Classic Baja Style Fish Tacos Recipes

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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 STYLE FISH TACOS



Baja Style Fish Tacos image

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

6 tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½ lime, juiced
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle Mexican beer
24 corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 cups shredded Mexican cheese blend
2 limes, sliced into wedges
1 dash chile-garlic sauce (such as Sriracha®)

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

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.

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

BAJA-STYLE FISH TACOS



Baja-Style Fish Tacos image

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

1 pound cod fillet, or another firm white fish, such as halibut
1 teaspoon fine sea salt
1/4 cup fresh lime juice
1/4 cup all-purpose flour, for dredging
4 cups grapeseed oil, for frying
1 cup all-purpose flour
1 cup lager, preferably Modelo or Tecate brand
1 teaspoon baking powder
1 teaspoon sambal, an Indonesian chili sauce, available in many grocery stores or online
1/2 teaspoon Dijon mustard, may substitute yellow mustard
1 pinch dried oregano, preferably Mexican
1/4 teaspoon fine sea salt
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 head green or red cabbage, finely sliced
1 avocado, cut into slices
1/2 cup Yucatán-Style Pickled Red Onions, see Yucatán-Style Pickled Red Onions recipe

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



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

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

FISH TACOS - BAJA STYLE



Fish Tacos - Baja Style image

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

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
kosher salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) bottle cold beer, plus more to thin the batter if necessary
2 lbs firm meaty fish (cod, snapper etc.)
freshly squeezed lime juice
vegetable oil (for deep frying)
3/4 cup mayonnaise
1/4 cup low-fat yogurt
1/2 teaspoon minced garlic
1 tablespoon chopped cilantro
corn tortilla, warmed
guacamole (avocado smashed with a little lime juice and salt)
lime wedge
shredded green cabbage
pico de gallo or salsa
cilantro leaf (optional)
chopped white onion (optional)

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

GRILLED BAJA FISH TACOS



Grilled Baja Fish Tacos image

I found this grilled Baja fish taco recipe and made a few changes to it per my liking. Wife and 5-year old son love it. I hope you do too. Serve with lime wedges, if desired.

Provided by JoVieBro

Categories     Main Dish Recipes     Taco Recipes

Time 1h

Yield 6

Number Of Ingredients 19

2 tablespoons cider vinegar
1 teaspoon vegetable oil
1 teaspoon kosher salt
½ medium head green cabbage, shredded
3 scallions, thinly sliced
5 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon kosher salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
4 tilapia fillets, or more to taste
2 teaspoons vegetable oil
¾ cup mayonnaise
1 lime, juiced, divided
2 teaspoons minced chipotle peppers in adobo sauce, or to taste
2 cloves garlic, minced
12 (6 inch) corn tortillas
½ cup crumbled queso fresco

Steps:

  • Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
  • Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
  • Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
  • While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
  • Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
  • Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
  • Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
  • Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 32.5 g, Cholesterol 44.4 mg, Fat 28.6 g, Fiber 6.2 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 912.4 mg, Sugar 3.6 g

BEER-BATTERED BAJA STYLE FISH TACOS



Beer-Battered Baja Style Fish Tacos image

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

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup dark Mexican beer (I used Negra Modelo)
1/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated lemon zest
2 tablespoons of fresh lemon juice
2 tablespoons water
salt & pepper
oil (for frying)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
black pepper
2 lbs , white fish cut into 5 by 1/2 inch strips (I used Tilapia but Halibut would work)
corn tortilla
2 cups of shredded cabbage
salsa or guacamole

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 FISH TACOS



Baja Fish Tacos image

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

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup Mexican crema
1 teaspoon chopped fresh cilantro
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 cup dark beer (Bohemia)
2 lbs mahi mahi, filet cut into 1 inch wide strips
1 lime
12 soft corn tortillas
vegetable oil (enough to fry fish)
2 cups shredded cabbage
2 large tomatoes (peeled and chopped)
lime wedge

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

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Directions. In a bowl, whisk beer, flour, and salt, blending well. Rinse fish and pat dry. Cut into 10 equal pieces. In a deep 5- to 6-quart pan, heat 1 inch salad oil to 360°. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide …
From myrecipes.com


RECIPE: AUTHENTIC BAJA STYLE FISH TACOS - BETTER LIVING
2017-03-02 Drizzle the fish with lime juice and season with salt and pepper. Refrigerate until you're ready to cook. Before frying, remove the fish from refrigerator and pat the fish dry with paper towels. In a large bowl mix the flour, baking powder, garlic, cayenne, mustard, oregano, 1 teaspoons salt, and pepper until well blended.
From onbetterliving.com


BAJA FISH TACOS - DINNER AT THE ZOO
2019-01-06 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 the seafood breader until completely coated. Heat the oil in a large pan over medium high heat. Add the fish in a single layer and cook until deep golden brown, 3-4 minutes per side.
From dinneratthezoo.com


BAJA FISH TACOS RECIPE - THE FOOD QUEST
Cook for 6-8 minutes or until fish begins to brown. Squeeze 1/2 lime over fish then flip each rectangle, adding more olive oil if pan looks dry. Cook over medium high heat for 6 more minutes, until each rectangle is browned. Place cooked fish on a large serving plate, and add to Taco Building Assembly line.
From thefoodquest.com


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-STYLE FISH TACOS RECIPE - MEXICAN RECIPES - OLD EL PASO
Heat the oil in a deep fat fryer or heavy-bottomed pan, coming up about 5 cm, to 180°C, or until a small piece of bread browns in 10 seconds. Beat together the flour, beer, chilli powder and salt, in a medium bowl, until smooth. Coat the fish in the batter, then add to the fryer or pan in batches. Cook for 3 to 4 minutes, stirring occasionally ...
From oldelpaso.co.uk


RECIPE OF THE DAY: BAJA STYLE FISH TACOS | FN DISH ...
Ellie's healthy take on classic fish tacos takes grilled flaky tilapia instead of fried fish and tops it with a yogurt-based cream sauce, corn kernels and shredded cabbage. Baja-Style Fish Tacos ...
From foodnetwork.com


GRILLED BAJA FISH TACOS RECIPE - LIFEMADEDELICIOUS.CA
2015-05-19 Steps. 1. In small bowl, mix contents of Baja Sauce Seasoning pouch (from kit) with mayonnaise and water until well blended; set aside. 2. Empty contents of Fish Seasoning pouch (from kit) into a shallow dish or bowl. If fish is dry, moisten slightly with wet paper towel. Lay fish fillets on seasoning, turning to coat very lightly on both sides. 3.
From lifemadedelicious.ca


CLASSIC BAJA FRIED-FISH TACOS RECIPE -SUNSET MAGAZINE
How to Make It. In a bowl, whisk beer, flour, and salt, blending well. Rinse fish and pat dry. Cut into 10 equal pieces. In a deep 5- to 6-quart pan, heat 1 inch salad oil to 360°. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, about 5 …
From sunset.com


BAJA FISH TACOS | HEALTHY MEXICAN RECIPE | OUR MODERN KITCHEN
2021-05-26 Remove the tray from the oven and evenly lay out the breaded fish on the tray. Drizzle/spray the fish with a little olive oil and transfer the fish to the oven to bake for 6 minutes. Turn the fish pieces over, they should be golden brown on one side, and return to the oven. Bake for a further 6 minutes until crisp and golden.
From ourmodernkitchen.com


AUTHENTIC BAJA CALIFORNIA FISH TACOS RECIPE WITH CHIPOTLE ...
2022-01-06 Instructions. Preheat oven to 375 and place your fish in a glass baking dish. Sprinkle fish with salt and pepper and bake for ~25 minutes, or until fish is flaky. Then chop all of your remaining vegetable ingredients, and set them aside for easy taco assembling. Taking a food processor, combine all ingredients for the aioli and blend on high ...
From thewellco.co


BEST CRISPY BAJA FISH TACOS WITH PICO DE GALLO & WHITE ...
Repeat with the remaining tortillas. PAN FRY: Heat 1 teaspoon vegetable oil in a seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
From carlsbadcravings.com


BAJA STYLE FISH TACOS – FOOD NETWORK KITCHEN
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 ...
From foodnetwork.com


CLASSIC BAJA FISH TACOS - A PINCH OF SALT LAKE
2021-04-13 Cut the fish into 2” pieces. Pat dry. In a medium bowl combine the dry ingredients of the batter and refrigerate the liquid. Set up the cooking station. Add the oil to a heavy frying pan and set up a baking try lined with paper towels. Preheat the oil to …
From apinchofsaltlake.com


EASY BAJA FISH TACOS RECIPE - LAUREN'S LATEST
2018-10-22 Cook fish sticks according to package directions. While fish sticks are baking, place all ingredients for Baja sauce into a blender and whir until combined and sauce is smooth 20-30 seconds. Pour into a bowl or squeeze bottle. Place taco ingredients and toppings into bowls and onto a table with the Baja fish taco sauce and hot fish sticks.
From laurenslatest.com


BAJA-STYLE FISH TACOS WITH A SWEET CHILI SAUCE - CHEF DENNIS
2020-10-12 Sweet Chili Sauce. Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely and refrigerate until needed.
From askchefdennis.com


THE BEST BAJA FISH TACOS WITH BAJA WHITE SAUCE ...
Cut the fish into 3 inch X 1/2 inch pieces, about the size of a middle finger. Set aside. In a medium bowl, whisk the flour, cornstarch and baking powder with the yellow mustard and 8 ounces of beer. Add more beer 1 tablespoon at a time until the batter is the consistency of pancake batter.
From foodiecrush.com


QUICK & EASY BAJA-STYLE FISH TACOS - THE PENNYWISEMAMA
2019-02-19 Preheat oven to 350 degrees. Stack tortillas and wrap them in a sheet of aluminum foil. Line a rimmed backing sheet with aluminum foil. Place fish fillets on baking sheet and squeeze lime juice evenly over each. Sprinkle with salt and pepper. Place tortillas and fish in the oven. Remove tortillas after 5 mins and set aside.
From thepennywisemama.com


RICK BAYLESSCLASSIC ENSENADA FISH TACOS - RICK BAYLESS
2020-07-07 Scrape into a medium bowl and add the oregano, black pepper, mustard, base or bouillon, beer or water, and 1/2 teaspoon salt. Add the flour and baking powder to the wet ingredients and whisk just until combined. Heat the oil in a heavy skillet to 370 degrees.
From rickbayless.com


BAJA STYLE FISH TACOS - ROAMINGTASTE.COM
2012-12-09 Cook until golden, approximately 3 minutes each side. Place on a plate to drain the additional oil off. Place further pieces of fish in the batter and cook until all have been cooked. Meanwhile, combine the salsa ingredients in a bowl and set aside. In a small bowl combine the mayonnaise and lime juice until smooth.
From roamingtaste.com


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


TACO TIME CLASSIC BURRITO VEGGIE RECIPE - SECRET COPYCAT ...
2022-05-17 With our Secret Restaurant Recipe your Classic Burrito Veggie will taste just like Taco Time. “A Soft Flour Tortilla filled with an assortment of diced Vegetables, Rice, Fat-Free Pinto Beans, Roasted Pumpkin Seeds, Cheddar Cheese, Taco Time’s Original Ranch Dressing, Guacamole and Lettuce.”. Photo by Stephan Mosel.
From secretcopycatrestaurantrecipes.com


RECIPE: AUTHENTIC BAJA STYLE TACOS - INMEXICO
2020-04-03 Authentic Baja Style Tacos (makes 4 servings) Directions: Sift the flour and baking powder together in a large bowl. Add a pinch of salt and pinch of pepper to mix. Add the beer to the flour mix in small batches to prevent lumps. Season the shrimp with salt and pepper.
From inmexico.com


BAJA FISH TACOS RECIPE - OLIVEMAGAZINE
2021-09-28 Add the chillies and simmer for 2 minutes. Pour into a bowl or clean jar and cool. STEP 4. To spice-coat the fish, heat the oven to 230C/fan 210C/gas 8. Mix the paprika, cornflour and cumin and season. Add the fish and toss to coat. Put the fish on a baking paper-lined tray and cook in the oven for 10 minutes until the fish is just charring at ...
From olivemagazine.com


BAJA-STYLE FISH TACOS RECIPE - HOUSE & HOME
2012-05-27 Fish Tacos Mayonnaise Sauce (see below) Vegetable oil, for frying 1 cup all-purpose flour 1/2 cup cornstarch 1 tsp garlic powder 1/2 tsp plus 1/2 tsp salt, divided 1 cup ice cold Mexican beer 1-1/2 lb. boneless cod, cut into 2″ pieces 6 (4″) corn tortillas, warmed 2 cups shredded white cabbage 2 limes. Mayonnaise Sauce 1 cup mayonnaise 1/4 ...
From houseandhome.com


BAJA STYLE FISH TACOS - GOURMET FISH TACOS - KAI GOURMET
Dredge the fish in the rice flour and then dip the pieces into the batter, one by one. Carefully add each piece of fish to the hot oil. Work in small batches so as not to crowd the Dutch oven or wok. Fry the fish until golden brown, about 3 minutes. Transfer to the prepared plate to drain and season immediately with more salt. Assemble the Tacos
From kaigourmet.com


BAJA STYLE FISH TACOS - CULINARY GINGER
2022-04-11 Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl. Coat all sides of the halibut with the mix. Add the canola oil to a sauté pan over medium heat. Once the oil has a slight ripple look, carefully place the halibut in the oil. Cook for 2 minutes on each side.
From culinaryginger.com


BAJA FISH TACOS - CARNE AND PAPAS MEXICAN RECIPES
2014-06-08 Fish Preparation. First I like to pull the salsa, avocado sauce, chipotle sour cream sauce, slaw and hot sauce together. Cut the fish into approx. 8 finger-sized pieces and sprinkle on both sides with 1/2 lime, 1tsp red chile powder and 1 tsp garlic salt. Let marinate in the fridge for 15 minutes. Combine batter ingredients.
From carneandpapas.com


HOW TO MAKE AUTHENTIC BAJA CALIFORNIAN FISH TACOS
Serves two adults, multiply as appropriate! Ingredients: cabbage 100g cucumber half mild mustard 1 x dessert spoonful mayonnaise 3 x dessert spoonfuls
From bajabybus.com


BAJA FISH TACOS - EASY PEASY MEALS - EAZY PEAZY MEALS
2020-08-06 Preheat oven to 400 degrees. Cut fish into 1-2 inch pieces, and place in a single layer on a sheet pan, then set aside. In a small bowl, mix together seasonings with a fork until well combined, then sprinkle over the fish. Bake fish for 10-12 minutes until fully cooked.
From eazypeazymealz.com


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