Mains - non veg

Baja Fish Tacos

Name: Baja Fish Tacos
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Ingredients: 8 ounces pre-shredded cabbage slaw; ½ cup chopped cilantro; ¼ cup mayonnaise; 2 tablespoons lime juice (about 1 lime); Fine salt, (to taste); ¾ cup mayonnaise; 1 lime, (zested and juiced); 1 chipotle pepper in adobo sauce; ½ teaspoon garlic powder; 1 cup all-purpose flour; 2 teaspoons garlic powder; 1 teaspoon baking powder; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon freshly ground black pepper; 1 cup Mexican lager beer; Vegetable oil, (for frying); 1 ½ pounds skinless cod, mahi mahi, or halibut, (cut into 1x4-inch long strips); Corn or flour tortillas, (warmed); Lime wedges, (for serving)

6 servings

doses

35 minutes

tempo ativo

1 hour

tempo total

Começar a Cozinhar

Ingredientes

8 ounces pre-shredded cabbage slaw

½ cup chopped cilantro

¼ cup mayonnaise

2 tablespoons lime juice (about 1 lime)

Fine salt, (to taste)

¾ cup mayonnaise

1 lime, (zested and juiced)

1 chipotle pepper in adobo sauce

½ teaspoon garlic powder

1 cup all-purpose flour

2 teaspoons garlic powder

1 teaspoon baking powder

1 teaspoon chili powder

1 teaspoon salt

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 cup Mexican lager beer

Vegetable oil, (for frying)

1 ½ pounds skinless cod, mahi mahi, or halibut, (cut into 1x4-inch long strips)

Corn or flour tortillas, (warmed)

Lime wedges, (for serving)

Instruções

Make the slaw: Add the cabbage slaw, cilantro, mayonnaise, lime juice, and salt in a medium bowl. Toss together until thoroughly mixed. Cover and refrigerate until ready to serve.

Make the chipotle mayo: Add the mayonnaise, lime zest, lime juice, chipotle pepper in adobe sauce, and garlic powder in a small blender or food processor. Blend until smooth. Cover and refrigerate until ready to serve.

Make the tacos: In a large sauté pan or skillet over medium-high heat, add enough oil to reach a depth of ¾-inch. Heat the oil until a thermometer reaches 350ºF.

While the frying oil is heating up, make the batter by adding flour, garlic powder, baking powder, chili powder, salt, cumin, and black pepper in a large bowl. Whisk together to combine. Add beer and whisk together until the batter is smooth.

Working in batches using tongs, dip the strips of fish in the beer batter and coat on both sides. Lightly shake off any excess batter and carefully place it in the hot oil. Fry until golden brown, about 1-2 minutes per side. Transfer to a baking sheet with a rack to drain.

Assemble the tacos by placing a dollop of chipotle mayo on a warm tortilla, followed by a piece or two of fish, then top with cabbage slaw. Serve with lime wedges.

Informação Nutricional

Tamanho da Dose

Calorias

672 kcal

Gordura Total

44 g

Gordura Saturada

5 g

Gordura Insaturada

37 g

Gordura Trans

Colesterol

93 mg

Sódio

791 mg

Carboidratos Totais

43 g

Fibra Alimentar

5 g

Açúcares Totais

4 g

Proteína

26 g