Baja Pork Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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

BAJA'S FISH TACOS



Baja's Fish Tacos image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 tacos

Number Of Ingredients 19

Vegetable oil, for frying
1 red salmon fillet, skinned, boned, and cut into 2-inch strips
Beer Batter, recipe follows
Salt
4 to 6 flour tortillas
1 cup shredded cabbage
Chipotle Mayonnaise, recipe follows
Tomatillo Salsa, recipe follows
3/4 cup white flour
Dash yellow mustard
Beer to make batter consistency of pancake batter
1/2 cup mayonnaise
2 tablespoons milk
1 or 2 smoked, canned chipotle chiles
1 cup chopped canned or fresh tomatillo
1/4 cup chopped canned or fresh jalapeno peppers
1/4 cup diced onion
1/4 cup chopped cilantro leaves
1/4 cup canned green chiles

Steps:

  • Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
  • Stir together until incorporated.
  • Put ingredients in a bowl and mix.
  • Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

BAJA FISH TACOS WITH CHIPOTLE CREAM



Baja Fish Tacos With Chipotle Cream image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

2 lbs. halibut, snapper or cod cut into 2x1 inch pieces
1 box tempura batter
1 1/2 cups club soda
2 cups shredded Napa cabbage
1/2 cup thinly sliced red onion
8 corn tortillas
fresh cilantro sprigs
2 limes, cut into wedges
salt and pepper to taste
salt and pepper to taste
peanut oil for frying
1 cup sour cream
1 minced chipotle with its sauce, or to taste
salt and pepper to taste
salt and pepper to taste

Steps:

  • FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
  • Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
  • CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.

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

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

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

More about "baja pork tacos recipes"

10 BEST MEXICAN PORK TACOS RECIPES | YUMMLY
10-best-mexican-pork-tacos-recipes-yummly image
2022-05-24 Slow Cooked Mexican Pulled Pork Tacos Emily Bites. brown sugar, romaine lettuce, sour cream, guacamole, Mexican cheese and 11 more.
From yummly.com


BAJA FISH TACOS WITH PICO DE GALLO AND WHITE SAUCE …
baja-fish-tacos-with-pico-de-gallo-and-white-sauce image
Repeat with the remaining tortillas. PAN FRY: Heat 1 teaspoon vegetable oil in a seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about 20 seconds, then flip and cook until other side …
From carlsbadcravings.com


RECIPE: AUTHENTIC BAJA STYLE FISH TACOS - BETTER LIVING
recipe-authentic-baja-style-fish-tacos-better-living image
2017-03-02 Drizzle the fish with lime juice and season with salt and pepper. Refrigerate until you're ready to cook. Before frying, remove the fish from refrigerator and pat the fish dry with paper towels. In a large bowl mix the …
From onbetterliving.com


BAJA PORK TACOS - FRUGAL MOM EH!
2021-02-11 Cut tomato into 1/4-inch pieces. Halve, pit and peel avocado. Juice lime. In a large non-stick pan, heat 2 tsp oil over medium-high. When the pan is hot, add pork, poblano and …
From frugalmomeh.com
5/5 (3)
Category Main Course
Cuisine Mexican
Total Time 35 mins
  • Gather all of your cooking tools and then start the recipe. Read the entire recipe card. Wash and dry all produce. Cut poblano into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Halve, pit and peel avocado. Juice lime.
  • In a large non-stick pan, heat 2 tsp oil over medium-high. When the pan is hot, add pork, poblano and Chili-Cumin Spice Blend. Season with salt and pepper. Cook, breaking up pork with a spoon, for 4-5 min, until browned. Drain any excess fat from the pan if desired.
  • While taco filling cooks, in a small bowl, mash together avocado and 2 tsp lime juice. Season with salt and pepper. In a medium bowl, stir together tomatoes and 2 tsp lime juice and 1 tsp oil. Season with salt and pepper.


BAJA PORK TACOS RECIPE: HOW TO MAKE IT
Directions. 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.
From stage.tasteofhome.com
Cuisine North America, Mexican
Category Dinner
Servings 12
Total Time 8 hrs 10 mins


BAKED BAJA FISH TACOS - RECIPE BY BLACKBERRY BABE
2021-01-04 Preheat the oven to 375 degrees Fahrenheit and prepare a sheet pan with parchment paper or cooking spray. Combine butter, lemon pepper, garlic powder, onion powder, paprika, salt and lime juice in a bowl. Whisk to combine and to a …
From blackberrybabe.com


BAJA FISH TACOS RECIPE – HOUSESTYLED
2020-07-06 This baja fish tacos recipe brings your favorite Mexican restaurant dish to your dinner table! Easy ingredients and simple prep will have these tangy tacos and fish sauce ready in 30 minutes for your Taco Tuesday menu or Cinco de Mayo fiesta. For more easy Mexican recipes, try crispy chicken tacos, Mexican haystacks, or pork […]
From housestyled.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


BAJA PORK TACOS RECIPE: HOW TO MAKE IT - FOOD NEWS
Pork makes a flavorsome and versatile filling for tacos of all kinds. Whether it's pork shoulder tacos, tacos al pastor, ground pork tacos, pork loin tacos, or carnitas tacos, here you'll find a tantalizingly good taco to whip up for your next taco Tuesday. Skip the taco truck and make one of these 10 pork taco recipes instead.
From foodnewsnews.com


BAJA FISH TACOS RECIPE | SAINSBURY`S MAGAZINE
Put the basa fillets in a bowl of cold water and leave to stand for 10-15 minutes. Drain and pat dry then use a serrated knife to carefully slice each semi-frozen basa fillet into 3 roughly equal strips. Set aside on a plate. Put the extra 3 tablespoons of flour on another plate.
From sainsburysmagazine.co.uk


BAJA FISH TACOS RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Add oil to deep bottomed pan (about 1/3 of the pot) bring to temperature around 375 degrees. 2) Make the slaw by tossing together the cabbage, lime, honey, salt and cilantro, set aside and then make the sauce by combining all sauce ingredients into a bowl, whisk and set aside. 3) In a large bowl, whisk together the flour with ...
From laurainthekitchen.com


THE BEST BAJA FISH TACOS WITH BAJA WHITE SAUCE - FOODIECRUSH
Cut the fish into 3 inch X 1/2 inch pieces, about the size of a middle finger. Set aside. In a medium bowl, whisk the flour, cornstarch and baking powder with the yellow mustard and 8 ounces of beer. Add more beer 1 tablespoon at a time until the batter is the consistency of pancake batter.
From foodiecrush.com


RECIPE: AUTHENTIC BAJA STYLE TACOS - INMEXICO
2020-04-03 Authentic Baja Style Tacos (makes 4 servings) Directions: Sift the flour and baking powder together in a large bowl. Add a pinch of salt and pinch of pepper to mix. Add the beer to the flour mix in small batches to prevent lumps. Season the shrimp with salt and pepper.
From inmexico.com


MAKE A DELICIOUS BAJA TACOS RECIPE - JUGGLING ACT MAMA
2022-03-29 To Make the Baja Tacos. 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.
From jugglingactmama.com


BAJA PORK TACOS | RECIPE | PORK TACOS, MEXICAN FOOD RECIPES, RECIPES
Jul 30, 2019 - Baja Pork Tacos recipe: "This delicious recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste." Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


BAJA PORK TACOS IN THE CROCK POT - NICOLE HOOVER
2012-08-28 baja pork tacos. 6 hours cook time. ingredients: pork loin (3 lbs or so) 2 white onions. 1 green chile pepper. 2 cans rotel. 1 packet fajita seasoning . pork rub. salt & pepper. tony’s. directions: cut onion and place on bottom of slow cooker. dice chile pepper and throw on top. cover pork loin in pork rub and seasoning. add rotel and fajita seasoning on top of pork …
From nicolehoover.com


BAJA PORK TACOS RECIPE - FOOD NEWS
10 Best Mexican Pork Tacos Recipes. View Recipe: Smoked Beer-Braised Pork Shoulder Tacos The pork is especially flavorful if you rub on the spices well ahead of time and let the roast stand in the refrigerator overnight. We used Arrowood smoked lager for this recipe, but you can use any smoked beer; if you can’t find one, try a nut ale, a ...
From foodnewsnews.com


BAJA PORK TACOS - BIGOVEN
In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 ...
From bigoven.com


CROCKPOT BAJA PORK TACOS - PASSANANTE'S HOME FOOD SERVICE BLOG
2012-06-14 How To: Cut the tenderloin in half and place in crock pot. In a small bowl, mix together chilies, taco seasoning, and cumin. Pour mixture over pork, cover, and cook on low for 8-10 hours or until pork is tender and easily falls apart. On a corn tortilla added toppings…cheese, avocado, jalapenos and Pico de Gallo.
From organicmeatsandveggies.com


BAJA FISH TACOS - EASY PEASY MEALS
2020-08-06 Preheat oven to 400 degrees. Cut fish into 1-2 inch pieces, and place in a single layer on a sheet pan, then set aside. In a small bowl, mix together seasonings with a fork until well combined, then sprinkle over the fish. Bake fish for 10-12 minutes until fully cooked.
From eazypeazymealz.com


HOW TO MAKE THE BEST BAJA CHICKEN TACOS {SKINNY & EXTRA JUICY}
2021-01-28 Recipes Notes. Each of the recipes makes enough for approximately 12 tacos, give or take 2 tacos. Baja Chicken recipe preparation time is approximately 15 mins, marination time 12 hours and cooking time 1 hour. The Mexican Coleslaw recipe preparation time is approximately 15 mins and the Pico de Gallo preparation time is approximately 10-15 mins.
From thefedupfoodie.com


BAJA FISH TACOS - ONCE UPON A CHEF
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 …
From onceuponachef.com


BAJA TACOS RECIPE RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


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 PORK TACOS | RECIPE | PORK TACOS, RECIPES, COOKER RECIPES
The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas —Ariella Winn, Mesquite, Texas Jan 4, 2018 - This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona.
From pinterest.ca


BAJA FISH TACOS | MEXICAN PLEASE
2018-04-11 The idea is to chop enough veggies for a single Mason jar, give it a shake in a seasoned vinegar mixture, and let it pickle until you need it. So in the above pic you’ve got: 1/3 head of cabbage. 1/4 onion. 1/4 jalapeno. Combine these well in a mixing bowl along with the following ingredients: 1/2 cup vinegar. 3/4 cup water.
From mexicanplease.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


BAJA FISH TACOS RECIPE - CHEF BILLY PARISI
2020-06-12 Instructions. Mayonnaise: Add the mayo, garlic, chipotle pepper, and lime juice to a food processor and process on high speed until smooth. Set aside in the refrigerator and keep cool. Preheat oil into a medium-size saucepot and heat …
From billyparisi.com


SLOW COOKER BAJA PORK TACOS - CARA CARROLL
2019-03-30 Slow Cooker Baja Pork Tacos Recipe by Chef In Training. Ingredients. 1 3lb. boneless pork tenderloin. 5 4oz. cans diced or chopped green chiles. 1 packet taco seasoning. 1 TBSP. ground cumin. Corn and/or flour tortillas. OPTIONAL TOPPINGS; pico de gallo. shredded cheese. sliced avocado. sour cream. Directions . Cut tenderloin in half and place in slow …
From justcaracarroll.com


VAN DE KAMP'S® BAJA FISH TACOS - READY SET EAT
1 box (18.1 oz each) Van de Kamp's® Crispy Fish Tenders. 10 white or yellow corn tortillas (6 inch), warmed. 1/2 cup mayonnaise. 1 teaspoon grated lime peel. 1 tablespoon lime juice. 2 tablespoons finely chopped fresh cilantro, divided. 2 cups finely shredded green cabbage. 1 medium tomato, seeded and diced. 1 large avocado, pitted, peeled ...
From readyseteat.com


BAJA FISH TACOS | THE RECIPE CRITIC
2020-06-28 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 ½ inch up the side. Heat until the …
From therecipecritic.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


THE BEST KETO BAJA FISH TACOS - LISA'S LOW CARB LIFE
2021-07-09 Run the cod filet under cold water to rinse. Pat dry with a paper towel and cut the Cod filet into 8 pieces. Place almond flour, egg, and the pork rind crumbs into three separate shallow bowls. Make sure to beat the egg. Dredge each cod piece in the following order: 1. Almond flour, 2. Egg, 3. Pork Rind Crumbs.
From lisaslowcarblife.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


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


BAJA FISH TACOS - DINNER AT THE ZOO
2019-01-06 Heat the oil in a large pan over medium high heat. Add the fish in a single layer and cook until deep golden brown, 3-4 minutes per side. You may need to cook the fish in batches. While the fish is cooking, make the sauce. In a small bowl whisk together the yogurt, mayonnaise, water and salt and pepper to taste, set aside.
From dinneratthezoo.com


BAJA FISH TACOS - CREME DE LA CRUMB
2015-09-10 Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender. Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.
From lecremedelacrumb.com


BAJA MEXICAN STREET TACOS | READY SET EAT
Directions View photos. Step one. In glass bowl, whisk together orange juice, lime juice, oil, Worcestershire sauce, garlic, cumin, oregano, sugar, chili powder, salt ...
From readyseteat.ca


PORK TACO RECIPES - PULLED, BELLY & MORE | TASTE OF HOME
Baja Pork Tacos. 25 reviews. This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we... Slow-Cooked Carnitas. 51 reviews. Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of... Green Chile Shredded Pork . 5 reviews. Pork green chili made in the slow …
From tasteofhome.com


Related Search