Baja Fish Tacos
Servings: 6 people
These Baja Fish Tacos are the bomb! This version uses fresh cod, quickly fried, for a nice yummy crunch. Serve with avocado, pico de gallo, cabbage, homemade tortillas, and hot sauce. Oh wow, these are good.
- vegetable oil for frying
- 12 corn tortillas
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp garlic salt
- ½ tsp Adobo all-purpose seasoning
- ½ tsp dry mustard
- 1 cup beer not dark
- 1 lb cod fillet cut into bite-size pieces
FOR THE BAJA SAUCE
- ½ cup plain yogurt
- ½ cup mayonnaise
- ½ tsp cumin ground
- ½ tsp dill dried
- ½ tsp Cayenne pepper
- 1 tbsp lime juice from 1 lime
- ¼ tsp salt or to taste
Mix together the ingredients for the Baja sauce and place in the fridge for at least 1 hour.
Heat deep-fryer, or 1 inch of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 350°F.
Meanwhile, wrap the tortillas in foil and heat in the oven for about 15 minutes at 350° F.
Add all the ingredients for the sauce in a bowl and mix. Place in the fridge until ready to assemble the tacos.
Stir together the flour and seasonings in a large bowl.
Stir in the beer (batter will be thick).
Gently stir fish into the batter to coat.
Lift each piece of fish out of the batter, letting excess drip back into the bowl.
Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes.
Drain on a rack.
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.
Calories: 410kcal | Carbohydrates: 42g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 873mg | Potassium: 474mg | Fiber: 4g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg