San Felipe Fish Tacos Recipes

BAJA STYLE FISH TACOS

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.

FISH TACOS SAN DIEGO STYLE RECIPE - (4.4/5)

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

CRISPY FISH TACOS RECIPE BY TASTY

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!

FISH TACOS

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.

EASY FISH TACOS RECIPE BY TASTY

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!

SAN FELIPE FISH TACOS

Steps:

• Mix together the white sauce and set aside.
• Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter).
• Mix together beer batter ingredients.
• Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees).
• Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown.
• Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier.
• Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side).
• On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage.