Baja Fish Tacos
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
498 kcal
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Course
Main Course, Snacks, Lunch
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Cuisine
Mexican
Baja Fish Tacos
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My Baja fish tacos feature soft, flaky fish is coated in the crunchiest batter and served simply on a corn tortilla with flavourful toppings; an avocado cream, a spicy, smoky chipotle sauce and some crunchy cabbage - every mouthful is pure Mexican heaven.
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Ingredients
- canola oil for frying, or vegetable or corn oil
- 400 g tilapia fillets skinless, or other white fish
- 2 tbsp all-purpose flour generously seasoned with salt and pepper
- 1 tempura batter mix Japanese
- 1/4 green cabbage firm, shredded, or purple cabbage
- 1 corn tortillas small, for tacos
- 2 lime cut into wedges
- 1 white onion medium, thinly sliced
- 1 cilantro fresh, finely chopped, aka coriander
Chipotle Cream Salsa
- 1 cup sour cream
- 2-3 chipotle peppers in adobo sauce including some sauce from the can
- 1 lime juice of
- salt
- black pepper
Spicy avocado salsa
- 1 avocado ripe, peeled and stone removed
- 1/2 lime juice of
- 1-3 serrano chili seeded and chopped
- 1 tbsp cilantro fresh
- salt
- black pepper
Instructions
For the chipotle cream salsa
- Using a stick blender or food processor, blend all the ingredients together until smooth. Add a few Tablespoons of water to thin in down a little, to a double cream consistency. Decant into a squeeze bottle or bowl.
For the avocado salsa
- Using a stick blender or food processor, puree all the ingredients until smooth. Add a few Tablespoons of water to thin it out to a double cream consistency. Decant to a squeeze bottle or bowl.
For the fish
- Cut this fish into strips large enough to fit in a taco. Toss them into the flour to coat then shake off the excess.
- Prepare the batter mix to the packet instructions and set aside.
- Heat a pan with around 5-6 cm of oil until shimmering but not smoking around 190ºC/370ºF.
- When the oil is hot, dip a strip of fish into the batter to fully coat, give a gentle wiggle to remove the excess and then place gently (away from yourself) into the oil. Do this with about 4 pieces at a time to avoid the oil reducing In temperature (it'll make them greasy) or crowding the pan where they'll stick together.
- Fry for 4-5 minutes until golden brown and crisp. Remove and drain on paper towels. Repeat this process for the rest of the fish and then you're ready to serve!
- Heat your tortillas in the microwave until just hot, then keep warm in a tortilla warmer or wrapped in a clean tea towel.
- Serve the fish tacos in a bowl alongside the tortillas, cabbage, salsas, onion, cilantro/coriander and some fresh limes, plus any hot sauces you like. That's it, your job is done here! it's now the responsibility of your guests or family to create their tacos the way they want them.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
53g
(18%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Cholesterol
80mg
(27%)
Sodium
244mg
(10%)
Potassium
1018mg
(22%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
1571IU
(31%)
Vitamin C
71mg
(79%)
Calcium
184mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 244mg | 10% |
| Potassium | 1018mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 1571IU | 31% |
| Vitamin C | 71mg | 79% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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