Barbs Baja Crispy Fish Tacos Food

BAJA FISH TACOS

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 STYLE FISH TACOS

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.

BARB'S BAJA CRISPY FISH TACOS

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.

BAJA'S FISH TACOS

Steps:

• Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste.
• Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
• Stir together until incorporated.
• Put ingredients in a bowl and mix.
• Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

BAJA FISH TACOS

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!

BAJA'S FISH TACOS

Steps:

• Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
• Stir together until incorporated.
• Put ingredients in a bowl and mix.
• Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

BAJA FISH TACOS

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.

ANDIE'S BAJA-STYLE FISH TACOS

Steps:

• 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.

BAJA FISH TACOS

Steps:

• Combine sour cream, mayo, cilantro and 2 tablespoons of the seasoning mix in a small bowl.
• Combine fish (I used Halibut, the recipe actually calls for Cod), vegetable oil, lemon juice and remaining seasoning mix in medium bowl.
• Pour fish mixture into large skillet.
• Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
• Fill taco shells with fish mixture.
• Top with cabbage, tomato, sour cream mixture, lime juice and taco sauce!
• Yum Yum ! (I used warm corn tortillas, use 2 for each taco so they dont tear).

RACHAEL RAY'S BAJA FISH TACOS

Steps:

• 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!

BAJA FISH TACOS

Steps:

• Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a lgarge skillet over medium high heat. Add fish, saute 5 minutes or until done.
• Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon 1/4 Celsius cabbage mixture down center or tortilla. Divide fish evenly among tortillas. Fold in hlaf. Serve with lime wedges.
• Nutrition: Serving size, 2 tacos, 327 calories, 9.4 g. fat, fiber 4.6 g.

BAJA CHIPOTLE FISH TACOS

Steps:

• Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.
• Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.
• Remove fish from dish or bag and discard marinade.
• Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.
• While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.
• To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.