Best Baja Fried Fish Tacos Recipes
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
FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA
I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.
Provided by unclejjp
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 18
Number Of Ingredients 17
Steps:
- Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
- Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
- Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
- Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
- Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
- Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.
Nutrition Facts : Calories 673.9 calories, Carbohydrate 30.6 g, Cholesterol 35 mg, Fat 57.3 g, Fiber 3.5 g, Protein 10.8 g, SaturatedFat 8.6 g, Sodium 411.4 mg, Sugar 2 g
BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!
WOW! Do we love these fish tacos, and there are so many variations. This is one of my favorites and most authentic. Or, Think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. YUMMY!
Provided by looneytunesfan
Categories Whitefish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk beer, flour and salt, blending well.
- Rinse fish and pat dry.
- Cut into six oblong pieces.
- In a deep skillet, heat about one inch of oil to 360°F
- Coat fish pieces in beer batter and drain briefly.
- Slide coated fish into oil.
- Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
- Mix mayonnaise with a little water to thin, and add the mined garlic.
- To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.
Nutrition Facts : Calories 296.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 55.9, Sodium 404.7, Carbohydrate 34.2, Fiber 2.7, Sugar 2.3, Protein 18.1
BAJA FRIED FISH TACOS
My daughter Bethany and I love fish tacos! The best fish taco I ever had was at the San Diego Zoo in California. I don't know what it was about them, but I never forgot it and had to recreate it of course. This is my version, and yes you do use two taco shells per taco. :)
Provided by Tammy T
Categories Tacos & Burritos
Number Of Ingredients 12
Steps:
- 1. In a shallow bowl, combine beer, flour, and salt. Whisk to blend well. After it is mixed, let it settle at room temperature for an hour. ** Then whisk vigorously before dunking the fish in it. This will give your fish a lighter crispier taste on the outside.
- 2. Rinse fish, pat dry, and cut into 4 equal pieces.
- 3. In a deep, heavy pan, heat 1 inch of oil over medium-high heat to 360 degrees F on a deep-frying thermometer. Using a fork to turn fish, coat 2 pieces of fish with beer batter; lift out and drain briefly. Slide batter-coated fish into oil; turn up heat to maintain oil temperature. Cook, turning once, until fish is golden (about 2 minutes). Lift from oil with a slotted spoon and drain briefly on paper towels. Keep warm while you batter and fry remaining 2 pieces of fish.
- 4. Mix the mayonnaise with the yogart and season with pepper to taste; set aside.
- 5. *** To assemble each taco, stack 2 warmed tortillas; top with fish and a fourth of the cabbage. Spoon on the mayonnaise mixture and salsa to taste. Squeeze lime over filling; then fold tortillas to enclose filling and enjoy!
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