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Baja Fish Tacos

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baja-fish-tacos-recipe

Baja Fish Tacos Recipe

To complete this Baja Fish Taco recipe in 30 minutes, preheat your oven before assembling your ingredients. Haddock or halibut make good alternatives to the cod. Serve with lime wedges, if desired.

HEST OVEN AND WARM TORTILLAS

Adjust oven racks to the upper and lower middle positions and heat oven to 200 degrees. Wrap tortillas in foil and warm on baking sheet in oven.

HEAT OIL AND MAKE BATTER

Pour oil into large Dutch oven until it measures 1 inch deep and heat to 375 degrees over medium-high heat. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep fat thermometer onto the side of the pan before turning on the heat.) While oil heats, whisk flour, chili powder, 1 teaspoon salt, and ¼ teaspoon pepper together in large bowl, and set aside. When oil is almost ready, whisk beer into flour mixture until completely smooth.

FRY FISH

Pat fish dry with paper towels, add half of fish to batter, and stir gently to coat. Using tongs, lift pieces of fish from batter, one by o allowing excess batter to drip back into bowl. Add battered fish to hot oil and fry, stirring gently to prevent the fish from sticking, until golden brown about 5 minutes. Remove fried fish from and let drain briefly on paper towel-lined plate. Transfer drained fish to wire rack set over baking sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining fish.

MAKE DRESSING AND ASSEMBLE TACOS

Mix mayonnaise and chipotle together and season \ salt and pepper to taste. Smear each warm tore with chipotle mayonnaise, then sprinkle with cabbage and diced tomatoes. Add 1 piece fish to each tortilla, fold over, and serve.

Baja Fish Tacos Recipe Ingredients

12 (6-inch) corn or flour tortillas
4-5 cups vegetable oil
1 cup unbleached all-purpose flour
1 teaspoon chili powder
Salt and ground black pepper
1 cup light-colored beer
I 1/2 pounds skinless cod, cut into 4 by I-inch strips
3/4 cup mayonnaise
2 tablespoons minced chipotle chiles in adobo sauce
1/4 pound (2 cups) pre-shredded green cabbage
1 tomato, cored and diced


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