Fish Tacos Baja Style 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

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

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.

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 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.

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

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

BAJA FISH TACOS



Baja Fish Tacos image

This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can be made ahead.

Provided by Monday Morning Cooking Club

Categories     HarperCollins     Taco     Fish     Cabbage     Dinner     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 28

Pickled Red Onion:
1 large red onion, halved lengthways, thinly sliced
2 small green jalapeños
2/3 cup rice vinegar
1 tablespoon lime juice
1 heaped teaspoon sea salt
Baja Cream:
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons lime juice, plus extra to taste
1 teaspoon finely grated lime zest
Pinch of sea salt
Baja Cabbage Slaw:
2 tablespoons mayonnaise
3/4 teaspoon lime juice
2 drops jalapeño Tabasco sauce
1/2 small head green cabbage, thinly sliced
Sea salt and ground black pepper
Marinated Fish:
1/4 cup olive oil
1/2 teaspoon chili powder, or to taste
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup cilantro leaves, chopped
1 green jalapeño, chopped
1 lb flaky white fish filets
Sea salt and ground black pepper
Corn tortillas, for serving

Steps:

  • Pickled Red Onion:
  • To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
  • Baja Cream:
  • To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
  • Baja Cabbage Slaw:
  • To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
  • Marinated Fish:
  • To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
  • When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
  • Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
  • Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
  • Assembly:
  • Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.

BAJA FISH TACOS



Baja Fish Tacos image

Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you'll be hooked on these baja fish tacos! -Brooke Keller, Lexington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 cup reduced-fat ranch salad dressing
3 tablespoons adobo sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 pounds mahi mahi, cut into 1-inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
1 cup canola oil
16 corn tortillas (6 inches), warmed
3 cups shredded cabbage
Additional minced fresh cilantro and lime wedges

Steps:

  • In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Nutrition Facts :

BAJA FISH TACOS



Baja Fish Tacos image

Categories     Fish     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy

Yield Makes 8 servings

Number Of Ingredients 12

2 lb mahi-mahi
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw
1 cup Chipotle Pico de Gallo
1/2 cup Mexican Crema

Steps:

  • Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  • Cut the mahi-mahi into 16 equal slices.
  • Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
  • Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
  • Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
  • Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

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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From foodiecrush.com


BAJA-STYLE FISH TACOS: RECIPE AND HISTORY : FROMSCRATCH
Snap the stems off of the chilies. Dry roast the chilis in a hot skillet until aromatic then add to a blender, do the same to the garlic. Blend the chilis and garlic until pulverized completely, then add the water, salt and vinegar and process again until smooth. Taste and adjust seasoning. Serve over fish tacos.
From reddit.com


CAMPING FISH TACOS - BAJA STYLE! - FRESH OFF THE GRID
2020-12-12 Sprinkle the salt over the tops. Dredge each piece in flour, dip in the egg to coat, letting the excess drip off, and then coat in panko. Set aside. FRY THE FISH: Line a plate with a paper towel. Heat about ½ cup neutral flavored oil in a high-sided skillet. Once the oil is hot, add the fish one piece at a time.
From freshoffthegrid.com


FISH BAJA TACOS {15 MINUTES!} - MY RECIPE MAGIC
2 days ago Baja Fish Tacos are tortilla shells stuffed with fish and topped with pico de gallo and the perfect cilantro ranch dressing. This taco is an explosion of flavor. This taco is an explosion of flavor. This site was built to help food bloggers …
From myrecipemagic.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 FISH TACOS - CREME DE LA CRUMB
2015-09-10 Grease a skillet and preheat over medium heat. Add fish pieces. Drizzle juice from 1 lime over fish, then sprinkle with taco seasoning and saute over medium heat 6-8 minutes until outside is browned and fish is tender. Assemble tacos by dividing slaw, fish, and avocado sauce between tortillas. Serve with additional cilantro and lime wedges.
From lecremedelacrumb.com


FISH TACOS IN UNDER 30 MINUTES: BAJA STYLE! - SHELF COOKING
Instructions. For the cabbage slaw and sauce, combine all ingredients and set aside to rest. Combine the spices and toss with the tilapia fillets. Lightly coat a pan with canola oil, about ¼ inch, and cook the tilapia in batches, about 3 minutes per side, until flaky. Lay on a paper towel to drain while cooking the rest.
From shelfcooking.com


BAJA FISH TACOS WITH CREAMY CILANTRO LIME SLAW - SAVORY NOTHINGS
2021-04-12 cut and season the fish. 2. Next, make the batter: Whisk together the dry ingredients in a large bowl first, then gradually whisk in the beer (careful, it will foam – hence the need to add it gradually). Whisk until you have a smooth batter. combine dry ingredients. gradually whisk in beer. whisk into a smooth batter.
From savorynothings.com


BAJA-STYLE FISH TACOS | TRAEGER GRILLS
Meanwhile, warm the tortillas on the Traeger for about 5 minutes. Arrange the fish, tortillas and suggested accompaniments on a large platter.
From traeger.com


BAJA-STYLE FISH TACOS WITH A SWEET CHILI SAUCE - CHEF DENNIS
2020-10-12 Mix well and set aside until needed. Add oil to a large skillet or saute pan over medium-high heat. Dredge the pieces of mahi-mahi in the flour mixture and fry for 2-3 minutes per side or until crispy and brown. Don't overcrowd the skillet with fish, give them room to cook. **Be careful not to overcook the fish.
From askchefdennis.com


AUTHENTIC BAJA CALIFORNIA FISH TACOS RECIPE WITH CHIPOTLE AIOLI
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


"BAJA STYLE" FISH TACOS | DJ FOODIE
Instructions. Depending on your fish, you may need to cut it in different shapes and sizes. Essentially, you are looking for long strips of clean and super fresh fish. Pre-heat a hot non-stick pan or a grill. Once your fish cleaned and cut, season it well with salt, pepper, lime juice and oil.
From djfoodie.com


CRAZY-GOOD BAJA FISH TACOS (WITH FISH TACO SAUCE AND SLAW)
2022-04-23 Turn the stove on medium heat and bring the frying oil to 360 to 370°. Set out another baking sheet lined with paper towels to drain the fried fish strips. In a medium-size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter.
From aspicyperspective.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 FISH TACOS: BATTERED, FRIED, DELICIOUS - CHILI PEPPER MADNESS
2019-09-11 A Baja-style fish taco is a taco filled with white fish that is battered and deep fried, usually topped with shredded cabbage and a creamy fish taco sauce. The recipe originated in Mexico, but grew popular in Baja, California, hence the name, and is heavily influenced by Mexican cuisine. What I love about Baja fish tacos is the crispness of the ...
From chilipeppermadness.com


FISH BAJA TACOS | RECIPELION.COM
2022-05-12 Fish Baja Tacos. "Baja Fish Tacos are tortilla shells stuffed with fish and topped with pico de gallo and the perfect cilantro ranch dressing. This taco is an explosion of flavor. Many Baja Fish tacos are made with a beer battered fish. However, this recipe is lighter and uses a fish fillet such as cod for the taco therefore there is no need to ...
From recipelion.com


AUTHENTIC BAJA FISH TACOS - SALT & BAKER
2021-04-06 In a large bowl whisk the crushed ritz crackers, flour, breadcrumbs, baking powder, chili powder, cumin, salt, garlic powder, onion powder, and cayenne. Stir in the egg and 7 UP until the batter is combined. Gently stir the sliced fish into the fish taco batter.
From saltandbaker.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 | 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


BAJA-STYLE GRILLED FISH TACOS WITH CABBAGE & CREMA RECIPE
For this Baja-inspired recipe, it's especially important to regulate heat, erring on the gentler side, as the mahimahi needs sufficient time to firm up without charring too deeply. Be mindful about seasoning the grill grates and super-careful when turning. If you botch it the first time around, make sure to build the tacos strategically by ...
From myrecipes.com


HIGH LINER BAJA FISH TACOS | METRO
Preparation. Preheat oven to 450°F. Place High Liner Fillets on a baking sheet and bake them for 20 minutes. While baking, prepare the avocado crema. Add all five (5) ingredients into a blender. Blend on a high speed until crema is smooth. (Quick Tip : …
From metro.ca


BAJA-STYLE TEMPURA FISH TACOS RECIPE - LEITE'S CULINARIA
2019-08-06 In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F (182°C) on a deep-fry or candy or instant-read thermometer. Remove the tempura batter from the refrigerator and stir to recombine. Dredge a few pieces of fish at a time in the batter, turning to coat them evenly.
From leitesculinaria.com


BAJA FISH TACO RECIPE {VIDEO} - I AM BAKER
2019-01-15 Fish. Heat oil in a deep-fryer or large saucepan to 350 °F. Stir batter mix and beer together in a bowl. Dry cod pieces thoroughly before putting them into the batter. Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and the coating is brown, 4 to 5 minutes.
From iambaker.net


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


BAJA FISH TACOS WITH PICO DE GALLO AND WHITE SAUCE (VIDEO)
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


CHIPOTLE MAYO RECIPE FOR FISH TACOS - HIGHLY RELEVANT DIARY PORTRAIT ...
2022-05-10 Baja Style Fish Tacos With Grilled Slaw And Chipotle Mayo In 2022 Fish Tacos Slaw Real Food Recipes Smokey Fish Tacos With Fresh Coriander Slaw Chipotle Mayo Vegetable Recipes Healthy Foodie Foodie Easy Summer Fish Tacos With Homemade Chipotle Mayo Recipe From H E B Recipe Homemade Chipotle Mexican Food Recipes Fish Tacos …
From rohis26jkt.blogspot.com


CRISPY BAJA FISH TACOS WITH CREAMY LIME SAUCE - CHEW OUT LOUD
Make Creamy Lime Sauce: Mix together yogurt and mayo. Stir in lime juice. Stir in cumin, dill, and cayenne. If desired, add dash of salt and black pepper to taste. Set sauce in fridge (make ahead for flavors to meld.) Follow directions for Beer Battered Fish. Warm up tortillas to soften. Assemble fish tacos, with desired garnishes and creamy ...
From chewoutloud.com


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