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Baja Fried Fish Tacos With Spicy Cabbage Slaw

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2381
Energy (kCal)354.5733
Carbohydrates (g)17.264
Total fats (g)31.3753
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, mix salsa and mayonnaise; set aside. | 2. In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth. | 3. Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm. | 4. In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven. | 5. To assemble, place 2 corn tortillas each on 4 individual plates. | 6. Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salsa 1 cup 75.4 17.264 3.952 0.442
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    vegetable oil - - - -
    beer 3/4 cup - - - -
    beer 2 -3 tablespoons - - - -
    purpose flour 3/4 cup 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    cod fish fillet 1 - 1 1/4 cod cut 0.0 0.0 0.0 0.0
    corn tortilla 8 - - - -
    coleslaw mix 4 cups 0.0 0.0 0.0 0.0
    lime wedge 8 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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