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If you’ve ever visited Mexico’s Baja Peninsula, chances are you’ve been served a rendition of these delicious authentic Baja-style fish tacos. Crispy fried fish is wrapped in a warm corn tortilla, then topped with shredded cabbage, fresh cilantro, then drizzled with creamy chipotle sauce and finished with a drizzle of fresh lime.
For these tacos, a really good tortilla can put them on top. If you have a little more time, try making your own for a truly authentic and traditional meal. These tortillas are easy to prepare and freeze very well. Here is a great recipe for fresh corn tortillas.
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Authentic Baja-Style Fish Tacos
Crispy fried fish tacos wrapped in a warm corn tortilla and topped with shredded cabbage, fresh cilantro, then drizzled with creamy chipotle sauce.
Prepare the fish
- 2 Kgs farm 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 bottle of brown or amber beer 12 ounces
- vegetable or peanut oil for frying
- 1 1/2 coffee spoons baking powder
- 2 coffee spoons chili powder
- 2 coffee spoons garlic powder
- 1 1/2 coffee spoons dried oregano
- 2 coffee spoons black pepper
- 1 teaspoon dried mustard (optional)
- 1 teaspoon salt
Chipotle Sauce (Chipotle Cream)
- 1/3 Chopped off Mayonnaise
- 1/2 Chopped off sour cream or greek yogurt
- 2 cloves Garlic chopped
- 1 Small handful of cilantro finely chopped
- Juice of 1 lime
- Chipotles in adobo or chipotle hot sauce
- salt to taste
Assembly of tacos and toppings
- corn tortillas warmed up
- shredded red cabbage seasoned with lime juice, salt and pepper
- pico de gallo optional
- coriander chopped
- lime wedges
FISH AND PASTE PREPARATION
Sprinkle the fish with lime juice and season with salt and pepper. Refrigerate until ready to cook. Before frying, take the fish out of the refrigerator and pat it dry with paper towel.
In a large bowl, stir together flour, baking powder, garlic, cayenne pepper, mustard, oregano, 1 tsp salt and pepper until well blended. Pour in the beer and whisk lightly until there are no more lumps. Rest for 15 minutes. The batter should have the same consistency as pancake batter. Once the dough has rested, add a little beer if the dough seems too thick.
CHIPOTLE SAUCE PREPARATION:
In a bowl, combine mayonnaise, sour cream, garlic, cilantro, lime juice. Then toss the chipotles into the adobo 1 tablespoon at a time until you reach your desired spice level. Add salt to taste.
Pour the oil into a deep, heavy-bottomed saucepan to a depth of 2 inches and heat over medium-high heat to 350 degrees. Test the 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 make lots of little bubbles when it’s done.
Start adding the fish pieces to the batter and coat each piece well. Using tongs, gently place a few fish in the hot oil. Cook a few pieces at a time until they float and are golden brown. Flip the pieces over to cook both sides. When done, remove the fish and place it on a baking sheet lined with brown paper bags to drain. These can be placed in the oven to keep warm.
SERVE THE TACOS
7 – Line a warmed tortilla with 1 or 2 pieces of fried fish, garnish with shredded cabbage, pico de gallo (optional), fresh cilantro and drizzle with chipotle cream. Add a pinch of your favorite Mexican hot sauce if you like the extra spice. Serve with a wedge of lime.
8 – ¡Buen Provecho! (Enjoy your meal!)
- For these tacos, a really good tortilla can put them on top. If you have a little more time, try making your own. They are so simple to make and they freeze well. Here is a great recipe for fresh corn tortillas. Chipotles in adobo are very spicy! Add them one teaspoon at a time to achieve your perfect level of spice.
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