Baja Fish Tacos Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Servings
8
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Calories
382 kcal
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Course
Main Course
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Cuisine
Mexican
Baja Fish Tacos Recipe
Description
This recipe includes a batter made from cornstarch, all-purpose flour, and Mexican beer that forms a light, crisp crust on halibut fillets when fried. The fish is cooked in hot oil in batches to avoid overcrowding and maintain crispness. The accompanying chipotle mayonnaise, made by blending mayonnaise with garlic, chipotle pepper, and lime juice, adds a creamy, smoky finish that complements the fried fish.
The tacos are topped with a fresh salsa of diced Roma tomatoes, sweet onion, cilantro, and lemon juice, along with thinly sliced cabbage for crunch and acidity. Corn tortillas serve as the base, warmed before serving, allowing the textures and flavors to meld together.
The recipe provides practical tips for preparing components ahead of time, reheating the fish gently in the oven to maintain texture, and advises against baking or air frying the battered fillets. The salsa can be enjoyed separately or with other dishes, and the use of green or red cabbage can be adjusted to preference. The beer-based batter closely resembles tempura in lightness and crispiness.
Ingredients
For the Mayonnaise:
- 1 cup mayonnaise
- 1 garlic clove
- 1 chipotle pepper in adobo sauce
- lime juice of 1
For the Tacos:
- 8 Roma tomato seeded and medium diced
- 1 sweet onion peeled and small diced
- ¼ cup cilantro chopped, fresh
- lemon juice of 1
- ¼ green cabbage cored and thinly sliced, or red cabbage, head
- 2 pounds halibut fresh, cut into smaller fillets
- 1 cup cornstarch
- 1 cup all-purpose flour
- 12 ounces Mexican beer
- 16 corn tortillas heated
- salt to taste
- black pepper to taste
- cooking oil
Instructions
- Mayonnaise: Add the mayo, garlic, chipotle pepper, and lime juice to a food processor and process on high speed until smooth. Set aside in the refrigerator and keep it cool.
- Preheat oil into a medium-size saucepot and heat until it reaches 350° and holds that temperature. There should be enough oil to fill up about 4” into the pot.
- In a large bowl, whisk together the cornstarch, flour, beer and salt, and pepper until combined.
- Dip the fish one at a time into the batter, completely coating it and add it to the hot oil and cook for 5-6 minutes or until browned and cooked throughout.
- Fry the fish into batches so as to not overcrowd, and drain on a paper towel to get rid of any excess oil.
- To Plate: place some of the fried fish on a double layer of heated corn tortillas and top off with sliced cabbage, salsa, and chipotle mayonnaise and serve.
Notes
- Prepare all toppings, salsa, and chipotle mayonnaise up to one day ahead to save time.
- Keep fried fish warm in a 250°F oven on a rack-lined tray to maintain crispness before serving.
- Reheat cooked fish in a 350°F oven for 6-8 minutes; avoid microwave to prevent sogginess.
- Use sunflower oil or your preferred frying oil, maintaining 350°F for frying.
- The battered fish does not cook properly in an air fryer or oven; frying is necessary.
- Leftover salsa pairs well with chips or other dishes.
- Green or red cabbage can be used for topping or mixed together based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 228mg | 10% |
| Potassium | 850mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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