Baja Fried Fish Tacos Recipes

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BAJA FISH TACOS



Baja Fish Tacos image

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 18

5 cups (or one 10-ounce bag) shredded red cabbage
3 tablespoons minced red onion
½ cup fresh chopped cilantro
3 tablespoons cider vinegar
1½ teaspoons vegetable oil
½ teaspoon salt
¾ cup mayonnaise, best quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped
1 cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup beer
1½ pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
Lime wedges, for serving

Steps:

  • Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
  • Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
  • Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
  • In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
  • Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
  • Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
  • Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
  • Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
  • Note: Nutritional Information does not include the chipotle sauce.

Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg

BAJA STYLE FISH TACOS



Baja Style Fish Tacos image

Provided by Marcela Valladolid

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

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.

BAJA FISH TACOS



Baja Fish Tacos image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

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.

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA



Fried Fish Tacos to Remind You of Baja California image

I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.

Provided by unclejjp

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h45m

Yield 18

Number Of Ingredients 17

1 onion, cut into thin slices
2 teaspoons salt, divided
1 teaspoon dried basil
1 teaspoon dried oregano
4 limes, divided
water to cover
¾ cup sour cream
⅓ cup mayonnaise
1 quart canola oil for frying
18 corn tortillas
2 ½ cups all-purpose flour
1 (12 fluid ounce) can or bottle dark beer
1 ¼ pounds whitefish, cut into 3x1-inch strips
1 egg
⅓ head cabbage, thinly sliced
1 cup pico de gallo salsa
1 cup chopped fresh cilantro

Steps:

  • Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
  • Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
  • Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
  • Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
  • Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
  • Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

Nutrition Facts : Calories 673.9 calories, Carbohydrate 30.6 g, Cholesterol 35 mg, Fat 57.3 g, Fiber 3.5 g, Protein 10.8 g, SaturatedFat 8.6 g, Sodium 411.4 mg, Sugar 2 g

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!



Baja Fried Fish Tacos, a San Diego Surfers Delight! image

WOW! Do we love these fish tacos, and there are so many variations. This is one of my favorites and most authentic. Or, Think fresh grilled mahi-mahi slipped inside a thick warm corn tortilla and topped with thinly sliced cabbage, drizzled with lime juice and a splash of creme fresh. YUMMY!

Provided by looneytunesfan

Categories     Whitefish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup dark beer
1 cup flour
1/2 teaspoon salt
1 lb boned and skinned white fish fillet
vegetable oil, for frying fish
6 warm corn tortillas
2 cups shredded cabbage
1/2 cup mayonnaise
1 garlic clove, minced
salsa
lime wedge

Steps:

  • In a bowl, whisk beer, flour and salt, blending well.
  • Rinse fish and pat dry.
  • Cut into six oblong pieces.
  • In a deep skillet, heat about one inch of oil to 360°F
  • Coat fish pieces in beer batter and drain briefly.
  • Slide coated fish into oil.
  • Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
  • Mix mayonnaise with a little water to thin, and add the mined garlic.
  • To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

Nutrition Facts : Calories 296.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 55.9, Sodium 404.7, Carbohydrate 34.2, Fiber 2.7, Sugar 2.3, Protein 18.1

BAJA FISH TACOS



Baja Fish Tacos image

This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.

Provided by Mary Leverington

Categories     Catfish

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb catfish nuggets or 1 lb other white fish, cut into 1 inch pieces
1 cup dark beer
1 cup flour
2 tablespoons taco seasoning mix
1/2 bunch cilantro
1/2 cup sour cream
1/4 cup lime juice
1/2 teaspoon taco seasoning mix (optional)
vegetable oil, for deep fat frying
12 corn tortillas
finely shredded cabbage
chopped tomato
lime wedge
finely chopped onions or scallion
chopped cilantro

Steps:

  • Whisk together the flour, beer, and taco seasoning mix.
  • Wash catfish nuggets and pat dry with paper toweling.
  • In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
  • You don't want to totally liquify the cilantro.
  • Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
  • Dip fish nuggets into batter and place in hot oil with a fork.
  • Turn once after about 1 minute and brown the other side for another minute.
  • Do this in batches.
  • Don't crowd the fish.
  • Drain on paper toweling and keep warm in a 200F oven until ready to serve.
  • Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

Nutrition Facts : Calories 329.3, Fat 9.9, SaturatedFat 3.5, Cholesterol 51.6, Sodium 185.7, Carbohydrate 40.7, Fiber 3.9, Sugar 1.5, Protein 17.1

BAJA-STYLE FISH TACOS



Baja-Style Fish Tacos image

These fish tacos have a delicious tequila-lime-chili flavor and are topped with a crunchy ranchero coleslaw. They are very easy to make. Optional toppings can include black beans, jalapeno peppers, diced tomato, julienned carrots, and green onions.

Provided by JohnBailey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 9

Number Of Ingredients 23

½ cup tequila
½ cup fresh lime juice
½ cup water
2 tablespoons kosher salt
2 tablespoons turbinado sugar
1 tablespoon chili powder
2 pounds cod fillet, cut into 3- by 1-inch strips
1 cup canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
½ cup mayonnaise
½ cup sour cream
1 tablespoon chili powder
1 teaspoon cider vinegar
½ teaspoon kosher salt
1 teaspoon sugar
1 (12 ounce) package coleslaw mix
1 tablespoon chopped green onions
1 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 cup oil for deep frying
9 corn or flour tortilla

Steps:

  • Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
  • Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
  • Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
  • Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
  • Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
  • While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
  • Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 43.6 g, Cholesterol 52.6 mg, Fat 23.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 5.1 g, Sodium 2504.8 mg, Sugar 4.5 g

FISH TACOS WITH BAJA SAUCE



Fish tacos with Baja sauce image

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

50g yogurt
50g mayonnaise
1 jalapeno chilli
1 garlic clove
1 lime , juiced
small pack coriander
1 tsp fajita seasoning
½ lime , juiced
2 tsp olive oil
20g fajita seasoning
2 cod loins (around 140g each), cut into chunks
8 small corn tortilla , griddled, to serve
8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

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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2018-03-27 Light, crispy and fresh, these scrumptious Baja fish tacos loaded up with beer-battered cod, tangy citrus slaw and a spicy garlic-lime sauce are a delicious take on a classic west coast beach favorite! Yield: Serves 4 (3 tacos each) Nutrition Info: 422 calories (per taco) Prep Time: 1 hour. Cook time: 25 minutes. Baja Fish Taco Sauce Ingredients:
From thecozyapron.com


BEER BATTERED FISH TACOS (AUTHENTIC BAJA-STYLE) - PLATING PIXELS
2021-01-27 In a large bowl, stir together flour, baking powder, and seasonings. Stir in beer and let sit for 15 minutes. Cut skin from the fish and slice into roughly 1 x 1 ½ inch strips. Add fish pieces to the beer batter and stir to coat well. Heat oil in a large frying pan to medium-high heat.
From platingpixels.com


FRIED AND TRUE: BAJA FISH TACOS - FOOD REPUBLIC
2015-07-07 Directions For the tacos Mix the lime juice, mustard, garlic, and egg yolks together for the coleslaw. Pour the oil into the mix slowly while whisking with an electric mixer.
From foodrepublic.com


CRISPY BAJA FISH TACOS | TASTY (AND EASY) RECIPE | PERFECT FOR …
2018-05-09 For the Tacos. Bake the fish fillets according to package instructions. Lightly char the corn tortillas by placing them in a dry skillet over medium heat for 1-2 minutes, flipping occasionally. Lay tortillas flat and top with cabbage slaw and sliced avocado. Lay one fish fillet on top of cabbage and then drizzle sauce over fish.
From spicedblog.com


FRIED BAJA TACOS | TASTE
Directions. In a large bowl, combine both cabbages, the cilantro, cilantro stems, and lime juice; season with salt; and stir gently until mixed. Set aside. In a medium bowl, combine the tomatoes, onion, serranos, cilantro, garlic, and lime juice; season with …
From tastecooking.com


BAJA FISH TACOS RECIPE - RECIPES.NET
2022-03-25 Brush water over the pieces of fish. Sprinkle the fish with salt and pepper. Place the seafood breader on a plate. Roll each piece of fish in …
From recipes.net


BAJA FISH TACOS | MEXICAN PLEASE
2018-04-11 Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.
From mexicanplease.com


BAJA FRESH FISH TACOS RECIPE - SECRET COPYCAT RESTAURANT RECIPES
2022-03-01 Cut crosswise into 1-inch wide strips. Dredge the fish pieces in batter. Allow excess to drip off. Gently place battered fish in oil. Deep fry 3 to 4 pieces at a time until golden brown, turn once for a minute per side. Remove from oil to a paper towel-covered plate to drain.
From secretcopycatrestaurantrecipes.com


BAJA FISH TACOS | HEALTHY MEXICAN RECIPE | OUR MODERN KITCHEN
2021-05-26 The fish in these tacos are usually battered and fried – we’ve chosen to breadcrumb and bake this version – making them a little healthier, whilst also affording you some hands-off cooking time. Author: Sam; Scale 1x 2x 3x Ingredients THE FISH. 250 g Cod Loin, sliced into 1 cm slices. 40 g Plain Flour, 1 tsp. Paprika, 1 tsp. Dried Oregano, ½ tsp. Cayenne …
From ourmodernkitchen.com


BLUE MESA GRILL BAJA FISH TACOS RECIPE - SECRET COPYCAT RESTAURANT …
2021-08-17 Pour enough oil into a large cooking pot to deep fry. Place over medium high heat and heat to about 350°F. Add beer, 1 cup all-purpose flour, salt, garlic powder, dry mustard, oregano and black pepper to a medium bowl. Whisk until a batter forms. Place a bit of all-purpose flour in a second bowl.
From secretcopycatrestaurantrecipes.com


BAJA FISH TACOS. - HALF BAKED HARVEST
2014-02-09 Tacos with fried fish, crema, slaw, salsa, Cojita and avocados. Yup, they are guaranteed to brighten your day. Also, they are kind of perfect for Valentines Day. I mean, they are pink. With pretty pops of red pomegranate jewels. For the recipe and a fun little story, head on over to the the Better Homes and Gardens blog, Delish Dish.
From halfbakedharvest.com


BAJA FISH TACOS | THE RECIPE CRITIC
2020-06-28 In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined. Preheat a medium sized skillet over medium high heat, add oil until it is about ½ inch up the side. Heat until the …
From therecipecritic.com


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