Fish taco recipes?!


Question: Tacos De Pescado (Baja Style Fish Taco)

Ingredients
1/2 lb fish fillets, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary(for frying)
corn tortillas or flour tortillas, warmed to soften
For the garnish
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
sauces such as
thin tomato-free guacamole
salsa, such as red, green
pico de gallo
Directions
1Pat the fish filet strips dry with paper towels.
2Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
3Beat the egg whites until stiff, and fold into the mixture.
4In a large skillet, heat oil with a depth of no more than 1 inch.
5Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
6Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.


Answers: Tacos De Pescado (Baja Style Fish Taco)

Ingredients
1/2 lb fish fillets, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary(for frying)
corn tortillas or flour tortillas, warmed to soften
For the garnish
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
sauces such as
thin tomato-free guacamole
salsa, such as red, green
pico de gallo
Directions
1Pat the fish filet strips dry with paper towels.
2Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
3Beat the egg whites until stiff, and fold into the mixture.
4In a large skillet, heat oil with a depth of no more than 1 inch.
5Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
6Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.

Baja Fish Tacos
2 sea bream or sea bass, weighing
about 2-3/4 pounds each, filleted
Salt and freshly ground black pepper
8 flour tortillas
1/2 pound iceberg lettuce, finely shredded
1-1/4 cups sour cream
Sunflower oil for deep-frying


For the Batter
1-2/3 cups all-purpose flour
2 eggs
7/8 cup water


For the Salsa
1 medium red onion, finely chopped
5 tomatoes, peeled, seeded and finely chopped
3 or 4 red chilies, seeded and finely chopped
1 teaspoon sugar
Juice of 1 lime
4 tablespoons chopped fresh cilantro
Salt




First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside.

Cut the fish fillets across into strips 1/2 inch wide and season with plenty of salt and pepper. For the batter, put the flour, eggs, water and a pinch of salt into a blender and blend until smooth.

Pour the sunflower oil into a pan until it is about one-third full and heat to 375 degrees F, or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. Warm the tortillas in a low oven or a microwave.

Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, or until crisp and golden. Lift out with a slotted spoon and drain briefly on paper towels.

To serve, put some lettuce down the center of each tortilla, top with the fried fish, then spoon over some salsa and sour cream. Fold in the sides roll up as tightly as you can and serve straight away with some cold Mexican beer.

1 pound halibut or other meaty white fish fillets
2 limes, juiced
1 (11 ounce) can whole tomatillos, drained
4 small zucchini, peeled, seeded and cut into small cubes
1/4 cup chopped cilantro leaves and stems
2 1/2 teaspoons coarse salt, plus more to taste
8 (6 inch) corn tortillas
2 tablespoons chili powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and thinly sliced




Preheat the oven to 225 degrees F. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.
Yield: 4 servings

This is my fave and it's extremely easy and quick!

Frozen crunchy fish sticks
shredded lettuce
tartar sauce
tortillas

Cook the fish sticks according to package directions. Then warm the tortillas. Spread tartar sauce onto the tortillas, sprinkle with some lettuce, and add your fish sticks, then fold over the tortialla and enjoy!

I'll tell you how easy it can be...
1 package Gorton's Fish (your choice)
hard shell tacos
lettuce
tomato
tarter sauce

Make fish according to package directions. Heat shells according to package directions. Put fish in tacos. Top with lettuce and tomato. Top with tarter sauce. If you don't like tarter sauce, then cheese is also nice.

ewww gross, lol. I can't imagine





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