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    You are in: Home / Recipes / Fish Tacos Recipe
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    Fish Tacos

    Fish Tacos. Photo by MathMom.calif

    1/4 Photos of Fish Tacos

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    30 mins

    3 mins

    MathMom.calif's Note:

    There are already a lot of fish taco recipes on Zaar. But this one is a little different than the others. I found this recipe on the Internet somewhere. We really like it. I serve it with Spicy Chipotle Cole Slaw, instead of the cabbage and sauce that are suggested.

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    Ingredients:

    Servings:

    Units: US | Metric

    • oil (for frying, peanut oil recommended)
    • 1 lb shark fillets or 1 lb other firm fish, such as mahi mahi
    • steamed tortilla

    Beer Batter

    Sauce

    Condiments

    Directions:

    1. 1
      Batter: In a medium bowl, mix the flour, baking powder, spices, beer and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. You want it thick to coat the fish.
    2. 2
      Cover the batter and refridgerate for at least 3 hours. It can sit over night. Variation: whip up an egg white and fold it into the batter just before dipping the fish. (I've never added the egg white -- sounds interesting.).
    3. 3
      Sauce: If you will be using the sauce for a condiment, combine all the ingredients. Use enough lime juice to make it "saucy".
    4. 4
      Fish: Cut the fish into pieces that will fit well into the taco after they are fried. I usually cut mine about 1 inch by 1 inch by 3 inches.
    5. 5
      Heat a good 1/2 inch of oil to about 375 degrees. Once the oil is hot, dip the fish into the batter to get it well coated, one piece at a time. Do not put too many pieces into the pan at once. Only cook a few at a time. While the batter is still thick on the fish and dripping, drop it into the oil and fry it about 4-5 minutes, turning to the other side about halfway through.
    6. 6
      To serve: Serve with steamed tortillas. You can serve with the sauce, cabbage, lime and avocado as suggested above (put fish into taco, add avocado, cabbage, top with sauce and a squeeze of lime). Or lately we just serve with Spicy Chipotle Slaw inside the tortilla with the fish. Usually two pieces of fish per taco.

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    Ratings & Reviews:

    • on July 21, 2010

      45

      I did not use an egg in this recipe and the batter still stuck to the fish and fried nicely. I doubled most of the ingredients in the batter as per previous reviews, and added a tsp of sugar, but might still slightly increase the seasonings next time because the flavor is so light. I cleaned the fish with lime juice, dried it well, then lightly seasoned it with old bay before dipping in the batter, and that helped give it more flavor. I also overlooked the instruction for 3 hrs chill time for the batter, which may make a difference. Overall this was a good recipe that I will try again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2009

      45

      We really enjoyed this, kids included. I rarely ever fry anything (just because of the mess and the smell really)...but this was worth the effort. The fish was lovely, light and moist (I used tilapia), but I agree the batter could use a little more flavour...not necessarily more heat, next time I might up the 1/2 tsp items to 1 tsp, except for the chili powder which was just right for the kids. It's hard to judge the spices and the seasoning beforehand because batter just doesn't taste very good! Frankly I could do without the tortillas myself and just have eaten the fish and the sauce by itself! Also served this with the coleslaw, which was great. Thanks!! (ps...note the 3 hours chill time for the batter, I missed that part before I started)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2008

      55

    Read All Reviews (6)

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    Nutritional Facts for Fish Tacos

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 467.4
     
    Calories from Fat 213
    45%
    Total Fat 23.6 g
    36%
    Saturated Fat 3.9 g
    19%
    Cholesterol 107.0 mg
    35%
    Sodium 363.3 mg
    15%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 5.3 g
    21%
    Sugars 3.6 g
    14%
    Protein 28.8 g
    57%

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