CRISPY BAJA TACO (BEST BAJA FISH TACO RECIPE)

Try this crispy Baja Taco (Best crispy battered fish tacos), a fantastic combination of crispy fried fish, served in a cozy warm tortilla.


These Baja Fish Tacos loaded with spicy lime slaw, Chipotle Crema, the perfect healthy dinner recipe everyone in your Family will love! It is an ideal dish to upgrade your taco Tuesday or to celebrate Cinco de mayo. I know this is one of the tacos recipes that my friends and Family constantly ask me to make; I swear the crispy fish with the slaw, and Crema is the perfect combination of spice and everything nice. I remember first having Fish taco was in College in California. I never thought fish would be a good dish for a taco, and I always used to have Hamburger or Turkey Burger on my taco shell. So, getting introduced to fish taco was an experience for me. Living in California, people are serious about their Taco, But I learned a lot from Cali friends and co-workers how to make a mean Fish taco, so I'm sharing with you guys today one of my Baja Fish Taco recipes. I hope you enjoy it as my friends and Family enjoy these Tacos. For the perfect fish taco, my recommendation is using Codfish and cooking them in small batches. 4-5 pieces in a pan.

You will also need a good A kitchen thermometer.


I will link some of my favorite kitchen gadgets you must have when frying foods. So let's get started on these fantastic Baja Fish Taco.



Ingredients:

1 lb. fish Your Choice. I like to use Cod

1 cup all-purpose flour

1 cup beer

1 teaspoon baking powder

1 teaspoon salt

freshly cracked black pepper

1 teaspoon chili powder (optional)

12 corn tortillas

3 limes

3 cups frying oil

For the Chipotle Crema:

1 cup mayonnaise

2 chipotles in adobo

1 tablespoon adobo sauce

2 garlic cloves

pinch of salt

squeeze of lime

For the Curtido:

1/3 head green cabbage

1/4 onion

1/4 jalapeno

1/2 cup vinegar

3/4 cup water

1/2 teaspoon Mexican oregano (optional)

1 teaspoon salt (Kosher or sea salt is recommended)

freshly cracked black pepper




First you want to Pat dry and season the fish on both sides with salt. Cut into chucks that are approximately 1" x 3".



To make your beer batter, add the following ingredients to a mixing bowl: 1 cup flour, one teaspoon baking powder, one teaspoon salt, freshly cracked black pepper, and one teaspoon chili powder. Combine and then add 1 cup of beer. Whisk together until you have a batter that is the consistency of thick paint, adding more beer if necessary (I added 1/4 cup of beer to this batch.)



Preheat 2-3 cups of Canola oil in a saucepan until it reaches 355-360F (I used canola oil). One at a time, dip the fish chunks into the batter and drop them softly into the canola oil. Let them cook for 4 minutes or until the exterior is turning a darker brown. I used a Dutch pot and only cooked 3-4 pieces simultaneously so that the oil temp remained as close to 360F as possible.




Remove the fish from the oil and drain them in some paper towels, continuing until all the fish are cooked. If you are making a big batch, place the fish on a wire rack after draining. By doing This will help prevent them from getting soggy. You can optionally keep them in a 200-250F oven until you ready to eat.

Warm your corn tortillas in the oven for a few minutes, or fried them for 30

seconds.




Each tortilla gets fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime.




To Make your Curtido:

  • Start by slicing up the cabbage (approx. 1/2 head), 1/4 onion, and 1/2 jalapeño

  • Add them to a mixing bowl along with the remaining ingredients:

  • 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon oregano, one teaspoon of salt, and some freshly cracked black pepper. Kosher or pure sea salt is commonly used for pickling. The additives in iodized salt will sometimes affect the brine, so it isn’t recommended to use

Curtido typically prefers to rest overnight before it is thoroughly pickled.

  1. Combine well and add everything to a Mason jar.

Please give it a shake and let it rest in the fridge until it time to serve

For your Chipotle Crema, add the following ingredients to a blender or food processor and combine well:

  • 1 cup mayonnaise

  • Two chipotles in adobo

  • Two garlic cloves

  • A pinch of salt

  • A squeeze of lime


You might've wanted to add a splash of water to mix it. If you want more heat, you can add more chipotles or some of the adobo sauce.






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