Nutritional Info

Nutrition Facts

Serving Size 1 (128g)

Calories 332
Calories from Fat 132 (40%)
Amount Per Serving %DIV
Total Fat 14.6g 22%
Saturated Fat 2.1g 11%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 4.4mg 1%
Sodium 381.1mg 17%
Potassium 98.6mg 2%
Total Carbohydrate 40.1g 13%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 7.6g 15%

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Recipe Description
These fish tacos are fresh and light that everyone simply devours.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
10   flour tortillas
1 Pound(lb)  red snapper fillets
1/2 Cup(c)  canola oil for deep frying
2/3 Cup(c)  beer at room temperature
1/2 Teaspoon(t)  freshly ground black peppers
1/2 Teaspoon(t)  sea salt
1 Cup(c)  all-purpose flour
3   limes, quartered
1 Cup(c)  guacamole
1 Cup(c)  mexican crema
1/2 Cup(c)  chopped cilantro leaves
1 Cup(c)  tomato salsa
1 Cup(c)  shredded cabbage
1/4 Cup(c)  fresh lime juice
1/2   red onion

Preparation

Cut the onion in half vertically and thinly slice into half-moan-shaped pieces.

Place in a strainer and pour boiling water over them.

Drain and set aside in a small bowl with the lime juice, stirring from time to time. Add salt before serving.

Put the marinated onions, shredded cabbage, salsa, cilantro, crema, guacamole, and quartered limes in small bowls to be served at the table.

Mix the flour with the salt and pepper to taste in a mixing bowl and gradually add the milk or beer, mixing until it is the consistency of pancake batter. Let the batter rest for 10 minutes.

Pour the oil in a deep, heavy skillet at least 1 inch deep (or use a deep fryer if you have one) and heat until the oil is very hot 375 degrees F.

6-8 minutes.

Dredge the fish fillet pieces, 1 at a time, in the batter.

Carefully lay them in the hot oil and fry to a pale golden brown.

Drain on absorbent paper. Cooked pieces can be arranged on a serving platter and kept warm in a 200-degree E oven for 5-10 minutes.

While frying the fish, heat the corn tortillas on an ungreased griddle, then place them in a clean cloth-lined basket and keep warm in the oven.

When the fish are ready, set everything out, assemble the tacos, and start eating.

Additional notes

There are not reviews for this recipe.

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