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the Beer Batter:
- Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
- For Cream Sauce:
- Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
- For the Fish:
- In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
- On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
- *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
- **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
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.
BAJA SAUCE FOR FISH OR SHRIMP TACOS
I really like this on grilled or blackened fish tacos.
Provided by flachaz
Categories Main Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g
SOFT FISH TACOS
My husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but after one bite, everyone's hooked!-Carrie Billups, Florence, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. In a large nonstick skillet, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. , Place tilapia on tortillas; top with coleslaw mixture. Serve with cheese, tomato and avocado if desired.
Nutrition Facts : Calories 309 calories, Fat 11g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 423mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
CLASSIC BAJA-STYLE FISH TACOS
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
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 FISH TACOS
This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.
Provided by Mary Leverington
Categories Catfish
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the flour, beer, and taco seasoning mix.
- Wash catfish nuggets and pat dry with paper toweling.
- In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
- You don't want to totally liquify the cilantro.
- Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
- Dip fish nuggets into batter and place in hot oil with a fork.
- Turn once after about 1 minute and brown the other side for another minute.
- Do this in batches.
- Don't crowd the fish.
- Drain on paper toweling and keep warm in a 200F oven until ready to serve.
- Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.
Nutrition Facts : Calories 329.3, Fat 9.9, SaturatedFat 3.5, Cholesterol 51.6, Sodium 185.7, Carbohydrate 40.7, Fiber 3.9, Sugar 1.5, Protein 17.1
BAJA FISH TACOS
Take tacos to the next level with this incredible Baja Fish Tacos recipe. These scrumptious Baja Fish Tacos are filled tilapia, cheese and coleslaw.
Provided by My Food and Family
Categories Vegetable Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Use fork to flake fish into bite-size pieces.
- Meanwhile, mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.
- Top tortillas with coleslaw, fish, cheese and remaining cilantro.
Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 34 g, Fiber 7 g, Sugar 8 g, Protein 19 g
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