Baja Fish Tacos Recipes

Steps:

• Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
• Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
• Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
• Microwave corn tortillas on high until warmed, about 1 minute.
• Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

Steps:

• In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Steps:

• Whisk together the flour, beer, and taco seasoning mix.
• Wash catfish nuggets and pat dry with paper toweling.
• In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
• You don't want to totally liquify the cilantro.
• Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
• Dip fish nuggets into batter and place in hot oil with a fork.
• Turn once after about 1 minute and brown the other side for another minute.
• Do this in batches.
• Don't crowd the fish.
• Drain on paper toweling and keep warm in a 200F oven until ready to serve.
• Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

Steps:

• Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a lgarge skillet over medium high heat. Add fish, saute 5 minutes or until done.
• Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon 1/4 Celsius cabbage mixture down center or tortilla. Divide fish evenly among tortillas. Fold in hlaf. Serve with lime wedges.
• Nutrition: Serving size, 2 tacos, 327 calories, 9.4 g. fat, fiber 4.6 g.

Steps:

• Pickled Red Onion:
• To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
• Baja Cream:
• To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
• Baja Cabbage Slaw:
• To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
• Marinated Fish:
• To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
• When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
• Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
• Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
• Assembly:
• Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.