Menu

February 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.


Grilled Fish Tacos


Beer Batter Fish Tacos


    Print Friendly and PDF

    Serves 4-5

    Ingredients: 

    Fish Batter for frying (Grill fish recipe below)
    1 cup all-purpose flour
    1 tsp salt

    12 ozs Mexican beer(dark recommended)
    1 1/2 lbs of Pacific Cod or Tilapia, cut crosswise 

    into 2-inch strips  



    Toppings:
    1/2 head of thinly sliced red cabbage
    Chopped cilantro
    Lime slices
    Pico de Gallo salsa
    Vegetable oil

    Corn Tortillas, warm or flour tortilla


    Optional:

    Queso fresco, crumbled (optional)
    Creamy white sauce (optional)(recipe below)



    Directions: For frying fish
    1. In a bowl, whisk beer, flour, 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° F, place 

    the fish strip in skillet and cook until golden 

    brown. 

    Use a slotted spoon to remove from oil, place on 

    paper towel to drain. 

    5. Warm 2 corn tortillas, place the fish strip on 

    tortillas.

    6. Add cabbage, pico de gallo salsa, or creamy 

    white sauce, cilantro.


    Crumbled queso fresco (optional)

    Directions for Grilling Fish for Tacos


    Grill fish


    Pacific Cod

    1/4 tsp smoked paprika

    1/2 tsp garlic powder

    1 tbsp olive oil

    1 medium lime, juiced

    salt & pepper, dash

    Add garlic, cumin, smoked paprika, and one 

    tablespoon oil. Season with salt and pepper and turn 

    the fish to evenly coat each piece. Cover and 

    refrigerate to marinate for at least 15 minutes. 

    Remove from marinade and grill.  To serve cut the 

    fish into pieces, place into a warm corn tortilla. Add 

    toppings and sauce.


    Creamy White Sauce
    3 tablespoons of Sour Cream
    2 tablespoons of Mayo
    1 tablespoon lime juice
    1/2 tsp. of garlic powder
    1/2 tsp of sriracha sauce 
    Blend all ingredients together until smooth. 



    Refrigerate.

    Know Your Chile Peppers

    The Busy Abuelita Recommends

    How to Keep Cilantro Fresh