Barbs Baja Crispy Fish Tacos Recipes

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BARB'S BAJA CRISPY FISH TACOS

We have been trying different ways to make fish tacos. I came up with this very easy, tasty recipe.This recipe does not call for seasoned salt. I could not get Lawry's Baja Chipotle sauce to post right.

Provided by Barb G.

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 5



Barb's Baja Crispy Fish Tacos image

Steps:

  • Bake fish according to directions on package.
  • Mix sour cream & Lawry marinade in a small bowl.
  • Heat tortillas in microwave until warm.
  • When fish is crispy, cut fish into 1/2 inch chunks.
  • Place fish on tortilla top with sauce(we like lots of sauce) & cabbage; roll up & enjoy.

Nutrition Facts : Calories 403.1, Fat 16.3, SaturatedFat 6.6, Cholesterol 26.6, Sodium 965.3, Carbohydrate 54.8, Fiber 1.2, Sugar 3.3, Protein 10.5

6 crunchy breaded fish fillets (any brand)
2 cups coleslaw mix (with carrots & red cabbage)
2/3 cup sour cream
3 -4 tablespoons Lawry's baja chipotle sauce with lime juice (more or less to taste)
6 whole wheat tortillas (or multi-grain)

BAJA FISH TACOS

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14



Baja Fish Tacos image

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.

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

BAJA STYLE FISH TACOS

Provided by Marcela Valladolid

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19



Baja Style Fish Tacos image

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.

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

BAJA'S FISH TACOS

Provided by Food Network

Categories     main-dish

Yield 4 to 6 tacos

Number Of Ingredients 19



Baja's Fish Tacos image

Steps:

  • Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste.
  • Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
  • Stir together until incorporated.
  • Put ingredients in a bowl and mix.
  • Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

Vegetable oil, for frying
1 red salmon fillet, skinned, boned, and cut into 2-inch strips
Beer Batter, recipe follows
Salt
4 to 6 flour tortillas
1 cup shredded cabbage
Chipotle Mayonnaise, recipe follows
Tomatillo Salsa, recipe follows
3/4 cup white flour
Dash yellow mustard
Beer to make batter consistency of pancake batter
1/2 cup mayonnaise
2 tablespoons milk
1 or 2 smoked, canned chipotle chiles
1 cup chopped canned or fresh tomatillo
1/4 cup chopped canned or fresh jalapeno peppers
1/4 cup diced onion
1/4 cup chopped cilantro leaves
1/4 cup canned green chiles

CRISPY BLACK BEAN TACOS WITH FETA & CABBAGE SLAW

This is an awesome recipe from The Bon Appétit Test Kitchen! The flavours really work well together. Not only is it fast, easy, satisfying, and delicious, it is healthy, vegetarian, and low calorie too! You can omit the feta to make it vegan. Recipe was printed in the latest Bon Appétit Magazine (Feb. 2009). To cut down the fat, eat them open-faced as a taco salad. Use a griddle to prepare multiple tacos at once.

Provided by blucoat

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Crispy Black Bean Tacos With Feta & Cabbage Slaw image

Steps:

  • Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
  • Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

1 (15 ounce) can black beans, drained
1/2-1 teaspoon ground cumin
5 teaspoons olive oil, divided
1 -1 1/2 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro or 1/3 cup parsley
4 corn tortillas (white or yellow ) or 4 wheat flour tortillas
1/3 cup crumbled feta cheese
bottled chipotle hot sauce or hot sauce

CRISPY FISH TACOS

Excellent recipe! This is so fresh-tasting and different. Use with my Chili Mayo (see in my recipes).

Provided by spatchcock

Categories     Halibut

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10



Crispy Fish Tacos image

Steps:

  • To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
  • While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water.
  • Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
  • Set aside and let them rest for 10 minutes.
  • Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
  • Drain on paper towels.
  • To make the tacos: Heat a dry cast iron skillet over medium heat.
  • Warm a corn tortilla in the pan until it softens, about 30 seconds.
  • Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
  • Squeeze on some lime juice, roll up, and eat!

peanut oil, for frying
2 cups panko breadcrumbs
3 eggs
kosher salt
fresh ground black pepper
2 lbs red snapper fillets or 2 lbs other firm flesh white fish fillets
8 corn tortillas
1/2 head napa cabbage, shredded
chili mayonnaise (see posted in my recipes)
lime wedge, for garnish

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



Fish tacos with Baja sauce image

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

50g yogurt
50g mayonnaise
1 jalapeno chilli
1 garlic clove
1 lime , juiced
small pack coriander
1 tsp fajita seasoning
½ lime , juiced
2 tsp olive oil
20g fajita seasoning
2 cod loins (around 140g each), cut into chunks
8 small corn tortilla , griddled, to serve
8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

FISH TACOS - BAJA STYLE

Beer battered fish with a "secret" garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full!

Provided by cookiedog

Categories     Mexican

Time 1h45m

Yield 26 tacos, 8 serving(s)

Number Of Ingredients 23



Fish Tacos - Baja Style image

Steps:

  • Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Stir in the beer until there are no lumps. (Batter may be made several hours ahead and refrigerated).
  • Trim 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 salt. (If not using immediately, wrap and refrigerate). Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.
  • Pat the fish dry with paper towels. Check the thickness of the batter by dipping 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.
  • Add 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.
  • Remove 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).
  • When you are ready to serve, reheat the oil to 350-360°F and refry the fish a few pieces at a time until crisp and golden brown.
  • To 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.

Nutrition Facts : Calories 140.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.5, Sodium 76.1, Carbohydrate 26.5, Fiber 1, Sugar 0.7, Protein 3.9

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
kosher salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) bottle cold beer, plus more to thin the batter if necessary
2 lbs firm meaty fish (cod, snapper etc.)
freshly squeezed lime juice
vegetable oil (for deep frying)
3/4 cup mayonnaise
1/4 cup low-fat yogurt
1/2 teaspoon minced garlic
1 tablespoon chopped cilantro
corn tortilla, warmed
guacamole (avocado smashed with a little lime juice and salt)
lime wedge
shredded green cabbage
pico de gallo or salsa
cilantro leaf (optional)
chopped white onion (optional)

CRISPY FISH TACOS (COOKING THE COSTCO WAY)

Make and share this Crispy Fish Tacos (Cooking the Costco Way) recipe from Food.com.

Provided by MarylandMomof3

Categories     Tilapia

Time 22m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 14



Crispy Fish Tacos (Cooking the Costco Way) image

Steps:

  • Bake fish sticks as directed.
  • Combine sauce ingredients in a small bowl.
  • Place 1 fish stick on each corn tortilla, add a little sauce, top with garnishes, and enjoy!

8 frozen fish sticks, Trident brand Ultimate fish sticks
8 corn tortillas (crispy)
1 cup sour cream
1 jalapeno pepper, diced
1 lime, juice of
2 teaspoons cumin
salt and pepper
2 cups lettuce, shredded
1/2 cup salsa
1/4 cup red onion
1 cup tomatoes, diced
1/4 cup cilantro
2 tablespoons lime juice
1/2 cup cheddar cheese, shredded

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