Baja Style Fish Tacos

15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #10346

August 19, 2013



"The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston For crispier fish, fry until pale golden, remove from oil and allow to drain while cooking the rest of the fish; then return to the hot oil for another 20 to 30 seconds just before serving."

Original is 5 servings
  • SAUCE
  • FISH
  • BATTER
  • GARNISH

Nutritional

  • Serving Size: 1 (315.9 g)
  • Calories 541
  • Total Fat - 16 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 86.1 mg
  • Sodium - 1806.6 mg
  • Total Carbohydrate - 62.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.1 g
  • Protein - 30.9 g
  • Calcium - 68.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

MAKE BATTER: Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.

Step 2

Transfer to a bowl and let stand, covered for 1 hour.

Step 3

MAKE SAUCE: Stir together mayonnaise, yogurt, and salt in a small bowl. Cover and refrigerate.

Step 4

Step 5

FISH: Put a rack in middle of oven and preheat to 350°F.

Step 6

Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm

Step 7

Heat 2 inches of oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.

Step 8

Put flour in pie plate or shallow dish.

Step 9

Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.

Step 10

Fry, stirring, until golden brown, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.

Step 11

Repeat with the remaining fish (returning oil to 350 °F between batches).

Step 12

TO SERVE: Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.

Step 13

Serve with lime and salsa on the side.

Tips


  • Deep fryer

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting fish, look for a firm flesh and a mild odor.
  • For the chipotle chile, you can use a canned variety or use a fresh chile pepper.

  • Substitute the cod fish for salmon - Salmon is a great alternative to cod because it is high in omega-3 fatty acids, which are beneficial for heart health. This substitution will provide a healthier option for the tacos.
  • Substitute the vegetable oil for coconut oil - Coconut oil is a healthier alternative to vegetable oil, as it contains fewer saturated fats. Additionally, it has a higher smoke point than vegetable oil, which makes it a better choice for deep-frying.

Grilled Fish Tacos Preheat a grill to medium heat. Grill the fish strips for 2 minutes per side, or until cooked through. Assemble the tacos as directed, but use the grilled fish instead of the fried fish.


Baked Fish Tacos Preheat the oven to 425°F. Place the fish strips onto a baking sheet and bake for 8-10 minutes or until cooked through. Assemble the tacos as directed, but use the baked fish instead of the fried fish.


Mexican Street Corn Salad: This creamy, zesty salad is the perfect accompaniment to the Baja Style Fish Tacos. The sweet and smoky flavors of the corn, creamy mayonnaise, and zesty lime juice will balance the richness of the tacos and give a nice crunch to the meal.


Black Bean and Rice Burrito Bowls: These burrito bowls are the perfect side dish to the Baja Style Fish Tacos. The hearty black beans and fluffy rice provide a savory and filling base, while the fresh tomatoes, cilantro, and lime juice give it a bright and flavorful finish. The combination of the tacos and burrito bowls will provide a delicious and balanced meal.




FAQ

Q: How do I keep the tortillas warm?

A: Wrap the tortillas in stacks of 6 in foil and heat in the oven until hot, 12 to 15 minutes. Remove from foil and re-wrap in a kitchen towel to keep warm.



Q: How long do I need to heat the tortillas?

A: Heat the tortillas in the oven for 12 to 15 minutes.

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Fun facts:

The original recipe for Baja Style Fish Tacos was adapted from the tacos served at Rubio's Baja Grill, a restaurant chain founded in 1983 by Ralph Rubio, an avid surfer who was inspired by the fresh fish tacos he had while surfing in Mexico.

The Baja Style Fish Tacos recipe is also adapted from the tacos served at Barryhill Baja Grill in Houston, Texas, which was founded in 1995 by two brothers who had grown up in Mexico and wanted to bring the flavors of their homeland to the United States.