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Meal Part

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Ethnic Cuisines

Health Considerations





Baja-Style Fish Tacos

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Nutrition Facts

Serving Size: 7 oz (1 Taco)
Amounts Per Serving
Calories 200
Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 15mg 5%
Sodium 370mg 15%
Potassium 410mg 10%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 16%
Sugars 3g  
Protein 11g  
Vitamin A 0% Vitamin C 30%
Calcium 10% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 20 Tacos
Serving Size: 7 oz


Amount Ingredients
Chili Salsa:
1 oz. Arbol Chili
1 1/2 cups Water
2 cups Salsa
1/3 cup Mayonnaise
1/4 cup Milk
2 Limes, Juiced
Avocado Sauce:
1 Avocado
1/4 cup Milk
1 Lime, Juiced
1/8 tsp. Salt
2 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Oregano, Dried, Crushed
1/2 tsp. Garlic Powder
1/2 tsp. Cayenne Pepper, Ground
1/4 tsp. Black Pepper, Ground
1 Tbsp. Custom Culinary® Gold Label Fish Base
1 1/2 lbs. Red Snapper or Fish of Choice
12 oz. Mexican Beer, Cold
1/4 cup Milk
20 Corn Tortillas
1/2 Head Cabbage, Shredded

Recommended Product: 9520 Gold Label Fish Base

Alternate Product Options: 9675 Gold Label Fire Roasted Ranchero Sauce


  1. In a small sauce pot add chilis and water. Heat to boiling over medium high heat. Reduce heat and gently boil 15-20 minutes. Drain and reserve 1/2 cup of the liquid. Add chilis and liquid into a food processor. Blend into a smooth paste. Chill.
  2. In a small mixing bowl, combine salsa and chili paste, mixing well. Set aside.
  3. In a small mixing bowl, combine mayonnaise, milk and juice from 2 limes, mixing well. Refrigerate.
  4. In a small mixing bowl, add avocado. Mash with a fork until smooth. Add milk, juice from 1 lime and salt, mixing well. Refrigerate.
  5. Combine flour, baking powder, oregano, garlic powder and cayenne pepper, mixing well. Blend in Gold Label Fish Base and black pepper, mixing well. Gradually add beer and milk, mixing into a smooth batter with a wire whip.
  6. Cut fish into 2" x 1/2" strips. Squeeze 1/2 of a lime over fish. Dip fish into batter. Deep fry until golden brown. Drain.
  7. Cradling a tortilla in hand, tuck a few pieces of fried fish into tortilla. Add a small amount of cabbage and spoon some of each sauce on top.

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