TACOS DE PESCADO RECIPE

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TACOS DE PESCADO (BAJA STYLE FISH TACO) RECIPE -

Make and share this Tacos De Pescado (Baja Style Fish Taco) recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb fish fillet, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary (for frying)
corn tortillas or flour tortilla, warmed to soften
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
thin tomato-free guacamole
salsa, such as red, green
pico de gallo

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.

Nutrition Facts : Calories 159.6, FatContent 4.4, SaturatedFatContent 0.9, CholesterolContent 82.8, SodiumContent 441.1, CarbohydrateContent 16.1, FiberContent 0.6, SugarContent 0.1, ProteinContent 12.9

FISH TACOS (TACOS DE PESCADO) | BETTER HOMES & GARDENS



Fish Tacos (Tacos de Pescado) | Better Homes & Gardens image

Many dishes that originate in the Yucatán peninsula--between the Caribbean Sea and the Gulf of Mexico--take advantage of the seas' bounty. Don't marinate the fish more than 30 minutes; if it sits much longer, the acidic lime juice will "cook" it.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 13 minutes

Prep Time 25 minutes

Number Of Ingredients 12

1 pound fresh or frozen firm-flesh fish fillets (such as halibut or salmon), about 1 inch thick
¼ cup tequila, lime juice, or lemon juice
2 tablespoons lime juice or lemon juice
1 fresh jalapeño or serrano chile pepper, seeded and finely chopped
2 clove garlic, minced
¼ teaspoon ground cumin
1?½ cups shredded lettuce
24 4-inch corn tortillas or eight 8-inch flour tortillas
1 cup chopped red or green sweet peppers (2 small)
1 red onion, halved and thinly sliced
Snipped fresh cilantro (optional)
Mango or papaya slices (optional)

Steps:

  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow dish. For marinade, in a small bowl stir together tequila, lime juice, chile pepper, garlic, and cumin. Pour marinade over fish. Cover and marinate in the refrigerator for 30 minutes, turning fish occasionally.
  • Meanwhile, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.
  • Preheat broiler. Drain fish, discarding marinade. Pat fish dry with paper towels. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Using a wide spatula, carefully turn fish. Broil for 3 to 7 minutes more or just until fish flakes easily when tested with a fork.
  • Using a fork, break broiled fish into 1/2-inch chunks. To assemble tacos, divide lettuce among warm tortillas, placing lettuce on one half of each tortilla. Top lettuce with fish chunks, sweet peppers, and red onion. Fold tortillas in half over filling. If desired, serve with cilantro and/or mango slices.

Nutrition Facts : Calories 276 calories, CarbohydrateContent 34 g, CholesterolContent 22 mg, FatContent 5 g, ProteinContent 21 g, SaturatedFatContent 1 g, SodiumContent 314 mg, SugarContent 1 g

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