FISH TACOS SAN DIEGO STYLE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 33
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
SAN DIEGO-STYLE BLUE CORN SALMON TACOS WITH ORANGE-HABANERO HOT SAUCE
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!
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
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
I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Provided by BREESE823
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g
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
CALIFORNIA-STYLE FISH TACOS
Make and share this California-Style Fish Tacos recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For Fish: Pat fish dry and combine in a nonreactive bowl with lime juice, white wine and garlic. Set aside to marinate about 10 to 15 minutes.
- When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
- Heat a grill to medium-high. Rub with olive oil. Place fish on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through. Remove from grill, cut into strips and place in tortillas. Let guests add toppings.
- For the pico: Combine all ingredients in a bowl, and stir to combine.
- For the Avocado Cream: Place in a food processor, and blend until smooth.
Nutrition Facts : Calories 1552.7, Fat 54.2, SaturatedFat 13.4, Cholesterol 236, Sodium 3171, Carbohydrate 175.8, Fiber 17.3, Sugar 8.5, Protein 86.2
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