Baja Fish Tacos Recipe

Baja Fish Tacos are very fresh & sassy to share with guests but are super easy to make. I do believe it is time for another game night with friends.

Fried Fish Ingredients

  • Canola or vegetable oil for frying
  • 1 egg, beaten
  • 12 ounces of buttermilk
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • About 2 pounds fresh halibut or cod, cut into about 4 inch pieces and 3/4 inch wide

Preheat oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.

Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together just until combined:  egg yolks, beer, flour, baking powder, sea salt, onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Coat one piece at a time and carefully drop into the preheated oil. Cook about four at a time for a few minutes on each side.

When done cooking, place fish on lined baking sheet and sprinkle with sea salt right away. Repeat the process until all fish strips are fried.

If you need to keep fish warm while preparing rest of dinner, place on the unlined baking sheet in the oven at 200°F and cover with a sheet of foil. Watch carefully, though, so they don’t become tough and dry.

Healthier Option: If you prefer, you can just coat a baking sheet with a little bit of olive oil, place fish pieces on a tray, sprinkle with sea salt & pepper, and bake in a preheated oven at 350°F for about 10 minutes rather than breading and frying.

Chipotle Aioli

  • 1 cup mayonnaise
  • 2 minced garlic cloves, minced
  • 2 teaspoons fresh lime juice
  • 2 teaspoons chipotle chile powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarse ground pepper

Coleslaw

Slaw

  • 1 cup green cabbage, sliced fine
  • 1/2 cup purple cabbage, sliced fine
  • 1 carrot, grated

Dressing

  • 1/3 cup sour cream
  • 1/8 cup mayonnaise
  • 1/8 cup white wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon coarse ground pepper

Toss all ingredients together right before serving.

Assembling Your Baja Fish Tacos

  • Soft or crisp corn or flour tortillas, your size of choice
  • Fried fish
  • 1 recipe coleslaw (above)
  • 1 bunch cilantro, chopped
  • 2 fresh ripe avocados, sliced
  • One recipe of Roasted Salsa
  • One recipe Chipotle Aioli (above)
  • Cotija or grated cheddar cheese
  • Fresh lime juice

Prepare fish as listed above.

You can purchase crisp corn tortillas at home which will make them all the better. Just lightly brush olive oil or canola oil on both sides or tortillas. Preheat oven to 400°F. Use tongs to hang tortillas over oven rack and bake for about 8 minutes. If lines on oven rack are close enough together, place tortilla over two so it can end up with a squared bottom which will make it easier to stand up after they are crisp. Remove from oven and carefully place on a tray.

Finally, place fish on a tortilla and use desired toppings.

Please pass the dice.

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