Baja Yaha 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:

• Combine 1/4 cup of the dressing, 1 tsp. of the ancho powder, the sugar and mustard in medium bowl. Add cabbage and cilantro; toss to coat.
• Mix barbecue sauce and remaining 2 tsp. ancho powder; spread evenly onto fish. Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 fish fillets; cook 3 min. on each side or until fish flakes easily with fork and is golden brown on both sides; repeat with remaining dressing and fillets.
• Place 1 fish fillet on each tortilla. Top with the cabbage mixture; roll up.

Steps:

• Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour.

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:

• 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:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

Steps:

• Marinate: Slice fish into 1-inch-thick pieces (about 2 ounces each). Place in a wide, shallow bowl and season with salt on all sides. Pour lime juice over the pieces and let rest while preparing the batter, 5-10 minutes.
• Make batter: In a medium bowl, whisk together flour and beer until smooth. Whisk in baking powder, then add sambal, mustard, oregano, and salt, and whisk to combine. Set aside.
• Dredge, batter, and deep-fry: Place flour on a plate. Add oil to a pot and set over medium heat. Secure a thermometer to the pot's side and heat oil to 375 F. Remove fish from marinade, one piece at a time, and dredge in flour on both sides. Then dip in the batter, coat well, and carefully place into the hot oil. Repeat with one or two more pieces, working in batches to avoid crowding the pot. Fry until the fish is evenly cooked and golden brown on all sides, about 8 minutes. Transfer fish to a paper towel-lined plate.
• Assembly: Warm tortillas on a comal or skillet over low heat. While tortillas are heating, mix together mayonnaise and crème fraîche in a small bowl. Place a warm tortilla on a plate, and spread a dollop of mayo-crème sauce down the middle. Place a piece of fish on top of the sauce, followed by another spoonful of sauce. Add cabbage, an avocado slice or two, then finish with a spoonful of pickled red onions. Repeat assembly with remaining ingredients and serve immediately.

Steps:

• Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste.
• Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
• Stir together until incorporated.
• Put ingredients in a bowl and mix.
• Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

Steps:

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
• Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
• Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
• Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

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:

• Cut each tilapia fillet into 2 strips each.
• Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
• Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
• Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
• Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
• Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.

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.

Steps:

• Mix first four ingredients together to make sauce, place in refrigerator.
• Whisk flour, salt, pepper and cumin together in a mixing bowl.
• Slowly pour in beer while whisking until a smooth batter is formed.
• Allow this to stand about 15 minutes.
• Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
• Allow this to stand 15 minutes.
• Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.
• Heat oil (about an inch deep) in large skillet over medium heat.
• Place fish in batter and thoroughly coat.
• Fry fish in oil until golden, (about 5 minutes).
• Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
• Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
• Serve with a wedge of lime and I like to put some Tapatio on the taco.

Steps:

• Spray fillets with Pam.
• Season both sides with creole seasoning.
• Preheat a non-stick skillet for a few minutes on medium.
• Add fillets to pan and brown on both sides, about 3 minutes per side. After both sides are browned, chop with a spatula or similar instrument into fine pieces. Juice the lime over the tilapia pieces, stir, remove from heat, cover and set aside.
• Heat the tortillas of choice, layer with cabbage and fish. Top off with Tapitio and get on with your bad self!

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!