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 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.
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-STYLE FISH TACOS
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
Steps:
- 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
Categories Fish Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Cut the mahi-mahi into 16 equal slices.
- Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
- Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
- Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
- Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.
BAJA STYLE FISH TACOS
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
Steps:
- 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
GRILLED FISH TACOS
Not really traditional fish tacos since they are grilled, however they are none the less tasty. If you wish, you can serve these with mango salsa, pico de gallo and bottled hot sauce. Please allow 1 to 3 hours to allow fish to marinate. You can also bake or saute the fish. From Baja: Cooking on the Edge. I absolutely love this book!
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 24 tacos, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
- Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
- Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
- Remove to a platter and break into chunks to serve. Keep loosely covered.
- To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
- Note: The fish may also be baked or sauteed.
Nutrition Facts : Calories 148.6, Fat 6, SaturatedFat 0.9, Cholesterol 76.2, Sodium 155.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 20.9
GRILLED BAJA FISH TACOS
I found this grilled Baja fish taco recipe and made a few changes to it per my liking. Wife and 5-year old son love it. I hope you do too. Serve with lime wedges, if desired.
Provided by JoVieBro
Categories Main Dish Recipes Taco Recipes
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
- Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
- Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
- While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
- Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
- Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
- Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
- Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 32.5 g, Cholesterol 44.4 mg, Fat 28.6 g, Fiber 6.2 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 912.4 mg, Sugar 3.6 g
GRILLED FISH TACOS
Provided by Food Network
Number Of Ingredients 32
Steps:
- Directions for slaw:
- Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
- Directions for tacos:
- Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
- While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
- When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
- Combine all ingredients. Season with salt and pepper.
- Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
- Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.
BAJA FISH TACOS
This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.
Provided by Mary Leverington
Categories Catfish
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the flour, beer, and taco seasoning mix.
- Wash catfish nuggets and pat dry with paper toweling.
- In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
- You don't want to totally liquify the cilantro.
- Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
- Dip fish nuggets into batter and place in hot oil with a fork.
- Turn once after about 1 minute and brown the other side for another minute.
- Do this in batches.
- Don't crowd the fish.
- Drain on paper toweling and keep warm in a 200F oven until ready to serve.
- Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.
Nutrition Facts : Calories 329.3, Fat 9.9, SaturatedFat 3.5, Cholesterol 51.6, Sodium 185.7, Carbohydrate 40.7, Fiber 3.9, Sugar 1.5, Protein 17.1
ANDIE'S BAJA-STYLE FISH TACOS
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
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.
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
BAJA FISH TACOS
Adapted from The Culinary Institute of America: Grilling Cookbook, the seasoning make it so good! Topped with Southwestern slaw and chipotle pico de gallo, it's a meal to remember! The recipes calls for grilling. If you need to use a grill pan and cook indoors.
Provided by Sharon123
Categories Mahi Mahi
Time 27m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash(If using a gas grill, preheat to medium high). Spread the coals in an even bed.
- Cut the mahi-mahi into 16 equal slices.
- Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
- Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
- Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
- Place 2 pieces of grilled fish on the center of each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately. Enjoy!
Nutrition Facts : Calories 342.1, Fat 17.8, SaturatedFat 2.8, Cholesterol 85.1, Sodium 326.4, Carbohydrate 21, Fiber 2.2, Sugar 0.8, Protein 24.2
BAJA-STYLE GRILLED TEMPEH TACOS
From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer.
Provided by Eat Your Vegetables
Categories Mexican
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the slaw first: Mix first 6 ingredients (cabbage through ground black pepper) in a large bowl (don't use metal). Cover and place in fridge. Weigh down slaw with canned beans or full pickle jar. Slaw improves the longer it's allowed to mellow. Allow to press for at least 1 hour. When ready to use, squeeze out handfuls to release any excess juice.
- Make the lime cream: Blend ingredients from yogurt to 1/2 t salt in a blender until creamy and smooth. Add more salt or lime juice to taste, if desired. Pour into an airtight container and chill for 1 hour.
- Make the marinade: Whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish.
- Prepare the Tempeh: Boil water in a 2 qt pot. Slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle. Add the tempeh to the water, reduce heat to low and simmer for 10 minutes. Remove pieces with tongs and place directly in marinade dish. Marinate for 1 hour flipping occasionally to cover.
- Preheat the oven to 200. Preheat a greased grill pan over medium-high heat.
- Grill tempeh for 5 minutes on each side, while basting with marinade. Remove from heat and slice into thin strips. Keep warm, covered in foil in the oven while assembling tacos.
- Heat a corn tortilla, spread lime crema down the center, top with slaw, tempeh and then any garnish you like (diced tomato, pickled jalepenos, hot sauce, avocado, lettuce, etc). Fold & eat.
Nutrition Facts : Calories 375.8, Fat 17.3, SaturatedFat 2.8, Sodium 1635.7, Carbohydrate 40.9, Fiber 6.3, Sugar 3.8, Protein 16.3
CLASSIC BAJA-STYLE FISH TACOS
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
Steps:
- 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
More about "grilled fish tacos baja style food"
GRILLED FISH TACOS (W/ BAJA SAUCE) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Reviews 4Category DinnerCuisine Mexican, SouthwesternTotal Time 1 hr 23 mins
- Combine slaw ingredients in large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinade for longer than 8 hours, to ensure slaw stays crisp).
- To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend. Cover, and refrigerate 1-2 hours, for optimal flavor.
- When you are ready to prepare tacos, pat each piece of fish dry (with paper towels). Season BOTH sides of the fish with lime juice, cumin, salt and pepper. Heat oil in a large skillet on medium-high heat. Once oil is hot, carefully place pieces of fish in skillet. Leave space between pieces of fish (might need to cook fish in two batches, so you don't overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once bottom side of the fish is "done", it will be easy to move in the skillet. Using a spatula, carefully turn fish to other side; continue cooking for another 3-4 minutes. The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!
- To assemble taco, put a warmed corn tortilla onto plate, then place 2 avocado slices in middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados. Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve. ENJOY!
BAJA-STYLE GRILLED FISH TACOS WITH CABBAGE & CREMA RECIPE
From myrecipes.com
Servings 4Calories 362 per servingTotal Time 25 mins
- In a small bowl, combine the yogurt, the sour cream, and the milk in a small bowl. Whisk to blend evenly. Cover and refrigerate.
BAJA-STYLE GRILLED FISH TACOS RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine American, Mexican, Tex-MexCategory Dinner
RECIPE: AUTHENTIC BAJA STYLE FISH TACOS - BETTER LIVING
From onbetterliving.com
GRILLED BAJA FISH TACOS - TASTE AND TELL
From tasteandtellblog.com
RECIPE: BAJA-STYLE FISH TACOS - SORTED – YOUR BEST …
From sortedfood.com
BEST GRILLED FISH TACOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CAMPING FISH TACOS - BAJA STYLE! - FRESH OFF THE GRID
From freshoffthegrid.com
GRILLED BAJA FISH TACOS RECIPE - WHAT'S FOR DINNER
From whatsfordinner.com
BEST BAJA FISH TACOS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GRILLED BAJA FISH TACOS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BAJA-STYLE FISH TACOS - GRILLED FOOD
From grilledfood.blogspot.com
GRILLED BAJA FISH TACOS RECIPE | CLEAN TACO RECIPES
From cleaneatingmag.com
THE BEST FISH FOR FISH TACOS - THE SPRUCE EATS
From thespruceeats.com
BAJA-STYLE FISH TACOS
From parade.com
PINK TACO'S GRILLED BAJA FISH TACOS RECIPE - FOOD REPUBLIC
From foodrepublic.com
ERROR - MASTERCOOK
From mastercook.com
BAJA STYLE FISH TACOS - BOLD MAGAZINE
From boldtraveller.ca
AUTHENTIC MEXICAN GRILLED FISH TACOS RECIPE
From authenticmexicanrecipes.net
BAJA STYLE BATTERED FISH TACOS + VIDEO | KEVIN IS COOKING
From keviniscooking.com
GRILLED BAJA FISH TACOS - PROPORTIONAL PLATE
From proportionalplate.com
BAJA-STYLE FISH TACOS | TRAEGER GRILLS
From traeger.com
THE BEST FAST FOOD BAJA-STYLE FISH TACOS - HITHER AND THITHER
From hitherandthither.net
RECIPE OF THE DAY: BAJA STYLE FISH TACOS - FOOD NETWORK
From foodnetwork.com
BAJA FISH TACOS - ONCE UPON A CHEF
From onceuponachef.com
GRILLED FISH SOFT TACOS WITH BAJA CREAM SAUCE
From thekitchenwhisperer.net
BLUE MESA GRILL BAJA FISH TACOS RECIPE - SECRET COPYCAT RESTAURANT …
From secretcopycatrestaurantrecipes.com
GRILLED FISH TACOS WITH BAJA SAUCE - BISCUITS & BURLAP
From biscuitsandburlap.com
BEST BAJA-STYLE FISH TACOS: (WITH AVOCADO CREAM ... - FARM TO JAR …
From farmtojar.com
GRILLED BAJA FISH TACO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAJA FISH TACOS RECIPE - BOWL ME OVER
From bowl-me-over.com
FISH TACOS IN UNDER 30 MINUTES: BAJA STYLE! - SHELF COOKING
From shelfcooking.com
BAJA-STYLE FISH TACOS | TRAEGER GRILLS
From traeger.com
BAJA-STYLE FISH TACOS - CUSTOM CULINARY
From customculinary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love