SHRIMP TACOS
These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite!
Provided by cookiedog
Categories Mexican
Time 1h30m
Yield 24 tacos
Number Of Ingredients 28
Steps:
- Cut each shrimp into two or three pieces, Spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.
- Make the batter: Combine the flour and seasonings in a bowl and mix thoroughly with a whisk. Add the beer all at once, whishk until smooth, and set aside at room temperature for 30 minutes.
- Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.
- Check the batter; it should be a thick coating consistency. If it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. It's better to be slightly too thick than too thin!
- Pat the shrimp dry and add to the batter. Fish out a ew pieces at a time and fry until golden brown. Drain the shrimp on paper towels.
- To prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). Add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. Top with lettuce, pico de gallo, and onion and cilantro. Squeeze lime over the whole thing.
- Avocado Sauce: Place the avocado, salt, and lime juice ina blender or small food processor. Add 1 tablespoon water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream. Add the cilantro and pulse again just to blend. Taste for seasoning; it should be a little bland.
- Mayonesa Secret Sauce: Place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. Add water to loosen to the consistency of thick cream.
THE BEST BAJA FISH TACOS WITH BAJA CREAM SAUCE
These crispy, beer battered Baja fish tacos wrapped in soft corn tortillas are topped with crunchy cabbage and a tangy white Mexican cream sauce.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Cut the fish into 3 inch X 1/2 inch pieces, about the size of a middle finger. Set aside.
- In a medium bowl, whisk the flour, cornstarch and baking powder with the yellow mustard and 8 ounces of beer. Add more beer 1 tablespoon at a time until the batter is the consistency of pancake batter. Press out any clumps with the back of a spoon.
- Heat the oil to 350°-375°F, using a candy or frying thermometer to monitor the temperature. Line a plate with paper towels.
- One at a time, dredge each piece of fish in the batter, fully coating each piece and shaking off the excess, then gently sliding each filet into the hot oil. Work in batches to not overcrowd the pot. Use a splatter guard or place a lid half way over the pot to avoid oil splashes. Turn the pieces of fish in the oil and cook for 5-7 minutes or until they are golden on all sides. Transfer to the paper towel lined plate and repeat with the remaining fish pieces.
- While the fish is cooking, mix the Mexican crema, mayonnaise, the juice of 1 lime and 1-2 pinches of kosher salt in a small bowl. Transfer to a squeeze bottle if desired and set aside.
- Heat a dry, non-stick skillet over medium high heat and warm the tortillas on both sides. In batches, dunk the drained fried fish back into the hot oil and cook for 30 seconds until warmed through and crisped on the outside.
- Stack two tortillas together then add some cabbage and a few spoonfuls of pico de gallo and top with a pice of fish. Drizzle with the white cream sauce and a squeeze of lime. Serve immediately.
Nutrition Facts : Calories 350 kcal, Carbohydrate 46 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 30 mg, Sodium 178 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
FISH TACOS WITH BAJA CREAM SAUCE
Spicy. Tangy. Creamy. Crispy, flaky fish filled tacos. These fantastic Fish Tacos with Baja Cream Sauce are absolutely perfect for a quick weeknight dinner or anytime you feel like some yummy tacos!
Provided by Nicole Cook
Categories Seafood Recipes
Time 30m
Number Of Ingredients 15
Steps:
- For the Baja Sauce:Combine all ingredients. Set aside. (I put mine in the fridge while I prepared the rest - gives it a chance to marry all the wonderful flavors). We also made some early for photos and then again at dinner and wow... the sauce was SO much more flavorful at dinner time (2 hours later)
- For Fish Tacos:Prepare 1-2 fish tenders per person (per taco) as directed on the back of the package. (this took 20 minutes for us) When finished, slice the fish up anyway you'd like to put it in the taco.
- Lay a soft tortilla on a plate. Place shredded lettuce on the tortilla. Then layer the capers, avocado and tomatoes.
- Top with the cooked fish tenders. And then drizzle the Baja sauce over all of it.
- Eat & Enjoy!
BAJA SAUCE FOR FISH OR SHRIMP TACOS
I really like this on grilled or blackened fish tacos.
Provided by flachaz
Categories Main Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g
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.
BAJA SAUCE
This is a tasty white sauce to use on Mexican dishes.
Provided by TEXASDOLL714
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 3h25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 1.6 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 156.6 mg, Sugar 0.6 g
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.
BAJA FISH TACOS
Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing. Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Snack
Time 15m
Number Of Ingredients 13
Steps:
- Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
- In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
- Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
- Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
- Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.
Nutrition Facts : Calories 304 kcal, Carbohydrate 40 g, Protein 26 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 361 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
BAJA FISH TACOS
These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.
Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
- Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
- Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
- In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
- Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
- Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
- Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
- Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
- Note: Nutritional Information does not include the chipotle sauce.
Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg
BAJA FRIED FISH TACOS RECIPE: DELICIOUS STREET TACOS
Provided by Claudia Gomez
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a few inches of your cooking oil in a large skillet over medium-high heat or in a deep fryer.
- Season all sides of your fresh cod fillets with salt, then slice into 8 even pieces.
- Shred your cabbage with a sharp chef's knife or a mandolin slicer.
- Place all of your batter ingredients in a shallow mixing bowl - all-purpose flour, sea salt, cayenne, egg, and Mexican beer. Whisk together the mixture until you create a smooth batter. Set aside.
- In a medium-sized mixing bowl, whisk together the Baja fish taco sauce recipe - mayonnaise, crema, lime, cilantro, and honey.
- Once well mixed, toss in the sliced cabbage mix until well-coated. Set aside.
- Grab some heat-safe tongs or use your fingers to dip each piece of cod into the batter bowl. Hold the cod above the bowl for a few seconds to allow the excess batter to drip off before carefully placing it into the preheated oil.
- Fry the cod in the oil until both sides brown; you'll likely need to gently flip the fish over halfway as it often floats at the top.
- Remove the fish with a stainless steel mesh scoop, then transfer to a large dinner plate lined with a few paper towels. Lightly salt.
- Continue the deep-frying process until you've cooked all your cod.
- Use a tortilla warmer to heat your tortillas, then top them with a piece of cooked fish.
- Top with your cabbage slaw in Baja sauce
- Add your final fish taco toppings - a squeeze of fresh lime, cilantro, salsa verde, or pico de gallo.
- Immediately serve and enjoy your fried fish tacos with slaw!
Nutrition Facts : ServingSize 4
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BAJA SHRIMP TACOS RECIPE | DINNERS, DISHES & DESSERTS
From dinnersdishesanddesserts.com
4.5/5 (8)Total Time 20 minsCategory Dinner RecipesCalories 265 per serving
- In a large plastic bag combine garlic powder, chili powder, black pepper, cayenne pepper, shrimp, and 1 tsp olive oil. Mix thoroughly, and marinate for 20 minutes.
- For the sauce combine mayo, sour cream, chipotle pepper, adobo sauce, and lime juice. Mix well, set aside until ready to serve. You will probably have leftovers of this sauce.
- For the coleslaw mix together mayo, lime juice, salt, and cilantro until well blended. Add coleslaw mix and toss until well coated. Set in fridge until ready to use.
- In a large skillet over medium high heat, heat 1 tsp of olive oil. Saute shrimp until cooked through. About 5 minutes total.
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- In a medium bowl, toss the shrimp with oil and the spice rub. Allow to marinate while you heat the grill. Cook the shrimp on the grill until pink and cooked through, about 7 to 10 minutes.
- Heat the tortillas on a hot griddle or wrap in foil and heat on the grill. Lay out the tortillas on a work surface.
- Divide the cooked shrimp among the tortillas. Top with cabbage, tomatoes, chopped onion, cilantro, and avocado slices. Drizzle with the yogurt dressing. Serve the tacos with lime wedges on the side.
BAJA FRESH COPYCAT ORIGINAL SHRIMP TACOS RECIPE - RECIPES.NET
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5/5 (2)Total Time 30 minsCategory TacoCalories 297 per serving
- Lastly, place the tortillas on a flat surface and top them with grilled shrimp, peppers, and tomatoes. Afterward, serve and enjoy!
SPICY BAJA SHRIMP TACOS - LET'S DISH RECIPES
From letsdishrecipes.com
4.6/5 (29)Total Time 45 minsCategory Main DishesCalories 756 per serving
- Cook shrimp according to package directions. Meanwhile, prepare the baja sauce by whisking together mayonnaise, sour cream, sweet chili sauce, soy sauce, sriracha sauce, rice wine vinegar and sesame oil in a small bowl. Season with salt and pepper, to taste.
- In a medium bowl, toss together the coleslaw mix, cilantro, red onion and lime juice. Season with salt and pepper to taste.
- Place the cooked shrimp in a large bowl and toss with desired amount of sauce. Serve in warm tortillas topped with coleslaw mixture, chopped green onions, and additional sauce, if desired.
EPIC BAJA FISH TACOS WITH HOMEMADE FISH TACO SAUCE!
From joyfulhealthyeats.com
Reviews 22Calories 239 per servingCategory Seafood
- To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
- To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
- To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
BAJA FRESH SHRIMP TACOS RECIPE - SECRET COPYCAT RESTAURANT ...
From secretcopycatrestaurantrecipes.com
Cuisine MexicanTotal Time 25 minsCategory Appetizer, Kid Favorite, Lunch
- If using fresh avocado, starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
SHRIMP TACO'S WITH A BAJA CREAM SAUCE - DAILY DISH RECIPES
From dailydishrecipes.com
5/5 (6)Estimated Reading Time 3 minsServings 6
- Add all ingredients to a blender and blend until combined. It should be pretty runny. It will thicken over time.
- Refrigerate for at least 1 hour. The longer you let the flavors marry, the more amazing the sauce is, so don't be afraid to make it ahead of time. Just remember to refrigerate the remainder of the packet of McCormick Taco with Chipotle & Garlic Skillet Sauce too. I make my in the morning, giving it the whole day to sit and combine flavors in the fridge, then I come home and make the shrimp and dinner is ready in about 20 minutes.
- In a large skillet, saute the olive oil and shrimp for about 2-3 minutes over medium heat or until the shrimp starts turning translucent in color.
- Add a half packet of McCormick Taco with Chipotle & Garlic Skillet Sauce in the skillet and continue cooking for about 15 minutes. Remove and serve.
BAJA-STYLE SPICY SHRIMP TACOS - OLIVE JUDE
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4.2/5 (16)Estimated Reading Time 5 minsCategory DinnerTotal Time 20 mins
- Combine first 5 ingredients and stir to combine. Toss in the cabbage and toss to coat. Set aside.
- Combine all ingredients in the bowl and toss. Let sit for 10 mins. Sear on a hot grill pan on both sides until shrimp is opaque.
GRILLED FISH SOFT TACOS WITH BAJA CREAM SAUCE
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Estimated Reading Time 9 mins
- Make the slaw by mixing all of the ingredients together in a large bowl. Marinate for at least 30 minutes but no more than 8 hours. Taste and adjust seasoning (more salt if necessary).
- While the slaw is marinating make the Baja cream sauce by whisking all of the ingredients together in a bowl until well blended. Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).
- When you’re ready to eat, get your fish out. Heat oil in large grill pan or large skillet over med-high heat. Pat the fish dry and sprinkle both sides of fish with cumin, lime juice, salt and pepper.
- Place fish in hot oil (don’t crowd the pan do 2 batches if necessary) and cook for a couple of minutes. The edges will begin to turn white and the fish will move easily when it’s time to flip. *note the cooking time will vary based on how thick your fish is. Cook on the other side about 3 minutes. When the fish begins to flake easily remove them from the pan and place on a plate.
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