Tacos De Pescado Baja Style Fish Taco Recipes

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Baja Style Fish Tacos image

Provided by Marcela Valladolid

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional


  • 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.


Baja-Style Fish Tacos image

These fish tacos are a traditional Mexican dish that's sure to be a crowd-pleaser. A quick lime juice marinade for the cod provides a hint of citrus in each bite, and the beer batter is wonderfully crisp and light. Simple, rustic, delicious: it's everything you want from Mexican street food.

Provided by Gabriela Cámara

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound cod fillet, or another firm white fish, such as halibut
1 teaspoon fine sea salt
1/4 cup fresh lime juice
1/4 cup all-purpose flour, for dredging
4 cups grapeseed oil, for frying
1 cup all-purpose flour
1 cup lager, preferably Modelo or Tecate brand
1 teaspoon baking powder
1 teaspoon sambal, an Indonesian chili sauce, available in many grocery stores or online
1/2 teaspoon Dijon mustard, may substitute yellow mustard
1 pinch dried oregano, preferably Mexican
1/4 teaspoon fine sea salt
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 head green or red cabbage, finely sliced
1 avocado, cut into slices
1/2 cup Yucatán-Style Pickled Red Onions, see Yucatán-Style Pickled Red Onions recipe


  • Marinate: Slice fish into 1-inch-thick pieces (about 2 ounces each). Place in a wide, shallow bowl and season with salt on all sides. Pour lime juice over the pieces and let rest while preparing the batter, 5-10 minutes.
  • Make batter: In a medium bowl, whisk together flour and beer until smooth. Whisk in baking powder, then add sambal, mustard, oregano, and salt, and whisk to combine. Set aside.
  • Dredge, batter, and deep-fry: Place flour on a plate. Add oil to a pot and set over medium heat. Secure a thermometer to the pot's side and heat oil to 375 F. Remove fish from marinade, one piece at a time, and dredge in flour on both sides. Then dip in the batter, coat well, and carefully place into the hot oil. Repeat with one or two more pieces, working in batches to avoid crowding the pot. Fry until the fish is evenly cooked and golden brown on all sides, about 8 minutes. Transfer fish to a paper towel-lined plate.
  • Assembly: Warm tortillas on a comal or skillet over low heat. While tortillas are heating, mix together mayonnaise and crème fraîche in a small bowl. Place a warm tortilla on a plate, and spread a dollop of mayo-crème sauce down the middle. Place a piece of fish on top of the sauce, followed by another spoonful of sauce. Add cabbage, an avocado slice or two, then finish with a spoonful of pickled red onions. Repeat assembly with remaining ingredients and serve immediately.


Baja Fish Tacos image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa


  • Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
  • Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
  • Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
  • Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.


Baja-Style Fish Tacos image

These fish tacos have a delicious tequila-lime-chili flavor and are topped with a crunchy ranchero coleslaw. They are very easy to make. Optional toppings can include black beans, jalapeno peppers, diced tomato, julienned carrots, and green onions.

Provided by JohnBailey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 9

Number Of Ingredients 23

½ cup tequila
½ cup fresh lime juice
½ cup water
2 tablespoons kosher salt
2 tablespoons turbinado sugar
1 tablespoon chili powder
2 pounds cod fillet, cut into 3- by 1-inch strips
1 cup canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
½ cup mayonnaise
½ cup sour cream
1 tablespoon chili powder
1 teaspoon cider vinegar
½ teaspoon kosher salt
1 teaspoon sugar
1 (12 ounce) package coleslaw mix
1 tablespoon chopped green onions
1 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 cup oil for deep frying
9 corn or flour tortilla


  • Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
  • Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
  • Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
  • Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
  • Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
  • While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
  • Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 43.6 g, Cholesterol 52.6 mg, Fat 23.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 5.1 g, Sodium 2504.8 mg, Sugar 4.5 g


Baja Style Fish Tacos image

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

6 tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½ lime, juiced
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle Mexican beer
24 corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 cups shredded Mexican cheese blend
2 limes, sliced into wedges
1 dash chile-garlic sauce (such as Sriracha®)


  • 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


Tacos De Pescado (Baja Style but No Cabbage) image

I love Tacos Pescado, but I'm not a fan of the Baja Style. I love the breaded and fried fish, but I just can't embrace having it served in tortillas with cole slaw. I found this style of Tacos Pescado while eating at J. Anthony's Seafood Cafe in San Antonio, TX. I've duplicated and improved the style somewhat.

Provided by jstaylor62

Categories     Mexican

Time 20m

Yield 8 Tacos

Number Of Ingredients 7

1 lb tilapia fillet
1 lime
1 teaspoon goya adobo seasoning, with cumin
1 tablespoon butter
8 corn tortillas
1 avocado, sliced
1 cup pico de gallo


  • Season fillets with juice from the lime and Adobo.
  • Melt butter in skillet.
  • Sautee fillets until cooked through, approx 4 min each side.
  • Warm tortillas in a seperate skillet.
  • Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.

Nutrition Facts : Calories 162.2, Fat 6.8, SaturatedFat 1.9, Cholesterol 32.2, Sodium 54.9, Carbohydrate 13.7, Fiber 3.4, Sugar 0.5, Protein 13.3


Tacos De Pescado (Baja Style Fish Taco) image

Make and share this Tacos De Pescado (Baja Style Fish Taco) recipe from Food.com.

Provided by Amis227

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb fish fillet, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary (for frying)
corn tortillas or flour tortilla, warmed to soften
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
thin tomato-free guacamole
salsa, such as red, green
pico de gallo


  • Pat the fish filet strips dry with paper towels.
  • Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
  • Beat the egg whites until stiff, and fold into the mixture.
  • In a large skillet, heat oil with a depth of no more than 1 inch.
  • Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
  • Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.

Nutrition Facts : Calories 159.6, Fat 4.4, SaturatedFat 0.9, Cholesterol 82.8, Sodium 441.1, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 12.9


Rachael Ray's Baja Fish Tacos image

I searched for fish taco recipe's here and was not impressed with the results, so I went to Rachaels site and I am just storing the recipe here. Have not made it yet, but can't wait to try it!

Provided by stke0504

Categories     Halibut

Time 40m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 20

48 inches flour tortillas
2 tablespoons vegetable oil, plus
oil, for shallow frying
2 ripe avocados, pit removed and peeled
1 garlic clove, finely grated
1/4 cup sour cream (eyeball it)
3 limes, juice of, divided, zest of 2
1 cup flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2-1 cup beer, any kind you like (eyeball it)
1 tablespoon hot sauce (eyeball it)
3 tablespoons sesame seeds
1 1/2 lbs haddock or 1 1/2 lbs halibut, cut into 1 1/2-inch cubes
1 tablespoon ground coriander
1 tablespoon dried chipotle powder
salt, to taste
1 small head napa cabbage, cored and shredded
1 large red onion, thinly sliced


  • Pre-heat oven 250°F.
  • Wrap the tortillas in foil and place them in the oven to warm up while you prepare the rest of the meal. Or, wrap them in a clean, damp kitchen towel and microwave them until warm and pliable right before you're ready to eat.
  • In a large, heavy-bottomed pot, add about an inch and a half vegetable oil; make sure the pot is deep enough so you have a few inches between the top of the layer of oil and the edge of the pot. Heat over medium-high heat until the oil temperature reaches 375°F To see if it has reached the desired temperature, drop a cube of bread in the oil. If it browns up by the count of 40, it's good to go. Another way to check is to place the tip of the handle to a wood spoon in the oil, if little bubbles form on the sides, the oil is ready.
  • While the oil is heating up, prepare the avocado sauce: in a food processor, add avocados, garlic, sour cream, zest and juice of two limes and blend until smooth.
  • For the batter for the fish, combine the flour, salt, sugar and baking powder together in large bowl. Whisk in the beer, hot sauce and sesame seeds, and stir until the batter is smooth. The batter consistency should be quite thick, so add the beer accordingly.
  • Season the fish with the coriander, chipotle powder and salt.
  • Working in batches, drop some of the seasoned fish into the bowl with the batter and coat completely. Using a fork or tongs, gently remove the fish from the batter and carefully place into the hot oil. Cook fish for 4-5 minutes, turning continuously, until golden and crispy all over. Cook them in batches if you need to; you don't want to overcrowd the pot. Remove pieces to a paper towel-lined platter.
  • While the fish is frying, prepare the cabbage mixture: place a large skillet over high heat with two turns of the pan of vegetable oil, about two tablespoons. Once hot, add the shredded cabbage and sliced onions, and cook for 2-3 minutes, stirring frequently. Season with some salt, pepper and juice of one lime.
  • Add 2-3 pieces of the fish to a tortilla, then top with the avocado sauce and cabbage salad. Fold it and eat it up!

Nutrition Facts : Calories 857.3, Fat 36.5, SaturatedFat 7.3, Cholesterol 79.4, Sodium 1429.8, Carbohydrate 88.4, Fiber 12.8, Sugar 5.7, Protein 45.2


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
fresh salsa
pico de gallo (Pico De Gallo)


  • 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


Fish Tacos - Baja Style image

Beer battered fish with a "secret" garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full!

Provided by cookiedog

Categories     Mexican

Time 1h45m

Yield 26 tacos, 8 serving(s)

Number Of Ingredients 23

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
kosher salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) bottle cold beer, plus more to thin the batter if necessary
2 lbs firm meaty fish (cod, snapper etc.)
freshly squeezed lime juice
vegetable oil (for deep frying)
3/4 cup mayonnaise
1/4 cup low-fat yogurt
1/2 teaspoon minced garlic
1 tablespoon chopped cilantro
corn tortilla, warmed
guacamole (avocado smashed with a little lime juice and salt)
lime wedge
shredded green cabbage
pico de gallo or salsa
cilantro leaf (optional)
chopped white onion (optional)


  • Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Stir in the beer until there are no lumps. (Batter may be made several hours ahead and refrigerated).
  • Trim the fish of all blood lines, skin, and bones. Cut into pieces the size and shape of your index finger. Sprinkle with a few drops of lime juice and a little salt. (If not using immediately, wrap and refrigerate). Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.
  • Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Add a little beer if the batter seems too thick.
  • Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself.
  • Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve).
  • When you are ready to serve, reheat the oil to 350-360°F and refry the fish a few pieces at a time until crisp and golden brown.
  • To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion as desired.

Nutrition Facts : Calories 140.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.5, Sodium 76.1, Carbohydrate 26.5, Fiber 1, Sugar 0.7, Protein 3.9


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


  • 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

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2017-05-30 2 C. of tempura paste. Instructions. Heat corn oil in a heavy Dutch oven over medium high heat. Cut the fish in the form of fish fingers, then season with salt and pepper and dip it in the tempura paste until it completely covers the piece of fish. Cook fish in hot oil until it is a deep golden tone.
From travelingmom.com

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

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

2019-05-01 Chop the tomatoes, onion, coriander, mix them together in a bowl and ad salt and a little splash of fresh lime juice. Leave aside. Then make the pickled onion. Slice the onion, use a white or red onion, in fish taco taqueria in Ensenada, they use white onion. Add 1 tbsp of salt mix and leave aside for 10 min.
From mexicanfoodmemories.co.uk

Get the recipe: http://www.foodnetwork.com/recipes/marcela-valladolid/baja-style-fish-tacos-recipeMarcela makes authentic Baja-Style Beer-Battered Fish Tacos...
From youtube.com

What makes a fish taco truly special?The fixins’-----PREVIOUS VIDEO: Pozole Verde https://www.youtube.com/watch?v=kMIOba2b9JE—INGREDIENTS:2 spoonfuls of Oreg...
From youtube.com

2021-08-26 Set aside. Season the fish. Preheat a grill to medium-high heat. Season the Norwegian cod on all sides with 2 Tbsp olive oil, 1 ½ tsp chili powder, 1 tsp Kosher salt, ¼ tsp freshly ground black pepper, and the zest of 1 lime. Grill the cod. Place the Norwegian cod in a fish basket, if using, then secure tightly.
From wellseasonedstudio.com

Authentic Mexican Grilled Fish Tacos Recipe . 5 days ago authenticmexicanrecipes.net Show details . Cut your fish fillet into 10 even portions, then put … Make your pico de gallo salsa (link), and refrigerate.Make your chipotle dressing: blend all the … › Author: Carlos Lima 1. Cut your fish fillet into 10 even portions, then put … 2.
From hola2.heroinewarrior.com

2022-04-23 Turn the stove on medium heat and bring the frying oil to 360 to 370°. Set out another baking sheet lined with paper towels to drain the fried fish strips. In a medium-size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter.
From aspicyperspective.com

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

In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer. In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking ...
From patijinich.com

Arrange the fish directly on the grill grates. Close the lid and cook until the fish is opaque and flakes easily when nudged with a fork, 10-15 minutes (no need to flip the fish). During the last 5 minutes of cooking, place the corn tortillas on the grill to warm.
From traeger.com

Tacos de Pescado - Authentic Mexican Recipe | 196 … 1 day ago 196flavors.com Show details . Recipe Instructions Combine mayonnaise, sour cream, milk, garlic and the juice of half a lime in a small bowl.Cut the remaining limes into quarters.Heat oil to 350F/180C in a saucepan over medium-high heat.In a bowl, mix flour, beer, and salt. The texture should look like pancake …
From hola2.heroinewarrior.com

Baja-Style Grilled Fish Tacos. 10. 20. ... Ensenada Mexico is known for its Baja fish tacos, we've put the Traeger twist on them for a more flavorful, healthy version. 4 Activating this element will cause content on the page to be updated.: ... pico de gallo or salsa. sour cream. 8 …
From traeger.com

Instructions. For the cabbage slaw and sauce, combine all ingredients and set aside to rest. Combine the spices and toss with the tilapia fillets. Lightly coat a pan with canola oil, about ¼ inch, and cook the tilapia in batches, about 3 minutes per side, until flaky. Lay on a paper towel to drain while cooking the rest.
From shelfcooking.com

16 corn tortillas (or flour tortillas) ½ cup mayonnaise. ½ cup sour cream. ¼ cup whole milk. 1 clove garlic, crushed. 3 limes. 2 cups flour. 1 (12 oz.) bottle dark beer (e.g. Negra Modelo)
From tasteatlas.com

2021-03-25 Instructions. Generously salt cod and sprinkle flour over the strips and toss to coat. In a large mixing bowl, add flour, chili powder, salt, pepper, and oregano. In a medium bowl whisk beer and egg. Pour wet ingredients to flour mixture and stir together until well mixed and set aside at room temperature.
From muybuenocookbook.com

2020-12-30 Pat fish very dry and add all of the fish to the batter and gently stir to coat. Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F. Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.
From hispanicfoodnetwork.com

2 lbs fresh fish (mahi mahi yellowfin tuna, dorado, wahoo or any other favorite fresh fish), cleaned and skinned 2 tbsp light oil (peanut olive ... or …
From djfoodie.com

2021-05-24 First, sift flour and add baking powder, garlic powder, salt, and pepper. Mix everything thoroughly. Add one egg, mustard, and beer. Then mix the ingredients until you have a soft and consistent batter. Heat oil in a stockpot. In the meantime, cut the fish fillets in smaller rectangles, like fish fingers.
From lacooquette.com

Breaded Fish Tacos Recipe. How to make fried fish tacos. Season fish with ground chipotle, 1 teaspoon lime juice, salt, and pepper. Heat oil in a frying pan and cook fish for about 3–4 minutes on each side. Remove from heat and set aside. In a comal, warm tortillas for about 1–2 minutes on each side, or until soft and pliable.
From recipegoulash.cc

2022-04-11 Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl. Coat all sides of the halibut with the mix. Add the canola oil to a sauté pan over medium heat. Once the oil has a slight ripple look, carefully place the halibut in the oil. Cook for 2 minutes on each side.
From culinaryginger.com

2021-09-13 Step 5: once the oil is hot, dip the tofu strips into the batter to cover all sides, then add them to the pot. Fry in batches until golden brown, or for about 2-3 minutes per side. Step 6: transfer the tofu to a cooling rack over top of a baking sheet or a paper towel-lined plate until the rest are cooked.
From brokebankvegan.com

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.
From cookingchanneltv.com

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Top Asked Questions

What's in a fish taco recipe?
2 tablespoons fresh lemon juice 2 tablespoons water Salt and freshly ground black pepper Fish Tacos: Oil, for frying 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 2 pounds skinned halibut cut into 5 by 1/2-inch strips Freshly ground black pepper Corn tortillas 2 cups shredded cabbage
How much oil do I use to make fish tacos?
Fish Tacos: Oil, for frying 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 2 pounds skinned halibut cut into 5 by 1/2-inch strips Freshly ground black pepper Corn tortillas
Where do fish tacos come from?
It is in Ensenada, a fishing port on the Pacific coast of Baja California that the fish tacos (tacos de pescado) were born in the early 1960s. The story goes that a fisherman whose nickname was Bachihualato was selling meat tacos (carne asada tacos) on the dock. He was often asked to deep fry freshly caught fish.
What to eat in Baja California?
Tacos de pescado or fish tacos have origins in the Mexican region of Baja California. These corn flour tacos are filled with fried or grilled pieces of fish, vegetables such as cabbage or lettuce, and a topping of either sour cream or mayonnaise.

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