1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (258g) Recipe makes 6 servings
Calories 296
Calories from Fat 76		(25%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 404mg		16%
Potassium 327mg		9%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 2.6g	10%
	Sugars 2.4g
Protein 18.1g		36%
detailed view... how is this calculated?

Baja Fried Fish Tacos, a San Diego Surfers Delight!

Recipe #140720 | 30 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: looneytunesfan
Oct 10, 2005

WOW! Do we love these fish tacos, and there are so many variations. This is one of my favorites and most authentic. Or, Think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. YUMMY!

SERVES 6 (change servings and units)

Ingredients

1 cup dark beer
1 cup flour
1/2 teaspoon salt
1 lb boned and skinned white fish fillet
vegetable oil, for frying fish
6 warm corn tortillas
2 cups shredded cabbage
1/2 cup mayonnaise
1 garlic clove, minced
salsa
lime wedge

Directions

1
In a bowl, whisk beer, flour and salt, blending well.
2
Rinse fish and pat dry.
3
Cut into six oblong pieces.
4
In a deep skillet, heat about one inch of oil to 360°F
5
Coat fish pieces in beer batter and drain briefly.
6
Slide coated fish into oil.
7
Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
8
Mix mayonnaise with a little water to thin, and add the mined garlic.
9
To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Low Fat Peanut Butter Oatmeal Cookie

Gemelli With Asparagus and Pine Nuts

Soda Crackers

Savory Ranch Potatoes

Thanksgiving Hangover Breakfast

Featured Reviews for This Recipe

From: Besony

On Jul 11, 2009

Very good! I'm not handy with anything fried, but these came out rather well! I substituted sour cream in place of the mayo, and added a chopped up chipotle in adobo for added heat and some lime juice as well for a citrus tang. The whole family enjoyed! Thanks

0 people found this review helpful

Was this review helpful to you? YES | NO

From: wannateach

On Jul 16, 2006

This recipe is great! I am always afraid to spend so much time frying fish only to have the batter fall off. This was perfect. I use Samuel Adams Black Lager, which is excellent to drink also. We enjoyed the fried tilapi using this recipe and will do it again. Thanks.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Luna's Girl

On Sep 6, 2007

This was great! I followed the recommendation of one of the previous reviewers and used lime juice to thin the mayo. Additionally, I added a chipotle pepper in adobo sauce and blended it smooth. It was spicy and very tasty! I had left overs and wrapped it all up in a flour tortilla and sent it to work with my VSO.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #477754

On Aug 29, 2007

I Loved it is sooo simple and easy to do ! this was my 1st time making breaded fish. The taste was soo satisfying ! I recommend eating it with cabbage, lime, and sour cream. soooo delicious !

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews