BAJA FISH TACO RECIPE
Use our Baja Fish Taco Recipe to make your next round of tacos Baja-style. Dazzle your dinner pasty guests with your tasty Baja Fish Taco Recipe creations!
Provided by My Food and Family
Categories Vegetable Recipes
Time 21m
Yield Makes 6 servings, one taco each.
Number Of Ingredients 9
Steps:
- Combine 1/4 cup of the dressing, 1 tsp. of the ancho powder, the sugar and mustard in medium bowl. Add cabbage and cilantro; toss to coat.
- Mix barbecue sauce and remaining 2 tsp. ancho powder; spread evenly onto fish. Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 fish fillets; cook 3 min. on each side or until fish flakes easily with fork and is golden brown on both sides; repeat with remaining dressing and fillets.
- Place 1 fish fillet on each tortilla. Top with the cabbage mixture; roll up.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
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 SAUCE FOR FISH OR SHRIMP TACOS
I really like this on grilled or blackened fish tacos.
Provided by flachaz
Categories Main Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g
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
QUICK AND EASY BAJA FISH TACO RECIPE
Let half a pound of fish go a long way a Quick and Easy Baja Fish Taco Recipe! This fish taco recipe features lime juice, cilantro, coleslaw blend & more.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Remove from heat. Use fork to flake fish into bite-size pieces.
- Mix 1/3 cup sour cream, 1 Tbsp. cilantro and remaining lime juice until blended. Add to coleslaw blend; mix lightly.
- Top tortillas with coleslaw, fish, cheese and remaining cilantro and sour cream.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 23 g
BAJA FISH TACOS
Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you'll be hooked on these baja fish tacos! -Brooke Keller, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.
Nutrition Facts :
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BAJA FISH TACOS | MEXICAN PLEASE
From mexicanplease.com
4.8/5 (38)Total Time 1 hrEstimated Reading Time 9 minsCalories 927 per serving
- 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 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 chili 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.)
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