The Best Baja Fish Tacos With Baja Cream Sauce Recipes

FISH TACOS WITH BAJA CREAM SAUCE

Steps:

• For the Baja Sauce:Combine all ingredients. Set aside. (I put mine in the fridge while I prepared the rest - gives it a chance to marry all the wonderful flavors). We also made some early for photos and then again at dinner and wow... the sauce was SO much more flavorful at dinner time (2 hours later)
• For Fish Tacos:Prepare 1-2 fish tenders per person (per taco) as directed on the back of the package. (this took 20 minutes for us) When finished, slice the fish up anyway you'd like to put it in the taco.
• Lay a soft tortilla on a plate. Place shredded lettuce on the tortilla. Then layer the capers, avocado and tomatoes.
• Top with the cooked fish tenders. And then drizzle the Baja sauce over all of it.
• Eat & Enjoy!

THE BEST BAJA FISH TACOS WITH BAJA CREAM SAUCE

Steps:

• 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. Press out any clumps with the back of a spoon.
• Heat the oil to 350°-375°F, using a candy or frying thermometer to monitor the temperature. Line a plate with paper towels.
• One at a time, dredge each piece of fish in the batter, fully coating each piece and shaking off the excess, then gently sliding each filet into the hot oil. Work in batches to not overcrowd the pot. Use a splatter guard or place a lid half way over the pot to avoid oil splashes. Turn the pieces of fish in the oil and cook for 5-7 minutes or until they are golden on all sides. Transfer to the paper towel lined plate and repeat with the remaining fish pieces.
• While the fish is cooking, mix the Mexican crema, mayonnaise, the juice of 1 lime and 1-2 pinches of kosher salt in a small bowl. Transfer to a squeeze bottle if desired and set aside.
• Heat a dry, non-stick skillet over medium high heat and warm the tortillas on both sides. In batches, dunk the drained fried fish back into the hot oil and cook for 30 seconds until warmed through and crisped on the outside.
• Stack two tortillas together then add some cabbage and a few spoonfuls of pico de gallo and top with a pice of fish. Drizzle with the white cream sauce and a squeeze of lime. Serve immediately.

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.