|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated Fat 9g||43%|
|dietary fiber 8g||28%|
|total sugar 8g|
|Vitamin C 51 mg||254%|
|Calcium 183 mg||14%|
|iron 3 mg||17%|
|Potassium 863 mg||18%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
The Baja Peninsula is probably not the first place where fish has been smothered in a corn tortilla, but it may be the best known.
What are Baja Fish Tacos?
Baja-style fish tacos feature firm strips of white fish that are dipped in a thin batter and deep-fried until crisp. They're served on top of corn tortillas, often doubled to compliment the tacos' rich contents, with crispy strips of shredded cabbage, pico de gallo, and a creamy mayonnaise and crema-based sauce. Sometimes a thin, flavorful chili de arbol salsa is drizzled on top for spiciness, but you can also use your favorite hot Mexican sauce.
What Kind of Fish Makes Baja Fish Tacos?
When choosing fish for Baja-style fish tacos, stick with the freshest fish. Any firm-fleshed whitefish such as halibut, grouper, cod, or snapper is a good choice. If you cut the fish into strips, make sure that they are only slightly longer than the diameter of the tortilla so that the fish sticks out nicely over the edge.
The secret ingredient for a tasty dough
The batter for these fish tacos is lightened with Mexican lager and seasoned with a drizzle of yellow mustard, which gives it a light golden color, salt, and acidity. Some taqueros even add some chicken broth to their batter for an umami boost.
Baja-style fish tacos are best eaten right after frying, as the sauces and moisture from the fish will begin to soften the crispy batter. These tacos don't need an accompaniment other than a vigorous squeeze of lime juice and a Mexican lager to wash it down.
“What struck me the most was that the dough is made from beer and mustard. The batter also stays crispy for a long time, so you can fry the remaining portions at your leisure without worrying about it getting soggy. Place the fried fish on a wire rack inside a rimmed baking sheet and hold at 200°F while the remaining portions cook. Chipotle sauce is hearty, slightly hot and tangy all at the same time. Bridging the gap between the sauce and the fried fish, the pico de gallo provides the perfect dose of freshness.” – Spruce Eats Test Kitchen
For the pico de gallo
6 Middle plum tomatoes (about 1 1/2 pounds), seeded, seeded and finely diced
1/2 Cup finely diced White Onion
1/4 Cup finely chopped fresh corianderplus leaves for garnish
1 Middle jalapenocored and chopped
2 tablespoon fresh lime juice
1 teaspoon fine Salt
For the chipotle sauce
2/3 Cup cream Mexicana
2/3 Cup mayonnaise
2 canned chipotle pepper plus 4 teaspoons canned adobo sauce
4 teaspoon fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon fine Salt
For the fish
rapeseed oilto fry
1 Pound skinless cod fillets
1 1/2 teaspoon fine Saltdivided
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup (120 grams) all purpose flourdivided
3/4 cup (95 grams) cornstarchdivided
1 Cup easy mexican lager (like Modelo)
2 teaspoon yellow mustard
For the tacos
12 (5 inches) yellow Corn tortillas
2 cups finely crushed Kale
Lime wedges for serving
your favorite mexican hot sauceserve
Gather the ingredients for the pico de gallo and chipotle sauce.
Prepare the pico de gallo: In a medium bowl, stir together the tomato, onion, cilantro, jalapeño, lime juice, and salt until well combined; put aside.
Prepare Chipotle Sauce: In the bowl of a food processor, combine the crema, mayonnaise, chipotle and adobo sauce, lemon juice, garlic powder, and salt; Process until smooth and well blended, about 30 seconds. Stop if necessary to scrape down the sides. Pour into a small bowl; cover and refrigerate until ready to use.
Gather the remaining ingredients for the fish and tacos.
Prepare the fish: Pour oil into a medium-sized Dutch oven to a depth of 5 cm. Heat over medium-high heat until a deep-fry thermometer reads 365 F.
Cut the cod into strips 5 x 1/2 in. wide; Season evenly with 3/4 teaspoon salt.
In a large bowl, stir together the baking soda, garlic powder, oregano, pepper, 3/4 cup (90 grams) flour, 1/2 cup (65 grams) cornstarch, and the remaining 3/4 teaspoon salt until combined. Stir in the beer and mustard until smooth.
In a large bowl, whisk together the remaining 1/4 cup (30 grams) of flour and the remaining 1/4 cup (30 grams) of cornstarch. Toss 3 to 4 pieces of cod in the flour mixture and shake off excess flour. Spread evenly with batter, drain excess batter.
Place the breaded cod in the hot oil. Fry, turning occasionally, until golden and crispy, about 3 minutes, adjusting heat as needed to maintain oil temperature.
Using a cobweb or slotted spoon, transfer the seared cod to a paper towel-lined baking sheet. Repeat with the remaining cod, flour mixture and batter.
While the cod is frying, heat a medium nonstick or cast-iron skillet or skillet over medium-high. Add tortillas and heat until warm, 30 seconds to 1 minute per side. Place on a plate and cover with a damp cloth. keep warm.
To assemble, evenly distribute the cabbage and fried cod among the tortillas. put pico de gallo on top; Drizzle with chipotle sauce and garnish with cilantro. Serve immediately with lime wedges and hot sauce, plus additional chipotle sauce and pico de gallo if desired.
- If your local grocery store doesn't stock Mexican crema, try a Latin American supermarket or sour cream in a pinch. If you can't find cod, substitute another firm, mild whitefish such as haddock, pollock, sea bass, or snapper.
- When frying fish, maintaining the right temperature is important; As you add the breaded fish, the temperature will drop. So you can turn the heat up and down at any time during cooking to keep the oil at or around 365 F.
- Smashing the fish can be a messy endeavor. Cover the fish with the flour mixture with one hand and the batter with the other hand. Wearing disposable gloves can also save you from constantly washing your hands.
How to store it
- These are best enjoyed the same day and leftover fish does not keep well in the fridge or freezer.
- However, leftover chipotle sauce and pico de gallo can be refrigerated in airtight containers for up to 3 days.
The pico de gallo and chipotle sauce can both be made up to two days in advance. The dry ingredients of the dough and flour mixture can also be measured out and kept at room temperature, covered, until ready.