Best California Style Fish Tacos Recipes

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

Ingredients

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

CALIFORNIA-STYLE FISH TACOS

California-Style Fish Tacos image

Make and share this California-Style Fish Tacos recipe from Food.com.

Provided by loveleesmile

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

6 skinless mahi mahi fillets (6 to 8 oz. each)
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh coarse ground black pepper
18 tortillas (homemade or store-bought)
1 cup medium-dice tomatoes (seeded before dicing)
4 teaspoons minced red onions
1/2 teaspoon red wine vinegar
1/2 canned chipotle pepper, minced
salt, to taste
1 tablespoon cilantro, chiffonade
2 ripe avocados (peeled and pitted)
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

Steps:

For Fish: Pat fish dry and combine in a nonreactive bowl with lime juice, white wine and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat a grill to medium-high. Rub with olive oil. Place fish on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through. Remove from grill, cut into strips and place in tortillas. Let guests add toppings.
For the pico: Combine all ingredients in a bowl, and stir to combine.
For the Avocado Cream: Place in a food processor, and blend until smooth.

Nutrition Facts : Calories 1552.7, Fat 54.2, SaturatedFat 13.4, Cholesterol 236, Sodium 3171, Carbohydrate 175.8, Fiber 17.3, Sugar 8.5, Protein 86.2