WONDERFUL FRIED FISH TACOS RECIPE | ALLRECIPES
Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet.
Provided by Christine
Categories World Cuisine Latin American Mexican
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk together beer, flour, and salt.
- Rinse fish, and pat dry. Cut into 10 equal pieces.
- In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
- Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa
Nutrition Facts : Calories 471.6 calories, CarbohydrateContent 37.5 g, CholesterolContent 33 mg, FatContent 28.3 g, FiberContent 4.8 g, ProteinContent 17 g, SaturatedFatContent 4.1 g, SodiumContent 353.1 mg, SugarContent 2.2 g
AIR-FRIED BAJA FISH TACOS | RECIPES | WW USA
For this SoCal-inspired dish, we use flaky cod, but any other slightly firm white fish would work, like tilapia or snapper. To get the crunch without any deep-frying, we rely on the magic of an air fryer combined with extra-crispy cornmeal.
Provided by WEIGHTWATCHERS.COM
Categories Lunch,Dinner
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, toss the cabbage, scallions, cilantro, lime juice, oil, and ½ tsp salt. Let stand at room temperature until ready to serve.
- Coat the fish with cooking spray and season with the remaining ½ tsp salt. In a pie dish or other shallow dish, whisk the cornmeal, cumin, garlic powder, and cayenne. Dredge one-third of the fish in the cornmeal, turning the pieces to coat evenly.
- Preheat the air fryer to 400°F. Coat the air-fryer basket with cooking spray. Arrange the coated fish pieces in the basket, spacing them apart. Coat the fish pieces with cooking spray. Cook in the air fryer until the fish is lightly browned and flakes easily when tested with a fork, 7 to 8 minutes. Remove from the air fryer. Repeat with the remaining fish and cornmeal. Divide the fish, avocado, slaw, and sliced chiles (if using) among the tortillas.
- Serving size: 2 tacos
Nutrition Facts : Calories 126 kcal
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BAJA FRIED-FISH TACOS RECIPE | MYRECIPES
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Reviews 5
Total Time 45 minutes
Calories 537 calories per serving
- *To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.
BEST FRIED FISH TACOS RECIPE - HOW TO MAKE FRIED ... - DELISH
From delish.com
Total Time 1 hours 20 minutes
Category nut-free, Cinco de Mayo, dinner party, feed a crowd, comfort food, dinner, lunch, main dish
Cuisine American
- Combine onion, carrot, and jalapeño in a large heat-safe bowl or jar. Combine vinegar, lime juice, sugar, cumin and coriander seeds if using, and 1 teaspoon kosher salt in a small sauce pan and heat until boiling. Pour mixture over onions and jalapeños and let sit for 30 minutes, or refrigerate until ready to use. Combine cabbage and cilantro in a large bowl and refrigerate until ready to serve. Right before serving, add 3 tablespoons pickling solution from the onions and jalapeños. Toss well and season to taste with salt. Combine sour cream, mayo, and chipotle in a small bowl and stir to combine. Cut fish into 1” to 1 ½” thick strips, pat dry with paper towels, and season with salt. Preheat oven to 200° and fit a baking sheet with a metal cooling rack. In a large bowl, combine ½ cup flour, cornmeal, cornstarch, 1 teaspoon kosher salt, and baking powder. Whisk to combine, then add beer and whisk until smooth. Place remaining ½ cup flour in a shallow bowl. In a large, heavy-bottomed pot over medium heat, heat 1 ½” to 2” oil to 350°. Coat one piece of fish with flour, then dip in batter and let any excess batter drip off. Gently lower fish into oil, then repeat twice more. Fry fish until golden, about 2 minutes per side, then transfer to prepared cooling rack and place in preheated oven. Continue to fry fish in batches and transfer to oven to keep warm. Add 1 to 2 pieces fish to the center of each tortilla. Top with chipotle sauce, slaw, and pickled onions and serve with lime wedges on the side.
AIR-FRIED BAJA FISH TACOS | RECIPES | WW USA
From weightwatchers.com
Total Time 35 minutes
Category Lunch,Dinner
Cuisine Mexican
Calories 126 kcal per serving
- Serving size: 2 tacos
PAN-FRIED FISH TACOS WITH SPICY SLAW - MEALTHY.COM
Pretend you're in Baja with these flavorful seafood tacos! These lightly-coated fish tacos are super simple and slightly healthier than other deep-fried recipes. The white fish fillets are dredged in seasoned flour and pan-fried, then paired with a light, slightly spicy cabbage slaw for maximum crunch. The lightly sweetened Greek yogurt-based dressing is super creamy and adds a nice texture contrast with the flaky fish and crunchy vegetables. With a prep time at about a half hour, they're a fun and delicious option for any night of the week.
From mealthy.com
Reviews 5.0
Total Time 35 minutes
- Combine cabbage with salt in a large bowl; massage cabbage to tenderize. Transfer cabbage to a colander placed over a bowl; drain to remove excess liquid, 10 to 20 minutes. Squeeze as much moisture from cabbage as possible; transfer to a mixing bowl. Mix cabbage with green onions, carrot, and jalapeño pepper. Whisk Greek yogurt, lime zest and juice, garlic, agave nectar, and mayonnaise together in a small bowl until dressing is creamy; divide into two equal portions. Stir one dressing portion into cabbage slaw mixture and toss to coat. Mix flour, ancho chile powder, salt, and black pepper together in a wide, shallow bowl. Lightly press basa fillets into the flour mixture to coat. Heat vegetable oil in a skillet over medium-high heat. Fry basa in hot oil until golden and and the flesh flakes easily, about 2 minutes per side. Flake fish into chunks and spoon into warm tortillas; top with cabbage slaw and serve with reserved dressing on the side.
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