Halibut is wonderful too, but it's quite a bit more expensive.Īnd since cod is so similar and can take on a beer-batter as well as halibut, it's the best (and most cost-effective) choice for preparing fish tacos, in my opinion.īaja fish tacos also traditionally come complete with a fresh slaw, of course. My Recipe for Baja Fish Tacos with Citrus Slaw and Spicy Garlic-Lime Sauceīecause the fish used in Baja fish tacos is dipped in a batter and lightly fried until crispy, the type of fish that is used is important.Ī firm, flaky white fish is best for these tacos, and cod fits the bill perfectly. It's a quintessential taste of the California beach scene that you can enjoy anytime (rain or shine!), made from scratch in your own kitchen. So if you've ever wanted to be able to enjoy these tasty fish tacos without having to make your way out to California, then my Baja fish taco recipe is definitely one to try. They have that utterly mouthwatering and irresistible flavor from the combination of beer battered, crispy fried fish, a cool slaw for brightness, plus a creamy sauce to douse over everything. The beach communities of California are known for their fresh seafood offerings, filling the bellies of hungry surfers and beach goers after a long day in the water.īaja fish tacos are one of our favorite “grab-n-go” meals to enjoy. Living in California definitely comes with perks, among them the sunshine and the opportunity to enjoy some of the delicious offerings of our food scene. Beer battered cod is fried until crispy and golden, stuffed into corn tortillas, then topped with a refreshing citrus slaw and a spicy garlic-lime sauce!Ī Classic Taste of the California Beach Scene Serve 3 per plate.Fresh and irresistibly zesty, my Baja fish tacos are the perfect meal to tuck into when a classic, west coast-style beach meal is what you crave. Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo". Add the garlic to the pan and continue to saute for about 45 more seconds. Add the fish to the pan and saute for 1 minute. Heat the oil in a pan over medium-high heat. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Remove from the heat and stack with paper towels in between each tortilla.įor the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.įor the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Break off the dough into twenty-four 1/4-inch round balls. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Let all the ingredients sit and marinate for at least 30 minutes.įor the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.įor the corn tortillas: Place the corn flour in a mixing bowl. Cut the lime in half and squeeze the juice into the mix. Cut the tomatoes into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces.
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