Fish tacos

 

Fish tacos is one of the favorite meals served here at my company, and with good reason. Basa fish is coated in a seasoned flour and dredged in a beer batter, resulting in crispy, flaky fish. Topped with fresh guacamole, pico de gallo, and shredded cabbage, these tacos are sure to please. 

fish tacos
 
fish tacos
 
 
Fish tacos
Yields 4
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Total Time
20 min
Total Time
20 min
1000 calories
86 g
168 g
47 g
55 g
20 g
528 g
4591 g
3 g
0 g
22 g
Nutrition Facts
Serving Size
528g
Yields
4
Amount Per Serving
Calories 1000
Calories from Fat 409
% Daily Value *
Total Fat 47g
72%
Saturated Fat 20g
101%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 168mg
56%
Sodium 4591mg
191%
Total Carbohydrates 86g
29%
Dietary Fiber 10g
38%
Sugars 3g
Protein 55g
Vitamin A
42%
Vitamin C
35%
Calcium
67%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb basa fish
  2. 2 cups all-purpose flour, divided
  3. 12 oz can beer such as tecate
  4. 2 tbsp salt
  5. 1 tbsp paprika
  6. 2 tsp old bay seasoning
  7. 2 tsp granulated garlic
  8. 1 tsp garlic salt
  9. 1 tsp cayenne
  10. 1 tsp powdered onion
  11. 1 tsp celery salt
  12. 8 corn tortillas
  13. 2 cups thinly shredded green cabbage
  14. pico de gallo
  15. guacamole
  16. shredded Monterey Jack cheese, optional
  17. sour cream, optional
Instructions
  1. Heat oil for frying to 350 degrees Fahrenheit.
  2. Combine 1 cup flour with the beer. Whisk together and set aside. Combine the other 1 cup flour with salt - celery salt and set aside.
  3. Cut the fish into 1 inch long portions. Coat the flour with the seasoned flour mixture, shaking off the excess flour. Dip the coated fish in the beer batter, making sure to cover the entire piece evenly. Carefully drop the fish into the heated frying oil and fry until golden brown on each side, about 3 minutes.
  4. Meanwhile, heat the corn tortillas on a heated griddle.
  5. To make the tacos, lay one or two fish pieces, depending on their size per tortilla. Top with 1/4 cup cabbage, 1 tbsp guacamole and 1 tbsp salsa. Serve with cheese and sour cream on the side.
beta
calories
1000
fat
47g
protein
55g
carbs
86g
more
Cherry on my Sundae http://cherryonmysundae.com/

Pico de gallo
Yield 2 cups
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Total Time
20 min
Total Time
20 min
151 calories
36 g
0 g
1 g
6 g
0 g
688 g
188 g
18 g
0 g
1 g
Nutrition Facts
Serving Size
688g
Amount Per Serving
Calories 151
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 188mg
8%
Total Carbohydrates 36g
12%
Dietary Fiber 10g
42%
Sugars 18g
Protein 6g
Vitamin A
99%
Vitamin C
193%
Calcium
10%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large tomatoes, small dice
  2. 1/2 onion, small dice
  3. 3 tbsp cilantro, chopped
  4. 1 jalapeno pepper, seeded and chopped
  5. juice of 1 lime
  6. salt and pepper
Instructions
  1. In a medium bowl, stir together all of the ingredients, seasoning with salt and pepper. Let sit for at least 2 hours before serving.
beta
calories
151
fat
1g
protein
6g
carbs
36g
more
Cherry on my Sundae http://cherryonmysundae.com/
Guacamole
Yield: 2 cups
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Total Time
20 min
Total Time
20 min
704 calories
51 g
0 g
59 g
10 g
9 g
615 g
193 g
8 g
0 g
46 g
Nutrition Facts
Serving Size
615g
Amount Per Serving
Calories 704
Calories from Fat 497
% Daily Value *
Total Fat 59g
91%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 39g
Cholesterol 0mg
0%
Sodium 193mg
8%
Total Carbohydrates 51g
17%
Dietary Fiber 32g
126%
Sugars 8g
Protein 10g
Vitamin A
35%
Vitamin C
154%
Calcium
10%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ripe avocados, pitted, peeled and mashed
  2. juice of 1 lime
  3. salt and pepper
  4. 1 small tomato, small dice
  5. 1 jalapeno, seeded and chopped
  6. 1/2 small onion, chopped
  7. 3 tbsp cilantro, chopped
Instructions
  1. In a medium bowl, mash together the avocados with the lime juice, salt and pepper. Add the remaining ingredients and stir together. Let sit for at least one hour refrigerated or serve immediately.
beta
calories
704
fat
59g
protein
10g
carbs
51g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Basa is a type of catfish from Vietnam and Thailand. You can substitute the fish in this recipe for any other white fish such as tilapia, snapper, or even halibut. When you are cutting your fish into portions, remember not to cut it too large since it will become even larger once coated and fried. 
 
To prevent your fingers from getting clumpy from the flour and beer batter, use one hand to dredge the fish in the seasoned flour and the other hand for dipping it in the beer batter. 
 
If you don’t have a griddle there are several other ways to heat up your tortillas. You can either heat them on a pan over low medium or you can warm them up in the microwave in a Ziploc bag. 
 
For the salsa and guacamole, try to let it sit for at least one hour to let the flavors meld together. 
 
I’ve made other versions of fish tacos, but this recipe is one that I always go back to. The combination of all the seasonings in flour mixture flavor the fish so well without overpowering it while the beer batter allows it to stay crispy. I’ve used the beer batter for onion rings as well and they stayed crispy even hours after they were fried! Serve the fish tacos with tortilla chips, beans, or even corn on the cob and enjoy a great summer meal.

fish tacos
 
 
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3 Comments

  1. These are lovely fish tacos, and healthy on top of it. I love the photos you make, easy to follow and each time one just wants to eat the tacos

  2. Oh I LOVE fish tacos and can’t wait to try these!!

    • cma0425

      I think fish tacos might be on everyone’s favorite list!

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