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    You are in: Home / Deep-fried / Baja Fish Tacos Recipe
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    Baja Fish Tacos

    Baja Fish Tacos. Photo by RayMakMama

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Mary Leverington's Note:

    This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnishes

    Directions:

    1. 1
      Whisk together the flour, beer, and taco seasoning mix.
    2. 2
      Wash catfish nuggets and pat dry with paper toweling.
    3. 3
      In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
    4. 4
      You don't want to totally liquify the cilantro.
    5. 5
      Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
    6. 6
      Dip fish nuggets into batter and place in hot oil with a fork.
    7. 7
      Turn once after about 1 minute and brown the other side for another minute.
    8. 8
      Do this in batches.
    9. 9
      Don't crowd the fish.
    10. 10
      Drain on paper toweling and keep warm in a 200F oven until ready to serve.
    11. 11
      Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

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    Ratings & Reviews:

    • on August 21, 2003

      These are pretty good and a different way to eat fried fish. We all especially liked the cilantro/sour cream sauce! I've prepared this two ways: First just as it's written. I found that if you're not using a deep fryer, the battered fish pieces don't fry as well. All of that batter makes for a really messy skillet! We liked the taste so well though, until I tried something different the second time. Here, I battered, then slightly refloured, and chilled the pieces in the fridge prior to frying. The fish turned out so much better and things weren't as messy. Also, we've used both flour and corn tortillas and like the flour ones better by far for this recipe...personal preference. Sorry this is so long, but we did enjoy it and I will prepare it again. Thanks for submitting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2010

      pretty good! the whole family enjoyed them.t he only thing that went wrong was that my fish was greasy but that was my fault....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2009

      These were delicious! I especially loved the cilantro-lime sour cream sauce. I also made salsa to go with them and shredded some romaine. The only problem I had was the beer batter was really thick so I just added more beer. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Baja Fish Tacos

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 343.8
     
    Calories from Fat 102
    29%
    Total Fat 11.3 g
    17%
    Saturated Fat 4.0 g
    20%
    Cholesterol 44.0 mg
    14%
    Sodium 75.2 mg
    3%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 3.7 g
    14%
    Sugars 0.7 g
    2%
    Protein 17.5 g
    35%

    The following items or measurements are not included:

    taco seasoning mix

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