Rachael Ray's Baja Fish Tacos Recipe

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Rachael Ray's Baja Fish Tacos
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Ingredients
20
Count
Nutrition
1293
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Pre-heat oven 250°F.
  2. Wrap the tortillas in foil and place them in the oven to warm up while you prepare the rest of the meal. Or, wrap them in a clean, damp kitchen towel and microwave them until warm and pliable right before you're ready to eat.
  3. In a large, heavy-bottomed pot, add about an inch and a half vegetable oil; make sure the pot is deep enough so you have a few inches between the top of the layer of oil and the edge of the pot. Heat over medium-high heat until the oil temperature reaches 375°F To see if it has reached the desired temperature, drop a cube of bread in the oil. If it browns up by the count of 40, it’s good to go. Another way to check is to place the tip of the handle to a wood spoon in the oil, if little bubbles form on the sides, the oil is ready.
  4. While the oil is heating up, prepare the avocado sauce: in a food processor, add avocados, garlic, sour cream, zest and juice of two limes and blend until smooth.
  5. For the batter for the fish, combine the flour, salt, sugar and baking powder together in large bowl. Whisk in the beer, hot sauce and sesame seeds, and stir until the batter is smooth. The batter consistency should be quite thick, so add the beer accordingly.
  6. Season the fish with the coriander, chipotle powder and salt.
  7. Working in batches, drop some of the seasoned fish into the bowl with the batter and coat completely. Using a fork or tongs, gently remove the fish from the batter and carefully place into the hot oil. Cook fish for 4-5 minutes, turning continuously, until golden and crispy all over. Cook them in batches if you need to; you don't want to overcrowd the pot. Remove pieces to a paper towel-lined platter.
  8. While the fish is frying, prepare the cabbage mixture: place a large skillet over high heat with two turns of the pan of vegetable oil, about two tablespoons. Once hot, add the shredded cabbage and sliced onions, and cook for 2-3 minutes, stirring frequently. Season with some salt, pepper and juice of one lime.
  9. Add 2-3 pieces of the fish to a tortilla, then top with the avocado sauce and cabbage salad. Fold it and eat it up!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1292.72 Kcal (5412 kJ)
Calories from fat 368.81 Kcal
% Daily Value*
Total Fat 40.98g 63%
Cholesterol 57.73mg 19%
Sodium 2603.45mg 108%
Potassium 1198.74mg 26%
Total Carbs 184.34g 61%
Sugars 2.87g 11%
Dietary Fiber 17.23g 69%
Protein 46.88g 94%
Vitamin C 21.9mg 37%
Iron 12.9mg 72%
Calcium 307.2mg 31%
Amount Per 100 g
Calories 218.93 Kcal (917 kJ)
Calories from fat 62.46 Kcal
% Daily Value*
Total Fat 6.94g 63%
Cholesterol 9.78mg 19%
Sodium 440.91mg 108%
Potassium 203.02mg 26%
Total Carbs 31.22g 61%
Sugars 0.49g 11%
Dietary Fiber 2.92g 69%
Protein 7.94g 94%
Vitamin C 3.7mg 37%
Iron 2.2mg 72%
Calcium 52mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.5
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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