Baja Style Fish Tacos

Baja Style Fish Tacos

17
the petite chef 4

"I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend."

Ingredients

1 h servings 423 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
  5. 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.
  6. Microwave corn tortillas on high until warmed, about 1 minute.
  7. 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.

Footnotes

  • Cook's Notes:
  • Soaking your fish filets in cold salt water for 30 minutes before rinsing well and patting dry will eliminate any fishy smell or taste. I have used shredded cabbage in place of the bagged coleslaw too, but I find the flavor to be too strong. I think the bagged mix has had time to off-gas so it does not overpower the dish.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

17
  1. 19 Ratings

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I made this recipe but significantly simplified(see http://allrecipes.com/customrecipe/63702805/quick-and-easy-baja-style-fish-tacos/): I used frozen, beer battered fish fillets and premade pico...

Downsdea-eliminating the Ranch dressing and the pickled jalapenos in this recipe you will loose much of the flavors. the vinegar in the pickled jalapeno give the salsa that extra zing and of cou...

My 13 year old just got thru making this. Turned out great! We did use fresh jalepeno and made a sour cream/sriracha sauce. We will play with it again for sure.