Baja Fish Tacos

So, I post a lot of TexMex dishes on H2FaLoon.   Well, here’s a CalMex dish that is nothing short of amazing.   You can get some of the best fish tacos in the world in San Diego, CA…but if you can’t make it there…try these, you’ll be glad you did.  This version uses nice and crispy cod, but you can easily substitute grilled mahi mahi, or any other fish.   Make the delicious sauce, which is a copy of famous Rubio’s restaurant in San Diego.   Garnish with avocado, shredded cabbage and radicchio, pico de gallo, and hot sauce.  Serve with homemade corn tortillas, and you’ll be jumping in the air for joy at how good these things are.

Baja Fish Tacos
 
Prep time
Cook time
Total time
 
These Baja Fish Tacos are the bomb! This version uses fresh cod, quickly fried, for a nice yummy crunch. Serve with avocado, fresh pico, cabbage, homemade tortillas, and hot sauce. Oh wow, these are good.
Author:
Recipe type: CalMex
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 quart of vegetable oil
  • 12 to 16 corn tortillas
  • 1 cup all-purpose flour
  • 1 teaspoon of salt
  • ½ teaspoon of garlic salt
  • ½ teaspoon of Adobo all-purpose seasoning
  • ½ teaspoon of dry mustard
  • 1 cup beer (not dark)
  • 1 lb cod fillet, cut into bite-size pieces
  • For the Baja sauce:
  • ½ cup of plain yogurt
  • ½ cup of quality mayonnaise
  • ½ teaspoon of cumin
  • ½ teaspoon of dried dill
  • ½ teaspoon of Cayenne pepper
  • juice of 1 lime
  • ¼ teaspoon of salt (or to taste)
  • Garnishes:
  • Shredded cabbage (or lettuce)
  • Avocado slices
  • Fresh pico de gallo
  • Lime wedges
Instructions
  1. Heat deep fryer, or 1 inch of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 350 F.
  2. Meanwhile, wrap tortillas in foil and heat in oven for about 15 minutes at 350 F.
  3. Add all the ingredients for sauce in a bowl and mix. Place in fridge until ready to assemble the tacos.
  4. Stir together the flour and seasonings in a large bowl.
  5. Stir in the beer (batter will be thick).
  6. Gently stir fish into batter to coat.
  7. Lift each piece of fish out of the batter, letting excess drip back into the bowl.
  8. Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes.
  9. Drain on a rack.
  10. Assemble tacos with the warm tortillas, smeared with the Baja sauce, fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to liking.
  11. Enjoy!
 
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