Fish Tacos

ChubbyBunny

Fish Tacos



PREP TIME 40 Min
COOK TIME 20 Min
READY IN 1 Hr
SERVES 8

INGREDIENTS (Nutrition)
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
Add to Recipe Box

DIRECTIONS
1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

*** I kind of tweak this recipe so I can bake it. Also, sometimes I don't even do the breading.

Nutritional Information
Servings Per Recipe: 8
Calories: 411
Total Fat: 18.5g
Cholesterol: 55mg
Sodium: 452mg
Total Carbs: 43.7g
Dietary Fiber: 4.4g
Protein: 17.4g

ChubbyBunny

Fish Tacos



PREP TIME 40 Min
COOK TIME 20 Min
READY IN 1 Hr
SERVES 8

INGREDIENTS (Nutrition)
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
Add to Recipe Box

DIRECTIONS
1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

*** I kind of tweak this recipe so I can bake it. Also, sometimes I don't even do the breading.

Nutritional Information
Servings Per Recipe: 8
Calories: 411
Total Fat: 18.5g
Cholesterol: 55mg
Sodium: 452mg
Total Carbs: 43.7g
Dietary Fiber: 4.4g
Protein: 17.4g

ChubbyBunny

Fiery Fish Tacos with Crunchy Corn Salsa



PREP TIME 30 Min
COOK TIME 10 Min
READY IN 40 Min
SERVES 6

INGREDIENTS (Nutrition)
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Add to Recipe Box


DIRECTIONS
1. Preheat grill for high heat.

2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

3. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

*** May want to use less salt then called for.

Nutritional Information
Servings Per Recipe: 6
Calories: 330
Total Fat: 9.1g
Cholesterol: 43mg
Sodium: 2472mg
Total Carbs: 36.4g
Dietary Fiber: 6.3g
Protein: 28g

JasiBella

:flowerforyou:

ChubbyBunny

I love fish tacos....they make me happy!
:flowerforyou: