Baja Fish Tacos Recipe

Firm white fish strips are dipped in a thin batter and cooked till crisp to make Baja fish tacos. They are served with crunchy wisps of shredded cabbage, pico de gallo, and creamy mayonnaise and crema-based sauce over corn tortillas that are frequently doubled up to hold the tacos' substantial ingredients. To add spice, a small trickle of chile de arbol salsa is occasionally used, but you can also use your preferred Mexican hot sauce.

Stick with the freshest fish when choosing it for Baja-style fish tacos. Any white fish with firm flesh, such as snapper, halibut, grouper, or cod, is an amazing option. To ensure that the fish peeks out appealingly over the edge of the tortilla, bear in mind that the fish strips you cut should be just a little bit longer than the tortilla's diameter.

For the Pico de Gallo

• 6 medium plum tomatoes, chopped coarsely, cored and weighed at around 1 1/2 pounds.
• 1/2 cup white onion, chopped finely
• 1/4 cup freshly cut cilantro, plus extra leaves for decoration
• 1 medium jalapeno, minced after being seeded
• 2 tablespoons of lime juice, fresh
• 1 teaspoon of fine salt

For the Chipotle Sauce

• 1/3 cup Mexican crema
• 1/3 cup of mayo
• 2 chipotle chiles in a can, 4 teaspoons of adobo sauce, and 4 tablespoons of fresh lemon juice
• 1 teaspoon of powdered garlic
• Half a teaspoon of fine salt

For the Fish

• Canola oil for frying
• Cod fillets, 1 pound, skinless
• 1 and a half teaspoons of salt, divided
• 1 teaspoon of baking powder
• 1 teaspoon of powdered garlic
• 1/2 teaspoon of dried oregano
• Black pepper, 1/4 teaspoon
• 1 cup or 120 grams divided all-purpose flour
• 95 grams, or 3/4 cup divided cornstarch
• 1 cup light Modelo or other Mexican beer
• 2 teaspoons yellow mustard

For the Tacos

• 12 (5-inch) yellow corn tortillas
• 2 cups of finely shredded green cabbage
• Lime wedges and your favorite Mexican hot sauce for serving

These fish tacos' batter is flavored with a squeeze of yellow mustard, which adds a light golden hue, salt, and acidity, and is lightened with Mexican lager. For an umami boost, some taqueros even add a little chicken bouillon to their batter.

It is recommended to have Baja fish tacos right away after frying them because the sauces and the moisture of the fish will start to soften the crisp batter shell. Other than a generous squeeze of lime juice and a Mexican lager to wash it all down, these tacos require no further ingredients.

• Gather the ingredients for the chipotle sauce and pico de gallo.
• Making the pico de gallo: In a medium bowl, add the tomato, onion, cilantro, jalapeno, lime juice, and salt; mix until well combined.
• Making the chipotle sauce: To the bowl of a food processor, add the crema, mayonnaise, chipotles, adobo sauce, lemon juice, garlic powder, and salt. Process until well-combined and smooth, about 30 seconds, stopping periodically to scrape down the sides. When ready to use, transfer to a small bowl, cover, and refrigerate.
• Gather the remaining ingredients for the tacos and fish.
• Prepare the Fish: In a medium Dutch oven, add oil to a depth of 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 365 F.
• Cod should be cut into 5- x 1/2-inch-wide strips before being uniformly salted with 3/4 teaspoon of salt.
• In a large bowl, add the remaining 3/4 teaspoon salt, baking powder, garlic powder, oregano, pepper, 3/4 cup (90 grams) of flour, 1/2 cup (65 grams), and cornstarch. Beer and mustard are added while whisking.
• On a big plate, combine the remaining 1/4 cup (30 grams) cornstarch and 1/4 cup (30 grams) flour in a bowl. Shake off extra flour as you coat 3 to 4 pieces of cod. Spread batter evenly over the surface and let excess drop off.
• In hot oil, add battered cod; fry, mixing continually, for about 3 minutes, or until golden brown and crisp, maintaining oil temperature as necessary.
• Use a spider sieve or slotted spoon to transfer the cooked fish to a baking sheet lined with paper towels. Repeat with the remaining batter, cod, and flour mixture.
• While the cod cooks, preheat the tortillas for 30 to 1 minute on each side in a medium nonstick or cast-iron skillet or griddle. Place on a dish and keep warm by covering it with a moist towel.
• Divide cabbage and fried cod equally among tortillas before assembling. Add some pico de gallo, chipotle sauce, and cilantro for decoration. Finally, serve right away with lime wedges, spicy sauce, additional chipotle sauce, and pico de gallo if desired.

• Fish leftovers don't store well in the fridge or freezer and are best served the same day.
• However, leftover pico de gallo and chipotle sauce can be stored in the refrigerator for up to 3 days in airtight containers.

Final word

This fantastic Baja Fish Tacos recipe can be made in only 25 minutes and is ideal for entertaining at home. You may quickly prepare and enjoy dinner using this delicious and authentic Mexican dish.