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Baja Style Fish Tacos

Here's how you make Baja Style Fish Tacos
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  • Servings: 5
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • SAUCE
  • 2/3 cup mayonnaise
  • 1/3 cup plain yogurt
  • 1 tablespoon chipotle chile (chopped, seeded)
  • 1 teaspoon adobo sauce (from chipotle can)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lime juice
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon kosher salt
  • FISH
  • Oil, (8 cups vegetable oil for deep-frying)
  • 1 cup all-purpose flour
  • 1 pound cod fish, fillets (cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)
  • Corn tortillas (24 tortillas)
  • BATTER
  • 1 cup beer (plus 2 tablespoons beer, NOT DARK)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano (Mexican oregano)
  • 1/2 teaspoon fresh ground black pepper
  • GARNISH
  • Finely shredded cabbage
  • Lime wedge
  • Cilantro
  • Fresh salsa
  • Pico de gallo
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • Deep fryer

We hope you enjoy this recipe!

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