BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW RECIPE ...
I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!
Total Time 20 minutes
Prep Time 0S
Cook Time 20 minutes
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix salsa and mayonnaise; set aside.
- In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
- Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
- In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
- To assemble, place 2 corn tortillas each on 4 individual plates.
- Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.
Nutrition Facts : Calories 842.7, FatContent 18.2, SaturatedFatContent 2.8, CholesterolContent 107.9, SodiumContent 1833.5, CarbohydrateContent 111.3, FiberContent 13.6, SugarContent 13, ProteinContent 55.9
FISH TACOS WITH CABBAGE SLAW RECIPE | MYRECIPES
We like to serve these Fish Tacos with Cabbage Slaw in the sturdy texture of corn tortillas, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side.
Provided by Allison Fishman
Yield 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
- Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
- Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
Nutrition Facts : Calories 305 calories, CarbohydrateContent 30.1 g, CholesterolContent 75 mg, FatContent 9.8 g, FiberContent 4.4 g, ProteinContent 26.5 g, SaturatedFatContent 2 g, SodiumContent 445 mg
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