Tacos estilo Ensenada | La Capital
Tacos de camarón y pescado estilo ensenada. En sí el taco es muy sencillo y rápido de preparar, lo que le da ese toque especial son todos los acompañamientos que uno le puede agregar. Esta vez solo le puse col, pico de gallo, cebolla curtida con habanero y salsa cremosa, pero hay más como aguacate, guacamole, otras variedades de salsa, crema, etc.
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~Tacos de Suadero:
~Tacos de Salmón:
~Tacos de corazón:
*Yo le puse:
-Cebolla morada
-Habanero
-Vinagre
-Limón
-Chile Serrano
-Chile Morita
-Mayonesa
-Mostaza
-Crema
-Sal y Pimienta
-Ajo
-Aguacate
-Cilantro
-Col morada
-Tomate
-Pepino
-Camarones
-Pescado (tilapia)
-Harina todo propósito
-Polvo para hornear
-Cerveza
-Huevo
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BEST FISH TACOS EVER: Easy Recipe Made with Halibut & a Delicious Slaw
When it comes to Fish Tacos, my friend Julia knows a thing or two. It's her absolute favorite thing in the world to eat. And after having what she called, the Best Fish Tacos Ever, she couldn't wait to share her new recipe. It's made with halibut cooked on the grill with a mountain of butter, garlic and fresh dill. But it's the slaw that accompanies the fish that puts these tacos over the top. Read on for her recipe, and keep in mind that you can put as much or as little of each of the ingredients. It's completely customizable to your liking.
Fish Tacos
1 lb. fresh halibut
1/2 stick of butter, softened
2 garlic cloves, minced
handful of fresh dill, chopped
juice of 1 lemon
salt & pepper to taste
Heat grill to 350º
In a small bowl, cream together the softened butter, minced garlic, dill and lemon juice. Season halibut with salt and pepper on all sides. Take creamed butter mixture and apply it liberally on top side of fish, covering it completely. Place fish onto large piece of aluminum foil with sides folded up to hold in the butter once it melts. Transfer fish onto preheated grill and let cook 15-20 minutes, until fish easily breaks apart, or until it's reached an internal temperature of 135º to 140º
For Slaw:
half red cabbage, thinly sliced (approx. 3 cups)
half green cabbage, thinly sliced (approx. 3 cups)
2-3 large ripe avocados, divided
1/2 large red onion, chopped
small bunch of cilantro, chopped
1 jalapeño, chopped finely with seeds & stem removed
approx. 1 cup mayonnaise
approx. 1/2 cup sour cream
juice of 1 large or 2 small limes
1 tsp. paprika
1 tsp. cumin
In large bowl, cream together mayonnaise, sour cream, lime juice and one avocado, using fork to mash up the avocado until smooth. Add in paprika and cumin and mix well. Add in red and green cabbage, onion, cilantro, jalapeño. Cut remaining avocado in larger pieces and mix in with other ingredients. When well combined, cover and refrigerate until ready to use.
Heat corn or flour tortillas. Fill with grilled fish, top with fresh slaw & enjoy!
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Baja Fish Taco Recipe with Mango Salsa and Queso Fresco
Fish tacos are seriously probably my favorite kind. They are light, they are flavorful and they are always so dang good! I kind of upped this recipe by using fresh halibut, but you know what it was worth it!
Try this Baja Fish Taco Recipe that is loaded up with a tasty homemade Mango Salsa and then topped off with Queso Fresco that are rubbed down with herbs and spices. From shredded cabbage to a mango salsa recipe, these fresh halibut fish tacos are absolutely delicious and are always a crowd pleaser. Try them out in your house today!
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Shrimp and Grits:
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Written Recipe:
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 12
Author Chef Billy Parisi
Ingredients
For the Tortillas:
4 cups of masa flour
2 ½ cups of warm water
1 teaspoon of Kosher salt
For the Salsa and Toppings:
2 mangoes peeled, cored and medium diced
½ peeled and small diced red onion
1 seeded and small diced red bell pepper
1 jalapeño seeded and small diced
3 tablespoon of fresh cilantro chopped
juice of 1 Lime
½ each thinly sliced red and green cabbage
queso fresco
sea salt and fresh cracked pepper to taste
For the Fish:
1 teaspoon of dry oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon crushed red pepper flakes
1 tablespoons onion powder
1 tablespoons garlic powder
1 teaspoon of sea salt
3 tablespoons of olive oil
1 ½ pounds of skinned fresh halibut
Instructions
Tortillas: Combine all of the ingredients in a large bowl and mix until completely combined. Cover and let sit for 10 minutes.
Next, make golf ball sized dough balls and press them using a tortilla press.
Cook the tortillas in a non-stick skillet over medium heat until they become lightly browned around the edges. Keep warm. Note: you will have some leftover.
Salsa: Combine the mangos, red onions, bell pepper, jalapeno, cilantro, lime juice, salt and pepper in a bowl and keep cool.
Fish: In a bowl mix together all of the herbs and spices and coat the fish on both sides with it.
Sear the fish on a hot griddle or large frying pan over medium to medium-high heat until it is browned on both sides and cooked through out, about 10 minutes.
To Plate: Place some fish into a warmed tortilla and top off with sliced cabbages, mango salsa and queso fresco.