Fried Fish Tacos For Krsi Sue Recipes

BAJA FRIED-FISH TACOS

Make and share this Baja Fried-Fish Tacos recipe from Food.com.

Provided by Brookelynne26

Categories Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

Baja Fried-Fish Tacos image

Steps:

Combine all of the slaw ingredients and set aside.
Make the tartar sauce: In a blender puree the chiles and remaining ingedients until smooth. Set aside.
Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Nutrition Facts : Calories 425.5, Fat 19.3, SaturatedFat 2.8, Cholesterol 10.2, Sodium 794.1, Carbohydrate 57, Fiber 5.5, Sugar 7.6, Protein 6.6

Ingredients

1 cup dark beer
1 cup all-purpose flour
1 teaspoon salt
1 1/2 lbs boned skinned firm, white-fleshed fish (such as Pacific cod or tilapia)
vegetable oil
12 -16 corn tortillas, warmed
lime wedge
1 1/2 quarts finely shredded cabbage (about 10 oz.)
1/3 cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon hot chile, flakes
salt
2 tablespoons canned chipotle chiles, rinse and discard seeds and veins
1 cup mayonnaise
1/4 cup sweet pickle relish
1/4 cup chopped onion

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