Baja Fried Fish Tacos With Spicy Cabbage Slaw – a delicious recipe with salsa, mayonnaise, vegetable oil, beer, beer, all-purpose flour. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a small bowl, mix salsa and mayonnaise; set aside.
2
In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
3
Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
4
In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
5
To assemble, place 2 corn tortillas each on 4 individual plates.
6
Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.
450
kcal
Calories
17
g
Fat
77
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup salsa, 1/3 cup mayonnaise, vegetable oil (for deep frying), 3/4 cup beer, plus, and more.
Yes, Baja Fried Fish Tacos With Spicy Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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