BAJA STYLE FISH TACOS RECIPE | MARCELA VALLADOLID | FOOD ...
Provided by Marcela Valladolid
Categories main-dish
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 19
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.
FISH TACOS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Serve lemon sole goujons in Mexican-style soft corn tortillas with red onion, cabbage and coriander salad and chipotle mayo
Provided by Sara Buenfeld
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy. Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.
- To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.
- Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre. Top with a little more mayo, then fold and eat with your fingers. Serve with lime wedges, if you like.
Nutrition Facts : Calories 312 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.2 milligram of sodium
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