Tacos De Pescado A La Baja Recipes

BAJA FISH TACOS

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.

TACOS DE PESCADO (BAJA STYLE BUT NO CABBAGE)

Steps:

• Season fillets with juice from the lime and Adobo.
• Melt butter in skillet.
• Sautee fillets until cooked through, approx 4 min each side.
• Warm tortillas in a seperate skillet.
• Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.

TACOS DE PESCADO (BAJA STYLE FISH TACO)

Steps:

• Pat the fish filet strips dry with paper towels.
• Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
• Beat the egg whites until stiff, and fold into the mixture.
• In a large skillet, heat oil with a depth of no more than 1 inch.
• Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
• Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.

BAJA SAUCE FOR FISH OR SHRIMP TACOS

Steps:

• Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour.

BAJA-STYLE FISH TACOS

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.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

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.

TACOS DE PESCADO A LA BAJA

Steps:

• Reserva 2 cdas. del jugo de limón y pincela el pescado con el restante jugo de limón. Espolvoréale el ajo en polvo y el chile ancho en polvo. Cocínalo en una sartén rociada con aceite en aerosol a fuego medio de 3 a 3-1/2 min. por lado o hasta que el pescado se desmenuce fácilmente con un tenedor, rociándolo con 1 cda. del jugo restante durante el último minuto de cocción. Desmenúzalo con un tenedor hasta obtener trozos tamaño bocado.
• Mezcla, mientras tanto, la mayonesa, el jugo de limón restante y 1 cda. de cilantro. Añade esto a la mezcla de repollo; revuelve todo ligeramente.
• Pon encima de las tortillas la ensalada de repollo, el pescado, el queso y el cilantro restante.