Rachael Ray’s Baja Fish Tacos

Jun 05, 2023June 5, 20230 16
Rachael Ray's Baja Fish Tacos with Sesame-Cabbage Slaw
in Seafood

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

48 inches flour tortillas
2 tablespoons vegetable oil , plus
oil , for shallow frying
2 ripe avocados , pit removed and peeled
1 garlic clove , finely grated
1/4 cup sour cream ( eyeball it )
3 limes , juice of , divided , zest of 2
1 cup flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 - 1 cup beer , any kind you like ( eyeball it )
1 tablespoon hot sauce ( eyeball it )
3 tablespoons sesame seeds
1 1/2 1 1/2 lbs haddock or 1 1/2 lbs halibut , cut into 1 1/2-inch cubes
1 tablespoon ground coriander
1 tablespoon dried chipotle powder
salt , to taste
1 small head napa cabbage , cored and shredded
1 large red onion , thinly sliced

Nutrision Information

Servings Per Recipe
4
Calories
558
Sugar
5g
Fat
27g
Fish tacos are a beloved staple of Mexican cuisine, and have gained popularity around the world in recent years. This recipe, courtesy of famous chef Rachael Ray, puts a Baja-inspired twist on the traditional dish. The fish is battered and fried to a crispy perfection, then served on warm flour tortillas with a homemade sesame-cabbage slaw and tangy avocado sauce. The slaw is made with thinly sliced napa cabbage, which provides a crisp and crunchy texture that complements the warm and crispy fish. The avocado sauce is rich and creamy, adding a touch of decadence to the dish. Whether you're a seafood lover or simply a fan of tacos, this recipe is sure to be a crowd-pleaser!

Instructions

1.Warm the tortillas in the oven or in a dry skillet over medium heat.
2.Preheat oil in a large nonstick skillet over medium-high heat.
3.In a food processor, combine the avocado flesh, garlic, sour cream, the juice of 2 limes, and the zest of 1 lime. Process until smooth.
4.In a large mixing bowl, combine flour, salt, sugar, and baking powder. Whisk together.
5.Add beer and hot sauce to the bowl, whisking until the batter is smooth and thick.
6.Wash and dry the fish, then season with coriander, chipotle powder, and salt.
7.Dip the fish into the batter, coating it completely and shaking off any excess batter.
8.Fry the fish, in batches if necessary, until golden brown and crispy, about 5 minutes per side.
9.To make the slaw, mix together the cabbage, sesame seeds, red onion, the juice of 1 lime, and the zest of 1 lime. Toss until thoroughly combined.
10.Assemble the tacos by adding slaw to the bottom of each tortilla, followed by fish, then avocado sauce. Serve immediately and enjoy!

PROS

These Baja fish tacos are a delicious and healthy meal packed with flavor.

The sesame-cabbage slaw adds a crunchy texture that complements the crispy fish and creamy avocado sauce.

This is a great dish for seafood lovers and taco enthusiasts alike!

CONS

Fish tacos can be messy to eat, so be sure to have plenty of napkins on hand.

Frying the fish can be time-consuming, so be sure to plan accordingly.

While this recipe is fairly easy to make, it does require a number of different ingredients.

HEALTH & BENEFITS

Fish is a great source of protein and healthy fats, particularly omega-3 fatty acids.
The cabbage in the slaw provides fiber and Vitamin C, while the avocado sauce offers healthy monounsaturated fats.
By using whole grain tortillas and reducing the amount of oil used for frying, this recipe is a healthier twist on a classic dish.

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