Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Fish Tacos Baja Style

Recipe Name

Fish Taco's - Baja Style

Submitted by HunnyHush!
Recipe Description Classic Baja Style Fish Taco's!
Quantity 13 Quantity Unit taco's Servings  
Prep Time (minutes) 45 Cook Time (minutes) 60 Ready In (minutes) 105
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
cupall-purpose flour
3/4
teaspoonbaking powder
1/8
teaspoongarlic powder
1/8
teaspooncayenne pepper
1/4
teaspoonbrown mustard seed
1/4
teaspoonoregano
3/4
teaspoonsMrs Dash salt-free seasoning, divided
1/2
teaspoonblack pepper
6
fliud ouncesbeer (cold) plus more if needed to thin batter
16
ouncescod or snapper, etc.
1
tablespoonLime juice, raw , divided
2
cupsvegetable oil (for deep frying)
3/4
cupmayonnaise
1/4
cup (8 fl oz)Yogurt, plain, low fat
1/2
teaspoongarlic minced
1
tablespooncilantro, fresh, chopped
13
tortillas, medium (approx 6" dia)tortillas, corn
2
wholeavocado, medium, mashed, diced tomato & red onion
2
cups, shreddedCabbage, small head green
6
ouncessalsa (your choice of heat)
Steps
Sequence Step
1Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard, oregano, 1 teaspoon Mrs. dash, and pepper until well blended. Stir in the beer until there are NO LUMPS. (Batter may be made several hours ahead and refrigerated.)
2Trim the fish of all blood lines, skin, and bones. Cut into pieces the size and shape of your index finger. Sprinkle with a few drops of lime juice and a little Mrs. Dash.(If not using immediately, wrap and refrigerate.) Pour the oil into a deep, wide skillet to a depth of 2 inches and heat over medium-high heat to 350 degrees. Use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.
3Pat the fish dry with paper towels. Check the thickness of the batter by in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Add a little beer if the batter seems too thick.
4Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself.
5Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve.)
6When you are ready to serve, reheat the oil to 350-360 degrees and re-fry the fish a few pieces at a time until crisp and golden brown.
7To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion, as desired.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com