Baja-Style Fish Taco Bowls
Prep
1 Hours
Total Time
1 Hours
Servings
8
Ingredient List
- Vegetable oil for deep frying
- 1 cup all-purpose flour
- 1 cup flat, room temperature beer
- 1/2 teaspoon chipotle chile powder
- 1 1/2 teaspoons salt
- 1 lb firm white fish fillets (such as red snapper, halibut, mahi mahi, or other white fish fillets), thawed if frozen
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
- 2 1/2 cups shredded cabbage
- Sliced radishes, chopped avocado, fresh cilantro leaves, lime wedges, if desired
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Recipe Continues Below
Preparation
- In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
- In medium bowl, mix flour, beer, chile powder and salt with whisk or fork until smooth. Cut fish fillets into 1 1/2-inch cubes. Dip cubes into batter; let excess drip off. Fry fish in batches 3 to 4 minutes, stirring occasionally, until golden brown and cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining fish.
- Heat bowls as directed on package. Fill bowls with about 1/4 cup shredded cabbage and fish. Top with radishes, avocado, cilantro and lime wedges.
Expert Tips
- Red snapper, halibut and mahi mahi are local to the area and are excellent choices for fish tacos. Cod fillets (1 1/2 inches thick) are a good substitute, if needed.
- Pop open a bottle of beer 20 minutes before using so bubbles will disappear and batter is easier to mix.
- Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.
Nutrition
- 1 Bowl Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2 1/2g ,Trans Fat 0g); Cholesterol 20mg; Sodium 630mg; Potassium 260mg; Total Carbohydrate 26g (Dietary Fiber 1g ,Sugars 1g); Protein 13g
- % Daily Value: Vitamin A 2%; Vitamin C 8%; Calcium 4%; Iron 8%
- Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 1/2 Very Lean Meat; 2 Fat
- Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet
