Baja Fish Tacos
User Reviews
5.0
12 reviews
Excellent
Baja Fish Tacos
Report
These Baja Fish Tacos are the bomb! This version uses fresh cod, quickly fried, for a nice yummy crunch. Serve with avocado, pico de gallo, cabbage, homemade tortillas, and hot sauce. Oh wow, these are good.
Share:
Ingredients
FOR THE BAJA SAUCE
- ½ cup PLAIN yogurt
- ½ cup mayonnaise
- ½ teaspoon cumin ground
- ½ teaspoon Dill dried
- ½ teaspoon cayenne pepper
- 1 tablespoon lime juice from 1 lime
- ¼ teaspoon salt or to taste
FOR THE TACOS
- vegetable oil for frying
- 12 corn tortillas
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon adobo all-purpose seasoning
- ½ teaspoon dry mustard
- 1 cup beer not dark
- 1 lb cod fillet cut into bite-size pieces
GARNISHES
- 2 cups cabbage shredded, red and green, or lettuce
- 1 avocado sliced
- fresh pico de gallo
- Lime wedges
- hot sauce optional
Add to Shopping List
Instructions
- Mix together the ingredients for the Baja sauce and place in the fridge for at least 1 hour.
- Heat deep-fryer, or 1 to 2 inches of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 365°F.
- Meanwhile, use a pair of tongs to slightly char the tortillas over a glass flame. Then wrap them in foil and keep warm in the oven at 250°F. If you don't have a gas flame, just place in foil and warm them in the oven.
- Stir together the flour with the salt, garlic powder, all-purpose seasoning, and dry mustard in a bowl. Stir in the beer until fully incorporated. The batter will be thick.
- Gently stir fish into the batter to coat.
- Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes. Drain on a plate lined with paper towels.
- Assemble tacos with the warm tortillas, smeared with the Baja sauce, a slice of avocado, fried fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to liking.
Notes
- The Baja sauce can be made up to 2 days in advance and kept in an air-tight container in the fridge.
- We use an amber beer, but you go with whatever is your favorite. Blonde and lager beers work well. We don't recommend going with a dark stout or flavored beer. Non-alcoholic beer will work, too.
- Corn tortillas are traditional for Baja fish tacos, and we like going with white corn. But yellow corn is delicious, too. And if you prefer flour tortillas, they'll be just fine, as well.
- Although we do recommend serving these soon after the fish has been fried, however, you can keep them warm on a baking rack over a baking sheet in a low temp oven (250°F) for an hour or so.
Nutrition Information
Show Details
Calories
610kcal
(31%)
Carbohydrates
70g
(23%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
65mg
(22%)
Sodium
1029mg
(43%)
Potassium
1013mg
(29%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
295IU
(6%)
Vitamin C
20mg
(22%)
Calcium
143mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 70g | 23% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 1029mg | 43% |
| Potassium | 1013mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
