Baja Fish Tacos
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Cod | |
| 250 g | Tomatoes | |
| .25 | Onions | |
| 1 | Jalapenos | |
| .5 tsp | Lime zest | |
| .5 tbsp | Lime juice | |
| 4 tbsp | Greek yogurt | |
| 60 g | Fresh cilantro | |
| .5 tsp | Chili powder | |
| .5 tsp | Garlic powder | |
| .5 tsp | Paprika | |
| .5 tsp | Cumin | |
| 350 ml | Beer | |
| 190 g | Flour | |
| .25 tbsp | Olive oil | |
| 4 | Corn tortillas |
- Prepare the cilantro crema by combining the yogurt, lime zest, lime juice, olive oil and half the cilantro in the food processor. Preprare the pico de gallo by chopping the tomatoes, onions, jalapenos, and the other half of the cilantro and adding to a bowl with some salt, pepper, and a healthy squeeze of lime juice. Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
- In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined. Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
- Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate. Assemble the tacos on a flour tortilla and top with the pico de gallo and cilantro crema.
Fat:
2.9g
Saturates:
.6g
Sugars:
3g
Protein:
15.5g
Carbs:
45.9g
Fiber:
3.8g
24.7%
Calories
46.4%
Carbs
18.2%
Protein
7.3%
Fat
15.2%
Fiber