Baja Pork Tacos Recipes

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BAJA PORK TACOS



Baja Pork Tacos image

This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. -Ariella Winn, Mesquite, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 12 servings.

Number Of Ingredients 7

1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 434mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic exchanges

BAJA FISH SOFT TACOS



Baja Fish Soft Tacos image

Create restaurant-style fish tacos for your family tonight with the help of Old El Paso™ Baja fish soft taco dinner kit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 8

1 Old El Paso™ restaurante Baja fish soft taco dinner kit
1/2 cup mayonnaise
2 tablespoons water
1 lb tilapia or other white fish fillets, thawed if frozen
2 tablespoons vegetable oil
Shredded red cabbage
Chopped fresh cilantro
Fresh lime wedges

Steps:

  • In small bowl, stir Baja Sauce Seasoning (from dinner kit), mayonnaise and water until well blended; set aside.
  • Empty Crusted-Fish Seasoning (from dinner kit) into shallow dish or bowl. Cut fish fillets into 10 equal pieces. If fish is dry, moisten with wet paper towel. Place fish pieces on seasoning, turning to coat very lightly on both sides.
  • In 10- or 12-inch nonstick skillet, heat oil over medium-high heat. Carefully add fish pieces to hot oil. Cook 2 to 3 minutes or until golden brown on bottom. Reduce heat to medium. Turn fish; cook 2 to 3 minutes longer or until golden brown and fish flakes easily with fork (145°F); thicker fish pieces may require a longer cook time.
  • Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
  • Place fish on tortillas. Top with Baja Sauce, desired toppings and a squeeze of fresh lime juice. Cover and refrigerate leftovers.

Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 50 mg, Fat 5, Fiber 1 g, Protein 22 g, SaturatedFat 5 g, ServingSize 2 Tacos, Sodium 1000 mg, Sugar 1 g, TransFat 1 g

BAJA'S FISH TACOS



Baja's Fish Tacos image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 tacos

Number Of Ingredients 19

Vegetable oil, for frying
1 red salmon fillet, skinned, boned, and cut into 2-inch strips
Beer Batter, recipe follows
Salt
4 to 6 flour tortillas
1 cup shredded cabbage
Chipotle Mayonnaise, recipe follows
Tomatillo Salsa, recipe follows
3/4 cup white flour
Dash yellow mustard
Beer to make batter consistency of pancake batter
1/2 cup mayonnaise
2 tablespoons milk
1 or 2 smoked, canned chipotle chiles
1 cup chopped canned or fresh tomatillo
1/4 cup chopped canned or fresh jalapeno peppers
1/4 cup diced onion
1/4 cup chopped cilantro leaves
1/4 cup canned green chiles

Steps:

  • Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
  • Stir together until incorporated.
  • Put ingredients in a bowl and mix.
  • Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

BAJA FISH TACOS WITH CHIPOTLE CREAM



Baja Fish Tacos With Chipotle Cream image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

2 lbs. halibut, snapper or cod cut into 2x1 inch pieces
1 box tempura batter
1 1/2 cups club soda
2 cups shredded Napa cabbage
1/2 cup thinly sliced red onion
8 corn tortillas
fresh cilantro sprigs
2 limes, cut into wedges
salt and pepper to taste
salt and pepper to taste
peanut oil for frying
1 cup sour cream
1 minced chipotle with its sauce, or to taste
salt and pepper to taste
salt and pepper to taste

Steps:

  • FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
  • Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
  • CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)



Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Steps:

  • Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
  • Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
  • Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
  • Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

CLASSIC BAJA-STYLE FISH TACOS



Classic Baja-Style Fish Tacos image

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

1 cup beer, plus
2 tablespoons beer (NOT DARK)
1 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried Mexican oregano
1/2 teaspoon fresh ground black pepper
2/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon chopped chipotle chile, seeded
1 teaspoon adobo sauce (from chipotle can)
1 teaspoon Dijon mustard
1 teaspoon lime juice
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt
8 cups vegetable oil, for deep-frying
1 cup all-purpose flour
1 lb cod fish fillet, cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)
24 corn tortillas
finely shredded red cabbage
lime wedge
cilantro
fresh salsa
pico de gallo (Pico De Gallo)

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

ANDIE'S BAJA-STYLE FISH TACOS



Andie's Baja-Style Fish Tacos image

I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.

Provided by Andie

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 19

8 tilapia fillets
¼ cup extra-virgin olive oil
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic paste
6 large tomatoes, seeded and diced
1 avocado, diced
1 red onion, chopped
1 jalapeno pepper, seeded and finely diced, or more to taste
4 sprigs cilantro, finely chopped
6 cloves garlic, minced
1 pinch garlic salt, or to taste
ground black pepper to taste
1 cup mayonnaise
⅔ cup sour cream
2 tablespoons olive oil, or as needed
16 (8 inch) flour tortillas, warmed
6 cups shredded cabbage

Steps:

  • Cut each tilapia fillet into 2 strips each.
  • Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
  • Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
  • Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
  • Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
  • Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.

Nutrition Facts : Calories 866 calories, Carbohydrate 71.7 g, Cholesterol 59.9 mg, Fat 49.4 g, Fiber 9.8 g, Protein 35.7 g, SaturatedFat 9.9 g, Sodium 799.9 mg, Sugar 7.1 g

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BAJA MEXICAN STREET TACOS | READY SET EAT
Directions View photos. Step one. In glass bowl, whisk together orange juice, lime juice, oil, Worcestershire sauce, garlic, cumin, oregano, sugar, chili powder, salt ...
From readyseteat.ca
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PORK TACO RECIPES - PULLED, BELLY & MORE | TASTE OF HOME
Baja Pork Tacos. 25 reviews. This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we... Slow-Cooked Carnitas. 51 reviews. Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of... Green Chile Shredded Pork . 5 reviews. Pork green chili made in the slow …
From tasteofhome.com
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Top Asked Questions

What kind of tacos can you make with pork?
Whether it's pork shoulder tacos, tacos al pastor, ground pork tacos, pork loin tacos, or carnitas tacos, here you'll find a tantalizingly good taco to whip up for your next taco Tuesday. Skip the taco truck and make one of these 10 pork taco recipes instead.
What is a Pork taco al pastor?
"The 'plaster' coating traps all the moisture and flavor of the pork in while it bakes, creating the best pork taco I've had in a while." In this version of tacos al pastor, marinated pork is cooked over a grill pan and served with grilled pineapple, chopped onion, and cilantro.
How do you cook fish fillet in Baja California?
Ready in no time with roots in Baja California, who can resist crispy, golden fish fried to perfection and served within warm corn tortillas with avocado and coleslaw? Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F.
What are the best breakfast tacos to make at home?
"Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy," says recipe creator Culinary Envy . Kiwi salsa and lime crema bring bright and fresh flavor to these ground pork and poblano tacos. Reviewer Amy Reviews suggests substituting mango for the kiwi when you want to change things up.

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