Bajabeerbatteredtilapiagreatforfishtacos Recipes

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BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)



Baja Beer-Battered Tilapia (Great for Fish Tacos) image

This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .

Provided by Tee Lee

Categories     Tilapia

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup beer
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 -1 1/4 lb tilapia fillets or 1 -1 1/4 lb any other mild white fish fillet
3 tablespoons canola oil
12 (6 inch) whole wheat tortillas or 12 (6 inch) flour tortillas
2 -3 cups green cabbage, shredded or 2 -3 cups packaged coleslaw mix
1/2-1 cup pico de gallo or 1/2-1 cup salsa

Steps:

  • Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
  • Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
  • Cook until golden brown, 3 to 4 minutes per side.
  • Transfer cooked fish to a plate; keep warm.
  • Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
  • Cook the remaining fish with the remaining 1 tablespoon oil.
  • Serve immediately.
  • To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!

Nutrition Facts : Calories 209, Fat 8.6, SaturatedFat 1, Cholesterol 37.8, Sodium 239.1, Carbohydrate 14.1, Fiber 1.5, Sugar 0.9, Protein 17.5

BAJA STYLE FISH TACOS



Baja Style Fish Tacos image

Provided by Marcela Valladolid

Categories     main-dish

Time 50m

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 - BAJA STYLE



Fish Tacos - Baja Style image

Beer battered fish with a "secret" garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full!

Provided by cookiedog

Categories     Mexican

Time 1h45m

Yield 26 tacos, 8 serving(s)

Number Of Ingredients 23

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
kosher salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) bottle cold beer, plus more to thin the batter if necessary
2 lbs firm meaty fish (cod, snapper etc.)
freshly squeezed lime juice
vegetable oil (for deep frying)
3/4 cup mayonnaise
1/4 cup low-fat yogurt
1/2 teaspoon minced garlic
1 tablespoon chopped cilantro
corn tortilla, warmed
guacamole (avocado smashed with a little lime juice and salt)
lime wedge
shredded green cabbage
pico de gallo or salsa
cilantro leaf (optional)
chopped white onion (optional)

Steps:

  • Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Stir in the beer until there are no lumps. (Batter may be made several hours ahead and refrigerated).
  • Trim the fish of all blood lines, skin, and bones. Cut into pieces the size and shape of your index finger. Sprinkle with a few drops of lime juice and a little salt. (If not using immediately, wrap and refrigerate). Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.
  • Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Add a little beer if the batter seems too thick.
  • Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself.
  • Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve).
  • When you are ready to serve, reheat the oil to 350-360°F and refry the fish a few pieces at a time until crisp and golden brown.
  • To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion as desired.

Nutrition Facts : Calories 140.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.5, Sodium 76.1, Carbohydrate 26.5, Fiber 1, Sugar 0.7, Protein 3.9

BEER-BATTERED BAJA STYLE FISH TACOS



Beer-Battered Baja Style Fish Tacos image

I made these for Cinco de Mayo, and they were muy excellente! My bf said he never understood the big deal about fish tacos until he tasted these! Delicious, light and flaky fish with a lemon sour cream and cabbage on top.

Provided by likeamystic

Categories     Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup dark Mexican beer (I used Negra Modelo)
1/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated lemon zest
2 tablespoons of fresh lemon juice
2 tablespoons water
salt & pepper
oil (for frying)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
black pepper
2 lbs , white fish cut into 5 by 1/2 inch strips (I used Tilapia but Halibut would work)
corn tortilla
2 cups of shredded cabbage
salsa or guacamole

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 sour cream 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, salsa and guacamole, if desired.

Nutrition Facts : Calories 282.1, Fat 10.2, SaturatedFat 4, Cholesterol 14.6, Sodium 888.3, Carbohydrate 39.4, Fiber 1.8, Sugar 2, Protein 5.8

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