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
EASY MEXICAN FRIED CHICKEN
Great with Mexican rice and fried beans with cheese melted on top, if desired! Sort of 'On-The-Border Southern Fried Chicken'.
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 4
Number Of Ingredients 5
Steps:
- In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
- In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
- Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 59.5 g, Cholesterol 78.2 mg, Fat 14.2 g, Fiber 1.3 g, Protein 40.2 g, SaturatedFat 3.2 g, Sodium 1628.7 mg, Sugar 14.9 g
BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY
Here's what you need: salted crisp, egg, beer, plain flour, baking soda, salt, pepper, chicken breast, salt, pepper, oil, ketchup, chip
Provided by Ellie Holland
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
- Pour into a bowl and set aside.
- Preheat a pot of oil to 350˚F (180˚C)
- Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
- Cut the chicken into strips and coat well in the batter, then the crisp coating.
- Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
- Transfer to some paper towel to soak up some of the excess oil.
- Serve with chips, your favourite sauces and leftover beer.
- Enjoy!
Nutrition Facts : Calories 943 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 3 grams, Protein 37 grams, Sugar 4 grams
TACO FLAVORED OVEN FRIED CHICKEN
This is a modified, lower fat version of the recipe that made the finals in this year's Pillsbury Bake-off.
Provided by Claire312
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken breasts in large ziplock bag.
- Pour buttermilk over chicken in bag.
- Add one tablespoon of the taco seasoning to buttermilk/chicken.
- Marinate for at least 2 hours (you could probably skip this but I find that buttermilk tenderizes chicken) Mix breadcrumbs, flour, remaining taco seasoning, salt and pepper.
- Pour some of crumbs on a pie plate.
- Lift buttermilk coated chicken breasts out of bag and roll in crumbs.
- Or, you could do the shake and bake method.
- Spray pan with cooking spray.
- If you have a rack you can set on the pan, spray that.
- Set chicken pieces on rack on in pan.
- You could also use a broiler pan.
- Optional: Spray chicken pieces with butter flavored Pam if you have some around.
- Bake chicken pieces at 375 for about 35 to 40 minutes.
TACO OVEN-FRIED CHICKEN
Looking for a new low-carb sensation? Sink your teeth into these moist chicken breasts from Peggy Campbell. Not only is the main course loaded with zesty flavor, but it comes together in minutes, making it the perfect way to spice up weeknight menus. "I sometimes spritz the chicken with refrigerated butter-flavored spray for extra flair," Peggy writes from Welch, Texas.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine the first six ingredients. In another shallow bowl, combine the flour, taco seasoning, salt and pepper. Dip chicken in milk mixture, then roll in flour mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.
Nutrition Facts : Calories 218 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 323mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
TACO BATTERED FRIED CHICKEN
Make and share this Taco Battered Fried Chicken recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the chicken. In large saucepan in slightly salted water, bring the chicken to a boil; reduce heat, cover and simmer for 20 minutes (this is done so the cornmeal in the batter will not burn). Drain, and pat the chicken pieces dry with paper towels.
- For the batter: Mix all the dry ingredients in a medium mixing bowl. Add the egg, milk and 2 tablespoons of oil, mixing well until smooth.
- Meanwhile, bring oil to 365°F.
- Dip the chicken pieces, one at a time, gently shaking off the excess batter.
- Fry the pieces 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
- Carefully remove and drain well.
- Keep warm while frying the remaining chicken pieces.
Nutrition Facts : Calories 563.4, Fat 35.2, SaturatedFat 9.7, Cholesterol 176.7, Sodium 667.1, Carbohydrate 20.8, Fiber 2, Sugar 1.2, Protein 39.1
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