fish-tacos-recipe

Fish tacos recipe easy to make at home restaurant-style

Fish tacos recipe easy to make at home restaurant-style

Fish tacos recipe: I’m from San Diego and these taste like home! We live in the south now, and no one has heard of this! Serve with homemade pico de gallo, and lime wedges to press up!

  • Prepare: 40 minutes
  • Cook: 20 minutes
  • Total: 1 hour
  • Services: 8
  • Production: 8 servings

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Ingredients need to make Fish tacos recipe

  • 1 cup flour for all purposes
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • Salt a teaspoon of salt
  • 1 egg
  • 1 cup of beer
  • ½ a cup of plain yogurt
  • ½ cup mayonnaise
  • One lime, juices
  • 1 jalapeno pepper, ground
  • 1 teaspoon minced capers
  • ½ Spoon dried oregano
  • Half Spoon cumin soil
  • ½ Spoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 liter of frying oil
  • One kg of cod fillets, take 2 to 3 parts of an ounce
  • 1 (12 ounces) packages of corn tortillas
  • Medium-sized cabbage, finely chopped

How to Make Fish tacos

  1. To make the batter: In a large bowl, combine flour, corn starch, baking powder, and salt.
  2. Mix the egg with the beer, and quickly stir in the flour mixture (don’t worry about a few lumps).
  3. To make a white sauce: In a medium bowl, combine the yogurt and mayonnaise.
  4. Slowly squeeze the fresh lemon juice until the consistency is slow. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  5. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  6. Dust particles of dust lightly with flour. Dip in the beer batter, then fry until golden brown.
  7. Squeeze onto paper towels. Tortillas fry lightly; not too crisp.
  8. To serve, add fried fish to tortilla, top with shredded cabbage, and white sauce.

Nutrition Facts

  • Per Serving: 409

Calories;

  • Protein 17.3g;
  • Carbohydrates 43g;
  • Fat 18.8g;
  • Cholesterol 54.3mg;
  • Sodium 406.5mg.

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