Baja Fish Tacos are the perfect summer dinner. Beer-battered white fish is nestled inside a warm tortilla a crunchy cabbage fish taco slaw for an island-inspired recipe that will make you feel like you’re on vacation.

Source: Better Homes and Gardens
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Baja Fish Tacos

Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt; set aside. In a medium bowl combine cabbage, green onions, cilantro, vinegar, the 2 tablespoons oil, the sugar, and the 1/2 teaspoon kosher salt. Toss well to combine; cover and chill until ready to serve.

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  • For beer batter, in a large bowl combine 3/4 cup of the flour, the cornstarch, paprika, and baking powder. Add beer and egg; stir until combined (batter will be slightly lumpy).

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  • Preheat oven to 200°F. In a large skillet heat about 1 inch oil to 375°F.

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  • Place the remaining 3/4 cup flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess. Dip into beer batter. Fry fish, four pieces at a time, in hot oil for 2 to 4 minutes or until crispy and golden brown, turning once halfway through frying time. Drain on paper towels. Keep fried fish warm in the 200°F oven while frying remaining fish.

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  • To serve, place one or two fish pieces on each warm tortilla. Top with cabbage mixture, avocado slices, and Salsa Pina. Serve with crema and lime wedges.

Nutrition Facts (Baja Fish Tacos)

827 calories; 31 g total fat; 4 g saturated fat; 7 g polyunsaturated fat; 17 g monounsaturated fat; 102 mg cholesterol; 578 mg sodium. 1212 mg potassium; 99 g carbohydrates; 10 g fiber; 30 g sugar; 37 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 37 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 153 mcg folate; 2 mcg vitamin b12; 192 mg calcium; 4 mg iron;

Salsa Pina

Ingredients

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Directions

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  • In a small bowl combine pineapple preserves, lime juice, cilantro, chile pepper, and salt. Whisk together until well mixed.

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Tips

Although the pineapple preserves give this sauce its name, mango preserves or orange marmalade work well, too.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Reviews (1)

15 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/08/2018
This recipe was a hit with entire family! Instead of doing breaded fish, we marinaded some jumbo shrimp and this combined with the fresh light slaw and salsa (made with orange marmalade and jalapeno jam) was so lite a yummy! I will be making this recipe FOREVER, my Daughter will demand it! LOL!