Baja Fish Tacos Recipes

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

Steps:

• For the sauce: Mix all ingredients together and set aside.
• Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
• Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.
• Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.
• Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

Steps:

• Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Use fork to flake fish into bite-size pieces.
• Meanwhile, mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.
• Top tortillas with coleslaw, fish, cheese and remaining cilantro.

Steps:

• Pickled Red Onion:
• To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
• Baja Cream:
• To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
• Baja Cabbage Slaw:
• To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
• Marinated Fish:
• To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
• When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
• Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
• Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
• Assembly:
• Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.

Steps:

• In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Steps:

• Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a lgarge skillet over medium high heat. Add fish, saute 5 minutes or until done.
• Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon 1/4 Celsius cabbage mixture down center or tortilla. Divide fish evenly among tortillas. Fold in hlaf. Serve with lime wedges.
• Nutrition: Serving size, 2 tacos, 327 calories, 9.4 g. fat, fiber 4.6 g.

Steps:

• Using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash(If using a gas grill, preheat to medium high). Spread the coals in an even bed.
• Cut the mahi-mahi into 16 equal slices.
• Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
• Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
• Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
• Place 2 pieces of grilled fish on the center of each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately. Enjoy!

Steps:

• Make the Batter:.
• Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
• Transfer to a bowl and let stand, covered for 1 hour.
• Make the Sauce:.
• Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
• Fry the Fish:.
• Put a rack in middle of oven and preheat oven to 350°F.
• Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
• Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
• Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
• Repeat with the remaining fish (returning oil to 350 °F between batches).
• Set pan of oil aside.
• Heat the Tortillas and Refry The Fish:.
• Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
• Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
• With a slotted spoon, transfer to paper towels to drain again.
• To Serve:.
• Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
• Serve with lime and salsa on the side.

Steps:

• Whisk together the flour, beer, and taco seasoning mix.
• Wash catfish nuggets and pat dry with paper toweling.
• In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
• You don't want to totally liquify the cilantro.
• Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
• Dip fish nuggets into batter and place in hot oil with a fork.
• Turn once after about 1 minute and brown the other side for another minute.
• Do this in batches.
• Don't crowd the fish.
• Drain on paper toweling and keep warm in a 200F oven until ready to serve.
• Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

Steps:

• combine sour cream, mayo, cilantro, lime juice, and 2 tablespoons seasoning in a bowl.
• mix well and set aside.
• combine cod, oil, lemon and the rest of the seasoning in a bowl.
• pour into a pan and cook , stirring often, over medium heat for 4-8 minutes.
• Fill tortillas with cod, cilantro sauce, tomato, and cabbage.
• If desired add more lime juice on top of your taco!

Steps:

• Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Remove from heat. Use fork to flake fish into bite-size pieces.
• Mix 1/3 cup sour cream, 1 Tbsp. cilantro and remaining lime juice until blended. Add to coleslaw blend; mix lightly.
• Top tortillas with coleslaw, fish, cheese and remaining cilantro and sour cream.