If you’ve ever visited the Baja Peninsula in Mexico, chances are you were served a rendition of these satisfyingly delicious Baja Style Fish Tacos. Crispy fried fish is wrapped in a warm corn tortilla and then garnished with shredded cabbage, fresh cilantro and and then drizzled with creamy chipotle sauce and finished with a squeeze of fresh lime.
For these tacos, a really great tortilla can put these over the top. If you have a little extra time, try making your own. They’re so simple to make and they freeze well. Here’s a great recipe for fresh corn tortillas.
COOK TIME: 45 minutes
2 lbs firm white fish (cod or haddock, works well), cut into 1 inch by 4-5 inch strips
freshly squeezed lime juice
2 cups all-purpose flour
1 (12 ounce) bottle dark or amber beer
vegetable or peanut oil, for frying
1 1/2 teaspoons baking powder
2 tespoons chili powder
2 teaspoons black pepper
1 1/2 teaspoon oregano, rubbed between fingers
1 teaspoon salt
Chipotle Sauce (Chipotle Crema)
1/3 cup mayonnaise
1/2 cup sour cream or greek yogurt
2 cloves garlic, minced
1 small handful cilantro, finely chopped
juice of 1 lime
chipotles in adobo, or chipotle hot sauce
Salt, to taste
corn tortillas, warmed
shredded red cabbage, tossed with lime juice, salt & pepper
pico de gallo (optional)
1 – MAKING THE FISH BATTER : In a large bowl mix the flour, baking powder, garlic, cayenne, mustard,oregano, 1 teaspoons salt, and pepper until well blended. Pour in the beer and whisk lightly until there are no lumps. Rest for 15 minutes. The batter should be similar to a pancake batter in consistency. After the batter has rested, add a little more beer if the batter seems too thick.
2 – MAKING THE CHIPOTLE SAUCE: In a bowl mix together the mayonnaise, sour cream, garlic, cilantro, lime juice. Then mix in the chipotles in adobo 1 tablespoon at a time until you reach your desired spice level. Add salt to taste. Please Note: Chipotles in adobo are very spicy! This is why we add them slowly. So you can reach your perfect level of spice.
3 – PREPARING THE FISH: Drizzle the fish with lime juice and season with salt and pepper refrigerate until you’re ready to cook. Just before frying, remove the fish from refrigerator and pat the fish dry with paper towels.
4 – FRYING THE FISH: Pour the oil into a deep heavy bottomed pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. Test temperature using a thermometer. If you don’t have a thermometer you can put the end of a wooden spoon into the oil and it should send up lots of little bubbles when ready.
Begin adding the pieces of fish to the batter and thoroughly coat each piece. Using tongs, place a few of the fish gently into the hot oil. Cook a few pieces at a time until they float and are golden brown in color. Flip the pieces to cook both sides. Once done, remove the fish and place on a a baking sheet lined with brown paper bags to drain. These can be placed in the oven to keep warm.
7 – SERVING THE TACOS: Line a warmed tortilla with 1 or 2 pieces of the fried fish, top with the shredded cabbage, pico de gallo (optional), fresh cilantro and drizzle with the chipotle crema. Add a dash of your favorite Mexican hot sauce if you like some extra spice. Serve with a wedge of lime.
8 – ¡Buen Provecho! (Enjoy your meal!)