Best South Of The Border Essentials Fish Taco Sauce Recipes

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THE BEST BAJA FISH TACOS WITH BAJA CREAM SAUCE



THE BEST Baja Fish Tacos With Baja Cream Sauce image

These crispy, beer battered Baja fish tacos wrapped in soft corn tortillas are topped with crunchy cabbage and a tangy white Mexican cream sauce.

Provided by Heidi

Categories     Main Course

Time 1h

Number Of Ingredients 14

1 pound cod or halibut (, or other mild white fish)
1 1/4 cup all-purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
2 teaspoons yellow mustard
8-10 ounces Mexican beer (, such as Modelo or Pacifico)
1 quart canola oil
20 small corn tortillas (, 4 1/2 to 5 inches in diameter)
1/2 head green cabbage (, finely slivered)
1/2 cup Mexican crema or sour cream
1/2 cup mayonnaise
4 limes
kosher salt
pico de gallo

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.

Nutrition Facts : Calories 350 kcal, Carbohydrate 46 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 30 mg, Sodium 178 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE



South-of-the-Border Essentials: Amazing Taco Sauce image

This sauce starts out mild, and you can increase the heat by the addition of some cayenne pepper, red-pepper flakes, or more white pepper... mild, medium, hot, thick, thin... up to you. It is great on tacos and is a killer when used as a sauce for Mexican pizzas. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Other Sauces

Time 30m

Number Of Ingredients 20

PLAN/PURCHASE
DRY INGREDIENTS
1 Tbsp dehydrated minced onions, ground to a powder
2 tsp ground cumin
1/2 tsp ancho chili powder
1/2 tsp salt, kosher variety, fine grind
1/8 tsp white pepper, freshly ground
1/8 tsp mustard powder, i prefer coleman's
WET INGREDIENTS
6 oz tomato sauce
4 oz filtered water
2 Tbsp apple-cider vinegar
1 tsp tamari sauce, or liquid aminos
1 tsp worcestershire sauce
1 tsp orange juice
1 tsp lime juice, freshly squeezed
OPTIONAL ITEMS
1 - 2 dash(es) liquid smoke, for depth
1 - 2 pinch cayenne pepper, or red-pepper flakes, for more heat
1 - 2 Tbsp cornstarch, or arrowroot powder, to thicken

Steps:

  • 1. PREP/PREPARE
  • 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
  • 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
  • 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
  • 6. Gather your ingredients (mise en place).
  • 7. Grind up the dehydrated onions.
  • 8. Add the ground onions and other spices to a bowl and mix to combine.
  • 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
  • 10. Add the wet ingredients to a saucepan, over medium heat.
  • 11. Bring up to a slow simmer.
  • 12. Add the dry ingredients and whisk to combine.
  • 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
  • 14. While it is simmering, taste for "proper" seasoning.
  • 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
  • 16. It will last about 4 - 6 weeks.
  • 17. PLATE/PRESENT
  • 18. Use as you would any other yummy taco sauce. Enjoy.
  • 19. Keep the faith, and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE



South-of-the Border Essentials: Everything Sauce image

This sauce is good for just about anything South-of-the-Border, and beyond. Burritos, tacos, enchiladas, salads... this "everything" sauce has got you covered (pun intended). Made it last evening, and into the wee hours of the morning. Easy/Peasy to make and tastes awesome. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Dressings

Time 10m

Number Of Ingredients 12

PLAN/PURCHASE
1 c mayonnaise, i prefer duke's
1c c whole milk
4 oz green chilies, 1 small can, drained, i prefer hatch chilies
2 - 3 large tomatillos, husks removed, cut in half
1/2 large ripe avocado
2 Tbsp ranch dressing, dry mix
2 Tbsp lime juice, freshly squeezed
1 Tbsp dried cilantro, or 2 tablespoons fresh cilantro (just the leaves)
1 clove garlic, minced
1/2 tsp ground cumin
salt, kosher variety, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
  • 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
  • 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
  • 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
  • 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
  • 7. Gather your ingredients (mise en place).
  • 8. This is an easy/peasy recipe to make.
  • 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
  • 10. Properly store in the fridge until needed.
  • 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
  • 12. PLATE/PRESENT
  • 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
  • 14. Keep the faith, and keep cooking.

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