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Fantastic Fish Taco Recipe
This Fish Taco Recipe is so simple. The result is a moist, delicious fish taco dinner that your family and friends will ask for over and over again.
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Be sure to let the batter stand for at least 15 minutes, as the recipe calls for, to ensure a good batter that will stick to your fish fillets.
It's best to work in small batches when frying the fish, the pieces cook up really fast.
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Chris created this recipe from many trial and error batches. After you make them once, you will see how easy this fish tacos recipe is. Any beer will do, Chris prefers a Mexican beer.
Fish Taco Recipe | Fish Tacos | | | | | | Sauce | | | 1/4 cup | | low salt mayonnaise | | | 1/4 cup | | sour cream | | | 1 tsp | | hot sauce | | | 1 Tbs | | lime juice | | | For batter and fish | | | 1 cup | | flour | | | 1/4 tsp | | salt, or to taste | | | 1/4 tsp | | freshly ground black pepper | | | 1 cup | | beer | | | 1 3/4 lbs | | fish | | | | mahi mahi or some other firm, white fish | | | | vegetable oil for frying fish sauce | | | For filling | | | 12 | | white corn tortillas | | | 1/2 | | cabbage | | | 1 | | lime | | | | | | | For the sauce: | | 1 | mix all sauce ingredients in a bowl and set aside. | | 2 | Shred the cabbage and reserve. Cut the lime into serving size wedges, reserve. | | To batter the fish: | | 1 | Preheat the oven to 200*. Place the tortillas in a foil packet, sprinkle with 1 tsp of water and wrap. Place in warmed oven. | | 2 | Whisk the four, salt and pepper in a large bowl. Pour in the beer slowly, stirring to remove all limps. Whish until smooth. Let rest 15 minutes. | | 3 | Cut the fish into small strips and brush with lime juice. | | 4 | Dip each fish strip into the batter, and hold over bowl so all extra batter drips off. | | 5 | Heat the oil in a deep skillet and fry fish a few pieces at a time until golden brown. Place fish on paper towels to drain. Place in warm oven while you are finishing up the fish. | | 6 | When done, remove the fish and tortillas from the oven. Fill each tortilla with some of the fish, top with some sauce and add shredded cabbage. Serve with lime wedges. | | | | | Servings: 6 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | beer, white corn tortillas | | | | | | | | | | | | | | | Amount Per Serving | | | | | Calories | | 295.39 | | | Calories From Fat (25%) | | 73.66 | | | | | % Daily Value | | Total Fat 8.10g | | 12% | | | Saturated Fat 2.13g | | 11% | | | Cholesterol 76.60mg | | 26% | | | Sodium 125mg | | 11% | | | Potassium 489.78mg | | 14% | | | Carbohydrates 19.65g | | 7% | | | Dietary Fiber 0.62g | | 2% | | | Sugar 0.84g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 19.03g | | | | | Protein 33.99g | | 68% | | | | | | | | | | | | |
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