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@laperritadetumario24: @castillo04 @Maria La Puchunga Castillo Bri @*la puchunga 👿* @la puchunga 👿 @maria la puchunga😘😘 @"la puchunga 👿"

la perrita de tu Mario 👿🥰
la perrita de tu Mario 👿🥰
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Region: DO
Tuesday 20 January 2026 16:26:27 GMT
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Baja Fish Tacos in an extra-crispy beer batter, then topped with Orange Sauce, crema, coleslaw, diced onion, and cilantro. INGREDIENTS BEER BATTER + 1 lb cod (or your preferred white fish) + 12 oz beer or carbonated water + 3 C all-purpose flour, divided + 2 TBSP cornstarch + 1 tsp black pepper + 2 tsp garlic powder + 1/2 tsp smoked paprika + 1/2 tsp cayenne + 1 tsp salt + 1.5 qt oil for frying (canola, vegetable, peanut) + Flaked sea salt TACO + Corn tortillas + Coleslaw (recipe on my blog, link in bio) + Orange Sauce (recipe on my blog, link in bio) + Mexican Crema + White onion, diced + Cilantro, chopped + Limes, sliced into wedges DIRECTIONS + STEP 1: BATTER In a bowl, beer or carbonated water, 2 C flour, cornstarch, black pepper, garlic powder, smoked paprika, cayenne, and salt. Mix. On a separate plate or shallow dish add the remaining 1 C flour. + STEP 2: HEAT In a wok or deep pan, heat oil to 375°F. + STEP 3: SLICE Slice fish into 8 equal pieces. + STEP 4: DIP Coat the fish in the flour and then dip it into the batter to coat it thoroughly. + STEP 5: FRY Carefully add the coated fish to the heated oil (be careful not to splash oil on yourself). Routinely flip the fish to evenly cook. Remove from oil when golden brown and crispy. The internal temperature of the fish should be about 145F. + STEP  6: COOL Place the fish on a wire rack to cool. Season with flaked sea salt immediately after removing from the wok. + STEP 7: TACO Top tortilla with fish, coleslaw, a drizzle of Orange sauce and crema, onion, and cilantro. Serve with fresh lime wedges. #BajaFishTacos #BajaTacos #FishTacos #CasitaMadeRecipes
Baja Fish Tacos in an extra-crispy beer batter, then topped with Orange Sauce, crema, coleslaw, diced onion, and cilantro. INGREDIENTS BEER BATTER + 1 lb cod (or your preferred white fish) + 12 oz beer or carbonated water + 3 C all-purpose flour, divided + 2 TBSP cornstarch + 1 tsp black pepper + 2 tsp garlic powder + 1/2 tsp smoked paprika + 1/2 tsp cayenne + 1 tsp salt + 1.5 qt oil for frying (canola, vegetable, peanut) + Flaked sea salt TACO + Corn tortillas + Coleslaw (recipe on my blog, link in bio) + Orange Sauce (recipe on my blog, link in bio) + Mexican Crema + White onion, diced + Cilantro, chopped + Limes, sliced into wedges DIRECTIONS + STEP 1: BATTER In a bowl, beer or carbonated water, 2 C flour, cornstarch, black pepper, garlic powder, smoked paprika, cayenne, and salt. Mix. On a separate plate or shallow dish add the remaining 1 C flour. + STEP 2: HEAT In a wok or deep pan, heat oil to 375°F. + STEP 3: SLICE Slice fish into 8 equal pieces. + STEP 4: DIP Coat the fish in the flour and then dip it into the batter to coat it thoroughly. + STEP 5: FRY Carefully add the coated fish to the heated oil (be careful not to splash oil on yourself). Routinely flip the fish to evenly cook. Remove from oil when golden brown and crispy. The internal temperature of the fish should be about 145F. + STEP  6: COOL Place the fish on a wire rack to cool. Season with flaked sea salt immediately after removing from the wok. + STEP 7: TACO Top tortilla with fish, coleslaw, a drizzle of Orange sauce and crema, onion, and cilantro. Serve with fresh lime wedges. #BajaFishTacos #BajaTacos #FishTacos #CasitaMadeRecipes

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