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Fried Fish Tacos to Remind You of Baja California

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"I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with."
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8 h 45 m servings 674
Original recipe yields 18 servings (18 tacos)


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  1. Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
  2. Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
  3. Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
  4. Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
  5. Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
  6. Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.


  • Cook's Notes:
  • Any variety of white fish will do. You could also use already breaded fish.
  • This recipe can be baked instead of fried.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 674 calories; 57.3 30.6 10.8 35 411 Full nutrition

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