BAJA FISH TACOS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
NAPA CABBAGE SLAW
Steps:
- Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
BAJA SAUCE
So good on tilapia, mahi mahi, fish tacos, black beans, grilled shrimp or even as the sauce for cabbage slaw.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients; stir well. Best to let it meld flavors for an hour or so before using.
CABBAGE SLAW
This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.
Nutrition Facts :
BAJA CABBAGE SLAW
Steps:
- Remove the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove the core and discard. Halve the cabbage to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a thin julienne (about 1/8 inch thick) or julienne with a hand-held Japanese mandoline. Transfer the julienned cabbage to a large bowl. In a bowl, mix together the mayonnaise, lime juice, and Tabasco. Toss the mayonnaise mixture with the cabbage, refrigerate, and use within a few hours.
BAJA FISH TACOS
This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can be made ahead.
Provided by Monday Morning Cooking Club
Categories HarperCollins Taco Fish Cabbage Dinner Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pickled Red Onion: To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.) Baja Cream: To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice. Baja Cabbage Slaw: To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate. Marinated Fish: To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes. When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt. Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness. Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom. Assembly: Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.
CABBAGE SLAW FOR FISH TACOS
This cabbage slaw is great on grilled fish tacos. Add additional jalapeno for more heat!
Provided by Sandy
Categories Cabbage Coleslaw
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cabbage in a large bowl with cilantro, onion, and jalapeno; toss to mix.
- Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 8.8 g, Fat 13.7 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 314.5 mg, Sugar 4.5 g
CABBAGE AND RUTABAGA SLAW
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Toss together all ingredients. Refrigerate, covered, to allow flavors to blend, about 3 hours.
Nutrition Facts : Calories 126 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW
I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!
Provided by Rinshinomori
Categories Mexican
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix salsa and mayonnaise; set aside.
- In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
- Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
- In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
- To assemble, place 2 corn tortillas each on 4 individual plates.
- Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.
Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9
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