Baja Fish Tacos Recipe
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 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
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Bring taco Tuesday to a new level with this beer battered Baja fish taco recipe that is served with cabbage, salsa, and chipotle mayonnaise.
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Ingredients
For the Mayonnaise:
- 1 cup mayonnaise
- 1 garlic clove
- 1 Chipotle Pepper in Adobo Sauce
- Juice of 1 lime
For the Tacos:
- 8 seeded and medium diced Roma tomatoes
- 1 peeled and small diced sweet onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lemon
- ¼ head of green or red cabbage cored and thinly sliced
- 2 pounds fresh halibut cut into smaller fillets
- 1 cup cornstarch
- 1 cup all-purpose flour
- 12 ounces Mexican beer
- 16 corn tortillas heated
- Sea salt and pepper to taste
- Oil for cooking
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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
- Make-Ahead: These fish tacos are meant to be eaten right away, but you can keep the fish warm on a sheet tray lined with a rack in the oven at 250°. You can also prep all of the toppings, salsa, and sauce up to 1 day ahead of time.
- How to Reheat: Place the desired amount of fish onto a sheet tray lined with parchment paper and bake in the oven at 350° for 6-8 minutes or until hit.
- How to Store: Place the cooked fish in a container with a lid and keep it in the refrigerator for up to 2 days. The fish will not freeze well if they are battered and fried. All of the toppings will last up to 3 days covered in the refrigerator.
- Mayonnaise is similar to crema accept crema has a higher acidity amount since it has more buttermilk fat in it. It’s delicious and much thinner than mayonnaise but both will work well.
- I like to use sunflower oil when frying the fish, but you can use whatever you’d like.
- The battered fish will unfortunately not cook in an air-fryer or oven.
- There will be plenty of leftover salsa for you to eat with chips or serve with another recipe.
- Please feel free to use either green or red cabbage or a combination of both.
- The batter will look very similar to a tempura batter.
- You will be able to fry 5-7 battered fillets of fish at a time.
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
38g
(13%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
61mg
(20%)
Sodium
228mg
(10%)
Potassium
850mg
(24%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1022IU
(20%)
Vitamin C
26mg
(29%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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