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    You are in: Home / Recipes / Tacos De Pescado (Baja Style Fish Taco) Recipe
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    Tacos De Pescado (Baja Style Fish Taco)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 22, 2012

    • on August 11, 2010

      These were very good! The flavor profile is incredible! Gotta hand it to those marinated oninions! I used a combination of red wine and balsamic vinegars. I also used a boxed beer batter for the tilapia to save time.

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    • on January 06, 2010

      I made these with Cod and also added beer to the batter. I think the marinaded onions really added a great kick. I wish I would have had a few more. I'll know for next time. I also mixed a little sour cream with taco seasoning for a little extra moisture since I had no salsa or guac. My husband is already asking for these again. Thanks for the recipe!

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    • on June 08, 2007

      I have to agree with the previous review about the liquid in the batter. I also added some beer to make a batter. Then I whipped the egg whites and folded them in. It turned out to be the BEST fry batter I've ever used or tasted. This is a labor intensive recipe. Have your salsas, cabbage, onions ready well in advance. Maybe even the day before! I used corn tortillas warmed in foil in the oven and they fell apart, so I think next time I will use flour tortillas. A really wonderful combination of flavors! Just time consuming. Could be fun if the rest of the recipe was done the day before and the fish fry came at the end. Do try it! Really tasty!

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    • on March 23, 2007

      ok I had a problem with the batter - 1T oil & 2 egg yolks do not make a batter with a cup of flour. It made a viscous paste not ameniable to folding in anything! Especially not delicate eggwhites! Realizing there was a liquid deficiency, I added 3-4 ounces of beer & let sit for 20 minutes after achieving a thick pancake batter consistency. I used finger sized strips of sockeye salmon, still frozen in the center but cuttable. Tossed them in the batter after paper towelling the strips dry. Batter made a nice thick coating that adhered nicely in the hot peanut oil. Crispy crunchy crust that was complemented by the coleslaw - I used a sweetish mayo-sour cream dressing for the slaw & a nice hot tomato salsa. Served with sweet potato fries on the side. Really tasty. Will use this batter recipe again but with the beer! Would've rated 4 star but for the liquid issue. Thank you for posting Amis.

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    • on February 24, 2006

      OMG do I love these! I have been making them this way for years, very tasty! Tip, for a to die for sauce, try mango salsa...........WOW! Good Post!

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    Nutritional Facts for Tacos De Pescado (Baja Style Fish Taco)

    Serving Size: 1 (83 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.6
     
    Calories from Fat 39
    24%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 82.7 mg
    27%
    Sodium 441.1 mg
    18%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.1 g
    0%
    Protein 12.8 g
    25%

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