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Baja Fish Taco
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Friendly URLs: /baja-fish-taco
25 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
cotija cheese
greek yogurt (whole milk)
gluten-free
(?)
Has gluten from:
all-purpose flour
baking powder
light beer
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
mahi-mahi
mediterranean
(?)
Not Mediterranean due to:
tomatillo
vegan
(?)
Not vegan due to:
mahi-mahi
cotija cheese
greek yogurt (whole milk)
vegetarian
(?)
Not vegetarian due to:
mahi-mahi
pescatarian
paleo
(?)
Not paleo due to:
all-purpose flour
baking powder
light beer
canola oil
corn tortilla
cotija cheese
greek yogurt (whole milk)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 81.3% and Fat (total lipid) as 120% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 28.9% of RDA
• Calories: 81.3% of RDA
• Carbs: 32.1% of RDA
• Fat (total lipid): 120% of RDA
• Fiber: 46.0% of RDA
• Fructose: 17.9% of RDA
• Protein: 53.7% of RDA
• Sodium: 42.8% of RDA
• Sugar: 61.6% of RDA
• Vitamin A (IU): 99.2% of RDA
• Vitamin B6: 116% of RDA
• Vitamin C: 113% of RDA
• Iron: 5.5% of RDA
• Magnesium: 52.9% of RDA
• Manganese: 14.3% of RDA
• Niacin: 198% of RDA
• Potassium: 51.5% of RDA
• Zinc: 19.2% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
88.4
g
Calories
1625
 
Fiber
12.9
g
Iron
1.04
mg
Protein
60.4
g
Sodium
578
mg
Sugars
19.2
g
Fat (total lipid)
73.8
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1 1/2
lbs
+
-
 
can use any white fish. cut into 1 inch chunks.
 
1
tsp
+
-
 
 
1 1/2
cups
+
-
 
 
1
tsp
+
-
 
 
1
cup
+
-
 
any light beer will work.
 
1
cup
+
-
 
can use any high heat oil for frying.
 
12
whole
+
-
 
6 inch.
 
1
cup
+
-
 
can use shredded cheddar if preferred.
 
1
cup
+
-
 
optional. shredded for topping.
 
1/3
cups
+
-
 
optional. for topping.
 
1
tbsp
+
-
 
 
1/2
cups
+
-
 
optional. chopped.
 
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Recipe Short Name:
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INGREDIENTS FOR: MANGO SALSA
Amount
Measure
Ingredient
 
1
whole
diced.
 
1/2
cups
seeded and diced.
 
1/4
cups
fresh squeezed.
 
1/4
cups
chopped.
 
1/2
cups
chopped.
 
1/2
cups
optional. diced.
 
1/2
whole
seeded and diced.
 
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Recipe Short Name:
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INGREDIENTS FOR: CREAMY TOMATILLO SAUCE
Amount
Measure
Ingredient
 
6
whole
skins removed.
 
2
whole
seeded and sliced in half.
 
1
cup
 
1/4
cups
 
1/2
whole
 
2
tbsp
freshly squeezed.
 
 
 
to taste.
 
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Recipe Short Name:
Add new ingredient
 
PREPARATION
1.
Heat 1-2 inches of oil in a medium pot over medium heat until a deep fry thermometer reaches 375 degrees F.
2.
Toss the fish with the chili powder.
3.
Add the flour, baking powder and beer to a bowl, stir until just combined.
4.
Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked through, 2 to 3 minutes.
5.
Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt and lime zest.
6.
Divide the fish among the warmed tacos shells and top with shredded lettuce, mango salsa, cilantro and cheese. Dip into or drizzle Creamy Tomatillo Sauce over tacos.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
2.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1625
Protein 60.4 g
Carbohydrates 88.4 g
Iron 1.04 mg
Fiber 12.9 g
Calcium 289 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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