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You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you've had one, you'll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California.

Source: EatingWell Magazine, June/July 2005


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.


Make Ahead Tip: The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.

Nutrition Facts

about 1 1/2 ounces
113 calories; protein 9.6g; carbohydrates 5.1g; dietary fiber 0.3g; fat 5.6g; saturated fat 0.4g; cholesterol 29.2mg; vitamin a iu 39.8IU; folate 6.5mcg; calcium 7.4mg; iron 0.3mg; magnesium 12.4mg; potassium 164mg; sodium 188.6mg.

2 lean meat