1/1 Photo of Baja Fish Tacos
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.
My Private Note
Units: US | Metric
- 1 lb catfish nuggets or 1 lb other white fish, cut into 1 inch pieces
- 1 cup dark beer
- 1 cup flour
- 2 tablespoons taco seasoning mix
- 1/2 bunch cilantro
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1/2 teaspoon taco seasoning mix (optional)
- vegetable oil, for deep fat frying
- 12 corn tortillas
- 1Whisk together the flour, beer, and taco seasoning mix.
- 2Wash catfish nuggets and pat dry with paper toweling.
- 3In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
- 4You don't want to totally liquify the cilantro.
- 5Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
- 6Dip fish nuggets into batter and place in hot oil with a fork.
- 7Turn once after about 1 minute and brown the other side for another minute.
- 8Do this in batches.
- 9Don't crowd the fish.
- 10Drain on paper toweling and keep warm in a 200F oven until ready to serve.
- 11Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.
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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 329.2
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 3.4 g
- Cholesterol 51.5 mg
- Sodium 185.7 mg
- Total Carbohydrate 40.7 g
- Dietary Fiber 3.8 g
- Sugars 1.5 g
- Protein 17.0 g