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

The Origins of Fish Tacos: A Brief History 

The birthplace of fish tacos is a contentious topic, with both Ensenada and San Felipe in Baja claiming to be its originator. Nonetheless, modern fish tacos emerged in the 1950s, and they have since become an essential part of the Baja experience for surfers and experienced Mexico travelers. Although many Americans are only now discovering the exquisite taste of fish tacos, they have long been celebrated for their simple but remarkable virtues.

Get hooked on the classic fish taco formula: battered, crispy, and grilled fish, adorned with a zesty and creamy sauce. Add a fiery kick of chipotle and a pinch of refreshing greens, like cabbage or lettuce, and top it off with a tangy lime squeeze. All snuggled up in a flour tortilla, since corn was rare in the Baja peninsula where this tantalizing dish was born.

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 the 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, and place it on a paper towel to drain.

Batter and raw fish strips

  • Warm 2 corn or flour tortillas, and place the fish strip on the tortillas.

  • Add Lime-Chipotle Sauce or the 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 for Baja Fish Tacos

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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