BAJA FRIED FISH TACOS RECIPE: DELICIOUS STREET TACOS
Provided by Claudia Gomez
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a few inches of your cooking oil in a large skillet over medium-high heat or in a deep fryer.
- Season all sides of your fresh cod fillets with salt, then slice into 8 even pieces.
- Shred your cabbage with a sharp chef's knife or a mandolin slicer.
- Place all of your batter ingredients in a shallow mixing bowl - all-purpose flour, sea salt, cayenne, egg, and Mexican beer. Whisk together the mixture until you create a smooth batter. Set aside.
- In a medium-sized mixing bowl, whisk together the Baja fish taco sauce recipe - mayonnaise, crema, lime, cilantro, and honey.
- Once well mixed, toss in the sliced cabbage mix until well-coated. Set aside.
- Grab some heat-safe tongs or use your fingers to dip each piece of cod into the batter bowl. Hold the cod above the bowl for a few seconds to allow the excess batter to drip off before carefully placing it into the preheated oil.
- Fry the cod in the oil until both sides brown; you'll likely need to gently flip the fish over halfway as it often floats at the top.
- Remove the fish with a stainless steel mesh scoop, then transfer to a large dinner plate lined with a few paper towels. Lightly salt.
- Continue the deep-frying process until you've cooked all your cod.
- Use a tortilla warmer to heat your tortillas, then top them with a piece of cooked fish.
- Top with your cabbage slaw in Baja sauce
- Add your final fish taco toppings - a squeeze of fresh lime, cilantro, salsa verde, or pico de gallo.
- Immediately serve and enjoy your fried fish tacos with slaw!
Nutrition Facts : ServingSize 4
FRIED FISH TACOS
Make and share this Fried Fish Tacos recipe from Food.com.
Provided by Chef Gorete
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F.
- Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water.
- Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set.
- Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels.
- To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds.
- Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish.
- *Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate.*.
Nutrition Facts : Calories 423.1, Fat 7.3, SaturatedFat 1.6, Cholesterol 122.5, Sodium 417.3, Carbohydrate 56.9, Fiber 5.6, Sugar 3, Protein 31.3
BEER BATTERED FRIED FISH TACOS
Steps:
- For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
- Remove and discard top skin if one forms. Batter is now ready to use.
- For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
- Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
- Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
- For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
- For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
- Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
- For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
- Warm tortillas over the burners on the stovetop. Set aside.
- Place fish in the flour and toss to coat. Remove excess flour.
- Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
- Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
- Fry until golden brown and cooked through, 4 to 5 minutes.
- Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
- On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
- Garnish with cilantro leaves and a sprinkle of furikake.
FRIED FISH TACOS
Make and share this fried fish tacos recipe from Food.com.
Provided by Joni Young
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk together beer, flour, and salt.
- Rinse fish, and pat dry.
- Cut into 10 equal pieces.
- In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
- Using a fork, coat fish pieces in batter.
- Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
- Fry until golden, about 2 minutes.
- Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
- Repeat to fry remaining fish.
- Stack 2 tortillas.
- Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
- Garnish with mayonnaise, lime wedges and salsa.
FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA
I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.
Provided by unclejjp
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 18
Number Of Ingredients 17
Steps:
- Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
- Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
- Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
- Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
- Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
- Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.
Nutrition Facts : Calories 673.9 calories, Carbohydrate 30.6 g, Cholesterol 35 mg, Fat 57.3 g, Fiber 3.5 g, Protein 10.8 g, SaturatedFat 8.6 g, Sodium 411.4 mg, Sugar 2 g
CRISPY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
- Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
- Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
- Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
- To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams
QUICK FISH TACOS
This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!
Provided by Huge
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
- Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
- Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
- Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 38.9 g, Cholesterol 47.5 mg, Fat 15.2 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 3.6 g, Sodium 480.9 mg, Sugar 3.6 g
EASY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime
Provided by Claire Nolan
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
- In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
- Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
- Using a fork, break apart the fillets into bite-size pieces.
- Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
- Garnish with cilantro and lime juice.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams
'OVEN-FRIED' FISH TACOS
Take taco night to all new heights with our 'Oven-Fried' Fish Tacos recipe. These 'Oven-Fried' Fish Tacos are served with a zippy cabbage mixture.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 tacos each
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Spray foil-covered baking sheet with cooking spray.
- Reserve 1/4 cup dressing for later use; brush remaining dressing onto fish, then shake with coating mix as directed on package.
- Place on prepared baking sheet.
- Bake 15 to 20 min. or until fish flakes easily with fork.
- Meanwhile, toss cabbage with onions, cilantro, aioli and reserved dressing.
- Cut fish lengthwise in half; place on tortillas. Top with cabbage mixture; fold in half.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 870 mg, Carbohydrate 39 g, Fiber 5 g, Sugar 7 g, Protein 27 g
AIR-FRYER FISH TACOS
These crispy air-fryer fish tacos are good enough to challenge the best food truck. I love that the fish is deliciously guilt-free because it's air-fried instead of deep-fried. -Lena Lim, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10-12 minutes, turning once. , Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
Nutrition Facts : Calories 178 calories, Fat 3g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 269mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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