BAJA-STYLE FISH TACOS
These fish tacos are a traditional Mexican dish that's sure to be a crowd-pleaser. A quick lime juice marinade for the cod provides a hint of citrus in each bite, and the beer batter is wonderfully crisp and light. Simple, rustic, delicious: it's everything you want from Mexican street food.
Provided by Gabriela Cámara
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Marinate: Slice fish into 1-inch-thick pieces (about 2 ounces each). Place in a wide, shallow bowl and season with salt on all sides. Pour lime juice over the pieces and let rest while preparing the batter, 5-10 minutes.
- Make batter: In a medium bowl, whisk together flour and beer until smooth. Whisk in baking powder, then add sambal, mustard, oregano, and salt, and whisk to combine. Set aside.
- Dredge, batter, and deep-fry: Place flour on a plate. Add oil to a pot and set over medium heat. Secure a thermometer to the pot's side and heat oil to 375 F. Remove fish from marinade, one piece at a time, and dredge in flour on both sides. Then dip in the batter, coat well, and carefully place into the hot oil. Repeat with one or two more pieces, working in batches to avoid crowding the pot. Fry until the fish is evenly cooked and golden brown on all sides, about 8 minutes. Transfer fish to a paper towel-lined plate.
- Assembly: Warm tortillas on a comal or skillet over low heat. While tortillas are heating, mix together mayonnaise and crème fraîche in a small bowl. Place a warm tortilla on a plate, and spread a dollop of mayo-crème sauce down the middle. Place a piece of fish on top of the sauce, followed by another spoonful of sauce. Add cabbage, an avocado slice or two, then finish with a spoonful of pickled red onions. Repeat assembly with remaining ingredients and serve immediately.
BAJA STYLE FISH TACOS
I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Provided by Nancy Kopperud
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
- Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
- Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
- Microwave corn tortillas on high until warmed, about 1 minute.
- Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 38.7 mg, Fat 17.6 g, Fiber 5.3 g, Protein 16 g, SaturatedFat 6.6 g, Sodium 442.9 mg, Sugar 3.1 g
FISH TACOS - BAJA STYLE
Beer battered fish with a "secret" garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full!
Provided by cookiedog
Categories Mexican
Time 1h45m
Yield 26 tacos, 8 serving(s)
Number Of Ingredients 23
Steps:
- Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Stir in the beer until there are no lumps. (Batter may be made several hours ahead and refrigerated).
- Trim the fish of all blood lines, skin, and bones. Cut into pieces the size and shape of your index finger. Sprinkle with a few drops of lime juice and a little salt. (If not using immediately, wrap and refrigerate). Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. I use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles.
- Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Add a little beer if the batter seems too thick.
- Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself.
- Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve).
- When you are ready to serve, reheat the oil to 350-360°F and refry the fish a few pieces at a time until crisp and golden brown.
- To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion as desired.
Nutrition Facts : Calories 140.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.5, Sodium 76.1, Carbohydrate 26.5, Fiber 1, Sugar 0.7, Protein 3.9
BAJA FISH TACOS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
- Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
- Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
- Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
BAJA STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the Beer Batter:
- Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
- For Cream Sauce:
- Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
- For the Fish:
- In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
- On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
- *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
- **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
CLASSIC BAJA-STYLE FISH TACOS
The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.
Provided by Galley Wench
Categories Mexican
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Make the Batter:.
- Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
- Transfer to a bowl and let stand, covered for 1 hour.
- Make the Sauce:.
- Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
- Fry the Fish:.
- Put a rack in middle of oven and preheat oven to 350°F.
- Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
- Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
- Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
- Repeat with the remaining fish (returning oil to 350 °F between batches).
- Set pan of oil aside.
- Heat the Tortillas and Refry The Fish:.
- Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
- Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
- With a slotted spoon, transfer to paper towels to drain again.
- To Serve:.
- Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
- Serve with lime and salsa on the side.
Nutrition Facts : Calories 4538.8, Fat 442.4, SaturatedFat 57.8, Cholesterol 51.5, Sodium 1317.5, Carbohydrate 116.8, Fiber 11.2, Sugar 2.6, Protein 36.4
BAJA FISH TACOS
Make and share this Baja Fish Tacos recipe from Food.com.
Provided by beccasextra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a lgarge skillet over medium high heat. Add fish, saute 5 minutes or until done.
- Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon 1/4 Celsius cabbage mixture down center or tortilla. Divide fish evenly among tortillas. Fold in hlaf. Serve with lime wedges.
- Nutrition: Serving size, 2 tacos, 327 calories, 9.4 g. fat, fiber 4.6 g.
BEER-BATTERED BAJA STYLE FISH TACOS
I made these for Cinco de Mayo, and they were muy excellente! My bf said he never understood the big deal about fish tacos until he tasted these! Delicious, light and flaky fish with a lemon sour cream and cabbage on top.
Provided by likeamystic
Categories Mexican
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
- For Cream Sauce: Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
- For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
- On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Make tacos with the tortillas and fish and top each with cream, shredded cabbage, salsa and guacamole, if desired.
Nutrition Facts : Calories 282.1, Fat 10.2, SaturatedFat 4, Cholesterol 14.6, Sodium 888.3, Carbohydrate 39.4, Fiber 1.8, Sugar 2, Protein 5.8
BAJA STYLE FISH TACOS
Fish tacos come in many forms. This Baja version is easy to make and full of authentic flavor. The cornmeal crust is crispy while the cod remains tender. We loved these once they were assembled. The fried fish on the warm tortillas are topped with a lemony crema, cool slaw, salsa Verde, and a sprinkle of Cojita cheese. If you...
Provided by stephanie tate
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 22
Steps:
- 1. For the slaw: Mix the thinly sliced cabbage with the lime juice, olive oil, salt, and pepper. Set aside. If you can do this an hour or more ahead of time the flavors get to marinate together.
- 2. For the crema: Mix together mayo, crema Mexicana or sour cream, lemon zest, lemon juice, salt, and pepper.
- 3. Refrigerate. This can be may a day or so ahead of time.
- 4. For the fish: Heat oil to medium while you finish the rest of your prep. And heat oven to 250 degrees to keep the fish warm while your frying. Line a dish with paper towels to drain fish on.
- 5. In a shallow dish beat together egg and milk.
- 6. In a separate shallow dish, mix together cornmeal and seasonings.
- 7. Dredge fish in egg/milk mixture.
- 8. Then dip in cornmeal to coat. The oil is ready when it sizzles if a few drops of water are added.
- 9. Fry fish in batches approximately 2 minutes per side. Depending on the heat of your oil and the thickness of fish the could be a little less or more. You'll know when the cornmeal is golden brown. Place fried fish on paper towel-lined baking sheet.
- 10. Heat tortillas directly over a fire or if you have an electric stove a medium-hot skillet will do.
- 11. To keep these warm you can use a dish towel-lined dish or a tortilla warmer.
- 12. To serve, line crema along the bottom of a tortilla.
- 13. Then stack with a few pieces of fish.
- 14. Add slaw and salsa verde.
- 15. Sprinkle with cheese and enjoy!!!
BAJA FISH TACOS
I couldn't find a recipe on here for this, so went out and found one myself, these are great. I was a little put off by them at first, I mean... Fish Tacos, but they are great.
Provided by Kevin Young
Categories Mahi Mahi
Time 1h
Yield 12 tacos
Number Of Ingredients 16
Steps:
- Mix first four ingredients together to make sauce, place in refrigerator.
- Whisk flour, salt, pepper and cumin together in a mixing bowl.
- Slowly pour in beer while whisking until a smooth batter is formed.
- Allow this to stand about 15 minutes.
- Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
- Allow this to stand 15 minutes.
- Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.
- Heat oil (about an inch deep) in large skillet over medium heat.
- Place fish in batter and thoroughly coat.
- Fry fish in oil until golden, (about 5 minutes).
- Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
- Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
- Serve with a wedge of lime and I like to put some Tapatio on the taco.
Nutrition Facts : Calories 197.5, Fat 3.1, SaturatedFat 0.5, Cholesterol 56.4, Sodium 366.5, Carbohydrate 24.3, Fiber 2.6, Sugar 3, Protein 17.1
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
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