Tacos De Pescado Baja Style But No Cabbage Recipes

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.

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.

BAJA STYLE FISH TACOS

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 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.

ANDIE'S BAJA-STYLE FISH TACOS

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.