RECIPES FISH TACOS RECIPES

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BAJA STYLE FISH TACOS RECIPE | MARCELA VALLADOLID | FOOD ...



Baja Style Fish Tacos Recipe | Marcela Valladolid | Food ... image

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

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

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



Fish tacos recipe - Recipes and cooking tips - BBC Good Food image

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

220g pack lemon sole goujons
1 tsp chipotle paste or harissa
6 tbsp mayonnaise
4 soft corn tortillas
175g white cabbage , finely shredded
good handful chopped coriander
1 small red onion , finely chopped or sliced
juice 1 small lime , plus wedges to serve (optional)

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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