Baja Fish Tacos
Servings: 4 people
Calories: 610kcal
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.
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Equipment
- Deep fryer, of sturdy skillet/pot with 1 to 2 inches of vegetable oil
Ingredients
FOR THE BAJA SAUCE
- ½ cup plain yogurt
- ½ cup mayonnaise
- ½ teaspoon cumin ground
- ½ teaspoon dill dried
- ½ teaspoon Cayenne pepper
- 1 tablespoon lime juice from 1 lime
- ¼ teaspoon salt or to taste
FOR THE TACOS
- vegetable oil for frying
- 12 corn tortillas
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Adobo all-purpose seasoning
- ½ teaspoon dry mustard
- 1 cup beer not dark
- 1 lb cod fillet cut into bite-size pieces
GARNISHES
- 2 cups cabbage shredded, red and green, or lettuce
- 1 avocado sliced
- Fresh pico de gallo
- Lime wedges
- hot sauce optional
Instructions
- Mix together the ingredients for the Baja sauce and place in the fridge for at least 1 hour.½ cup plain yogurt, ½ cup mayonnaise, ½ tsp cumin, ½ tsp dill, ½ tsp Cayenne pepper, 1 tbsp lime juice, ¼ tsp salt
- Heat a deep-fryer, or 1 to 2 inches of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring the temperature to 365°F.vegetable oil
- Meanwhile, use a pair of tongs to slightly char the tortillas over a gas flame. Then wrap them in foil and keep them warm in the oven at 250°F. If you don't have a gas flame, just wrap them in foil and warm them in the oven.12 corn tortillas
- Stir together the flour with the salt, garlic powder, all-purpose seasoning, and dry mustard in a bowl. Stir in the beer until fully incorporated. The batter will be thick.1 cup all-purpose flour, 1 tsp salt, ½ tsp garlic powder, ½ tsp Adobo all-purpose seasoning, ½ tsp dry mustard, 1 cup beer
- Gently stir fish into the batter to coat.1 lb cod fillet
- Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes. Drain on a plate lined with paper towels.
- Assemble tacos with the warm tortillas, smeared with the Baja sauce, a slice of avocado, fried fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to taste.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
The Baja sauce can be made up to 2 days in advance and kept in an airtight container in the fridge.
We use an amber beer, but you can go with whatever your favorite is. Blonde and lager beers work well. We don't recommend going with a dark stout or flavored beer. Non-alcoholic beer will work, too.
Corn tortillas are traditional for Baja fish tacos, and we like going with white corn. But yellow corn is delicious, too. And if you prefer flour tortillas, they'll be just fine, as well.
Although we do recommend serving these soon after the fish has been fried, you can keep them warm on a baking rack over a baking sheet in a low-temp oven (250°F) for an hour or so.
Nutrition
Calories: 610kcal | Carbohydrates: 70g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 1029mg | Potassium: 1013mg | Fiber: 10g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 20mg | Calcium: 143mg | Iron: 4mg