Baja Fish Tacos
User Reviews
5
Baja Fish Tacos
Description
The Baja sauce is prepared ahead by mixing plain yogurt, mayonnaise, ground cumin, dill, cayenne pepper, lime juice, and salt, then chilled to meld flavors. The fish is coated in a beer-based batter seasoned with garlic powder, adobo, mustard powder, and salt, then fried in hot oil until golden and crisp. Warmed tortillas are charred slightly before assembling to add subtle smokiness.
Assembled tacos include cabbage for crunch, sliced avocado for creaminess, pico de gallo for freshness, with optional hot sauce and lime wedges to adjust spice and acidity. Corn tortillas are traditional, though flour tortillas can be used. The dish is best served soon after frying to preserve the fish’s crispness.
The Baja sauce can be prepared two days in advance and stored refrigerated. Amber, blonde, or lager beers work best for the batter, while dark stouts and flavored beers are not recommended. Leftover fish can be kept warm in a low oven for up to an hour prior to serving.
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 mustard powder dry
- 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
- Pico de Gallo fresh
- lime wedges
- hot sauce optional
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 two days ahead and stored in an airtight container refrigerated.
- Use amber, blonde, or lager beer for the batter; avoid dark or flavored beers. Non-alcoholic beer is a suitable substitute.
- Corn tortillas, particularly white corn, are traditional and preferred, but yellow corn or flour tortillas can be used.
- Serve the tacos soon after frying the fish for best texture; warm leftover tortillas in a low oven if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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