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2/20/2019

Baja Fish Tacos




Tacos de Pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

Baja Fish Tacos

Modern fish tacos emerged in the 1950s in the Baja city of either Ensenada or San Felipe; it's an ongoing debate, with both cities claiming to be the "home" of the fish taco. Though many Americans are only now learning about the simple virtues of fish tacos, surfers and seasoned Mexico travelers have long considered fish tacos an integral part of the Baja experience.




This style of fish taco follows a standard form – battered deep-fried or grilled firm fish, topped with a creamy or mayonnaise-based sauce, typically with the addition of a spicy element, like chipotle, and finished with salad – perhaps some shredded cabbage or lettuce, and a squeeze of lime. Then wrapped in a tortilla – often a flour tortilla, as corn was traditionally less available on the Baja peninsula.






How to Make Baja Fish Tacos

Fish -  Halibut, Tilapia, and Pacific Cod are great choices for fish tacos.
  • Rinse fish and pat dry, cut into 1 x 3-inch strips. 
  • In a bowl, whisk beer, flour, beaten egg, black pepper, paprika, and salt until well blended. Adding beer to the batter helps the fish for these tacos fry up golden brown.
  • Place oil into skillet, fryer, or Wok and bring to 375 degrees F.
  • Place the fish strip in the skillet and cook until golden brown.
  • Use a slotted spoon to remove fried fish from the oil, place it on a paper towel to drain.





Warm 2 corn or flour tortillas, place the fish strip on tortillas.
Add 
Lime-Chipotle Sauce or Creamy Baja Sauce, then cabbage and pico de gallo salsa. That's it, enjoy a Margarita drink with these delicious fish tacos.




Beer Batter Fish Strips




Toppings for Baja Fish Tacos


Lime-Chipotle Mayonnaise: 
  • 1 cup mayonnaise 
  • 3 tablespoons chipotles in adobo, finely chopped, including the sauce 
  • 1 tablespoon lime juice 
  • Mix together all the ingredients. If you'd like to thin the sauce for drizzling, add a little water to the mixture.



Baja Fish Tacos
Beer Batter Fish, Creamy Baja sauce, Pico de Gallo, and Guacamole



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Baja Fish Tacos


Tacos de Pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

Ingredients:
  • 1 cup all-purpose flour
  • 1 cup beer, (dark beer is recommended)
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 1/2 tsp black pepper
  • 1/4 teaspoon paprika
  • 1 1/2 -2 pounds of Pacific Cod, Halibut, or Tilapia, cut crosswise into 1 x 3-inch strips
  • 1 cup red & green cabbage, thinly sliced
  • Cooking oil to fry
  • 2 dozen Corn Tortillas
Instructions:
  1. In a bowl, whisk beer, flour, beaten egg, black pepper, paprika, and salt until well blended
  2. Rinse fish and pat dry, cut crosswise 1 inch wide strips.
  3. With a fork, dip the fish strip into flour batter.
  4. Place 1 inch of oil in a skillet at 375°degrees F, place the fish strip in the skillet and cook until golden brown.
  5. Use a slotted spoon to remove fried fish from the oil, place it on a paper towel to drain.
  6. Warm 2 corn tortillas, place the fish strip on tortillas.
  7. Add cabbage and pico de gallo salsa or Creamy Baja Sauce

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