In this article, you'll find the ultimate guide to preparing the delectable Rachael Ray's Baja Fish Tacos. Whether you're a seasoned chef or a culinary novice, this comprehensive guide will take you through every step of the cooking process, ensuring you create a taco feast that will tantalize your taste buds. From selecting the freshest ingredients to mastering the art of frying the fish to perfection, this article will provide you with all the tips and tricks you need to make these tacos a hit at your next gathering. So, gather your ingredients, put on your apron, and let's dive into the culinary adventure of creating Rachael Ray's Baja Fish Tacos.
Check out the recipes below so you can choose the best recipe for yourself!
RACHAEL RAY'S BAJA FISH TACOS
I searched for fish taco recipe's here and was not impressed with the results, so I went to Rachaels site and I am just storing the recipe here. Have not made it yet, but can't wait to try it!
Provided by stke0504
Categories Halibut
Time 40m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 20
Steps:
- Pre-heat oven 250°F.
- 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.
- 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.
- 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.
- 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.
- Season the fish with the coriander, chipotle powder and salt.
- 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.
- 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.
- 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!
Nutrition Facts : Calories 857.3, Fat 36.5, SaturatedFat 7.3, Cholesterol 79.4, Sodium 1429.8, Carbohydrate 88.4, Fiber 12.8, Sugar 5.7, Protein 45.2
MARGARITA FISH SOFT TACOS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
- Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
- Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
- Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.
HALIBUT FISH TACOS WITH GUACAMOLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings, 3 fish tacos each
Number Of Ingredients 13
Steps:
- Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
- While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
- When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
Tips:
- To save time, use pre-cooked fish or leftover grilled fish for the tacos.
- For a spicy kick, add chopped jalapeños or serrano peppers to the cabbage slaw.
- If you don't have sour cream, you can substitute plain Greek yogurt.
- To make the tacos vegetarian, use grilled portobello mushrooms or zucchini instead of fish.
- Serve the tacos with your favorite toppings, such as guacamole, salsa, and pickled onions.
Conclusion:
Rachael Ray's Baja fish tacos are a delicious and easy-to-make meal that is perfect for a casual weeknight dinner or a fun party. With fresh, flavorful ingredients and a zesty sauce, these tacos are sure to be a hit. So next time you're looking for a quick and easy meal, give these Baja fish tacos a try.
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