Description
ABOUT BAJA FISH TACOS: This authentic Mexican recipe for beer-battered fish tacos delivers the exact taste and texture of fish tacos served in coastal Mexican towns. Now you too can enjoy the festive flavors of Mexico in your own kitchen!
Ingredients
BEER-BATTER INGREDIENTS
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 1/4 teaspoons sea salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons canned chipotle peppers in adobo sauce, minced and crushed into a paste
- 2 large eggs
- 2 cups Mexican beer (any pale beer will do!)
INGREDIENTS FOR BAJA FISH TACOS
- 2 pounds fresh cod (skinless fillets)
- 1 package corn tortillas (24 pack)
- Canola oil for frying
ESSENTIAL CONDIMENTS
- Pace® Chunky Salsa Medium, 24 oz.
- Pace® Medium Picante Sauce, 24 oz.
- Mexican-style tortilla chips
- Wedges of lime
- Sliced Radishes
- Sea salt
- Fresh cilantro
INGREDIENTS FOR SLAW
- Pre-packaged slaw (shredded white cabbage, red cabbage and carrots)
- 4 tablespoons lime juice (2–3 limes)
- Sea salt, to taste
CHIPOTLE MAYO INGREDIENTS
- 1 cup mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce, minced and crushed into a paste
- 2 tablespoons lime juice (1 –2 limes)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
FISH TACO RECIPE PREP: Prepare the chipotle mayo by mixing the 5 ingredients together. Season the slaw with lime juice and salt. Place a cooling rack over a paper-towel-lined tray.
- Add 2 inches of oil to a medium-size heavy pot or pan. Heat the oil to 350°F.
- While the oil’s heating, slice the fish into small pieces: approximately 2 1/2 inches by 1/2 inch. Prepare the batter: whisk the dry ingredients until blended. In a separate bowl, whisk together the eggs and chipotle, then add in the beer. Add the wet ingredients to the dry ingredients. Whisk well to prevent lumps.
- With your fingers, dip the fish into the batter until fully coated. Working in batches, gently place beer-battered fish into the hot oil. Fry the fish for 4-5 minutes or until golden and done. Use tongs to gently turn the pieces as they fry. It’s very important that the oil maintains a temperature of 350°F. Use a cooking thermometer to check. Between batches, remove the little batter crumbs from the oil with a handled metal-mesh strainer. Transfer cooked beer-battered fish to the cooling rack.
- Warm the corn tortillas on a griddle or comal.
- Assemble fish tacos: place 1-2 pieces of fish in the middle of double stacked corn tortillas. Drizzle chipotle mayo over the fish. Sprinkle slaw over the top. Serve with essential condiments.
Notes
BEER BATTER TIP: Carbon dioxide bubbles in the beer is what makes this special batter for Baja fish tacos light and fluffy. It’s important to add in the beer just before frying the fish. You don’t want the batter to sit around and wait. We want to take full advantage of the fizzling and bubbles before they disappear!
INGREDIENT TIP: One small 7-ounce can of chipotle peppers in adobe sauce is all you’ll need for both the beer batter and chipotle mayo.
FISH TACO FAQ: What’s the best type of fish for making fish tacos? Cod, mahi-mahi, halibut, red snapper, and sea bass. If using frozen fish, properly defrost it and eliminate the moisture. Use paper towels to pat the fish completely dry.
HOW TO MAKE CACTUS-SHAPED TORTILLA CHIPS: Preheat oven to 350°F. Use a cactus-shaped cookie cutter to cut out shapes from corn tortillas and/or green tortilla wraps. Use separate parchment-lined baking trays for each type. Spray with canola oil. Sprinkle with salt. Bake green cactus chips for 5.5 minutes (they burn easily, so watch them carefully). Bake corn tortilla chips for 8-10 minutes.
- Prep Time: 20 Minutes
- Cook Time: 5 Minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican