Rachael Ray'S Baja Fish Tacos Recipe

Name: Rachael Ray'S Baja Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 inches flour tortillas; 2 tablespoons vegetable oil, plus; oil, for shallow frying; 2 ripe avocados, pit removed and peeled; 1 garlic clove, finely grated; 1/4 cup sour cream (eyeball it); 3 limes, juice of, divided, zest of 2; 1 cup flour; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon baking powder; 1/2 - 1 cup beer, any kind you like (eyeball it); 1 tablespoon hot sauce (eyeball it); 3 tablespoons sesame seeds; 1 1/2 1 1/2 lbs haddock or 1 1/2 lbs halibut, cut into 1 1/2-inch cubes; 1 tablespoon ground coriander; 1 tablespoon dried chipotle powder; salt, to taste; 1 small head napa cabbage, cored and shredded; 1 large red onion, thinly sliced

Servings: persons

48 inches flour tortillas
2 tablespoons vegetable oil, plus
oil, for shallow frying
2 ripe avocados, pit removed and peeled
1 garlic clove, finely grated
1/4 cup sour cream (eyeball it)
3 limes, juice of, divided, zest of 2
1 cup flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 - 1 cup beer, any kind you like (eyeball it)
1 tablespoon hot sauce (eyeball it)
3 tablespoons sesame seeds
1 1/2 1 1/2 lbs haddock or 1 1/2 lbs halibut, cut into 1 1/2-inch cubes
1 tablespoon ground coriander
1 tablespoon dried chipotle powder
salt, to taste
1 small head napa cabbage, cored and shredded
1 large red onion, thinly sliced

1
Pre-heat oven 250u00b0F.
2
Wrap the tortillas in foil and place them in the oven to warm up while you prepare the rest of the meal. Or, wrap them in a clean, damp kitchen towel and microwave them until warm and pliable right before you're ready to eat.
3
In a large, heavy-bottomed pot, add about an inch and a half vegetable oil; make sure the pot is deep enough so you have a few inches between the top of the layer of oil and the edge of the pot. Heat over medium-high heat until the oil temperature reaches 375u00b0F To see if it has reached the desired temperature, drop a cube of bread in the oil. If it browns up by the count of 40, it's good to go. Another way to check is to place the tip of the handle to a wood spoon in the oil, if little bubbles form on the sides, the oil is ready.
4
While the oil is heating up, prepare the avocado sauce: in a food processor, add avocados, garlic, sour cream, zest and juice of two limes and blend until smooth.
5
For the batter for the fish, combine the flour, salt, sugar and baking powder together in large bowl. Whisk in the beer, hot sauce and sesame seeds, and stir until the batter is smooth. The batter consistency should be quite thick, so add the beer accordingly.
6
Season the fish with the coriander, chipotle powder and salt.
7
Working in batches, drop some of the seasoned fish into the bowl with the batter and coat completely. Using a fork or tongs, gently remove the fish from the batter and carefully place into the hot oil. Cook fish for 4-5 minutes, turning continuously, until golden and crispy all over. Cook them in batches if you need to; you don't want to overcrowd the pot. Remove pieces to a paper towel-lined platter.
8
While the fish is frying, prepare the cabbage mixture: place a large skillet over high heat with two turns of the pan of vegetable oil, about two tablespoons. Once hot, add the shredded cabbage and sliced onions, and cook for 2-3 minutes, stirring frequently. Season with some salt, pepper and juice of one lime.
9
Add 2-3 pieces of the fish to a tortilla, then top with the avocado sauce and cabbage salad. Fold it and eat it up!

4713

kcal

Calories

Fat

959

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 48 inches flour tortillas, 2 tablespoons vegetable oil, plus, oil, for shallow frying, 2 ripe avocados, pit removed and peeled, and more.

Yes, Rachael Ray'S Baja Fish Tacos 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.

That's it — enjoy your meal!

Rachael Ray'S Baja Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions