BAJA FISH TACOS
It's tough to beat fried fish drenched in a Chipotle Crema sauce. These Baja Fish Tacos are also served up with a batch of pickled cabbage -- too good!
Provided by Mexican Please
Time 1h
Number Of Ingredients 24
Steps:
- If you're making the Curtido, start by slicing up the cabbage (approx. 1/3 head), 1/4 onion, and 1/4 jalapeno. Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.
- For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 peeled garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce. Keep in mind that you can substitute some of the mayonnaise for plain Greek yogurt.
- Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1" x 3".
- To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chile powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary (I added an additional 1/4 cup of beer to this batch.)
- Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. I used a narrow pan and only cooked 3-4 pieces at a time so that the oil temp remained as close to 360F as possible.
- Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.
- Warm up the corn tortillas. For smaller batches I prefer to slightly crisp up the tortillas in a dry skillet over medium heat. For larger batches you can warm them up in the oven for a few minutes (400F), or nuke them in the microwave for 60 seconds. Each tortilla gets fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!
- Load up each tortilla with fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!
Nutrition Facts : Calories 927 kcal, ServingSize 1 serving
BAJA CHIPOTLE FISH TACOS
Marinated cod, cabbage, and zesty white sauce lend authentic Baja flavors to these easy to make tacos. This recipe was posted by a popular seasoning company and adapted from a cooking websites newsletter. Included in the 2006 Zaar World Tour - Mexico.
Provided by lauralie41
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 221.9, Fat 4, SaturatedFat 1.5, Cholesterol 53.7, Sodium 94.7, Carbohydrate 23.1, Fiber 3.6, Sugar 1.5, Protein 23.4
FISH TACOS WITH CHIPOTLE AIOLI
I LOVE Rubios Fish Tacos. I have tried so many recipes for fish tacos but none have come close. I finally was able to combine a few to get to this favorite of mine. While, they still aren't as good as Rubios....they are my second favorite.
Provided by Melanie B.
Categories Halibut
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce:.
- Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Add salt & pepper to taste. Place in a bowl and refrigerate for at least an hour. After chilled test for seasoning. Add salt & pepper if needed.
- To make the fish:.
- Heat a heavy pan about 1/4 full of peanut oil to approximately 375 degrees. Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Let rest for a 2-3 minutes before cooking.
- Cook the fish in the hot oil in small batches. This will keep the temperature high so you can cook the fish fast. Cook the fish for about 4-5 minutes until golden browned and crispy. Once cooked, place on paper towels and pat dry to drain any residual oil.
- Steam corn tortillas according to package instructions. You can also heat them on the stove.
- Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage. Garnish with a fresh lime wedge. I also like to add some fresh fruit salsa, like my Pineapple salsa with this recipe.
Nutrition Facts : Calories 436.6, Fat 17.1, SaturatedFat 4.8, Cholesterol 120.3, Sodium 1614.3, Carbohydrate 38.5, Fiber 3.7, Sugar 3.9, Protein 32
BAJA FISH TACOS WITH CHIPOTLE CREAM
Provided by Food Network
Yield 8 servings
Number Of Ingredients 15
Steps:
- FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
- Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
- CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.
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