Tacos De Pescado Baja Style But No Cabbage Recipes

Steps:

• Season fillets with juice from the lime and Adobo.
• Melt butter in skillet.
• Sautee fillets until cooked through, approx 4 min each side.
• Warm tortillas in a seperate skillet.
• Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.

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.

Steps:

• Pat the fish filet strips dry with paper towels.
• Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
• Beat the egg whites until stiff, and fold into the mixture.
• In a large skillet, heat oil with a depth of no more than 1 inch.
• Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
• Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.