Best Fish Tacos Baja Style Recipes

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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.

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

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

BEER-BATTERED BAJA STYLE FISH TACOS



Beer-Battered Baja Style Fish Tacos image

I made these for Cinco de Mayo, and they were muy excellente! My bf said he never understood the big deal about fish tacos until he tasted these! Delicious, light and flaky fish with a lemon sour cream and cabbage on top.

Provided by likeamystic

Categories     Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup dark Mexican beer (I used Negra Modelo)
1/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated lemon zest
2 tablespoons of fresh lemon juice
2 tablespoons water
salt & pepper
oil (for frying)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
black pepper
2 lbs , white fish cut into 5 by 1/2 inch strips (I used Tilapia but Halibut would work)
corn tortilla
2 cups of shredded cabbage
salsa or guacamole

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 sour cream 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, salsa and guacamole, if desired.

Nutrition Facts : Calories 282.1, Fat 10.2, SaturatedFat 4, Cholesterol 14.6, Sodium 888.3, Carbohydrate 39.4, Fiber 1.8, Sugar 2, Protein 5.8

BAJA-STYLE FISH TACOS



Baja-Style Fish Tacos image

These fish tacos are a traditional Mexican dish that's sure to be a crowd-pleaser. A quick lime juice marinade for the cod provides a hint of citrus in each bite, and the beer batter is wonderfully crisp and light. Simple, rustic, delicious: it's everything you want from Mexican street food.

Provided by Gabriela Cámara

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound cod fillet, or another firm white fish, such as halibut
1 teaspoon fine sea salt
1/4 cup fresh lime juice
1/4 cup all-purpose flour, for dredging
4 cups grapeseed oil, for frying
1 cup all-purpose flour
1 cup lager, preferably Modelo or Tecate brand
1 teaspoon baking powder
1 teaspoon sambal, an Indonesian chili sauce, available in many grocery stores or online
1/2 teaspoon Dijon mustard, may substitute yellow mustard
1 pinch dried oregano, preferably Mexican
1/4 teaspoon fine sea salt
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 head green or red cabbage, finely sliced
1 avocado, cut into slices
1/2 cup Yucatán-Style Pickled Red Onions, see Yucatán-Style Pickled Red Onions recipe

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.

TACOS DE PESCADO (BAJA STYLE FISH TACO)



Tacos De Pescado (Baja Style Fish Taco) image

Make and share this Tacos De Pescado (Baja Style Fish Taco) recipe from Food.com.

Provided by Amis227

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb fish fillet, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary (for frying)
corn tortillas or flour tortilla, warmed to soften
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
thin tomato-free guacamole
salsa, such as red, green
pico de gallo

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.

Nutrition Facts : Calories 159.6, Fat 4.4, SaturatedFat 0.9, Cholesterol 82.8, Sodium 441.1, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 12.9

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

ANDIE'S BAJA-STYLE FISH TACOS



Andie's Baja-Style Fish Tacos image

I took different elements from different recipes for Baja fish tacos, and tweaked them to my taste, hoping they would work together. They are great together! It is a very quick weeknight meal.

Provided by Andie

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 19

8 tilapia fillets
¼ cup extra-virgin olive oil
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic paste
6 large tomatoes, seeded and diced
1 avocado, diced
1 red onion, chopped
1 jalapeno pepper, seeded and finely diced, or more to taste
4 sprigs cilantro, finely chopped
6 cloves garlic, minced
1 pinch garlic salt, or to taste
ground black pepper to taste
1 cup mayonnaise
⅔ cup sour cream
2 tablespoons olive oil, or as needed
16 (8 inch) flour tortillas, warmed
6 cups shredded cabbage

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.

Nutrition Facts : Calories 866 calories, Carbohydrate 71.7 g, Cholesterol 59.9 mg, Fat 49.4 g, Fiber 9.8 g, Protein 35.7 g, SaturatedFat 9.9 g, Sodium 799.9 mg, Sugar 7.1 g

BAJA STYLE FISH TACOS



Baja Style Fish Tacos image

Fish tacos come in many forms. This Baja version is easy to make and full of authentic flavor. The cornmeal crust is crispy while the cod remains tender. We loved these once they were assembled. The fried fish on the warm tortillas are topped with a lemony crema, cool slaw, salsa Verde, and a sprinkle of Cojita cheese. If you...

Provided by stephanie tate

Categories     Tacos & Burritos

Time 35m

Number Of Ingredients 22

FOR THE FISH
1 lb fresh cod, tilapia or other light white fish cut into strips
1 large egg
1/2 c milk
1 c fine corn meal
salt and pepper (I just eyeball this)
1 pinch cayenne
vegetable oil for frying
FOR THE SLAW
1/2 head of cabbage thinly sliced
1 juice of 1 lime
1 Tbsp olive oil, extra virgin
salt and pepper
FOR THE CREMA
1/3 c mayonnaise
2/3 c Crema Mexicana or sour cream
1 tsp lemon zest, grated
1/2 juice from 1 lemon
salt and pepper to taste
ADDITIONAL CONDIMENTS FOR SERVING
salsa verde
Cotija or other crumbly white mexican cheese

Steps:

  • 1. For the slaw: Mix the thinly sliced cabbage with the lime juice, olive oil, salt, and pepper. Set aside. If you can do this an hour or more ahead of time the flavors get to marinate together.
  • 2. For the crema: Mix together mayo, crema Mexicana or sour cream, lemon zest, lemon juice, salt, and pepper.
  • 3. Refrigerate. This can be may a day or so ahead of time.
  • 4. For the fish: Heat oil to medium while you finish the rest of your prep. And heat oven to 250 degrees to keep the fish warm while your frying. Line a dish with paper towels to drain fish on.
  • 5. In a shallow dish beat together egg and milk.
  • 6. In a separate shallow dish, mix together cornmeal and seasonings.
  • 7. Dredge fish in egg/milk mixture.
  • 8. Then dip in cornmeal to coat. The oil is ready when it sizzles if a few drops of water are added.
  • 9. Fry fish in batches approximately 2 minutes per side. Depending on the heat of your oil and the thickness of fish the could be a little less or more. You'll know when the cornmeal is golden brown. Place fried fish on paper towel-lined baking sheet.
  • 10. Heat tortillas directly over a fire or if you have an electric stove a medium-hot skillet will do.
  • 11. To keep these warm you can use a dish towel-lined dish or a tortilla warmer.
  • 12. To serve, line crema along the bottom of a tortilla.
  • 13. Then stack with a few pieces of fish.
  • 14. Add slaw and salsa verde.
  • 15. Sprinkle with cheese and enjoy!!!

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

GRILLED FISH TACOS BAJA STYLE



Grilled Fish Tacos Baja Style image

Another great recipe my son brought back from his travels through Mexico, served with my Spanish Rice and a cold Mexican beer with a wedge of lime...yum.

Provided by Marsha Gardner

Categories     Tacos & Burritos

Number Of Ingredients 31

MARINADE
1/4 c olive oil, extra virgin
2 Tbsp white vinegar
2 Tbsp lime juice, fresh
2 tsp lime zest
1 1/2 tsp honey
2 clove garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 tsp old bay seasoning
1/2 tsp freshly ground black pepper
1 tsp hot pepper sauce
DRESSING
1 lb tilapia fillets, cut into chunks
8 oz sour cream
1/2 c adobo sauce
2 Tbsp lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp old bay seasoning
kosher salt and freshly ground black pepper to taste
TOPPINGS
3 medium tomatoes, diced
1 bunch cilantro, fresh, chopped
1 small cabbage head, cored and slices
8-10 radishes, sliced
1 small red onion, diced
2 jalapenos, fresh, sliced
2 limes, cut into wedges
10 oz package flour totillas

Steps:

  • 1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  • 2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  • 3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  • 4. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

ENSENADA FISH TACOS-BAJA STYLE



Ensenada Fish Tacos-Baja Style image

Very similar to the tacos in Ensenda but with upper Midwest fish of perch or walleye. Original recipe was from # 286078 by Cookiedog.

Provided by MadCity Dale

Categories     Mexican

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs fish (perch, bluegill, walleye, cod)
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
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) ale asylum bottle cold beer, plus more to thin the batter if necessary
fresh lime juice
vegetable oil (for deep frying)
for the fish sauce
3/4 cup mayonnaise
1/4 cup low-fat yogurt
1/2 teaspoon garlic
1 tablespoon cilantro
16 corn tortillas

Steps:

  • deep fry.

Nutrition Facts : Calories 330.8, Fat 9.2, SaturatedFat 1.4, Cholesterol 6.2, Sodium 399.7, Carbohydrate 53.2, Fiber 4, Sugar 2.5, Protein 6.9

BAJA-STYLE TEMPURA FISH TACOS



Baja-Style Tempura Fish Tacos image

For these tempura fish tacos, fish is marinated then battered, fried, and wrapped with mango salsa and slaw in tortillas. Simple, authentic.

Provided by @MakeItYours

Number Of Ingredients 16

1 1/2 cups cold water
1/2 cup fresh lime juice (from 4 to 6 limes)
10 cloves garlic, sliced
2 serrano chiles, stemmed and sliced
2 teaspoons dried Mexican oregano, ground (optional)
1 tablespoon fine sea salt
2 pounds firm white fish fillets, such as red snapper, halibut, tilapia, cod, or mahi mahi, cut into 4-by 3/4-inch (10-by 1.8-cm) strips
3/4 cup plus 1 tablespoon ice water
2 1/2 teaspoons yellow mustard (optional)
1 cup bleached all-purpose flour
Vegetable oil, for deep-frying
Ten (5 1/2-inch) soft corn tortillas, warm (or if you want to be authentic, do as they do in Southern Cali and double the number of tortillas so each taco has a double thickness)
Baja Cabbage Slaw
Mango-Banana Salsa
Lime wedge
Pickled jalapeño rings

Steps:

  • HowToSection Make the chile-lime marinade Array
  • HowToSection Make the Baja tempura batter Array
  • HowToSection Fry the fish Array
  • HowToSection Assemble the fish tacos Array

BAJA-STYLE FISH TACOS



BAJA-STYLE FISH TACOS image

Categories     Bean

Number Of Ingredients 35

2 pounds cod (skinless, cut into 1/2 inch wide by 3 inch long strips)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/4 teaspoon cayenne (or to taste)
2 bottles beer (12 ounces, such as a dark Mexican lager, cold)
canola oil (for frying)
kosher salt and freshly ground black pepper (to taste)
JALAPENO-LIME AIOLI
1 clove garlic
1/4 cup extra-virgin olive oil
2 large egg yolks
1 lime (juice and zest)
3/4 cup vegetable oil
1 tablespoon jalapeno (minced)
salt (to taste)
RADISH SLAW
1/2 bunch radishes (thinly sliced)
2 cups red cabbage (thinly sliced)
1 jalapeno (thinly sliced)
1 cup cilantro leaves
1/4 cup Jalapeno-Lime Aioli
1 lime juiced
Kosher salt and freshly ground black pepper (to taste)
TO SERVE
1 recipe Mario's Tomatillo Salsa
hot sauce
pickled jalapenos
pickled red onions
sliced avocado
2 limes (wedges, to serve)
white corn tortillas (6 inches, warmed on griddle)

Steps:

  • 1 Fill a large, heavy-bottomed pot with a few inches of oil. Preheat to 360ºF. In a large mixing bowl, add the flour, baking powder, salt, pepper, mustard, oregano and cayenne, and whisk to combine. Slowly add the beer, whisking to combine until there are no lumps. Using tongs, dip the fish pieces into the batter and place in the hot oil in batches of about 10 pieces. Fry the fish, flipping occasionally, until golden brown, about 5 minutes. Using a spider, remove fish to a paper towel-lined baking sheet. Season with salt. 2 To serve, place 1 or 2 pieces of fried fish on a corn tortilla. Top with a drizzle of Jalapeno-Lime Aioli. Top with some Radish slaw and toppings of choice. 3 For the Jalapeno-Lime Aioli: with a food processor running, drop the garlic clove through the top of the food processor to mince. Remove the top and add the yolks, lime juice, zest and a pinch of salt. With a food processor running, slowly drizzle in the oil, until the mixture emulsifies. Stir in jalapeno. Adjust seasoning to taste. 4 For the Radish Slaw: in a large bowl, add the radishes, red cabbage, jalapeno, cilantro, Jalapeno-Lime Aioli and juice of 1 lime. Mix to combine and season with salt and pepper to taste. Cover and place in the refrigerator to rest for up to an hour before serving. 5 6 Helpful Tip: use any kind of flakey, white fish such as grouper, sea bass or halibut.

BAJA STYLE FISH TACOS



BAJA STYLE FISH TACOS image

Categories     Fish

Yield 6 to 8

Number Of Ingredients 23

Ingredients
Beer Batter:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
Cream Sauce:
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
Fish Tacos:
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
Fresh ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa, 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.

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