BEER BATTERED FISH TACOS
Steps:
- In a large bowl, stir together flour, baking powder, seasoning salt, and celery salt. Gently stir in the beer and let sit for 15 minutes to thicken.
- Meanwhile, prepare the coleslaw: In a medium bowl stir together all cabbage slaw ingredients and set aside.
- Prepare the avocado sauce: Add all sauce ingredients to a blender and blend until smooth. If the sauce is too thick add more water to reach desired consistency. Set aside.
- Cut skin from the fish and discard. Slice fish into roughly 1 x 1 ½ inch strips.
- Heat oil in a large frying pan to medium-high heat, or 350 to 375 degrees F when tested with a thermometer. About an inch of oil in the pan is ideal for frying.
- Add some of the fish pieces to the beer batter and stir to coat well.
- Add the battered fish peices to the pan. It should sizzle vigorously the moment it's added. Fry for 2-3 minutes, until golden brown. Note: Don't overcrowd the fish and fry in at least a couple of batches if needed.
- Rotate the peices and fry about 2-3 minutes more until the other side is browned and the fish reaches an internal temp of at least 145 degrees F.
- Remove fried fish and place on a wire rack over paper towels to drain.
- Serve over warm tortillas with prepared cabbage slaw, avocado sauce, and other desired toppings.
Nutrition Facts : ServingSize 2 tacos, Calories 377 kcal, Carbohydrate 31 g, Protein 26 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 86 mg, Sodium 1216 mg, Fiber 7 g, Sugar 3 g
BAJA STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
BAJA FISH TACOS
Take tacos to the next level with this incredible Baja Fish Tacos recipe. These scrumptious Baja Fish Tacos are filled tilapia, cheese and coleslaw.
Provided by My Food and Family
Categories Vegetable Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Use fork to flake fish into bite-size pieces.
- Meanwhile, mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.
- Top tortillas with coleslaw, fish, cheese and remaining cilantro.
Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 34 g, Fiber 7 g, Sugar 8 g, Protein 19 g
BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)
This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .
Provided by Tee Lee
Categories Tilapia
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
- Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
- Cook until golden brown, 3 to 4 minutes per side.
- Transfer cooked fish to a plate; keep warm.
- Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
- Cook the remaining fish with the remaining 1 tablespoon oil.
- Serve immediately.
- To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
Nutrition Facts : Calories 209, Fat 8.6, SaturatedFat 1, Cholesterol 37.8, Sodium 239.1, Carbohydrate 14.1, Fiber 1.5, Sugar 0.9, Protein 17.5
BEER-BATTERED TILAPIA
Fast and easy, lovers of fish & chips get the taste without the calories in this recipe. Seasoned whole-wheat flour improves the flavor. This recipe is very good served with my recipe for Easy Mango Salsa. The recipe courtesy eatingwell.com.
Provided by Barb G.
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine whole-wheat flour, flour, cumin,salt and cayenne in a medium bowl; whisk in beer to create a batter.
- Coat half the tilapia pieces in batter; heat 2 teaspoons oil in a large nonstick skillet over medium-high heat; Letting excess batter drip back in bowl.
- Add fish to the skillet; cook until crispy and golden, 2 to 4 minutes per side; transfer to plate and loosely cover with foil.
- Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil adjust heat as necessary for browning; serve immediately.
Nutrition Facts : Calories 194.9, Fat 6.6, SaturatedFat 1, Cholesterol 56.8, Sodium 206.1, Carbohydrate 8.1, Fiber 0.8, Protein 24.1
BAJA FISH TACOS
I found many recipes and put the best parts together. A mexican favorite for many. Try them, they are very good! Healthy too!
Provided by littlePirate
Categories Whitefish
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- combine sour cream, mayo, cilantro, lime juice, and 2 tablespoons seasoning in a bowl.
- mix well and set aside.
- combine cod, oil, lemon and the rest of the seasoning in a bowl.
- pour into a pan and cook , stirring often, over medium heat for 4-8 minutes.
- Fill tortillas with cod, cilantro sauce, tomato, and cabbage.
- If desired add more lime juice on top of your taco!
Nutrition Facts : Calories 884.5, Fat 26.9, SaturatedFat 4.1, Cholesterol 109.6, Sodium 2882.2, Carbohydrate 104.3, Fiber 4, Sugar 12.8, Protein 57.3
BAJA FISH TACOS
I couldn't find a recipe on here for this, so went out and found one myself, these are great. I was a little put off by them at first, I mean... Fish Tacos, but they are great.
Provided by Kevin Young
Categories Mahi Mahi
Time 1h
Yield 12 tacos
Number Of Ingredients 16
Steps:
- Mix first four ingredients together to make sauce, place in refrigerator.
- Whisk flour, salt, pepper and cumin together in a mixing bowl.
- Slowly pour in beer while whisking until a smooth batter is formed.
- Allow this to stand about 15 minutes.
- Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
- Allow this to stand 15 minutes.
- Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.
- Heat oil (about an inch deep) in large skillet over medium heat.
- Place fish in batter and thoroughly coat.
- Fry fish in oil until golden, (about 5 minutes).
- Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
- Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
- Serve with a wedge of lime and I like to put some Tapatio on the taco.
Nutrition Facts : Calories 197.5, Fat 3.1, SaturatedFat 0.5, Cholesterol 56.4, Sodium 366.5, Carbohydrate 24.3, Fiber 2.6, Sugar 3, Protein 17.1
BARB'S BAJA CRISPY FISH TACOS
We have been trying different ways to make fish tacos. I came up with this very easy, tasty recipe.This recipe does not call for seasoned salt. I could not get Lawry's Baja Chipotle sauce to post right.
Provided by Barb G.
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Bake fish according to directions on package.
- Mix sour cream & Lawry marinade in a small bowl.
- Heat tortillas in microwave until warm.
- When fish is crispy, cut fish into 1/2 inch chunks.
- Place fish on tortilla top with sauce(we like lots of sauce) & cabbage; roll up & enjoy.
Nutrition Facts : Calories 403.1, Fat 16.3, SaturatedFat 6.6, Cholesterol 26.6, Sodium 965.3, Carbohydrate 54.8, Fiber 1.2, Sugar 3.3, Protein 10.5
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