Baja Fish Tacos

Thursday, April 5, 2012

Hold on to your britches....this is gonna blow em off!



Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
Per serving: Calories 777; Fat 45 g (Saturated 7 g); Cholesterol 103 mg; Sodium 529 mg; Carbohydrate 66 g; Fiber 9g; Protein 31 g

That is heaven on a plate!!! It is beautiful and INSANELY yummy!!!

Although I will totally tattle on myself. I bought beer battered fish and skipped the breading and frying part. And the tortillas were store-bought, I didn't go whipping up my own batch or anything. I did make the coleslaw with my own two hands!

You MUST try this!!!!

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